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