Wednesday, December 31, 2008

Chef's Adventures Cooking Class

Chef’s Adventures Cooking Class
Sunday, January 11th ~ 1 p.m. to 4 p.m.
$65 per person - reservations required

Executive Chef Bill Crouse will teach you multiple dishes that he is looking to introduce on the Sotto Sopra menu inspired by his recent trips to the Big Apple. The cooking class will be held in Sotto Sopra’s kitchen on Sunday, January 11th from 1 p.m. to 4 p.m. At the conclusion of the class all will enjoy the foods prepared with a bit of vino. Class is demonstration with optional hands on components for those who wish to participate.

Cost per person is $65 inclusive. Guaranteed reservations are required-call 410-625-0534 or email us at ciao@sottosopra.us.


no other promotions or discounts are applicable to this class

Monday, December 29, 2008

09' Winter Restaurant Week Menus

WINTER RESTAURANT WEEKS

LUNCH

Monday through Saturday

11:30 a.m. to 2:00 p.m.

Friday, January 23, 2009 thru Saturday, February 7, 2009

$20.09 per person

excludes beverages, tax and gratuity

First Course (Choice of)

Soup of the Day

Caesar Salad

Mesclun Mixed Green Salad
with Balsamic vinaigrette

Second Course (Choice of)

Chicken "Sotto Sopra

Grilled chicken breast topped with fresh tomatoes, asparagus, Prosciutto and aged provolone served with tomato Provençal

Lightly Breaded Rainbow Trout
with lemon caper sauce, horseradish mashed potatoes and vegetable of the day

Penne alle Zucchine
Penne pasta served with roasted zucchini, garlic and shaved Pecorino cheese

Bucatini All'Amatriciana
Bucatini pasta served with bacon, onion, crushed red pepper and tomato sauce

Risotto di Giorno

Risotto of the Day

Third Course (Choice of)

Tiramisu

Apple Strudel seved with Vanilla Gelato


DINNER

Starting at 5 p.m.

Friday, January 23, 2009 thru Sunday, February 8, 2009

$30.09 per person

excludes beverages, tax and gratuity

First Course (Choice of)

Mixed Salad
with grilled zucchini, squash, fennel and fresh herb vinaigrette

Caesar Salad
served with a sun-dried tomato bruschetta

Goat Cheese Salad
with spinach, walnuts, candied shallots and raspberry vinaigrette

Sausage and Bean Ragout
wit broccoli rabe and cannellini beans

Soft Polenta and Mushrooms
with truffle oil, arugula and Boursin cheese

Second Course (Choice of)

Fettuccini Osso Buco
saffron pasta, osso buco ragout and gremolada

Cocoa Folade
homemade cocoa pasta, crawfish, porcini cream sauce

Spinach Gnudi
large spinach and ricotta gnocchi, fresh tomato sauce

Spaghetti alla Chitarra con Gamberi
shrimp, roasted tomatoes, spoinach and grated Botarga

Risotto of the Day


Mussels
with tomato, garlic broth and grilled Tuscan bread

Duck Tortelli
homemade roast duck tortelli, truffle oil, veal reduction sauce

Sausage Stuffed Game Hens
potato gratin, haricot vert, roasting jus

Braised Pork Shoulder
Boursin polenta, braising jus, horseradish gremolada

Peppercorn Crusted Salmon
chive studded mashed potato, asparagus coulis, roasted red pepper cream sauce


Third Course (Choice of)

Espresso Creme Brule
Apple Strudel
Banana Nutella Crepe
Daily Gelato and Sorbetto

Daily Gelato and Sorbetto

Reservations required – call 410 625-0534

no other promotions or discounts will apply

menu is subject to change

Opera Night - January 18, 2009


OPERA NIGHT
Sunday, January 18, 2009
5:30 p.m.
reservations required
$57 per person*

Welcome in the New Year with an evening of fine food and fabulous voices at Sotto Sopra Restaurant. Feel 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
Mrs. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

MENU

Beef Carpaccio
with lemon and truffle oil, shaved Parmesan cheese

Sweet Potato and Apple Soup

Porcini Risotto with Seared Duck Breast
and truffle demi-glace

Pomegranate Sorbetto

Mustard Crusted Sea Bass
with roasted cauliflower puree and coriander butter

Gianduja Pot Du Crème
with whipped cream and strawberries

Cost Per Person
$57
*(excludes beverages, tax and gratuity)

For reservations or further information please call Monika Pawlak at 410 625 0534 or email her at pawlak_monika@hotmail.com.
Future Opera Nights: Sunday, February 22nd and Sunday, March 22nd
no other promotions or discounts are applicable to this evening

Saturday, December 13, 2008

Friday, December 12, 2008

Italian Wines - Michael Mohammadi's picks

Michael Mohammadi, our sommelier and founder of www.foodandwineblog.com has a video discussing Italian wines. Please enjoy.

Wednesday, December 10, 2008

4 B's & a C Wine Tasting

Michael’s Favorites in Wine
4 “B’s and a “C” Wine Tasting
Wines from Barolo, Baraesco, Brunello, Burgundy and Champagne
Tuesday, December 16th
6 p.m.
Price $49.00 inclusive
(limited to 12 guests only)


Our wine director, Michael Mohammadi, invites you to join him for a night of his favorite "B's" and one "C"! This exclusive wine tasting will feature 5 of the greatest wine regions in the world from the sparkling wines of Champagne to the powerful wines of Barolo and Barbaresco. Don't miss this great opportunity to taste a some outstanding wines with a few light bites created by our executive chef Bill Crouse. Be sure to make your dinner reservation today, as those guests who join the tasting are invited to stay for dinner and enjoy 25% off any wine in the tasting.



The wines for the evening tasting

N.V. Boizel "Blanc de Blanc" (Champagne, France)
2003 Dominique Laurent Chambolle Musigny (Burgundy)
2003 Altesino Brunello di Montalcino (Brunello di Montalcino, Tuscany)
2000 Silvio Grasso Barolo "Luciani" (Barolo, Piemonte)
2004 Marchesi d'Gresy Barbaresco (Barbaresco, Piemonte)

Reservations are required: Call Monika at 410 625 0534 or email her at pawlak_monika@hotmail.com
no other promotions or discount can apply to this event

Thursday, December 04, 2008

2008 Best Christmas Light & Music Display

Michael Mohammadi turned us on to the video. Make some eggnog, kick back and enjoy

Sunday, November 30, 2008

Osso Buco Night - Every Thursday


OSSO BUCO NIGHT
Every Thursday

Each Thursday evening you will find osso buco with risotto on our special menu.

