Oakville Grocery, 130 years old.
Diestel Farms Organic Turkey ($11)
Thin-sliced roasted white meat turkey tops a hearty swath of a sweet, herbaceous fig and fennel marmalade. Topped with a pile of crisp arugula and Bellwether Farms crescenza, the sandwich is served on an Acme ciabatta roll.
Chicken Gruyere ($12)
A favorite on Oakville's original menu, Rose revamped this classic combination. Mary's chicken breast is brined and grilled, and served with caramelized onions, pungent gruyere, and thick-cut bacon. A punch of Dijon aioli coats the pressed Acme ciabatta bread.
Vegetable Panini ($9)
A rotating selection of farm-fresh vegetables fills this sandwich, which also includes a generous layer of chevre and arugula pesto. This panini includes grilled zucchini, eggplant, yellow squash, and onion, on Acme foccacia.
House-Poached Tuna ($14)
Delicately flakey tuna is cured, salted, and poached in grapeseed oil. The fish is joined by seasonal lettuce (Little Gems, in this case), charred red peppers, and a black olive and caper aioli on Model Bakery ciabatta.
Grass Fed Slow-Roasted Beef ($12)
Storm Hill beef is roasted in house (to 119-degrees internally), and thinly sliced to reveal a rosy-pink interior. The beef, which is raised on corn and finished on grass, is topped with arugula tossed in a lemon vinaigrette, Fiscallini cheddar cheese, and horseradish aioli on a Bouchon brioche roll.
Fennel-Crusted Heritage Pork ($12)
Beeler's pork loin (Beeler's also supplies Oakville's bacon) is brined for 48 to 72 hours in lemon, water, and salt, then soft roasted. The tender slices are joined by peppery greens, pickled red onions, and harissa aioli on a Bouchon Bakery brioche.
Fried Chicken ($11)
Served cold, this fried chicken sandwich features a brined breast battered in a flour blend that includes cayenne, onion, and garlic powder. Served on a soft Acme torpedo roll, the chicken is topped with shredded sweet gem lettuce, sweet and sour dill pickles, and a smoked bacon remoulade.
Petaluma Chicken Salad ($11)
Rose goes for a classic combination for this chicken salad: tender chunks of chicken with aioli, tarragon, toasted almonds, and seedless grapes. The generous pile is joined by butter lettuce and a cider slaw on an Acme kaiser roll; a fork is recommended for this messy sandwich.
Oakville's back patio.
Greens galore at Rudd Farm.
Chef Jason Rose shows us the goods.
Remnants of tomato season in late November.
Wooly Mangalitsas are particularly sought after for charcuterie thanks to their thick fatback.
Gorgeous glossy chickens
Rudd's chickens are solely used for eggs, now.