Sotto Sopra Restaurant

OPERA NIGHT - SUNDAY, JULY 22ND, 2012

noreply@blogger.com (Sotto Sopra Restaurant) — Sat, 19 May 2012 16:38:00 +0000

Sotto Sopra's

OPERA NIGHT

Sunday, July 22nd - 6 p.m.

reservations: 410. 625 0534

Please join us at Sotto Sopra for July's Opera Night. Salmon, lobster, and veal will be part of your five course dinner accompanied by vivacious voices singing your favorite arias – a great evening of scrumptious food and delectable voices.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Red Beet - Zucchini Carpaccio

pickled red onions/cured salmon/grapefruit

Green Pea Risotto & Lobster Bolognese

Grapefruit-Mint Sorbet

Herbed Crusted Veal Tenderloin

celery root and pear sformato with cherry sauce

Local Strawberry Crostata

crème Chantilly

$58 per person

five course dinner, live opera performances

(excludes beverages, tax and gratuity)

Call for Reservations – 410 625 0534

Save the Dates: Future Opera Nights

Sundays: August 19^th, September 23rd

no other promotions or discounts are applicable

Please VOTE for Sotto Sopra - Best Italian

noreply@blogger.com (Sotto Sopra Restaurant) — Mon, 14 May 2012 12:30:00 +0000

Sotto Sopra Restaurant has been nominated by Baltimore Magazine for the Best Italian Restaurant and we are thrilled with the honor BUT we would like to win. We are reaching out to all Sotto Sopra's friends to ask you to vote....it is an election year you know!. You can only vote once.

It takes a couple moments of your time because you need to vote in at least 10 categories. Just choose your favorites from the nominees or randomly pick in categories that interest you. Your selections are in a drop down. While you are at the Baltimore Magazine's Reader's Poll, our good friend and publicist Dara Bunjon writes the Dining Dish Blog which is also nominated.

Deadline is June 15th. We appreciate you taking the time to show how much you like Sotto Sopra.

Grazie,

Riccardo, baby Amelia and Monika

$25 Light Supper Pre Fixe - Spring / Summer

noreply@blogger.com (Sotto Sopra Restaurant) — Thu, 03 May 2012 12:20:00 +0000

NEW!

Spring and Summer

Light Supper Pre Fixe

Sundays through Fridays
5 p.m. to last order 6:30 p.m.

We know that as the weather gets warmer we all tend to want to eat less, eat lighter so we have created our Leggero Supper Pre Fixe with smaller portions off our menu.

You choose your smaller version:

-appetizer-

-pasta or risotto-

-dessert or glass of house wine-

Sunday through Friday - 5 p.m. to last order 6:30 p.m.

$25 per person*

(tax & gratuity not included)
Reservations highly suggested

410.625.0534

*other promotions and discounts not applicable

OPERA NIGHT - Sunday, May 20th

noreply@blogger.com (Sotto Sopra Restaurant) — Wed, 25 Apr 2012 10:12:00 +0000

Sotto Sopra’s

Opera Night

Sunday, May 20, 2012 – 6 p.m.

Reservations – 410 625 0534

Enjoy a lovely spring evening at Sotto Sopra Restaurant for an Opera Night where performers present their renditions of opera’s most memorable moments from loves won and lost. A delicious six course 'spring' themed menu with asparagus and ramps will tantalize your taste buds and enjoying the performers’ operatic voices in our 19^th century building will warm your soul.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Quinoa Panzanella in Canoe

Chilled Asparagus Soup

with blue crab salad

Ramp Risotto

pistachio/ grain mustard encrusted lamb loin

Pomegranate Sorbet

Pan Roasted Orata

smoked mussels/ sautéed sun chokes/ baby artichokes/ fennel-apple tapenade

Lavender Panna Cotta/ Peaches in Wine/ Almond-Bacon Florentine

Cost per person

$58

(excludes beverages, tax and gratuity)

Call for reservations: 410 625 0534

Future Opera Nights

Sundays: June 10^th, July 22^nd, August 19th

Sotto Sopra Restaurant - 405 N. Charles Street - Baltimore, MD 21201

No other promotions or discounts are applicable to this event.

Mother's Day - Sunday, May 13th - Bring the whole family

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 20 Apr 2012 12:40:00 +0000

MOTHER'S DAY AT SOTTO SOPRA

Bring the whole family!

Sunday, May 13th - noon to 8 p.m.

Bring the whole family (famiglia) to Sotto Sopra and let's celebrate and honor "the mama" Italian style. We will be offering our dinner menu throughout the day and a selection of specials. Reservations are HIGHLY suggested 410-625-0534.

