Sunday, March 29, 2009

Vending machine that makes pizza

Breaking News - in the next couple weeks a vending machine that will make and bake a pizza for you will be hitting the streets of Italy.

Saturday, March 28, 2009

Opera Night - April 19th

Opera Night
6- Course Dinner with live opera performances
Sunday, April 19th ~ 5:30 p.m.
$58 per person *

Chef Crouse has picked out a wonderful 6 course spring menu to accompany the evening’s live opera performances. There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul. Do join us for Opera Night

A night of live opera performances

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

April Opera Night


1st Course
Spring Salad of Bibb and arugula lettuces
with grape tomatoes, radishes, cucumbers in a white balsamic vinaigrette

2nd Course
Mussel Bisque
with a tomato-dill and caviar crouton

3rd Course
Asparagus Risotto with Lemon Shrimp

4th Course
Crios- Rosé of Malbec Sorbetto

5th Course
Sous-Vide Spring Lamb
with celeriac puree, dill and fennel emulsion

6th Course
Sweet Ricotta Cheese
with blueberries, melon and honey

Reservations are required – call 410 625 0534 or email us at

* $58 per person
(excludes beverages, tax and gratuity)

no discounts or promotions are applicable to this event

Dr. Bryan Siegleman - Chef-for-the-Day

Dr. Bryan Siegelman

Thursday, April 16th
Reservations Required
Open Reservations ~ Seating between 5:30 to 9:00 p.m.

Dr. Bryan Siegelman is a periodontist by trade but at home he likes to cook most the meals. He finds both his profession and avocation require technical skill but cooking allows him to be adventurous, every meal can be something new. The kitchen offers Dr. Siegelman a chance to try anything and he definitely enjoys combining flavors that enhance each other. He is food curious and states “I will seek out the best and most interesting food wherever I go; expense and distance usually are not an impediment.”

Both he and Sotto Sopra’s executive chef, Bill Crouse, have created a menu for this evening that Dr. Siegelman will prepare. Dr Siegelman feels there might something new on the menu you haven’t had before and hopes you enjoy surprises.

Chef-for-the-Day Menu

1st Course

Crab and Avocado Salad
with scallion, red pepper, hearts of palm, bottarga, lemon-oil

2nd Course

Ravioli Duetto
Lobster Ravioli with Lobster Bisque
Duck Ravioli with Truffle Demi Glace

3rd Course

Prosciutto Wrapped Veal Involtini
stuffed with mustard greens and Taleggio, parsnip puree, asparagus, tarragon pan jus

4th Course

Sweet Compass Points
North - Passion Fruit Sorbetto
South – Raspberry Sorbetto
East – Coconut Crème Brulee
West – Baileys Liqueur

Cost per Person: $45
(excludes beverages, tax and gratuity)

For reservations call: 410 625 0534 ~ let us know that you are attending the Chef-for-the-Day event.


No other promotions or discounts apply to this event.

Chef's April Three-Course Dinners

Executive Chef Bill Crouse's
April's Three-Course Dinner Menu
Wednesdays: April 1st, 8th, 22nd & 29th (not available April 15th)
Open Reservations – Served from 5:30 p.m. through 9:00 p.m.

This menu that our dynamic executive chef, Bill Crouse, has created for the month of April offers so many mouth watering options for each course that everyone in your party will be pleased although we still offer our regular dinner menu as well.

Choose one dish from each course for just $38 and enjoy a fabulous dinner.

First Course – choice of one

Soup of the Day

Caprese Salad

Grilled Romaine Salad

Spinach Salad
with warm goat cheese crouton, blueberries, pine nuts and honey vinaigrette

Grilled Asparagus
with poached egg, parmesan and truffle oil

Prosciutto and Grapefruit Salad
with mache greens and a peppery olive oil

Second Course-choice of one

Chestnut Pappardelle with Lamb Ragout

Spring Pea Gnocchi
with shrimp, fava beans and a tarragon-lemon sauce

Sesame Seared Tuna
with couscous and salsa verde

Black Pepper Garganelli Pasta
with San Danielle prosciutto, peas, and cream

Spinach Ravioli
with fresh tomato sauce

Spaghetti with Spinach and Grape Tomatoes in Garlic Oil

Grilled Prosciutto-Wrapped Beef Fillet Medallions
with oven-roasted potatoes, snap peas and a truffle demi