Saturday, November 29, 2008

How to Ride a Motorcycle Italian-Style

This little motorcycle demonstration took place in Rome back in the 50's -Enjoy

Saturday, November 22, 2008

White Truffle Dinner - Wednesday, Dec 10th

White Truffle Dinner at Sotto Sopra
Wednesday, December 10th at 7 p.m.
limited to 10 guests



Sotto Sopra Restaurant is flying in from Italy one pound of the rare and expensive white truffle for this exclusive dinner. From osetra caviar to the 1990 Poderi Aldo Conterno Barolo Riserva Granbussia, no expensive has been spared-this is the dinner of a lifetime, a true epicurean’s dream-come-true.

Executive Chef Bill Crouse has put together a menu that highlights the rich, full flavor of the white truffle and our sommelier, Michael Mohammadi, has chosen a selection of exquisite wines to round out the decadence of this dinner.

The dinner is limited to 10 guests
Cost Per Guest
$1,000 inclusive

Reception
Osetra caviar, blini and champagne
N.V. Krug Brut Champagne
(Champagne, France)

1st Course
Snake River Farms Kobe Beef Carpaccio
Shaved white truffles, ancient Japanese sea salt, D.O.P. Tuscan olive oil
1990 Charles Heidsieck Blanc des Millénaires
(Champagne, France)

2nd Course
Roasted Chanterelle & Lobster Mushroom Soup
Shaved white truffles, aged Montchevre Bucheron goat cheese, prosciutto di Parma crisp
Rene et Vincent Dauvissat Chablis Les Clos
(Chablis, Burgundy, France)

3rd Course
Seared Foie Gras on Brioche
Roasted duck jus, Port wine reduction, Asian five-spice infused pear
1996 Serafin Pere et Fils Charmes-Chambertin
(Gevrey-Chambertin, Cotes de Nuits, Burgundy, France)
4th Course
White Truffle Risotto
Aged Parmesan-Reggiano cheese and truffle butter
1990 Poderi Aldo Conterno Barolo Riserva Granbussia
(Monforte, Barolo, Piemonte, Italia)

5th Course
Basil-Lemon Sorbetto
Canton Ginger Infused Cognac & Krug Cocktail

6th Course
Grilled Venison Chop
White asparagus, Madeira reduction, white truffle foam
1997 Valdicava Brunello di Montalcino Madonna del Piano
(Montalcino, Tuscany, Italia)

7th Course
Vanilla Soufflé with Truffle Honey Gelato
1998 Alois Kracher Chardonnay/Welschriesling Trockenbeerenauslese Nr. 7

8th Course
Oregon Blue Cheese
Amaretto gelée and toasted almonds
1970 Dow’s Vintage Porto
(Porto, Duoro, Portugal)

9th Course
Assorted Chocolate Truffles
1986 Nicolas Amarone
(Veneto, Italia)

To be one of the 10 guests for this evening’s gathering contact Monika Pawlak at 410 625 0534 or e-mail at ciao@sottosopra.us. Guaranteed reservations are required.

no other promotions or discounts apply to this event

Holiday Opera Night - December 14th

OPERA NIGHT
Sunday, December 14th, 2008
5:30 p.m.


An evening of live opera performances featuring:

Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Menu

Spinach Salad
with cranberries, goat cheese & pecans
dressed with a warm Champagne vinaigrette

Lobster Bisque
with crème fraiche and caviar

Black Pepper Gnocchi
served with lamb ragout

Grapefruit Sorbetto

Stuffed Beef Tenderloin
with sun-dried tomatoes, pine nuts, and parsley
accompanied with sweet potato puree and Madeira demi-glace

Baked Apples and Pears
with Muscat zabaglione and lavender brittle


Enjoy live opera performances & 6 courses of exceptional Italian cuisine
Only $57 per person
(excludes beverages, tax, & gratuity).

For reservations & information call Monika (410) 625-0534 or e-mail her at pawlak_monika@hotmail.com

Future Opera Nights: January 18th and February 22nd – Gift certificates are available

Sunday, November 16, 2008

Dinner with Daniela - Tuesday, January 13th

Dinner with Daniela
Italian Home Cooking at its Best
Tuesday, January 13, 2009
Open Reservations


Daniela Useli creates a rustic, home-styled dinner from her native Sardinia. The menu reflects the bounty of her native island - come, enjoy the taste of Sardinia.

Our standard dinner menu will be available for those looking for more contemporary choices.

MENU


Antipasto

Crespelle al radicchio rosso
Delicate crispy dough filled with cooked red chicory with onion and white wine

Il Primo ~ La Pasta

Paglia e fieno con gamberi alla salsa di vodka
Hand-made egg and spinach pasta noodles served with shrimp, cream and vodka sauce

Il Secondo ~ Pesce

Maiale al vino bianco
Pork tenderloin cooked with white wine, garlic and anise seeds, served
with rosemary roasted potatoes

Il Dolce
Saccottini di Pasta Sfoglia
Puff pastry shells filled with banana and chocolate cream

$38.00 per person *
(Excludes beverages, tax and gratuity)

*other promotions and discounts are not applicable to this dinner

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.
Call 410 625 0534 or e-mail pawlak_monika@hotmail.com to reserve your table!

Saturday, November 15, 2008

Spaghetti Farming circa 1957

Big win for Chef Crouse and his kitchen team



The Taste of Elegance pork competition took place last week and Chef Crouse walked away with the popular vote of the 300 attendees and the pork and wine pairing as well. The story was so well written at the foodandwine blog in detail of what all the chefs prepared that I'm just going to give you the link.

Click HERE

Monday, November 10, 2008

Italian Language & Culture Dinner
Thursday, November 20
7:00 P.M. ~ $55 per person
Communal Dining – Family Style Service

Special Guests: Ginda & Mike Simpson, proprietors
El Marsam Bed and Breakfast – Umbria Italy
http://www.elmarsam.com/

El Marsam

Ginda and her husband have owned and operated El Marsam in Umbria for close to 10 years. El Marsam means ‘where the artist paints’ and it is where Ginda paints. An accomplished painter for over twenty years, Ginda has exhibited her work internationally and her paintings are in numerous private collections.

In addition, Ginda will chat about her book, “Deeply Rooted,” which describes her Italian heritage, their move to Italy, and their life experiences while in Umbria, as well as bring some of her art work of the Italian countryside.