April 29th Opera Night - 6 Course Dinner - Live Opera Performances

noreply@blogger.com (Sotto Sopra Restaurant) — Thu, 29 Mar 2012 18:22:00 +0000

OPERA NIGHT

Sunday, April 29, 2012 ~ 6:00 p.m.

Reservations Required – call 410 625-0534

Enjoy a lovely spring evening at Sotto Sopra restaurant for an Opera Night where performers present their renditions of opera’s most memorable moments from loves won and lost.There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul.

Along with the fabulous performances enjoy a gourmet six course dinner.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Halibut Ceviche

homemade potato chips / cilantro / onions / jalapeno / lime

Smoked Tomato Soup

goat cheese sandwich

Day-Boat Scallops

pesto risotto / lemon-caper sauce

Opal Basil Sorbet

Black Olive Maryland Rockfish

corn / sunchokes / bean salad / fennel / porcini vinaigrette

Torta della Nonno

with vanilla ice cream

58 per person

includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations: 410 625 0534

Future Opera Nights ~ Save the Dates

Sundays: May 20th, June 10^th, July 22nd

Sotto Sopra's two course lunch - $15

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 02 Mar 2012 17:43:00 +0000

Sotto Sopra

Two Course Lunch - $15 per person

MAY, 2012

(served Monday through Saturday – 11:30 a.m. to 2 p.m.)

reservations suggested - 410 625 0534

First Course

(choice of one)

Soup of the Day

La Nostra Insalata

Bitter greens/dill/shaved fennel/Parmigiano/Champagne vinegar-Dijon dressing

Insalata alla Cesare

Caesar salad

Arugula Fennel Salad

Parmesan shavings, lemon oil vinaigrette

Polenta Soffice/ Ragu di Lumache/ Burro Aromatizzato

Soft polenta/ snails ragout/ garlic butter

Polenta Fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli

Second Course

(choice of one)

Spaghetti All’Amatriciana

Spaghetti/ onion/pancetta/tomato sauce

Rigatoni alle Melanzane e Mozzarella

Rigatoni pasta/ roasted eggplants/ fresh mozzarella

Pappardelle Sotto Sopra

Fresh pappardelle / smoked mozzarella/fresh tomato sauce

Cozze Saltate alla Marinara

Sautéed mussels/ garlic white wine - tomato broth

Risotto of the day

Panino di Vegetali alla Griglia

Grilled vegetable panino/ goat cheese/ watercress pesto

Panino con Salmone alla Griglia

Grilled salmon panino/ horseradish aioli/tomato

Panino con Pollo alla Griglia

Grilled chicken panino/ roasted sweet corn/ tomato

Salmone alla Lavanda e Miele

Grilled salmon/ lavender honey/ broccoli/mashed potatoes

Our homemade focaccia and breadsticks with extra virgin olive oil, rosemary and garlic $3 for service for two

Beverages are not inclusive

Reservations suggested - 410 625 0534

Passport to Italian Wines - Emilia-Romagno

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 02 Mar 2012 15:40:00 +0000

Passport to Italian Wines

Thursday, March 15, 2012 - 6 p.m.

Emilia-Romagno

$25 per person

terroir: climate and environment that distinguishes a wine from a particular area

Welcome to 2012 and the next series of wine explorations at Sotto Sopra. You will taste wines from a specific areas to discover how distinctly local conditions shape the flavor and structure of the wines.

This month is Emilia-Romagno is featured. The strongly individual characteristics of Emilia-Romagna wines make them northern Italy's most eccentric. They are different, on the whole, from the wines of their neighbors.

Brought to you by Sotto Sopra and wine director Christopher Clune. Reserve early, as these tastings fill up quickly! We hope to see you here. Reservations 410 625 0534

The tasting will begin at six pm. The cost is twenty five dollars. Bring a friend! We offer a 20 percent discount on dinner for any of our wine tasting guests wishing to extend their evening at Sotto Sopra.

OPERA NIGHT - Sunday, March 25, 2012

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 02 Mar 2012 14:44:00 +0000

OPERA NIGHT

6 course Italian dinner & live opera performances

Sunday, March 25th - 6:00 PM

Reservations - 410.625.0534

Don't let the cold keep you away from a great evening of live opera performances and a delicious 6 course Italian meal perfectly executed. We make opera fun and interactive - join the party.

Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra's 19th century dining room.