Third Course-choice of one

Vanilla Semifreddo with Pineapple Compote

Warm Chocolate Cake with Raspberry Coulis

House Gelato and Sorbetto

Cherry and Mascarpone Crepes

Sweet Ricotta with Blueberries and Honeydew Melon

$38 per person

- excludes beverages, tax and gratuity -

Reservations are highly suggested

Call 410 625 0534 or e-mail for more information or reservations

no other promotions or discounts are applicable to this event

April's Italian Language Dinner with Guest Host

Italian Language & Culture Dinner Club
Wednesday, April 22, 2009 ~ 7 p.m.
$55 per person
(all inclusive: food, wine, tax and gratuity)

Guest Hostess
Dr. Loredana Petrucci

Each month we will endeavor to bring in an Italian guest host/hostess to enlighten and enhance our gathering honoring all things Italian. We encourage those who speak Italian to refresh and use their language skills though it is far from being a prerequisite for the dinner, there is still plenty of English spoken. If you love all things Italian, the food, the culture, the art and lifestyle then you should come and enjoy the whole experience.

Chef Bill Crouse always puts out so much food – abbondanza! Here is a selection of the dishes for the evening and who knows what else that might move the chef that day at the market:

Fritto Misto
Lamb Meatballs
Grilled Radicchio Salad with Anchovy-Lemon Dressing
Linguine with Fennel, Currants, Parsley and Olive Oil
Mushroom Gnudi with Gruyere Fondue
Grilled Whole Red Snapper
Sous Vide Lamb Shoulder
Panna Cotta

We all sit at a communal table, food is served family-style and there is wine for everyone.

Call for reservations - 410-625-0534 - Let us know you are coming for the Italian language gathering

About our Guest Hostess
Loredana Petrucci

Dr. Loredana Petrucci states proudly that she is 100% Italian. Her mother is from Davoli, Calabria, a very exotic Italian beach town in Southern Italy. The people and cuisine there are fantastic. Loredana states it is one of the best beaches she has visited in Italy.

Her father is from a small town near Rome, it is called Castelliri. It is famous for its waterfalls and country living. Also, it is nestled approximately one hour from the historic sites of Rome...a real treat! Her father’s family is known for making homemade prosciutto and specializes in wine. Her mother’s side of the family in Calabria specializes in homemade goodies as well, primarily cured meats and cheeses.

She currently lives in Canton-Highlandtown area of the city. A graduate of Loyola College, Loredana has a doctorate degree in Clinical psychology. Loredana says, “I love people. And, I love to experience family-style dinners; it was how I was raised and what I love.”

She currently works as a Wellness Director and personal trainer at the Merrit Athletic Club. Loredana teaches health and fitness to children at a local city middle school.

We hope you will join us.

no other promotions or discounts are applicable to this event

How'd he do it?

How to make spaghetti

Wednesday, March 25, 2009

First Thursday Wine Tasting with Michael Mohammadi

Blind Wine Tasting

Thursday, April 2nd

6 p.m.

$30 all inclusive (wine, lite bites, tax and gratuity)

Join Michael Mohammadi of for a wine tasting on Thursday, April 2, 2009 starting at 6 p.m. We will examine "new world" versus "old world" styles of Pinot Noir, tasting 3 from the "New World" and 3 that are "Old World" in style and discuss the differences between them.

For added fun and learning, we will be tasting the wines blind (that is, without knowledge of where they are from) and will try to guess the country of origin for each of the wines! The cost will be $30 (inclusive) and those staying for dinner receive 25% off any wines in the tasting!

We look forward to seeing you on April 2nd!

Reservations are requested 410 625 0534

Tuesday, March 24, 2009

Cooking Class with Daniela - True Rustic Sardinian Cooking

Sunday, April 26th
1 p.m. to 4 p.m.
Danieal Useli

Daniela Useli, the fabulous Sardinian cook whom many of you know of her monthly dinners at Sotto Sopra, will be offering a cooking class for you on Sunday, April 26th from 1 p.m. to 4 p.m. in the Sotto Sopra kitchen.

Rediscover the flavor of real Italian meals from a real Italian. Daniela's cooking is as simple as only a true every day Italian mother could make. Daniela comes from a long tradition of Italian homemakers that have in their genes the art of simple, delicious, family cooking.

