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September 26, 2010

Pappo 5 Year Anniversary!

5 Days for 5 Years - Join us in celebrating 5 great years of food and wine at Pappo.

Check out the poster!

Wednesday 9.29.10
Original Opening Menu and Pricing
Thiel Family Wine Specials

Thursday 9.30.10
Fresh Shucked Hog Island Oysters
Opening Menu and Pricing

Friday 10.1.10
"Pig and Pinot Party"
Whole Roasted Pig
Tayerle Pinot Noir by the glass

Saturday 10.2.10
Blacksmith Cellars
Winemaker Dinner
Reservation Only - Limited Seating

Sunday 10.3.10
11am - 2pm
Sunday Brunch 
with Live Piano from Local Recording Artist Matt Twain

DFDF (Duck Fat in the Deep Fryer all Week Long)

Please call for reservations and information: 510.337.9100

May 10, 2010

Pappo welcomes the Oakland A's

We were honored to recently host a special A's season ticket holder event at Pappo. Staff Ace Dallas Braden and the legendary Dave Stewart were on hand to enjoy some delicious food and meet with some of the A's most loyal fans. Thanks to everyone at the A's for your support and we hope all of you baseball fans will find to time to go out and support our A's this summer!

January 30, 2010

Valentines Day Menu - call for reservations

Valentines Day 2010

$45 per person

Amuse Bouche

Wild Mushrooms in Phyllo with Truffled Rosemary Cream

1st Course

Italian Wedding Soup

Arugula, Frisee, Beet Chips, Gorganzola, and Meyer Lemon Vinaigrette

2nd Course

Grilled Salmon, Roasted Fingerling Potatoes Pink Grapefruit and Shaved Fennel with Champagne Vinaigrette.

Bavette Steak, Duchesse Parsnips, Roasted Red Beets, and Bearnaise Sauce

Thyme Ricotta Ravioli, Pear and Currant Compote, Parmesan Cream, Pine Nuts

Roasted Chicken Breast, Soft Polenta, Bacon Braised Red Chard

3rd Course

Double Chocolate Terrine, Vanilla Crème Anglaise, Sea Salt

Strawberry, and Sweet Ricotta Tart, Local Honey

Pappogato: Homemade Vanilla Ice Cream and Tawney Port Cherries

January 30, 2010

Brunch is Back

We are excited to announce the return of weekend brunch

Fri | Sat | Sun - 10am - 2pm

We have created an amazing brunch menu that has something for everyone to enjoy. Eggs Benedict, Fried Oyster Caesar Salad, Pizza Dolce and our famous 'Duck Dip' are just a few of the delicious offerings we will be serving at brunch. How about a Mimosa with your eggs and bacon? Maybe a Bellini?! Check out the menus page for the latest brunch menu

January 12, 2010

2nd Annual Pappo Soup Kitchen was a great success

Thanks to all who volunteered their time and made donations for the soup kitchen on Christmas Eve. We had more than 50 guests this year, who enjoyed soup, coffee and warm clothes. We plan to continue this tradition for years to come, thanks again to everyone for sharing some Holiday cheer to those less fortunate. Happy New Year to all!

December 15, 2009

2nd Annual Soup Kitchen

2nd Annual Soup Kitchen

Christmas Eve

Thursday, Dec. 24th

10am-1pm

Our doors will be open Christmas Eve day for anyone who is in need of a hot bowl of soup and a friendly smile. Donated coats and winter clothes will also be available. Our staff and friends are volunteering their time to make this happen, many thanks to everyone! If you know of a family in need please pass the word.

December 15, 2009

Join us for special Christmas Eve and New Year's Eve Dinners!

Reserve your spot today for our 5th annual Christmas and New Years dinners. We have put together two amazing prix fixe menus that are sure to give you the very best Pappo has to offer. These dinners are always a lot of fun and a great way to celebrate the season with family and friends.

Happy Holidays from all of us at Pappo!

Christmas Eve 2009

Forty-Five Dollars

Amuse Bouche: Duck Liver Pate Crostini | Pickled Shallots | Whole Grain Mustard

1st Course

Wild Arugula | Frisee | Texas Red Grapefruit | Avocado | Crème Fraiche Vinaigrette
Or
Cream of Wild Mushroom Soup | Herb Crostini | Truffle Oil

2nd Course

Grilled Mahi Mahi | Roasted Beet Risotto | Orange-Pistachio Relish
Or
Grilled Sirloin of Lamb | Mushroom Bread Pudding | Brussels Sprouts | Mustard Jus
Or
Pappo Cassoulet: Braised Duck Leg | Garlic Sausage | Smoked Ham Hock | White Beans
Or
Kabocha Squash and Homemade Ricotta Cannelloni | Parmesan Cream | Wild Arugula

3rd Course

Eggnog Crème Brulee
Or
Bittersweet Chocolate Brownie Sundae

New Year’s Eve 2009

Sixty-Seven Dollars

Amuse Bouche: Rabbit-Duck Rillettes | Pickled Fennel and Cucumber Salad | Grilled Levain Bread