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Vitello Tonnato

roasted veal/ tuna-anchovy sauce

Wild Mushroom Soup

with aged fontina bruschetta

Foie Gras Stuffed Gnocchi

with white truffle Parmesan cream sauce

Lemon-Basil Sorbet

Parmesan Encrusted Catfish

Lobster Risotto

with blue crab-roasted corn chowder

Apple Strudel and Cinnamon Ice Cream

58 per person

includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations: 410 625 0534

Future Opera Nights ~ Save the Dates

Sundays: April 29th, May 20th, June 24th

no other promotions or discount are applicable to this event

Sotto Sopra's Goat Ricotta Gnocchi with Tomato Sauce

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 02 Mar 2012 14:18:00 +0000

Sotto Sopra’s Goat Ricotta Gnocchi with Tomato Sauce

Serves 2 to 3 as entree

INGREDIENTS

Gnocchi

1 lb goat ricotta

10 oz ‘00’ flour

1 cup grated Parmigiano Reggiano cheese

1 egg yolk from a large egg

Fine sea salt and fresh pepper

Leaves from 2 sprigs of fresh thyme

Leaves from 1 sprig of rosemary

4 leaves of fresh sage

Brown Butter

4 tablespoons of butter

2 fresh sage leaves

Tomato Sauce – yields about 50 ounces

1 small yellow onion, diced

Extra virgin olive oil

2 – 28 oz cans of peeled San Marzano Tomatoes

1 tablespoon of sugar

Fine sea salt

Bunch of basil, stemmed and rough chop

For finishing

Fresh grated Parmigiano Reggiano cheese

Quality Extra Virgin Olive Oil

DIRECTIONS

Gnocchi directions

In a large mixing bowl add ricotta, 00 flour, Parmigiano Reggiano cheese, egg yolk, sea salt and fresh ground pepper. Chop the thyme leaves, rosemary leaves and sage leaves together and add to the bowl.Mix ingredients until they come together (mixer or by hand). You don’t want to overwork the dough but you want it mixed well.

Bring a small pot of water to a boil. Roll a test piece of the gnocchi about ½ inch wide by inch long and add to the pot. If it sits on the bottom of the pot or falls apart you need to add more flour. It should float to the top of the pot in about 2 minutes. It should have a soft mouth feel. If it feels too dense than you have too much flour. Once the gnocchi test properly you want to cut the dough in four sections and roll out on a floured surface to ½ inch round thickness (like a rope) and then cut each gnocchi 1 inch long. As you are cutting the gnocchi you would want to put on a sheet pan lined with parchment paper. Cover with saran wrap and chill until you are ready to prepare.

Tomato sauce directions

In a large pot, sauté the chopped onion in extra virgin olive oil until they become translucent. Crush the whole tomatoes by hand breaking them up in small pieces and add them and the liquid from the can to the pot. Add sugar and salt. Bring to a simmer for 45 minutes and take off the heat. Add fresh basil and let steep for 20 minutes. You can at this time pulse the sauce with an immersion blender or put in your food processor and pulse.

ASSEMBLY

1. Bring a large pot of salted water to a boil.

2. Create you brown butter by heating all the butter with sage leaves. Let the butter foam and it is done.

3. When water is at a boil drop in your gnocchi a handful at a time. They will rise to the top of the pot in about 2 minutes when they are done. Use a spider spatula to drain and transfer to warm plates.

4. Drizzle brown butter over the gnocchi. Top with ½ cup to 1 cup tomato sauce. Sprinkle with freshly grated Parmigiano Reggiano cheese, extra virgin olive oil and serve.

About that Stracotto: Slow cooked stew

noreply@blogger.com (Sotto Sopra Restaurant) — Wed, 08 Feb 2012 16:05:00 +0000

Here is a delicious recipe created by Julia della Croce, an Italian food expert and prolific cookbook author. We thought the slow cooked stew apropos for this time of year. Here is an excerpt from her blog Forktales with a link to the whole story and her recipe.

After I finished off producer Piero Catalano’s bottle of Suavis, the aged vinegar from Sicily’s desert island (“The Other Face of Balsamic” [December 15 post]), a small flask of Modena aged balsamic vinegar took its place in my cupboard. Unlike the Suavis, a souvenir from my September in Trapani (I drank it as a cordial, an “amen” to the day, blissful thimbleful by thimbleful and it was gone by January), aged Modena balsamico can be more easily replaced. These days, it’s sold in most self-respecting food specialty shops that carry Italian imports. So a generous trickle could be spared for the stew.

Check out the full story and recipe HERE at Julia della Croce's Forktales.

Tasting Passport to Italian Wines

noreply@blogger.com (Sotto Sopra Restaurant) — Mon, 06 Feb 2012 16:20:00 +0000

Passport to Italian Wines

Thursday, February 16, 2012 - 6 p.m.

Alto Adige

Bordering Switzerland and Austria, the wines from Alto Adige will be featured in this romantic month of February. Let Sotto Sopra's wine expert Chris Clune be your guide in his first stop touring Italy’s wine.

