Osso Buco Night - Every Thursday

OSSO BUCO NIGHT
Every Thursday

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

How to Ride a Motorcycle Italian-Style

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

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

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!

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

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

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

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