Come, join us and let us transport you in spirit to Italy for the evening with great Italian food, lively conversation and a nice glass of vino.

Cost per person: $55.00 ( includes food, non-alcoholic beverages, wine, tax and gratuity)

Limited seating so make your reservations now. Call Monika at 410 625 0534

Wednesday, November 05, 2008

December's 3-Course Tasting Menu

December's
Chef's 3 Course Tasting Menu

Wednesdays: December 3rd, 10th and 17th
Open Reservations ~ starting at 5:30 p.m.


Chef Bill Crouse has picked a selection of hearty dishes for the holiday season.


MENU

1st Course ~ Choice of one

Sausage and Broccoli Rabe
with cannellini beans finished with lemon oil

Soup of the Day

Apple and Gorgonzola Cheese Salad with roasted walnuts and honey vinaigrette

Grilled Polenta with goat cheese mushroom ragout and balsamic reduction

Fried Calamari

2nd Course ~ Choice of one
Black Pepper Gnocchi with Lamb Ragout

Spinach Gnudi with Tomato Sauce

Chicken Marsala with Horseradish Mashed Potatoes

Lemon Risotto with Smoked Salmon Mousse

Potato and Mushroom Crusted Salmon with Caponata

3rd Course ~ Choice of one
Tiramisu

Pumpkin Soufflé with Balsamic Figs

Banana Nutella Crepe

$38.00 per person*
(excludes all beverages, tax and gratuity)

Reservations highly suggested
Call Monika at 410.625.0534 ~ e-mail pawlak_monica@hotmail.com


*no other promotions or discounts are applicable

Monday, November 03, 2008

Something a Little Bit Different
Italian Language and Culture Dinner Club
Thursday, November 20th

You know Riccardo likes to shake thing upside down (Sotto Sopra) so we are moving the Italian Language and Culture Dinner Club to Thursday, November 20th instead of our standard 3rd Monday of the month.


That isn't all that is different; Riccardo is getting behind the stove along with the Camardellas. Christiana Camardella will make gnudi, her husband is making what he says is the "best Bolognese sauce ever" and Riccardo is making osso buco with risotto Milanese. We are looking for two (2) more people to cook, one to make an antipasti and the other the dolce course.


So you're curious, think you want to jump in and do this - it is simple.


1. You will give us a list of ingredients you will need so we have everything for you

2. You will come in on Wednesday, November 19th during the day to prepare your course.

3. You will coordinate with Monika and Riccardo (410.625.0534 - e-mail )


We reward our volunteer chefs with a free dinner for the Thursday, November 20th's Italian Language and Culture Club dinner plus a $50.00 gift certificate to be used in the future.


The Details


The Italian Language and Culture Dinner Club is an excuse for Italophiles to get together, chat both in Italian or English about their passion for all things Italian: food, travel, art and music.


Date: Thursday, November 20th

Time: 7 p.m.

Cost: $55.00 per person
(includes food, non-alcoholic beverages, wine, tax and gratuity)

Dining: Family Style (many dishes including the ones mentioned above)

Seating: Communal


Reservations are required: Contact Monika Pawlak at 410.625.0534 or e-mail at pawlak_monika@hotmail.com.


No other promotions or discounts are applicable to this event.

Lobster Fest -Nov 7th, 8th & 9th


Sotto Sopra's

MAINE LOBSTER FEST

Friday, November 7th, Saturday, November 8th, and
Sunday, November 9th



There is nothing like a Maine lobster out of the cool, chilled waters of the Atlantic. A chef/friend of mine from Maine is coming this week and has agreed to bring in 400 pounds of lobsters. We will be offering the following dishes as long as the supply of lobsters last:


$23.00 per Entree

Lobster Risotto

Ravioli with Lobster and Mascarpone

Spaghetti with Lobster and Corn

Whole Grilled Lobster Maine


Lobsters-To-Go


For our valued and VIP clientele we are offering the lobsters-to-go, alive or we'll steam them for you. The average weight should be between 1 ¼ to 1 ½ pounds. Cost on the To-Go Maine lobsters are $10.00 per pound live and $12.00 pound steamed. Call Monika at 410 625-0534 to order your To-Go Maine Lobsters

Thursday, October 30, 2008

Sneak Preview Tasting of the New Sotto Sopra Wine List

First Thursday Wine Tasting - Thursday, November 6th

Time: 6:00 PM - limited to 30 guests
$25 plus tax and gratuity


Theme: Popping some corks from 8 new selections on Sotto Sopra's wine list!

Wines: An eclectic mix from around the world highlighting
the best of over 1000 wines I've tasted in the last 2 months!

Food: Miscellaneous finger foods
(Stay for dinner to enjoy 1/2 off on the wines tasted that evening.)

Please come join me in a tasting of 8 of my favorites on the new list and definitely make plans to stay for dinner (you don't want to miss the 1/2 off specials on these outstanding wines!). I look forward to seeing everyone-both new faces and old. We're capping this event at 30 people and we are more than half-full already so don't be too late in your RSVP!


Michael
Michael Mohammadi
http://www.foodandwineblog.com/

We are moving December's First Thursday Wine Tasting to December 11th due to the lighting of the monument on Thursday, December 4th - it get's a little pazzo around here that night.

I Was Chef-for-the-Day
Patti Chan Talks About Her Day in the Kitchen at Sotto Sopra

Patti said, "I had an amazing time! I was impressed by how calm and quiet the kitchen was, even when things got busy. Chef Crouse was an absolute pleasure to work with - obviously passionate about what he does. My favorite on our menu was the rabbit tortellini. Besides hand-making 250 of them, they also ended up being the crowd favorite! There were quite a few people nervous about trying rabbit for the first time, but they all left loving it, which is what I had hoped would happen. My favorite part of the night was plating some of the desserts, because it went straight from me to the diners. I can see how a chef would get hooked on that experience."

Feel free to check out the video (it is a little dark) and photographs from Patti's day as chef. Click HERE.

Gift Certificates for Chef-for-the-Day are available for your special "foodie" in you life. Give Monika a call at 410.625.0534. For more details on our Chef-for-the-Day program click HERE.

Monday, October 27, 2008

Sotto Sopra's Holiday Schedule & Closings


Thanksgiving
Thursday, November 27, 2008
3 p.m . to 8 p.m.
Holiday menu containing items from the dinner menu, specials and turkey.