The cooking class recipes are as follows:

Tortini di verza con fonduta
Cabbage cakes served with cheese fondue

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

Involtini di Pollo e funghi porcini
Chicken breast strips rolled with bacon, brie cheese, rosemary leaves and porcini mushrooms
Cannoli Siciliani
Crispy cannoli shells filled with a deliciously sweet ricotta cheese

After the demonstration class is finished all will sit and enjoy these Sardinian dishes along with wine. The class is being limited to 16 students. Reservations are required.

Per Student

Call Monika Pawlak-Bosio at 410 625-0534 for reservations. *Reservations are required and to be guaranteed with credit card.
Cancellation policy is anything less than 24 hours from the class date and time will be billed.
no other promotions or discounts are applicalbe to this event

Dollar Pasta Night - Taking a bite out of your taxes

$1 Dollar Pasta Night $1
Taking a bite out of your taxes
Wednesday, April 15, 2009
5:00 p.m. to 10 p.m.
reservations required

Dollar Pasta Night - dine at Sotto Sopra Restaurant on tax night, Wednesday, April 15th, make a cash or check donation to the Leukemia and Lymphoma Society and/or Our Daily Bread and for just one dollar ($1) you can order from a selection of nine pastas - it is that simple.

Sotto Sopra wants to take the bite out of tax day woes as well as help the less fortunate along the way.

Dollar Pasta Menu

Spaghetti alla Bolognese
Penne with Salmon and Pernod
Rigatoni with Eggplant and Mozzarella
Cappellini al Pomodoro
Spaghetti Aglio Olio
Penne Zucchine
Spaghetti alla Carbonara
Spaghetti all'Amatriciana
Spaghetti alla Puttanesca

Riccardo believes that we all must find ways to give back and help in these troubled times – this is one of his ways. Both charities have a special meaning for Bosio. If you are unable to attend we hope you will take the time to support both of these charities:

1. The Leukemia and Lymphoma Society – Executive Chef Bill Crouse of Sotto Sopra is helping raise dollars by participating in the Man and Woman of the Year. If you are unable to attend dollar pasta night please feel free to donate on the website – click HERE.

2. Our Daily Bread is Maryland’s hot meal program, serving more than a quarter million meals to the hungry of Baltimore City each year. They serve nutritious lunches every day of the year and breakfasts to seniors and individuals with disabilities each weekday. Click HERE for more information on the great endeavors of Our Daily Bread and feel free to donate.

We will also be offering a limited menu of salads, entrees and desserts.

Saturday, March 21, 2009

4 minutes - really?

Cooking Class with Chef Bill Crouse

Cooking Class with Executive Chef Bill Crouse
Ideas for your Holiday Table

Sunday, April 5th
1 p.m. to 4 p.m.

$65 per person
limited to 16 students

Please join our uber exec chef, Bill Crouse for his spring holiday table class. The class offers optional hands-on opportunities for the students who like to get their hands into the cooking mix. Enjoy the fruits of your labor by dining on the foods prepared in class along with wine.

Cooking Class Curriculum

Salads and Vinaigrettes
Duck Ravioli
Roasted Leg of Lamb and Accoutrements

Check out photographs and a bit of video on Bill’s last cooking class – Click HERE

Please call to make your reservations with Monika Pawlak at 410 625 0534. Reservations are guaranteed and can be cancelled up to 24 hours prior to the class. Any cancellations in the last 24 hours before the class will be billed. Students are required to sign a release form.
no other promotions or discounts are applicable to this event

Wednesday, March 18, 2009

Tour of Tuscany Wine Dinner

Tour of Tuscany Wine Dinner
with special guest
Pascual Salvadori from Palm Bay Importers
Thursday, April 9, 2009 ~ 7:00 PM
$75 all inclusive

Springtime in Tuscany is magical. Flowers begin to bloom, vineyards are filled with workers pruning and preparing the vines, and the streets of towns both small and large become the meeting place for friends and strangers. Many people sit outside on their terrace and enjoy antipasti and local wines. As we transition to spring, Sotto Sopra teams up with Republic National Distributing Company and brings to you special guest, Pascual Salvadori from Palm Bay Importers.

This menu highlights some of our favorite food and wine pairings based on the Tuscan culture. We begin with a delicate pate paired with a fresh Tuscan sparkling wine and move through courses of rabbit stew and wild boar paired with an outstanding Brunello from the historic 2004 vintage in Tuscany. We invite you to be our guest and have a chance to meet Pascual, as we taste some of best known wines from Tuscany!