Thursday, February 16^th, 2012: Get your wine tasting passport stamped. The tasting will start at 6:00 p.m. sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$25 per person

(tax and gratuity no included)

Reservations only – Space is limited

410 625 0534

Save the Dates

Future Wine Tastings: Thursdays - March 15th - Emilia Romagno and April 19th - Tuscany

OPERA NIGHT - FEBRUARY 26TH

noreply@blogger.com (Sotto Sopra Restaurant) — Sat, 21 Jan 2012 13:36:00 +0000

OPERA NIGHT

6 course Italian dinner & live opera performances

Sunday, February 26th - 6:00 PM

Reservations - 410.625.0534

Don’t let the cold keep you away from a great evening of live opera performances and a delicious 6 course Italian meal perfectly executed. We make opera fun and interactive - join the party. Make this your Valentine's Day Gift for your loved one.

Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra's 19th century dining room.

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Chorizo-Stuffed Mejolito Dates

smoked pancetta / piquillo-tomato sauce

Leek and Potato Soup

truffled mushrooms / julienne apples

Risotto with Cauliflower

sotto cenere / chicken roulade saltimbocca

Pink Grapefruit Sorbetto

Pan-Roasted Cod

caramelized cauliflower / cured lemon and olives

Fig Tart

Meyer lemon panacotta / saba

58 per person

includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations: 410 625 0534

Future Opera Nights ~ Save the Dates

Sundays: March 25th, April 29th

no other promotions or discount are applicable to this event

OPERA NIGHT – Sunday, January 15, 2012

noreply@blogger.com (Sotto Sopra Restaurant) — Mon, 26 Dec 2011 11:31:00 +0000

Six Course Italian Dinner & Live Opera Performances

Sunday, December 18th – 6:00 PM

Reservations – 410.625.0534

Welcome in the New Year with an evening of fine food and fabulous voices at Sotto Sopra Restaurant. Relish the unamplified voices of these performers in our historic Mt. Vernon townhouse as they resonate throughout the room. Enjoy fine Italian fare with a 6 course dinner interspersed with your favorite arias.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Carrot Soup

wild mushrooms / balsamic

Winter Baby Beet Panzanella

Dates / pancetta / goat cheese / arugula / tangerine dressing

Scallop and Roasted Squash Risotto

fried broccoli rabe / crispy pancetta/ sage-cider-maple glaze

Rosemary/ Lemon Sorbet

Braised Stuffed Veal Shoulder

Apricot stuffing / braised lentils/ fava bean puree

Chocolate/ Pistachio Crème Brulee

58 per person

Includes six course dinner and entertainment

(not included-beverages,tax and gratuity)

Reservations: 410 625 0534

Save the Dates - Future Opera Night
Sundays: February 26th, March 25th, April 29th

no other promotions or discount are applicable to this event

Winter Restaurant Week 2012

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 16 Dec 2011 14:08:00 +0000

Wasn't it just Summer Restaurant Week! Well here it is 2012 Winter Restaurant Week sneaking up on us. It kicks off Friday, January 20th and ends Sunday, January 29th. BULLETIN: We have extended Restaurant Week through to Sunday, February 5th. We will be participating both in lunches Monday through Saturday and dinners every evening.

You will find a selection of our higher end menu items on the Winter Restaurant Week menu with an additional charge for those who want a bit more.

Reservations: 410 625 0534

2012 Winter Restaurant Week Dinner Menu*

Friday, January 20 to Sunday. February 5th

Three Course Dinner - $30.12

First Course

(choice of one)

Soup of the Day

La Nostra Insalata

Bitter greens/dill/shaved fennel/ Parmigiano /Champagne vinegar-Dijon dressing

Winter Panzanella

Farm baby red-yellow beets/ arugula/ pancetta/ goat cheese/ croutons/ dates

Add $4

Persimmon and Buffalo Mozzarella Caprese Salad

Olive crostino/ fried sage/ 12 year old balsamic

Insalata alla Cesare con Carta di Musica

Caesar salad/ thin wafer basket

Polenta con Lumache al Burro Aromatizzato

Valtellina polenta/ escargot ragu/ garlic butter

Cozze Saltate al Curry e Latte di Cocco

Sautéed mussels/ Indian Curry/ coconut milk/ leeks

Tar Tar di Agnello con Uovo di Quaglia e Salsa al Limone e Aglio

Lamb tartar/ quail egg/ chilies/ chives/ red onions/ truffle essence

Add $5

Crostini ai funghi con aioli al limone

Wild mushroom crostini/ Tuscan bread/ lemon aioli

Flat Bread of the Day

Polenta Fritta Bergamot

Fried polenta/ truffle sea salt/ smoked paprika-caper aioli

Optional: Add speck – $5 additional

Finocchiona e Burrata in Insalata

Fennel salami/ burrata cheese

Add $5

Ragu di Fagioli Cannellini con Salsiccia di Agnello

Cannellini bean cassoulet/ lamb sausage/ cucumber slaw

Second Course

(choice of one)

Pappardelle Sotto Sopra

Homemade pappardelle pasta/ fresh tomato sauce/ smoked mozzarella

Gnocchi di Ricotta al Burro e Salvia/ Pomodoro Fresco

Ricotta gnocchi/ butter and sage/ fresh tomato sauce

Fracobolli di Ricotta e Spinaci.