Xmas Eve
Wednesday, December 24, 2008
3 p.m to 10 p.m.
No Lunch

Xmas Day
Thursday, December 25, 2008
3 p.m. to 8 p.m.
No Lunch

Friday, December 26, 2008
Closed for Lunch
Dinner 5:30 p.m. - 11:30 p.m.

Saturday, December 27, 2008
Closed for Lunch
Dinner: 5:30 p.m. - 11:30 p.m.
New Year's Eve
Wednesday, December 31st
Closed for Lunch
Dinner: 5:00 p.m. to 11:00 p.m.
New Year's Day
Thursday, January 1st
Closed

Thanksgiving at Sotto Sopra

TACCHINO AT SOTTO SOPRA
Thanksgiving with an Italian Flair

Sotto Sopra Restaurant, known for their authentic Italian cuisine, will be open on Thanksgiving Day from 3 p.m. to 8 p.m. offering a cross-section of their fall menu items, specials and tacchino (turkey). Reservations are highly suggested. Call 410 625 0534 or use OpenTable.com

November Opera Night


Opera Night
Sunday, November 23rd, 2008 ~ starts 5:30 p.m.

An Evening of Live Opera Performances and 6 Course Seasonal Italian Dinner


Our Performers

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Start your holiday celebrating early and join us for an evening of great arias, lively conversation and great Italian food.

6 Course Menu

Roasted Pear and Brie Salad
with warm chestnut honey vinaigrette

Creamy Celery Root Soup
with caviar crouton

Local Pumpkin Risotto
with house-made duck sausage

Cranberry Sorbetto

Pan-Seared Red Snapper
served with braised lentils and wild mushroom and frisee salad

Apple Strudel
with cinnamon gelato


Enjoy live Opera performances and 6 courses of exceptional Italian cuisine

$57 per person (excludes all beverages, tax and gratuity)

For reservations and information call 410 625 0534 or
e-mail Monika Pawlak at pawlak_monika@hotmail.com

Thursday, October 23, 2008

Autumn Wine & Tasting Dinner-Oct 30th

Sotto Sopra's
Autumn Wine and Tasting Menu
Thursday, October 30, 2008
Reception 6:30 p.m. ~ Dinner 7:00 p.m.
$85.00 per person-all inclusive

Executive Chef Bill Crouse and sommelier Michael Mohammadi, creator of http://www.foodandwineblog.com/ , were inspired by autumn’s bounty and cooling temperatures to create this pairing of food and wine. If you haven’t met Michael this will be a great opportunity for you to chat him up on wines and the evening’s selections.

1st Course
Roast Pear Salad
with Gorgonzola cheese and honey vinaigrette
2006 Hall Sauvignon Blanc

2nd Course
Seared Fois Gras
with brioche and lingonberry compote
2006 Librandi Le Passule Vino Passito IGT Val di Neto

3rd Course
Pumpkin Gnocchi
with duck confit and pumpkin seed cream
2006 Bernard Gripa St. Joseph

4th Course
Grilled Kobe Rib-Eye
with caponata and caper-oregano oil
2003 Ca Bianaca Barolo

5th Course
Pumpkin Soufflé
with balsamic macerated figs.
N.V. St. Hilaire Blanquette de Limoux Demi-Sec


Cost Per Person
$85.00 all inclusive
(includes food, wine, tax and gratuity)
guaranteed reservations required

For reservations please call Monika Pawlak at 410 625 0534 and let her know you are coming for the Autumn Wine and Tasting Menu.

Sunday, October 19, 2008

Cooking Class ~ Sunday, Nov 2nd

Cooking Class
Sunday, November 2nd
1 p.m. to 4 p.m.

Executive Chef Bill Crouse brings you into the back-of-the-house, Sotto Sopra's kitchen for a cooking class featuring the great foods of autumn. This will be his last class for 2008, so don't miss out. Know someone who loves to cook, buy them a gift certificate for a cooking class or our Chef-for-the-Day program.

The class is demonstration with the option of hands-on participation. You wrap up the class by enjoying those dishes taught and prepared with a glass of vino. Cost per person is $65/reservations required.

For more information or reservation call Monika Pawlak at 443-850-9523 or 410-625-0534 or email at pawlak_monika@hotmail.com

Enjoy the photographs from past cooking classes.


Keep Sotto Sopra in mind for a team building cooking event, a restaurant kitchen is all about team work.
Dinner with Daniela
A Rustic Home-Styled Sardinian Meal
Tuesday, November 11th
open reservations starting at 5:30 p.m.

Join us the 2nd Tuesday of every month when Daniela Useli creates one of her wonderful and delicious, rustic Italian “Sardinian” Dinners. For those of you who want something more contemporary ~ you can order off Sotto Sopra's Menu.

Read Daniela's story at the Baltimore Sun ~ click HERE

MENU
Antipasto
Crespelle alla crema di asparagi
Delicate crispy dough filled with a flavorful asparagus cream, besciamella e Swiss cheese
Il Primo
Lasagne Verdi
Homemade spinach lasagna layered with smoked bacon, portabella mushroom, Italian cream, fresh mozzarella and Parmigiano Reggiano Cheese
Il Secondo
La Carne Bracioline alla Napoletana
Delicious and tender beef rolls stuffed with pine nuts, raisins parsley, and garlic slowly cooked in white dry wine and tomato sauce, served with a side of steamed baby broccoli flavored with cumin.
Il Dolce
Pere al Verticale
Pears poached in Marsala wine with cinnamon and vanilla served
with zabaglione sauce

Cost per person
$38.00
(excludes beverages, tax and gratuity)

no other promotions or discounts apply to this dinner

Friday, October 03, 2008

Chef-for-the-Day Patti Chan


Chef-for-the-Day

Patti Chan

Tuesday, October 21, 2008
Reservations are being accepted from 5:30 p.m. to 9:00 p.m.
call 410 625 0534

Patti Chan, co-founder of http://www.600block.com/ is coming to work in the Sotto Sopra kitchen on Tuesday, October 21st as our Chef-for-the-Day. She and executive chef Bill Crouse talked skill level and experience and then developed a menu for Patti's skillset.

Patti currently resides in Canton. She's an uber-foodie with a special knack for dissecting a dish's ingredients in a single bite.

