First Thursday Wine Tasting - May, 1st

First Thursday Wine Tasting

May 1st

5:30 p.m. to 7:00 p.m.

The weather is getting warmer and the wines of spring and summer are clamoring to be tasted. Join us Thursday, May 1st to discover the delicious flavors of sunshine, vacation and fun as we taste 5 wines. Enjoy a lite munch with our antipasti and if you are still feeling peckish, stay for dinner and receive 20% off.

Wine Tasting

$20.00 per person*

5 wines & antipasti

Stay for dinner after the wine tasting and receive 20% off

Please call and let us know you are coming contact Deborah Puopolo at 410 625 0534 or e-mail her at debpuopolo@aol.com.

(*tax and gratuity not inclusive)

$30 Chef's Tasting Menu-Wednesday Nights

Get out of your cucina's (kitchen) and beat the inflation heat with Sotto Sopra's Wednesday nights $30.00 three course chef's tasting menu. Executive Chef Bill Crouse has created the May menu based on our new Spring menu offerings. Reservations are highly recommended-call 410 625 0534.

Three Course Chef's Tasting Menu

May's Menu
available every Wednesday evening

choice of appetizer

Zuppa del Giorno
Soup of the day

Insalata di Rucola
Baby arugula, crispy apple-wood smoked bacon, crumbled goat cheese, dried cherries and stone ground mustard vinaigrette

Mozzarella alla Caprese
Sliced tomatoes, fresh mozzarella, basil and extra virgin olive oil

choice of entree

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

Ravioli dell' Amore
House-made spinach and ricotta stuffed ravioli sautéed in butter and sage served with fresh tomato sauce

Tortelli d’Anatra
House-made duck stuffed tortelli sauteed with butter and sage,
served in a truffle veal reduction sauce

Carne del Giorno

Meat of the day

Pesce del Giorno
Fish of the day

choice of dessert

Seasonal Fruit Tart
House-made Gelato or Sorbetto of the day
Vanilla Crème Brulee

$30 per person*
excludes tax, gratuity and beverages

*other promotions and discounts do not apply

May's Cooking Class - Get Ready to Grill

Cooking Class
Sunday, May 4th ~ 1 p.m. to 4 p.m.

Executive Chef Bill Crouse will be opening up the Sotto Sopra kitchen for a cooking class getting you ready with recipes for the grilling season. The class is a demonstration class with some optional hands-on participation. At the end of the class students will sit down to a family-style meal with wine and taste the recipes taught in class.

At our April cooking class students learned how to break down fish and shuck oysters and clams. We made Salmon in Parchment , Oysters Rockefellar, Clams Casino and Flounder Francais. Check out the pictures below.

$65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

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.

April's Italian Language Dinner Club

Sotto Sopra's
Italian Language Dinner Club
Monday, April 21st - 7:00 p.m.

Reservations Required
Limited to 14 guests

Tuscany will be the theme of our April Italian Language Dinner Group. Chef Bill Crouse will prepare dishes from the Tuscany region for all to enjoy. So bring your pictures of your Tuscan travels, stories of hidden treasures of the beautiful region of Italy and brush up on your Italian. Each month we will explore different regions of Italy.

Cost per person: $40.00 inclusive of food, wine, non-alcoholic beverages, tax and gratuity

Conversation for the evening is in Italian

FOR RESERVATIONS: Call Deborah Puopolo at 410 625 0534 to make your reservation.

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

Wednesday Night's $30 Three-Course Tasting Menu

Every Wednesday
Chef’s 3-Course Tasting Menu
April’s Menu

(choice of)
Zuppa del Giorno
Soup of the Day

Insalata di Rucola
Baby arugula, crispy apple-wood smoked bacon,

crumbled goat cheese, dried cherries and stone ground mustard vinaigrette

Cuore di Latuga
Boston lettuce served with Gorgonzola cheese, sliced Granny Smith

apples & caramelized walnuts with maple balsamic vinaigrette

(choice of)
Ravioli dell” Amore
House-made spinach and ricotta stuffed ravioli sautéed in butter

and sage served with a pesto cream sauce and sun-dried tomatoes

Fettuccine al Mare
House-made fettuccine served with mussels, shrimp and calamari in a light tomato sauce

Piccatine di Vitello
Sautéed veal scaloppini, parsnip puree, roasted asparagus and tarragon butter

Pesci del Giorno
Fish of the day

(choice of)
Tiramisu
Ladyfingers dipped in espresso coffee with mascarpone & cocoa

Vanilla Crème Brulee
Custard topped with caramelized sugar

$30 per person
Does not include beverages, tax, or gratuity

Reservations Suggested

(promotional discounts do not apply)

Baltimore's First Aperitivo Hour

MONDAY thru THURSDAY

5 p.m. to 7 p.m.

discounted drinks, lite bites and pasta

FRIDAY

drink specials all night long

*some restrictions apply

Come Play - Italian~Style

At the Bar

Lite Bite Menu for Aperitivo Hour

Caramelized onion and Gorgonzola cheese with thyme over toasted Tuscan bread

$5

Arancini di Riso - fried risotto stuffed with mozzarella cheese

$4

Spiced Almonds seasoned with chilies and sea salt

$3

Grilled Shrimp wrapped in Prosciutto with honey and black pepper

$6

Chef's Lite Bite del Giorno

priced daily

Le Paste for Aperitivo Hour - $10

Spaghetti Aglio e Olio

Trenette al Pesto con Cornetti

Fettuccine alla Bolognese

Spaghetti all' Amatriciana

Rotelli al Mare

Lemon Basil Sorbetto

Sotto Sopra’s
Lemon Basil Sorbetto
by Executive Chef Bill Crouse

This sorbetto is amazingly refreshing and is great for an intermezzo between courses or on its own as a light dessert served with a simple sugar cookie.

2 cups Sugar
1 ½ cups Water
2 cups Lemon Juice
2-3 cups Fresh Basil Leaves

1. Combine the sugar and water in a pot and bring to a boil making sure the sugar is dissolved. This is called a simple syrup. Take off heat and let cool.
2. Combine the fresh lemon juice and basil leaves in a blender. Blend both items until the basil leaves are in small pieces.
3. Strain the lemon-basil mixture through a fine sieve – discarded the strained basil leaves and reserve the lemon juice in a large bowl.
4. Add the simple syrup (sugar/water) with the strained lemon juice and mix well.
5. Put the liquid in your ice cream machine and process. Transfer to a container when done and put in the freezer to firm up.

Recipe is from March 08 Sotto Sopra Cooking Class

April's Opera Night - Sunday, April 27th

Opera Night
Sunday, April 27, 2008
5:30 p,m.

Partake of a wonderful evening of live opera performances and an exceptional 6-course Italian dinner for $55 per person.

(excludes beverages, tax & gratuity)

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

Menu

Fennel and Celery Salad
with fresh mozzarella, mint, Tuscan olive oil , lemon & sea salt

Minestrone Soup
seasonal vegetables in a lively broth served with crusty Tuscan bread

Spring Pea Risotto
with grilled shrimp

Blood Orange Sorbet

Grilled Veal Medallions
with roasted shallot and mustard potatoes, Swiss chard and wild mushroom jus

Lemon Crostata
with blackberry coulis

For reservations & information contact Deborah Puopolo at 410.625.0534 or email debpuopolo@aol.com

SAVE THE DATE
Upcoming dates: May 11th (mother’s day) and June 22nd
*pricing for future Opera Nights will go to $57 a person effective May 1, 2008.