Homemade ricotta- spinach stamps/ fresh tomato sauce

Fettuccine al Ragu’ di Coda di Bue e Costolette

Fettuccine/ oxtail-short rib ragout/ lemon crème fresh

Stracceti di Funghi Selvatici

Straccetti pasta/ wild mushroom sauce

Spaghetti Neri alla Chitarra con Ragu di Pesce e Porri

Black ink chitarra spaghetti/ leeks/ fish medley

Ravioloni di Zucca e Salvia con Salsiccia, Salvia e Amaretti di Saronno

Homemade pumkin ravioloni/ amaretto cookies/ sausage/ Alfredo Parmesan sauce

Gorgonzola/ Spinach Risotto

Pollo Organico Ripieno di Sasiccia con Salsa di Funghi, e Spinaci Agliati

Airline chicken/ sausage stuffing/ crispy mushrooms/ celery root lasagna

Il Cioppino di Sotto Sopra

Lobster bisque /mussels/ clams/ salmon/other fish of the moment in season/ Tuscan bread

Salmone con Fregola alle Olive e Arancie Rosse

Chilean salmon - pan seared/ olive fregola sarda/melted red onion/ lobster tangerine essence

Filetto di Brazino con Salsa al Basilica e Finocchio e Burro all’Arancia Sanguigna

Branzino filet/ Fennel-basil sauce/ grilled vegetables ragu/ blood orange brown butter

Costoletta di Manzo Brasata con Polenta al Tartufo e Insalata di Erbe

Slow braised beef short- rib/ truffled polenta taragna/ celery root-grapefruit-parsley-mint herb salad.

Add $10

Delmonico di Manzo

Delmonico Ribeye – espresso rubbed/ pumpkin lasagna/ broccolini/ Barolo reduction

Add $15

Third Course

(choice of one)

Pistachio-Chocolate Crème Brûlée

Semolina Cake

Mascarpone cream/ fig-limoncello sauce

Pear Tart Frangipane

Pear sorbet

Warm Chocolate Cake

Raspberry Sorbet

Gianduia Pot du Crème

Lemon Tart

Whipped cream

Ice Cream or Sorbet of the Day

*Menu items are subject to change due to availability or market changes.

No other promotions or discounts are applicable during Restaurant Week.

Valet parking available - $5

2012 Winter Restaurant Week Lunch Menu*

Friday, January 20^th to Saturday, February 4th

Two Courses - $15.12

First Course

(choice of one)

Soup of the Day

La Nostra Insalata

Bitter greens/dill/shaved fennel/Parmigiano/Champagne vinegar-Dijon dressing

Insalata alla Cesare

Caesar salad

Arugula Fennel Salad

Parmesan shavings, lemon oil vinaigrette

Polenta Soffice/ Ragu di Lumache/ Burro Aromatizzato

Soft polenta/ snails ragout/ garlic butter

Polenta Fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli

Second Course

(choice of one)

Spaghetti All’Amatriciana

Spaghetti/ onion/pancetta/tomato sauce

Rigatoni alle Melanzane e Mozzarella

Rigatoni pasta/ roasted eggplants/ fresh mozzarella

Pappardelle Sotto Sopra

Fresh pappardelle / smoked mozzarella/fresh tomato sauce

Cozze Saltate alla Marinara

Sautéed mussels/ garlic white wine - tomato broth

Risotto of the day

Panino di Vegetali alla Griglia

Grilled vegetable panino/ goat cheese/ watercress pesto

Panino con Salmone alla Griglia

Grilled salmon panino/ horseradish aioli/tomato

Panino con Pollo alla Griglia

Grilled chicken panino/ roasted sweet corn/ tomato

Salmone alla Lavanda e Miele

Grilled salmon/ lavender honey/ broccoli/mashed potatoes

*menu items can be subject to change due to availability or market conditions

No other promotions or discounts are applicable during Restaurant Week
Valet parking available - $5 We will only be serving the Restaurant Week Menu during these dates.