You are cordially invited to enjoy Patti's endeavors in the Sotto Sopra Kitchen

MENU

1st course
Eggplant Panzanella Salad
with olive bread and a red wine vinaigrette

2nd course
Rabbit Tortellini
with braised vegetables and rabbit consomme

3rd Course
Provencal Monkfish Osso Bucco
with white corn polenta

4th Course
Port Poached Pears
with roasted walnuts and star anise ice cream

Cost Per Person

$38.00
(excludes beverages, tax and gratuity)

When making your reservations, let us know you are coming to enjoy the Chef-for-the-Day Dinner. Sotto Sopra's regular dinner menu will be available as an alternative choice for guests that evening.

Love to cook, fantasize about working in a restaurant kitchen - Learn more about our Chef-for-the-Day Program - CLICK HERE
other promotions and discounts are not applicable to this dinner

Thursday, October 02, 2008

Chef-for-the-Day John Busse

Chef-for-the-Day
John Busse
Tuesday, October 7th
Open Reservations

You are cordially invited to John Busse’s Chef-for-the-Day dinner. John, who says he likes to mess around in the kitchen, is taking on the Sotto Sopra toque thanks to a gift certificate presented to him from his parents. John advised us that cooking outdoors, tailgating is his forte, so the restaurant kitchen will be a new experience.

John and Chef Bill Crouse devised a menu that covered the “manly” foods like cheese, meat and fried dough but in a more refined format and hope you will join us. Sotto Sopra’s regular dinner will also be available that evening for those wanting other choices.


1st Course
Roasted Beet Salad
with fried goat cheese and tarragon vinaigrette

2nd Course
Mushroom Ravioli
with veal reduction and shaved Parmesan cheese

3rd Course
Braised Short Rib
with soft Gorgonzola polenta and horseradish gremolata

4th Course
(Zepoli) Fried Dough
with powdered sugar, wild flower honey and melted chocolate to dip
accompanied with a complimentary Limoncello

Cost Per Person
$45.00 (excludes beverages, tax and gratuity)

Call 410 625-0534 to make your reservation.

Friday, September 26, 2008

Opera Night - Sunday, October 26th

OPERA NIGHT
Sunday, October 26
5:30 p.m.


Great voices, great food and great fun is yours when you attend Sotto Sopra's Opera Night. Enjoy a 6 course gourmet Italian meal interspersed with live Opera performances of your favorite arias.

OUR PERFORMERS

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Ms Alice Mikolajewski, Piano

MENU

1st Course:
Roasted Figs and Gorgonzola Cheese
with prosciutto di Parma

2nd Course:
Creamy Mushroom Soup
with pine nut gratin

3rd Course:
Tomato-Saffron Risotto
with Grilled Swordfish

4th Course:
Lemon Sorbetto

5th Course:
Braised Veal Cheek
over goat cheese polenta

6th Course:
Pumpkin Soufflé
with vanilla ice cream and balsamic reduction

Cost per person
$57
(excludes beverages, tax and gratuity)

For Reservations or Inquiries call Monika Pawlak at 410 625 0534 or 443-850-9523

Future Opera Nights: November 23 and December 14 ~ Save the Dates

Thursday, September 25, 2008

Chef's 3 Course Tasting Menu for October

Wednesday Night
Chef's 3-Course Tasting Menu


Wednesdays, October 1, 8, 15, 22 & 30

Open Seating - Reservations Requested

$38.00 per person (excludes beverages, tax and gratuity)



How quickly time flies by and here is fall. Executive Chef Bill Crouse has created a new tasting menu for October embracing the foods of the season. We will still be offering the Sotto Sopra Dinner menu for those who might have other preferences.


MENU

1st Course: choice of one
Roasted Red Beets and Gorgonzola Salad

House-made Porchetta
with shaved Parmesan cheese, toasted Tuscan bread and D.O.P. olive oil

Roasted Pear Salad
with pecans and Champagne vinaigrette

Fried Calamari
with garlic aioli and spicy tomato coulis

2nd Course: choice of one
Honey-Lavender Crusted Salmon
with chive studded mashed potatoes and roasted broccoli

Spinach Ravioli
sautéed in butter and sage with fresh tomato sauce

Bucatini all' Amatriciana
bucatini pasta with bacon, onions, crushed red pepper and fresh tomato sauce

Veal Piccata
pounded veal with shallots, capers, and parsley in lemon and white wine, horseradish mashed potatoes and sautéed vegetables

Chicken Involtini
chicken breast rolled with smoked bacon and Brie cheese lightly roasted with porcini mushrooms and asparagus over potato gratin

3rd Course: choice of one
Apple Strudel
Gianduja Pot de Crème
Vanilla Panna Cotta


Cost per person
$38
(excludes beverages, tax and gratiuty )
Contact Monika Pawlak at 410 625 0534 to make your reservation for the Chef's Tasting Dinner
no other promotions or discounts are applicable

Wednesday, September 24, 2008

First Thursday Wine Tasting with Michael Mohammadi

The Wines of Tuscany

Michael Mohammadi

Thursday, October 2nd
5:30 p.m. to 7:00 p.m.


Join us on Thursday, October 2nd for a lively and enlightening wine tasting of Tuscan Wines. Michael Mohammadi of www.foodandwineblog.com will be your tour guide through 6 wines of this region.

Cost per person is $25 (plus tax and tip)

Don't let the fun end there, stay for dinner and receive 1/2 off any of the wines you enjoyed during the tasting.

Reservations are required - call Monika Pawlak at 410 625 0534 or email ciao@sottosopra.us

no other promotions or discounts are applicable to this event

Cooking Class - Sunday, October 12th


COOKING CLASS
Sunday, October 12th
1 p.m. to 4 p.m.
limited spaces
$65.00 per person

Join executive chef Bill Crouse in the Sotto Sopra kitchen for our fabulous cooking class. Enjoy a great afternoon behind the scenes of one of the city's best restaurant, see Italian recipes demonstrated and sit-down and enjoy the finished recipes with wine.

The class is demonstration with optional hands-on for those who wish to participate.

Guaranteed Reservations Required - Call Monika Pawlak at 410 625 0534 or email at pawlak_monika@hotmail.com



Wednesday Night Chef's Tasting Menu - September

Wednesday Nights
3 Course Chef's Tasting Dinner
September Menu
$38 per person

(excludes beverages, tax and gratuity)

Wednesdays: September 3rd, 10th, 17th and 24th
5:30 to 9:00 p.m. ~ open reservations


Chef Bill Crouse invites you to come into to Sotto Sopra any Wednesday evening and enjoy his 3 course tasting menu. Chef changes the tasting menu monthly and highlight various dishes from our dinner menu. We will be offering our seasonal dinner menu as well as the chef's 3 course tasting menu.