1st course
Chicken Liver Pate Crostini
paired with blood orange salad with chevre and mâché
Wine: N.V. Ferrari Brut Spumante Metode Classico DOC

2nd course
Avocado Stuffed Jumbo Prawn
with prosciutto and peppery Tuscan olive oil
Wine: 2006 Teruzzi & Puthod Terre di Tufi

3rd course
Ricotta Gnocchi with Rabbit Stew
Wine: 2005 Poliziano Vino Nobile Di Montepulciano

4th course
Cinghiale (Wild Boar) Chop
with parsnip purée
Wines: 2003 Col d' Orcia Brunello di Montalcino, 2004 Col d'Orcia Brunello di Montalcino

5th course
Cherry Clafouti
Wine: 2005 Tenuta Belguardo Serrata

Cost per person
(includes dinner, wines, tax and gratuity)

Note: Sotto Sopra can make substitutions to this menu to accommodatevegetarians or those who may have allergies that prevent them fromattending. Please be sure to mention your dietary restrictions with your RSVP!
Reservations required: call Monika Pawlak at 410 625 0534 or e-mail
no other promotions or discounts are applicable to this event

Tuesday, March 17, 2009

Dinner with Daniela

Dinner with Daniela
Tuesday, April 14th
open reservations
Our lovely lady from Sardinia, Daniela Useli will be preparing one of her rustic Italian dinners for all to enjoy. Daniela comes to Sotto Sopra just once a month to share the flavors of her Sardinian upbringing. We hope you will join us for this 4 course dinner.

Peperonata con Carasau
Delicious hand-made Sardinian bread “Carasau” filled with red, green, yellow peppers cooked to perfection in a tomato sauce, flavored with onion, vinegar, garlic and extra virgin olive oil
Il Primo
Lasagne Verdi
One of Daniela's newest Sardinian recipes, this hand-made spinach lasagna will melt in your mouth with the delicate combination of prosciutto, fresh ground nutmeg, mozzarella cheese, cream and Parmigiano-Reggiano cheese
Il Secondo
Medaglioni di maiale in salsa di marsala
Pork tenderloin cooked in sweet Marsala wine, flavored with parsley, garlic and extra virgin olive oil
Il Dolce
Cantuccini con Vin Santo
Hand- made almond cookies served with sweet wine dipping
Cost per person is $38.00
(excludes beverages, tax and gratuity)
Reservations are highly suggested - Let us know you are coming for Dinner with Daniela
Call 410 625 0534
Feel free to e-mail us at
no other promotions or discounts are applicable to this event

Sunday, March 08, 2009

A look at Chef Bill's March Cooking Class

Wow, did we have fun at this class. It was sold out with 16 students. We covered a great deal in a short time and the students got to make their own pasta, some helped with breaking down lobster and stuffing their own strudel. Here are snippets of video and photographs.

Bill's next class is Sunday, April 5th from 1 p.m. to 4 p.m. and he will cover:

Salads and Vinaigrettes
Duck Ravoli
Roasted Leg of Lamb with Trimmings

Class is $65.00 per person. Call Monika at 410 625 0534 for reservations. Reservations are guaranteed with a 24 hour cancellation policy.

Saturday, March 07, 2009

Italian Language & Culture Dinner Club


Wednesday, March 18th
7:00 P.M.
Communal Dining - Family-Sytle Service

Guest Host/Hostess

Rosalinda Mannetta

Each month there will be an Italian guest host/hostess, who will share their knowledge of Italian lifestyle, language and art. We kick off this month featuring Rosalinda Mannetta, a first generation American Italian. She spoke Italian before she spoke English. Her parents were from two different regions in Italy, Calabria and Avellino. Read more about Rosalinda below.

About the Dinner

If you are an Italophile, a lover of all things Italian, 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. Everyone is invited, you don't have to speak Italian - just love everything Italian.