1st Course

Hamachi Sashimi | Preserved Meyer Lemon | Sea Urchin Custard
Sunchoke Bisque | Lobster Quenelle | Parmesan Crisp
Butter Lettuce | Grilled Comice Pear | Candied Hazelnut | Goat Cheese

2nd Course

Seared Scallops | Pancetta Orzo | Fennel | Chives | Blood Orange Beurre Blanc
Smoked Prime Rib | Barley ‘Risotto’ | Mushrooms | Horseradish Hollandaise
Mixed Grill: Braised Duck Leg | Citrus Jus | Grilled Pork Belly | Apple Chutney | Roasted Lamb Loin | Cauliflower Puree
Truffled Herb ­Ricotta Raviolis | Roasted Chanterelle Mushrooms | Toasted Pine Nuts | Fresh Thyme

3rd Course

Double Chocolate Terrine with Sea Salt
Buttermilk Panna Cotta | Red Wine Poached Pear Compote
Cheese: Maytag Blue with Lavender Honey

Thursday, November 11th

Please join us for a special wine dinner with Blacksmith Cellars!

On November 17th in conjunction with DU VIN Fine Wines, Pappo will be hosting a wine dinner featuring Alameda's own Blacksmith Cellars. Chef John Thiel has put together a fantastic menu to pair with all of the amazing varietals from Blacksmith. Matt Smith, owner and winemaker of Blacksmith Cellars will be on hand to present his wines and to answer questions. We hope to see you there, cheers!

-MENU-

Toasted Almonds and Marinated Olives to savor
2008 TORRONTES, ALTA MESA, CALIFORNIA
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Scallop Salad with Preserved Meyer Lemon Vinaigrette
2008 CHENIN BLANC, NORTH COAST, CALIFORNIA
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Slow Braised Pork Empanada with Smoked Paprika Crème fraîche and Sweet Onions
2005 SYRAH, ALEXANDER VALLEY, CALIFORNIA
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Veal "Osso Bucco" with Celery Root-Parsnip Mashed Potatoes and Wild Mushroom Bordelaise
2005 CABERNET SAUVIGNON, ALEXANDER VALLEY, CALIFORNIA
2006 "O'HANNON", CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA

Organic Pear Frangipane Tart with Chestnut Cream and Mendocino Honey
2007 MALVASIA BIANCA, LATE HARVEST, CALIFORNIA

$90.00 per person, pre-paid
All inclusive - Gratuity included

RSVP:
DU VIN FINE WINES
Attn: Dan
(510) 769-9463

Friday, November 6th

Tired of Turkey?

We have created some affordable fun  this thanksgiving holiday with our TIRED OF TURKEY DINNERS. Offering 2 nights of great food, family and of course , Fun! The meals will be served family style and are priced at $18.50 each (1/2 price for kids). There will be kids options as well as vegetarian options available all night. Reserve quick these seats will sell out fast. See you there!

Night 1 - Sat Nov 28th Taste of Tunisia

Inspired by one of Chef John’s favorite restaurants in Paris- Chez Jaafar. A 12 seat restaurant near the Sorbonne owned by a very nice Tunisian husband and wife team. Her cooking and his hospitality were unlike any other.

MENU

Cucumber and Garbanzo Bean Salad with Cumin-Coriander Vinaigrette

Cous Cous Royale with JT’s Tunisian Chicken, Mikey’s Merguez Sausage , Aromatic Vegetables, Fruit Chutney and Homemade Harrisa.

Tunisian Vegetable Ragout

Olive Oil Cake with Citrus and Toasted Almonds

Sweet Mint Tea with Pine Nuts

Night 2 - Sunday Nov 29th Goodfellas Night

A classic Italian Family Dinner to celebrate the greatness of the movie Goodfellas. With recipes from The Scorsese Family Cookbook

MENU

Insalata Della Casa

Macaroni with Red Sauce and Jeremy’s Famous Meatballs

Chicken Parmesan

Grilled Bread with Garlic Butter

Classic Tiramisu

Call now to reserve your spot for these special nights!

(510) 337-9100

Friday, October 30th

Thanksgiving Dinners To Go at Culina

We are preparing delicious Turkey dinners for you to pickup and enjoy on Thanksgiving. Whether you want a whole turkey with all the trimmings, or just a few side dished to compliment your dinner, let us do the work for you! Sign up sheets are available at Culina in the Alameda Marketplace or phone in you order.

All natural fresh roasted Turkeys - $5.99/lb (please indicate appx size need)

Side Dishes (appx 1/3 lb per person):

Savory Bread Stuffing - $5.95/lb

Cornbread Stuffing - $6.95/lb

Quinoa Mushroom Stuffing - $7.95/lb

Buttermilk Mashed Potatoes - $5.95/lb

Roasted Brussels Sprouts - $6.95/lb

Candied Yams - $6.95/lb

Roasted Root Vegetables - $6.95/lb

Cranberry Sauce - $7.95/lb

Turkey Gravy - $7.95/quart

Additional information on all these items is available at Culina. (510) 864-1044