Restaurants & Bars San Francisco Bay Area

Oliveto Oceanic 2008

jmarek | | Jun 9, 2008 05:17 PM

Just got an e-mail with the menu for later this week. Much bigger menu than I expected. I've never been to the Oceanic before and have reservations for Friday. Any advice from past participants on what to get/avoid?

BTW, e-mail said there were some openings for Thurs and early Fri.

Menu--Oliveto Oceanic Dinners 2008
June 11 - 14, 2008

Appetizers and Salads
Gelatina of wild striped bass crudo <Rhode Island, trap> with Prosecco and herbs
Grand aioli: classic Provençal fish, shellfish, and vegetable platter with
garlic mayonnaise
Platter of oceanic terrines and preserves: sardines <Monterey Bay, purse seine>, swordfish <Hawaii, long line>, anchovies <San Francisco, purse seine>, sea scallops <Rhode Island, trawl>, halibut <Alaska, long line>, smelt <Fort Bragg, throw net>
Platter of various salted, marinated, and smoked fish: king salmon <Alaska, troll>, skate <Rhode Island, gill net>, tombo <Hawaii, long line>, swordfish <Hawaii, long line>, sea scallops <Massachusetts, trawl>, Sierra mackerel <Alabama, gill net>)
Seaweed salads: red and green limu, red and green tosaka <Japan and Hawaii,
all farmed>)
Chilled octopus "soppressata" <Greece, trap> with Castelvetrano olives,
celery heart, and Monte Iblei olive oil
Late spring vegetables tonnato <tuna from Hawaii, long line>)
Green sea urchin flan <Southern California, diver caught> with aged
aceto balsamico
Crostoni of spicy monkfish liver pâté <Rhode Island, gill net> with Knoll Farm
Charcoal-grilled Chatham haddock <Chatham, Massachusetts, hook & line>
in salmoriglio di Volpaia
Roman-style skate wing <Rhode Island, gill net> in agrodolce
Fritto misto: softshell crab <Chesapeke Bay, trap>, anchovy <Monterey Bay, purse seine>, and wild fennel fritelle

Soup and Pasta
Consommé of northern halibut <Alaska, long line> with white beans, artichokes
and asparagus, bottarga di tonno
Maine lobster bisque <trap>
Hangtown fry omelet crêpe: classic San Francisco gold rush omelet with oysters
<Drake's Bay, farmed> and bacon
Porcini gnocchi with little Tomales Bay mussels <farmed>
Risotto nero alla pilota with cuttlefish <Greece, trap>, zucchini, and pine nuts
Pasticcio di lasagne of Dungeness crab <Half Moon Bay, trap>, ragù di pesce and
porcini mushrooms
Tagliatelle with lobster coral <Maine, trap> and porcini mushrooms
Panzerotti of new potatoes, monkfish liver <Rhode Island, gill net>, and scallions
Corzetti al sugo di pesce and Castelvetrano olives: sand dabs <Half Moon Bay, Scottish seine>, scallops <Massachusetts, trawl>, eels <Rhode Island, trap>, clams <Washington, farmed>)
Mostaccioli with shaved tuna heart <Italy, long line> and zucchini crema
Wild nettle tagliolini with geoduck clams <Washington, farmed>

Grilled, Roasted, Sautéed, and Fried Fish
Cioppino: classic San Francisco fishermen's stew of local rockfish <Fort Bragg, long line>, Manila clams <Washington, farmed>, and Dungeness crab <Half Moon Bay, trap> with garlic crostone
"Cassoulet" of monkfish <Rhode Island, gill net>, swordfish confit <Hawaii, long line), shellfish sausages, and Bianca di Spagna beans
Grilled green eel <Rhode Island, trap> with panelle and salsa Mora
Gratinata of butterfish <Rhode Island, trap>, new potatoes, and artichokes,
salsa vasca
Triglia (Red Mullet) <Italy, trawl> wrapped in pancetta with Ceci beans, spinach, and amaranth al diavolo
Tramezzini of sand dabs <Half Moon Bay, Scottish seine> and greens, clam salsa
<Tomales Bay, farmed>
Whole Fish in bella vista
Golden sea bream <Rhode Island, trap> with fonduta Parmigiana and aceto
Wood-oven-roasted petrale sole <Half Moon Bay, Scottish seine> with
artichoke sauce
Charcoal-grilled Boston mackerel <Rhode Island, trapped> with cherry
tomatoes, Picholine olives, honey vinegar, and pine nuts
Black bass <Rhode Island, trap> stuffed with morel mushrooms

Vegetable side dishes
Puglian Fava beans; Gratin of new potatoes, leeks, and herbs; Garden lettuces

Orange bergamot mint sorbetto with ciambelline glassate cookies
Bombe of pistachio, saffron, and lemon blossom ice creams
Caramelized apricots and zabaglione roasted in millefoglie pastry
Passion fruit soufflé
Raspberry-Prosecco gelatina with sliced peaches
Ball of bittersweet chocolate sorbetto
Chocolate crema fritta
Pine nut-candied Pixie tangerine biscotti

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