December Wine Tasting - Champagne Vs Sparkling Wine

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 25 Nov 2011 13:41:00 +0000

BENCHMARK WINE TASTING SERIES

CHAMPAGNE VS SPARKLING WINE

Thursday, December 15th ~ 6 p.m.

Chris Clune

Benchmark:

n. a point of reference from which measurements of any sort may be made.

Each month Christopher Clune, Sotto Sopra's sommelier focuses on a specific grape variety or types, like Malbec or Super Tuscans. The wines tasted will represent the first AND best examples from award winning vineyards around the world.

December 15th 2011: CHAMPAGNE VS SPARKLING WINE. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person

(tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534

December 18th Opera Night - Six Course Dinner

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 25 Nov 2011 12:09:00 +0000

Six Course Italian Dinner & Live Opera Performances

Sunday, December 18th – 6:00 PM

Reservations – 410.625.0534

Enjoy the holiday season with Sotto Sopra’s December Opera Night. Festive decorations in the historic building add to the evening’s enjoyment. Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Celery Root Bisque

with smoked pork belly meatballs

Endive & Arugula Salad

with pear vinaigrette/ pine nuts/ pomegranate/

pears/ Mimolette cheese

Risotto with Red Beets

with fresh Burrata cheese

Cactus Pear Sorbet

Lamb Breast Roll

“porchetta” style alla Toscana

with soft polenta/ Brussels sprouts

Warm Apple Strudel

with cinnamon ice cream/ crème anglaise

58 per person

Includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations: 410 625 0534

Save the Dates - Future Opera Night
Sundays: January 15th, February 26th, March 25th, April 29th

no other promotions or discount are applicable to this event

November Benchmark Wine Tastings - Super Tuscans

noreply@blogger.com (Sotto Sopra Restaurant) — Sun, 23 Oct 2011 10:43:00 +0000

BENCHMARK WINE TASTING SERIES

SUPER TUSCANS

Thursday, November 17th ~ 6 p.m.

Chris Clune

Benchmark:

n. a point of reference from which measurements of any sort may be made.

November 17th 2011: SUPER TUSCANS. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$40 per person

(tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534

SAVE THE DATE

THURSDAY

December 15^th, 2011.Champagne vs Sparkling Wine - $30

Opera Night - Sunday, November 20th, 2011

noreply@blogger.com (Sotto Sopra Restaurant) — Sun, 23 Oct 2011 10:38:00 +0000

Six Course Italian Dinner & Live Opera Performances

Sunday, November 20th – 6:00 PM

Reservations – 410.625.0534

Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra’s 19^th century dining room. A delicious fall menu with our salute to pumpkin and fall foods.

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Lobster Bisque

with Marvesta shrimp and dill-lemon crème fraiche

Eggplant Timballo

with buffalo mozzarella and fresh tomato sauce

Risotto with Spinach

with Gorgonzola dolce cheese.

Pear and Prosecco Sorbet

Flash-Seared European Branzino Filet

with carrot- ginger mousseline, pickled king oyster mushrooms, charred bok choy

and soy butter

Semolina Cake

with black mission figs and almonds

58 per person

Includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations: 410 625 0534

Save the Dates - Future Opera Night
Sundays: December 18th

no other promotions or discount are applicable to this event

October Opera Night - Sunday, October 23rd

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 30 Sep 2011 14:38:00 +0000

October Opera Night

Six Course Italian Dinner & Live Opera Performances

Sunday, October 23^rd – 6:00 PM

Reservations – 410.625.0534

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS

Jillian Finnamore, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Pumpkin Soup

with homemade marshmallows

House Cured Duck Prosciutto

with fennel and cucumber, grapefruit and lime

Homemade Pumpkin-Amaretto Purses

with cream sauce and broken sausage

Green Apple Sorbet

Braised Lamb Shank

with preserved lemon and eggplant relish, roasted almonds,

couscous and harissa broth

Lemon Sabayon-Pine Nut Tart

with honey mascarpone cream

58 per person

Includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations: 410 625 0534

Save the Dates - Future Opera Nights
Sundays:
November 20th and December 18th

no other promotions or discount are applicable to this event

Malbec Wine Tasting - October 20th

noreply@blogger.com (Sotto Sopra Restaurant) — Fri, 30 Sep 2011 14:11:00 +0000

BENCHMARK WINE TASTING SERIES

MALBEC

Thursday, October 20th ~ 6 p.m.

Chris Clune

Benchmark:

n. a point of reference from which measurements of any sort may be made.