Food, Wine and New Friends

Family Style Dinner

Antipasto Misto
Prosciutto with Grilled Vegetables
Fresh Mozzarella
Bresoala with Grapefruit

Lemon Tarragon Fettucini with Shrimp

Roasted Leg of Lamb

Zeppole with a Honey & Lemon Sauce

......and with whatever looks good at the markets that day

$55.00 per person*
(pricing includes food, non-alcoholic beverages, wine, tax and gratuity)
Seating is communal

Reservations are required - Call 410 625 0534 or e-mail Monika at

More about Rosalinda

At age 4, she was fortunate enough to begin enjoying every other summer in Italy where we would spend 5 weeks in the picturesque countryside and mountain villages of Avellino, while day-tripping in Pompeii, Naples, Sorrento and the Amalfi coast. Then travel to Rome, Genoa, Pisa, Livorno, Venice, Florence, Rovereto, Trento, and Sicily, etc. visiting other friends and relatives and sight-seeing. This extended dream holiday would conclude with 5 weeks at her mother's beautiful Calabrian seaside hometown enjoying the white-pebbled beach and Ionian Sea. As she got older, she began to appreciate the melodic dialects and spent many afternoons befriending the elders in the piazzas to slowly learn a little of their particular dialects, which to this day still fascinate me. I was also fortunate enough, thanks to my language skills, to live and work overseas for several years with the U.S. Government as a translator.

Rosalinda now enjoys teaching a few Italian classes to adults both here in Baltimore and in Annapolis through the Oreste Pandola Learning Center located at 914 Stiles Street in Little Italy, in the former St. Leo's Elementary School. In addition to language classes, many other affordable courses are offered which include cooking, baking, art, wine and liqueur making, etc. Classes run for about 8 weeks on either Thursday evenings from 7-9pm or Saturday mornings or afternoons from 1-3pm. Some pasta and bread making or wine and olive-oil history classes are only a 1 class event for a minimal fee. For information on courses or to register you may visit on-line at

Giving Back

Two years ago with the full support of Fr. Michael Salerno, Nino Germano, Maria Serafini, and Rosalinda, the St. Leo's Little Italy "Hands and Hearts" Outreach Ministry was established. They have a Tuesday Homeless Feeding, as well as numerous other volunteer projects. All donations, no matter how small or how great, are deeply appreciated and can be made in honor of or in memory of a loved one, to either Friday Outreach, Hands&Hearts, or both. All are welcome to attend our meetings held every 2nd Sunday of each month after the 11:30am Mass in the St. Leo's Church Hall at 229 South Exeter Street at the corner of Stiles and Exeter streets. We usually have a pot-luck dinner and meeting. Please join our group. You can give as little or as much of yourself as you choose. Everyone is appreciated. Our website is:

*no other promotions or discounts are applicable to this event.

Daniela's Cooking Class - March 22nd

Cooking Class with Daniela
Sunday, March 22
1 p.m. to 4 p.m.

Daniela Useli, the fabulous Sardinian cook whom many of you know of her monthly dinners at Sotto Sopra, will be offering a cooking class for you on Sunday, March 22nd from 1 p.m. to 4 p.m. in the Sotto Sopra kitchen.

Rediscover the flavor of real Italian meals from a real Italian. Daniela's cooking is as simple as only a true every day Italian mother could make. Daniela comes from a long tradition of Italian homemakers that have in their genes the art of simple, delicious, family cooking.

The cooking class recipes are as follows:

Green Home Made Lasagna
Calamari with Peas
Escarole with Capers and Olives
Triangle-shaped Puff Pastry
filled with hazelnut chocolate cream and banana

After the demonstration class is finished all will sit and enjoy these Sardinian dishes along with wine. The class is being limited to 16 students. Reservations a required.

Per Student

Call Monika Pawlak-Bosio at 410 625-0534 for reservations. *Reservations are required and to be guaranteed with credit card. Cancellation policy is anything less than 24 hours from the class date and time will be billed. No other promotions or discounts apply to this event


Let me introduce myself, I am Daniela Useli and I want to share with you the traditional foods of my Italy and my home, Sardinia, where meals are prepared with simple and locally-grown, fresh ingredients.

As a child, I would spend much time in the kitchen with my mother, a culinary artist in her own right, as she prepared wonderful meals and beautiful, delicious pastries. I learned at my mother’s apron strings and she at her mother’s apron strings and so on, this way the traditional Sardinian and family recipes continue to live.

My Passion

It has been many years since my 8th birthday when I was given my first recipe book, even then, at such an early age, my passion for cooking was apparent. I have prepared all the recipes in that treasured book, many times over and the pages are well-worn with love.

There is no greater joy then to have family and friends alike to my table and see their eyes close and their head nod upon the first bite. I revel in throwing parties and I have been known to have up to 100 guests. For these types of occasions, I will be in the kitchen from early dawn and through the night preparing, with love, the foods of my home country.