1st Course – Choice of

Fried Calamari

Roasted Red Beet Salad
with Gorgonzola cheese and tarragon vinaigrette

Caesar Salad

Soup of the Day

2nd Course – Choice of

Roasted Game Hen
with sausage and lemon stuffing over goat cheese polenta and roasted juices

Seared Halibut
with basil studded mashed potatoes and a chili butter sauce

Spinach Ravoli

Straccetti Pasta
house-made random cut pasta in a wild mushroom and veal stock sauce

Veal Involtini
with sweet potato mash and olivata sauce

3rd Course – Choice of

Tiramisu

Cheesecake

Gelato

Cost is $38 per person -excludes beverages, tax and gratuity

Reservations are highly suggested - call 410 625 0534 and let us know you are coming for the chef's tasting menu

*no other promotions or discounts can apply

Dinner with Daniela - Tuesday, October 14th

Dinner with Daniela
A Rustic Home-Styled Sardinian Meal
Tuesday, October 14th
open reservations ~ 5:30 p.m.

Join us the 2nd Tuesday of every month when Daniela Useli creates one of her wonderful and delicious, rustic Italian “Sardinian” Dinners.

For those of you who want something more contemporary you can order off Sotto Sopra's Menu.

Read Daniela's story in July 30th's Baltimore Sun or click HERE

Menu
Antipasto

Crespelle alla crema di asparagi
Delicate crispy dough filled with a flavorful asparagus cream, besciamella e Swiss cheese

Il Primo ~ La Pasta

Culingioni de patatas
Traditional Sardinian hand-made ravioli stuffed with a potato filling flavored with fresh mint leaves, pecorino cheese, Italian parsley, onions, and garlic, served in a freshly home-made flavorful tomato sauce

Il Secondo ~ La Carne

Bracioline alla Napoletana
Delicious and tender beef rolls stuffed with smoked bacon, pine nuts, raisins parsley, and garlic slowly cooked in white dry wine and tomato sauce, served with a side of steamed baby broccoli flavored with cumin.

Il Dolce

Tiramisu
Traditional Italian dessert, made with soft ladyfinger cookies, dipped in a fresh coffee and sweet Marsala wine, covered with a “mascarpone cheese and Zabaione cream”
Cost per person
$38.00

(excludes beverages, tax and gratuity)

no other promotions or discounts apply to this dinner

October's Italian Language Dinner Club

Italian Language and Culture Dinner Club




Sotto Sopra's
Italian Language & Culture Dinner Club

Monday, October 20th 7:00 p.m.
Reservations Required ~ Limited Seating

If you are an Italophile, a lover of all things Italian then this dinner is a must do. Come practice your Italian language skills, share your Italian travel stories and more. Chef Crouse will create fabulous Italian dishes, family style for all to enjoy. Seating is communal.

We are open to suggestions for future gatherings of the Italian Language and Culture Club - please send them to ciao@sottosopra.us

Speaking Italian is part of the fun though optional.

Cost per person: $55.00
all inclusive
(price includes food, wine, non-alcoholic beverages, tax and gratuity)

~Family Style Service ~ Communal Dining~

The Italian Language and Culture Club usually meets the 3rd Monday of every month

FOR RESERVATIONS: Call Monika Pawlak-Bosio at 410 625 0534 or email pawlak_monika@hotmail.com

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

Tuesday, September 02, 2008

Ultimate Gift for Your Inner-Chef

What's it like to work in a restaurant kitchen? That question can be answered with Sotto Sopra Restaurant's Chef-for-the-Day Program under the tutelage of Executive Chef Bill Crouse. For $100 you will work hard through the day and after evening service, enjoy a good meal.



If Executive Chef Bill Crouse of Sotto Sopra has been asked once, he has been asked a hundred times about life in a restaurant kitchen by clientele, many of whom are talented home cooks. Proof of this fascination can be found in the success of television's reality kitchen programming: Top Chef, Hell's Kitchen and 2009 entrée into the kitchen reality programming, Chopping Block with the ultimate kitchen tyrant, Chef Marco Pierre White. Chef Crouse has started his own chef reality program at Sotto Sopra Restaurant with Chef-for-the-Day allowing a patron to come work in the restaurant kitchen for a full day. Chef-for-the-Day starts early, is expected to be on their feet all day, maneuver narrow stairwells, work through evening service and will wrap their day in the kitchen with dinner.


Prior to coming into Sotto Sopra's kitchen, Chef Crouse assesses the Chef-for-the-Day's skill level and also offers up an additional challenge of creating a menu promoting them as the Chef-for-the-Day at the restaurant.

Here is what Jackie Knipp had to say about her and her daughter, Megan's experience of working in the kitchen and preparing a prefix menu for friends and Sotto Sopra's guests:

"Megan and I had an amazing experience at Sotto Sopra. It was a true Italian gathering - great food, wine and fellowship in a friendly atmosphere. Everyone who came said that they had so much fun. Many had never been to the restaurant before. They loved the friendly atmosphere and excellent food. I always recommend Sotto Sopra because it is authentic Italian and not the Americanized Italian. It reminds me so much of restaurants we visited in Italy."
For more information on becoming Chef-for-the-Day or buying a Chef-for-the-Day gift certificate for a friend or family member please call Monika Pawlak-Bosio at 410 625 0534.

Uova al Pomodoro - Tomato & Eggs

Uova al Pomodoro
Tomato Eggs

Here is another way to use late summer’s tomato bounty

2 Tablespoons Olive oil
2 each Very ripe tomatoes – cut in 8ths
Kosher or sea salt & pepper to taste
4 large Eggs

Heat a small frying pan (approximately 10 inches) over medium head and add the olive oil. Add the tomatoes, salt and pepper and cook for approximately 10 minutes. Break in the eggs into the pan, careful not to break the yolks. Add another pinch of salt and peppers. Keep over the heat until the whites have set. Serve hot.

Serves 2

September Cooking Class


Chef Bill Crouse Opens His Kitchen

Cooking Class
Sunday, September 14, 2008
Rustic Italian Dishes
$65 per person

1 p.m. to 4 p.m.


Join executive chef Bill Crouse in the Sotto Sopra Kitchen for our first cooking class of the season featuring rustic Italian cooking.

The class is demonstration with optional hands-on for those who wish to participate. After class is completed everyone sits down and enjoys the food prepared in class along with wine.

