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Oliveto "The Whole Hog 2005" menu

Robert Lauriston | Feb 8, 200509:47 PM

At long last ...

A few highlights:

fried trotter and brains with blood orange salsa
pickled ears
boudin noir
warm antipasto of tongue, artichokes, and herbs
braised tripe with beans
salad of kidney, watercress, and walnuts
belly braised in saba
cotechino, chicories, and parmesan fonduta

Link: http://oliveto.com/dinnermenu.pdf

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