October 20th 2011: MALBEC. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person

(tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534

SAVE THE DATES

THURSDAYS

November 17^th, 2011. Super Tuscans - $40

December 15^th, 2011.Champagne vs Sparkling Wine - $30

Dining Out for Life - Thursday, September 22

noreply@blogger.com (Sotto Sopra Restaurant) — Mon, 29 Aug 2011 12:34:00 +0000

On Thursday, September 22, 2011, thousands of people in the Greater Baltimore Metropolitan Area will be participating in one of the most rewarding dining experiences of the year. Moveable Feast's Dining Out for Life event raises tens of thousands of dollars, thanks to the generosity of community-minded restaurants, sponsors, and those who dine out with their families and friends that day to help our neighbors in need.

By dining at Sotto Sopra Restaurant on Thursday, September 22 we will be donating 20 percent of dinner proceeds that day to help feed hundreds of men, women, and children right here in our community living with HIV/AIDS, and other life-challenging conditions such as breast cancer.

Remember to Eat.Drink.Sleep.Dream – Italian and know that on this night you are helping many others with their day-to-day living.

You can read more about Dining Out for Life http://www.diningoutforlife.com/baltimore or follow the event on Facebook at https://www.facebook.com/DOFLBaltimore

Opera Night - Sunday, September 25th

noreply@blogger.com (Sotto Sopra Restaurant) — Mon, 29 Aug 2011 11:25:00 +0000

September Opera Night

Five Course Italian Dinner & Live Opera Performances

Sunday, September 25th – 6:00 PM

Reservations – 410.625.0534

The earth has moved and the heavens have opened and we’re still here. Join us for September’s Opera night when only the great voices of our singers will rock your world and the evening’s menu offers delicious bites from Mother Nature. Our performers are bursting with song with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra’s 19^th century dining room.

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Gorgonzola Stuffed Fig

with Prosciutto di Parma and aged balsamic

Artichoke Soup

with lemon thyme, broken Alaskan cod and super Tuscan olive oil

Black Ink Chitarra

with porcini, blue crab meat, crawfish and cream sauce

Orange and Basil Sorbet

Moulard Duck Leg Confit

with tomato broth, fava beans, celery root puree and French beans

Carrie’s Peach Frangipane

with peach yogurt ice cream

58 per person

Includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations: 410 625 0534

Save the Dates - Future Opera Nights
Sundays:
October 23rd, November 20th and December 18th

no other promotions or discount are applicable to this event

Benchmark Wine Tasting - Syrah - September 15th

noreply@blogger.com (Sotto Sopra Restaurant) — Mon, 22 Aug 2011 12:23:00 +0000

BENCHMARK WINE TASTING SERIES

Syrah

Thursday, September 15th ~ 6 p.m.

Chris Clune

Benchmark:

n. a point of reference from which measurements of any sort may be made.

Christopher Clune, Sotto Sopra's sommelier is kicking off his 2^nd Benchmark Wine Tasting series. Each month, a specific grape variety or types, like Super Tuscans will be selected. The wines tasted will represent the first AND best examples from award winning vineyards around the world.

September 15, 2011: Syrah. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person

(tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534

SAVE THE DATES

THURSDAYS

October 20^th, 2011. Malbec - $30

November 17^th, 2011. Super Tuscans - $40

December 15^th, 2011.Champagne vs Sparkling Wine - $30

Grand Prix Lunch and Dinner Specials

noreply@blogger.com (Sotto Sopra Restaurant) — Sun, 21 Aug 2011 11:59:00 +0000

SOTTO SOPRA'S

Grand Prix Fixe Dining

Monday, August 22 through Sunday, September 4, 2011

Lunch & Dinner
Reservations: 410.625.0534 or www.OpenTable.com

Grand Prix Fixe Lunch

3 Courses 20.11

11:30 p.m. to 2 p.m. – Monday through Saturday

Appetizer Course (choice of one)

Soup of the Day

La Nostra Insalata

Bitter greens/dill/shaved fennel/Parmigiano/ champagne vinegar-Dijon dressing

Arugula con Prosciutto e Melone

Fresh baby arugula/ cantaloupe /Parma ham/ Pecorino Toscano/ spicy honey vinaigrette

Insalata alla Cesare

Caesar salad

Panzanella Toscana

Heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Polipetti in Guazzetto con Polenta

Stewed baby octopus/ fresh polenta

Polenta Fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli.