Classes are limited in size and require guaranteed reservations at 410 625 0534.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

Thursday, August 28, 2008

A Taste Tour of Italy's Wine Regions with Michael Mohammadi

Wine Tasting

A Taste Tour of Italy’s Wine Regions
Thursday, September 11th
5:30 to 7:00 p.m.
Limited to 18 guests

$25 per person*
(plus tax and gratuity)

Reservations Required – 410 625 0534

It is with great pleasure that Sotto Sopra would like to introduce Michael Mohammadi as your host for this evening’s wine tasting. Michael is Sotto Sopra’s very own wine superman, by day he is a medical researcher working on his Phd in Physiology and at night, a food and wine journalist, check out his very popular http://www.foodandwineblog.com/.



Michael with the vines of Fuligni: one of the premier producers of Brunello di Montalcino


For his first tasting at Sotto Sopra, Michael wants to take you on a tour of Italy through their wines from Tuscany, Piedmont, Friuli-Venezia Giulia as well as a selection from Southern Italy.

Come taste 7 Italian wines, meet the gregarious and knowledgeable Michael Mohammadi, and enjoy a couple lite bites during the tasting. Stay for dinner and pay ½ price for any bottle of wine sampled during that evenings tasting.


About Michael Mohammadi


Michael Mohammadi has a passion for cooking and once dreamed to graduate from culinary school. He keeps recipes simple and tries to highlight the flavors of the main ingredient. He loves the challenge of pairing the right wine with any dish.

His culinary influences are vast, ranging from German, to Persian (his heritage) to traditional American or Mediterranean. Michael would define his cooking style as “simple with a twist” and almost always make a dish with a wine pairing or experience in mind.

He has traveled Italy and has a love and passion for Italian wines. His other passions include writing, spending time with his three dogs, and watching the Lions, Red Wings, Tiger’s, or Michigan Football. He loves to run and hike and especially likes cold weather mountaineering and camping, as well as back country skiing.

FoodandWineBlog.com

Michael is focusing on the Baltimore area wine and food scene, but will include reviews and information from his travels around the world. The whole point of this site is to make wine and fine dining informal and fun. For information on how Michael rates wines and his personal tastes, see the “Wine Ratings” page.

Cost per person
$25.00 (plus tax and gratuity)*
Reservations Required: 410 625 0534
Limited to 18 guests


*no other promotions or discounts apply

Tuesday, August 26, 2008

Opera Night - Sunday September 28th

The new fall season of Opera Night begins on Sunday, September 28th at 5:30 p.m. Come relish an evening of a 6 course Italian gourmet dinner and vibrant, live performances of your favorite arias.



Our Performers

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Ms Alice Mikolajewski, Piano

Menu

Fall Pear Salad
with Gorgonzola cheese, pecans and honey vinaigrette

Roasted Squash Soup
with shitake mushroom confit

Mint Risotto
served with lamb ragu

Spiced Apple Sorbetto

Crispy Seared Sea Bass
with zucchini, yellow squash, caponata and oregano oil

Fig Frangipane Tart
with vanilla bean gelato

Enjoy live opera performances and a 6-course gourmet Italian dinner

$57 per person
(excludes beverages, tax and gratuity)

FOR RESERVATIONS & INFORMATION:
Call (410) 625-0534 or email Monika at: mailto:pawlak_monika@hotmail.com

Upcoming Opera Nights: October 26th, November 23rd, December 14th

Monday, August 25, 2008

A Little Night Music at Sotto Sopra's Opera Night

Enjoy a small clip of performances by Soprano Diane Able and Tenor Paul McIlvaine at one of our monthly Opera Nights.

Sunday, August 24, 2008

September's First Thursday Moving to 2nd Thursday

Due to the Labor Day holiday week we are postponing our First Thursday wine tasting to Thursday, September 11th from 5:30 to 7:00 p.m. Your wine host for the evening is Michael Mohammadi, editor of the Food and Wine Blog. Michael is planning the wine tasting as we type and we will post the information as soon as it is available.

Michael Mohammadi

Saturday, August 23, 2008

Dinner with Daniela - Now Monthly

Effective immediately, our lovely Daniela will be preparing her dinners for you on the 2nd Tuesday of every month. The next dinner is September 9th.

Wednesday, August 13, 2008

$35 4-Course Chef-for-the-Day Dinner

Chef-for-the-Day Dinner
Thursday, August 21st
Open Reservations


Megan & Jackie Knipp in Rome

Sotto Sopra’s Chef-for-the-Day program is growing and expanding. Our next Chefs-for-the-Day are the mother and daughter team of Jackie and Megan Knipp. They both talked with our executive chef Bill Crouse and he has accessed their skill level and created a menu they will be preparing on Thursday, August 21st that will be available for everyone to enjoy. This four course dinner is $35.00 with a complimentary shot of limoncello with the dessert.

When making your reservations, please advise us that you are coming for the “Chef-for-the-Day” dinner. Call us at 410 625 0534. Guests will have the option of ordering from our regular dinner menu.

Chef-for-the-Day

Tasting Menu
created by Executive Chef Bill Crouse and prepared by Jackie and Megan Knipp


1st Course
Grilled Eggplant and Mint Bruschetta
finished with a Tuscan Olive Oil

2nd Course
Spinach Pappardelle
spinach pasta with tomato and basil ragout and fresh mozzarella

3rd Course
Crispy Red Snapper Fillet
with crab, bell peppers and grilled zucchini

4th course
Roasted Peaches
stuffed with walnut mascarpone cheese and crème anglaise
accompanied with a complimentary shot of limoncello

Cost per Person
$35.00*
(excludes beverages, tax and gratuity)



*No other special events, promotion or discounts are applicable with this dinner.

Tuesday, August 12, 2008

Family Night at Sotto Sopra
Thursday, August 21st
open reservations

Sotto Sopra is kicking off their Family Night Dinners where children 10 years of age and younger dine for just $5.00 (cheaper than a babysitter). Our first family dinner will be on Thursday, August 21st. We Italians love to have everyone at our tables, the joys of family and sharing a good meal.

PLEASE let us know you are bringing the family when you are making reservations 410 625 0534


Children’s Menu
$5.00*
(children 10 years or younger)

Entrée – choice of

Macaroni & Cheese Italian Style
penne pasta with mozzarella and cheddar cheese

Breaded Chicken Parmigiano

Spaghetti & Meatballs

Fried Fish Fillet

Side Dish – choice of

Broccoli
French Fried Potatoes

Dessert – choice of


Fruit Salad
Gelato


Let us know what you think about Family night at Sotto Sopra ~ we are open to suggestions.



