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oliveto's oceanic dinners this week

sundeck sue | Jun 11, 2012 07:53 PM

We have a res. @ Oliveto's for the first of their seafood dinners tomorrow night (runs through Fri). Since it's the first night, no way to get Chow suggestions, as we've done in year's past, when we've booked later in the run. But perhaps some of you have eaten these dishes as they've appeared on the regular menu. If so, would love advice re what to order. Promise to post after we go. Here's the menu :

Menu for Oliveto's

Tuesday, June 12 - Friday, June 15

Four nights of extraordinary seafood dinners!


Involtini of smoked swordfish with Sausalito watercress, summer squash, and horseradish crema

Local oyster po' boy with fennel slaw

Dungeness crab cake with sauce rémoulade

White shrimp-stuffed sand dab
with fig leaves and asparagus

Scallop-stuffed squash blossoms with celeriac
and lemon verbena spumante

Crudo of local halibut with Calabrian chili, preserved lemon, and oregano

Charcoal-grilled sausage of hen and bay shrimp with

crostino, frisée, and tarragon

Salad of new potatoes, salt cod, frisée, and lemon

Garden lettuces vinaigrette

Soup TBD


Sagne chine: Calabrian lasagne with swordfish polpettini

Spaghetti with fresh anchovy puttanesca

Squid ink pappardelle with halibut brodetto, clams,

and preserved lemon

Gnocchi with American sturgeon caviar,
crème fraîche, and chive

Ravioliof baccalà with rapini, lemon, and hot pepper

Bucatini with sea urchin "carbonara"

Conchiglie with bay scallops

Tortelli of lobster with mascarpone, brandy, and Espelette pepper

Grills, Sautés, Braises, and Rotisserie

Classic cioppino of local fish and shellfish

Charcoal-grilled Columbia River sturgeon with tomato and fregola brodetto, lemon, and chili

Slow-roasted king salmon with summer squash purée and squash blossom spumante

Seared white sea bass with fennel, Bintje potatoes, and local oyster zabaglione

Charcoal-grilled yellowtail jack with broccoli di ciccio, Bianco di Maggio onion, and salmoriglio

Salt-roasted black sea bass with long-cooked Romano beans, and gremolata

Vegetarian option TBD

Beef option TBD

Chicken optionTBD


Lemon verbena sorbetto with Prosecco- macerated raspberries

Mascarpone ice cream in almond tuile "oysters" with Bing cherries and chocolate "seaweed"

White peach and cream gelatina

with pistachio Florentine and boysenberry compôte

Warm Crimson Baby nectarine tart with browned butter-green cardamom ice cream

Georgia white shrimp crema fritta

with roasted apricots

Bittersweet chocolate cake

Sesamielle: Sicilian fish-shaped sesame cookies

Chef Jonah's excitement about the fish dinners derives from the unpredictable nature of "the day's catch" and the tremendous variation among the sea's offerings. Fishmonger Tom Worthington and the fishermen Monterey Fish sources are inseparable from the success of the event: their practices are impeccably responsible, the freshness of their fish is exquisite, the array of fish, shellfish, crustaceans, mollusks, and echinoderms is thrilling.

This year we'll also celebrate, in addition to ocean creatures in general, the comeback of our local sustainable fisheries. Thirty years of regulation and good stewardship of several local fisheries are bringing about a turnaround. Fishermen and scientists alike are seeing stable fisheries and increasing numbers of white sea bass, halibut, petrale sole, yellowtail jack, albacore, herring, some rock cods. It's a great emerging local success story.

Call (510)547-5356
or reserve online

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