Optional: Speck (smoked ham) Add $5

Entrée Course (choice of one)

Spaghetti all’Amatriciana

Spaghetti with tomato/ onion/ pancetta

Rigatoni alle Melanzane e Mozzarella

Rigatoni pasta/ roasted eggplants/ fresh mozzarella

Pappardelle Sotto Sopra

Fresh pappardelle/ smoked mozzarella/fresh tomato sauce

Hamburger d’Agnello con Mostarda di Pomodoro

Lamb burger with tomato mostarda/ melted Gruyère / French fries/ pita bread

Cozze Saltate al Curry e Latte di Cocco

Sautéed mussels/ Indian curry/ coconut milk / leeks

Risotto of the Day

Panino di Vegetali alla Griglia

Grilled vegetable panino/ goat cheese/ watercress pesto

Panino con Pollo alla Griglia

Grilled chicken panino/ roasted sweet corn/ heirloom tomato

Salmone con Fregola alle Olive e Arancie

Pan seared salmon/ olive fregola sarda/ melted red onion/ lobster tangerine essence

Dessert Course (choice of one)

Tiramisu

Fresh Fruit Salad/Vanilla Ice Cream

Pistachio-Chocolate Crème Brûlée

menu items subject to change due to availability of product - no other promotions or discounts are applicable during the Grand Prix Fixe Dining promotion

Grand Prix Fixe Dinner

3 Courses 35.11

Starting at 5:30 p.m. Mon – Sat / 5:00 p.m. Sundays*

Appetizer Course (choice of one)

Soup of the Day

La Nostra Insalata

Bitter greens/dill/shaved fennel/Parmigiano/ Champagne vinegar-Dijon dressing

Insalata alla Cesare con Carta di Musica

Romaine salad/ thin wafer basket/ Caesar dressing

Panzanella Toscana

Heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Insalata Caprese con Mozzarella di Bufala Campana e Pesche

Heirloom tomatoes/ Buffalo mozzarella/ super Tuscan olive oil/ fleur de sel/ grilled peaches

Flat Bread of the Day

Polipetti in Guazzetto con Polenta

Stewed baby octopus/ fresh polenta

Polenta Fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli

Optional: speck ( smoked ham) add $5

Crostini ai Funghi con Aioli al Limon

Wild mushroom crostini/ Tuscan bread/ lemon aioli

Cozze Saltate al Curry e Latte di Cocco

Sauteed mussels/ Indian curry/ coconut milk / leeks

Prosciutto Di Parma con Mozzarella e Pomodori

Parma prosciutto/ Parmesan basket/ mozzarella/ tomatoes

Entree Course (choice of one)

Pappardelle Sotto Sopra

Homemade pappardelle pasta/ fresh tomato sauce/ smoked mozzarella

Gnocchi di Ricotta al Pesto e Pomodoro con Ricotta Salata

Ricotta gnocchi/ pesto-cream sauce/ tomatoes/ salty ricotta

Fracobolli di Ricotta e Spinaci

Homemade ricotta- spinach stamps/ fresh tomato sauce

Fettuccine alla Bolognese Sfilettata di Coda di Bue e Costolette

Oxtail/ short rib ragu with fettuccine/ lemon crème fresh

Spaghetti neri Alla Chitarra con Ragu di Gamberi di Fiume e Porcini

Squid ink spaghetti chitarra/ crawfish/ crab/ porcini mushroom cream sauce

Stracceti di Funghi Selvatici

Straccetti pasta/ wild mushroom sauce

Wild Mushroom Risotto/ Truffle Butter

Optional: Ossobuco alla Milanese add $15

Pollo al Burro Aromatizzato Cotto in Padella con Carote e Patate Novella

Smart chicken /pan seared/ caramelized field carrots/ roasted fingerling potatoes/

(Christian specialty)

Delmonico di Manzo Add $10

Espresso rub beef Delmonico ribeye/ potato lasagna/ broccolini/ barolo reduction

Braised Medallion of Elysian Lamb

Green lentil stew/ chorizo/ fava bean infused potatoes

Confit D’Anatra Add $5

Muscovy Duck leg confit/ tomato broth/ fava beans/ celery root puree / French beans

Cioppino di Aragosta

Lobster broth/ scallops/mussels/clams/grouper /salmon/fennel/ Tuscan bread

Salmone con Fregola alle Olive e Arancie

Pan seared Chilean salmon/ olive fregola sarda/ melted red onion/ lobster tangerine essence

Dentice Saltato in Padella

Sauteed grouper/ composed summer salad: porcini, peaches, corn & sweet cherry tomato

Dessert Course (choice of one)

Tiramisu

Vanilla Panna Cotta

with fresh cherries-toasted coriander compote

Pistachio/Chocolate Crème Brûlée

Apple Strudel with Vanilla Ice Cream

Gianduia Pot du Crème

Ice Cream and Sorbet of the Day

menu items subject to change due to availability of product - no other promotions or discounts are applicable during the Grand Prix Fixe Dining promotion

*Special Event: On Sunday, August 28^th we are holding our

Opera Nigh t so the Grand Prix Fixe Dining will not be available.