*no other promotions, special menu or discounts apply
applicable with our regular dinner menu

Friday, August 08, 2008

How to Cook Branzino

This is an excellent video that shows you how to cook branzino in parchment. Enjoy.


Thursday, August 07, 2008

You Really, Really Like Us

Forgive me for quoting from Sally Field's acceptance speech - I can't resist. It is that time of year when the ballot comes out for the City's Paper "Best of" and hope if you really, really like us you will vote for Sotto Sopra as your favorite Italian Restaurant. Link in HERE for the ballot.

If you want to vote for us as your favorite restaurant as well, we won't stop you.

Monday, August 04, 2008

August's Italian Language & Culture Dinner Club


Italian Language & Culture Dinner Club


Monday, August 18th - 7:00 p.m.
Reservations Required ~ Limited Seating

My how our Italian Language and Culture Dinner Group is growing and what fun we’ve all been having. Chef Crouse will surprise us with summer-centric Italian cuisine to be shared family-style.

Do you have your own Victory garden and the bounty is overwhelming why not share with you other dinner guests. Bring in your tomatoes, zucchini, cucumbers, peppers, fresh herbs and any other gems from your garden.

We are open to suggestions for future gatherings of the Italian Language and Culture Club - please send them to ciao@sottosopra.us

Speaking Italian is part of the fun though optional.

Cost per person: $51.00
(price includes food, wine, non-alcoholic beverages, tax and gratuity)

~Family Style Service ~ Communal Dining~

The Italian Language and Culture Club meets the 3rd Monday of every month

FOR RESERVATIONS: Call Monika Pawlak-Bosio at 410 625 0534

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

no other promotions or discounts are applicable for this event

Sunday, August 03, 2008

Cold Herb Marinated Green Beans


Cold Herb Marinated Green Beans
Serves 6

2 Tb Fresh parsley
2 Tb Fresh chopped basil
1 ts Fresh oregano
5 Tb Red wine vinegar
2 Tb Finely chopped onion
2 Garlic cloves-peeled & crushed
1 lb Green beans
1/3 cup Extra virgin olive oil
Salt to taste (Kosher or sea salt)
Fresh ground pepper to taste

Choose a large bowl enough to accommodate the green beans later and put In the parsley, basil, oregano and vinegar. Let steep for 10 minutes. Add the onion and garlic, mix and let steep for at least 30 minutes. Snap off the ends of the green beans, rinse them in cold water, and drop them into boiling salt water. Drain the string beans while still very firm. Add the warm green beans to the bowl and marinate for a minimum of 1 hour and as much as 5 or 6 hours. Mix thoroughly from time-to-time. Serve the beans at room
temperature, adding the olive oil and salt/pepper to taste before serving.

Suggestions:
You can serve on a bed of radicchio or with sliced summer tomatoes. In the spring substitute the green beans with asparagus

Initial recipe by Marcella Hazan recipe from Marcella's Kitchen

Wednesday, July 30, 2008

Dinner with Daniela ~ Tuesday, August 5th

Dinner with Daniela
Tuesday, August 5, 2008
open reservations 5:30 to 9:00 p.m.

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian “Sardinian” Dinners. For those of you who want something more contemporary you can order off Sotto Sopra's Menu.
Read Daniela's story in July 30th's Baltimore Sun or click HERE


Menu
Antipasto

Cozze alla Marinara
Mussels sautéed in marinara sauce, sun dried tomatoes, Italian parsley,
garlic and crushed pepper

Il Primo ~ La Pasta

Lasagne Verdi
Homemade spinach lasagna layered with smoked bacon, portabella mushroom, Italian cream, fresh Mozzarella and Parmigiano Reggiano Cheese

Il Secondo ~ Pesce

Tonno alla Carlofortina
Fresh Tuna Steak marinated in fresh tomato, garlic and white wine sauce, served with mushrooms and radicchio carpaccio

Il Dolce
Ciambella al cioccolato e Rum
Chocolate flavored round shaped “Pan di Spagna” dough with Rum, hazelnut and walnut

$35.00 per person *
(excludes beverages, tax and gratuity)

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.Call 410 625 0534 or visit http://www.opentable.com/ to reserve your table.

*other promotions and discounts are not applicable to this dinner

Tuesday, July 29, 2008

We're Extending Summer Restaurant Week

Summer Restaurant Week Extended
Dinner Only
Monday, August 4th through Sunday, August 10th

Sotto Sopra will be offering it's regular dinner menu and Tuesday's Dinner with Daniela along with the Restaurant Week's dinner menu.

Reservations are highly recommended ~ 410 625 0534

Restaurant Week Dinner Menu*
Dinner ($30.08)

Antipasti ~ Choice of

Zuppa del Giorno
Chef’s soup of the day

Grilled Caesar Salad
Grilled romaine, Caesar dressing with house made seasoned croutons

Prosciutto e Melone
Fresh melon wrapped with Prosciutto

Roasted Beet Salad
Roasted red beets with Gorgonzola, arugula and lemon-olive oil dressing

Carpaccio di Manzo
Thinly sliced lemon-cured beef served ith celery, shaved Parmesan cheeseand
lemon-truffle oil dressing

Fried Calamari
Served with a light zesty tomato sauce and lemon aioli

Pasta, Pesce, Carne ~ Choice of

Pappardelle Sotto Sopra
Hand-made pappardelle pasta with fresh mozzarella and tomato sauce

Ravioli dell’Amore
Hand-made spinach and ricotta ravioli sauteed in butter and sage served with fresh tomato sauce

Gnudi ai Funghi
Hand-made mushroom and ricotta gnudi with porcini reduction sauce

Agnolotti di Vitello
House-made veal stuffed agnolotti sautéed with butter and sage served with veal reduction sauce

Saltimbocca di Vitello
Thinly sliced veal topped with Prosciutto and sage served with potato gratin and veal demi glaze

Pollo alla Milanese
Tender chicken breast lightly breaded topped with fresh tomatoes, fennel, arugula and shaved Parmesan with a lemon-truffle oil dressing

Coriander Crusted Salmon
Served with avocado and sweet potato

Risotto del Giorno
Chef’s special risotto of the day

Dolci ~ Choice of

Pistachio Chocolate Crème Brulee

Gelato or Sorbetto of the day

Tiramisu

Vanilla Panna Cotta

Apple Strudel with Vanilla Ice Cream


*Menu is subject to change
No other discounts or promotions are applicable
Pricing does not include beverages, tax or gratuity