An Idea is Born

Any cook worth their salt, continues to work and refine their recipes whether a pinch more of this or a little less of that and I too was doing the same with my Spinach Lasagna. The results of this recipe have been unanimous among our best friends, Alberto, Nancy, Jim, Marilu and Massimo: it is a delicate, light, fabulous dish. At that point, I thought it could be time to submit my creativity to the attention of restaurants and my friend Alberto agreed and wrote to Riccardo Bosio at Sotto Sopra.

When Riccardo replied saying that he was really willing to give my recipes a try, I was shocked and started immediately to organize myself for making the best food out from my recipes. That night, I only slept three hours. When Riccardo tasted my hand-made pastries and my famous Spinach Lasagna he told me I had to cook for him.
Come learn how to make my famous Spinach Lasagna and other true Sardinian dishes at my cooking class. I look forward to meeting you.

Buon Appetito!


Thursday, March 05, 2009

A Food and Wine Tour Dinner of Italy

A Food and Wine Tour of Italy Dinner
Monday, March 23, 2009
7 p.m. – Reservations Required

Join us at Sotto Sopra for a culinary and oenological tour of Italy with Chef Bill Crouse and wine director Michael Mohammadi in association with Domaine Select Importers, Reliable Churchill and Spirits of Mt. Vernon!

Join Chef Bill and Michael as they team up with Domaine Select Importers, Reliable Churchill and Spirits of Mount Vernon to put on what will be an unforgettable night of food, wine and great company!

Our journey begins with a sparkling wine from the Veneto region and moves through both Tuscany and Piemonte before ending up with a decadent chocolate truffle and Amaro from Sicily! Seating will be limited to 40 guests.

Fantinel Prosecco Extra Brut NV

Crispy Fried Shrimp
with oregano and lemon oil over "rocket"
Wine Pairing: 2007 Vinosia Malvasia

Chestnut Pappardelle
with lamb ragu
Wine Pairing: 2005 Il Molino di Grace "Il Volano"

Stuffed Venison Chop
stuffed with eggplant, golden raisins and pine nuts
served with roasted cauliflower puree
Wine Pairing: 2003 Fontannafredda Barolo

Cheese Course
Italian Cheese Plate
Wine Pairing: 2004 Fratta Pasini Valpolicella Ripasso

Chocolate Coconut Creme truffle with Sea Salt
Digestif: Averna Amaro

$75 per person
(inclusive of tax and gratuity)

Note: Sotto Sopra can make substitutions to this menu to accommodate vegetarians or those who may have allergies that prevent them from attending.
Please be sure to mention your dietary restrictions with your RSVP!

RSVP required: call Monika Pawlak at 410 625 0534 or e-mail
no other promotions or discounts apply to this event

Tuesday, March 03, 2009

Chef's 3 Course Tasting Menu for March

Chef's 3 Course Tasting Menu
Wednesday Evenings in March ~ Open Reservations

First Course~choice of

Soup of the Day

Boston Lettuce
served with Gorgonzola cheese, apples,
caramelized walnuts and maple balsamic vinaigrette

Grilled Octopus Salad
served with red onion, capers, sun dried tomatoes and lemon oil

Soft Polenta with Mushrooms and Truffle Oil

Vitello Tonnato
thinly sliced poached veal with tuna, anchovy caper sauce

Second Course~choice of

Ravioli dell'Amore
spinach and ricotta ravioli sauteed in butter and sage
served with fresh tomato sauce

Ravioli ai Funghi
mushroom ravioli served with Gruyere fondue

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

Wild Salmon Glazed with Honey
and lavender served with roasted broccoli and chive mushed potatoes

Game Hen
stuffed with sausage served with haricot vert and roasting jus

Third Course~choice of

Pistachio Chocolate Creme Brulee


Apple Strudel with Vanilla Gelato

$38 per person
excludes beverages tax and gratuity

Reservations highly suggested - call 410 625-0534

no other discounts or promotions are applicable to this menu

Chef-for-the-Day 4 Course Dinner - March 19th

4 Course Dinner
Adam Scott Cook – guest chef
Thursday, March 19th
Open reservations ~5:30 p.m. to 9 p.m.

Adam Scott Cook’s love of the culinary arts developed while traveling through the United States and Europe. While backpacking through Italy, Adam had the opportunity to observe different aspects of Italian cooking and was introduced to the culture’s artist approach to preparing food. This coupled with his career as an artist and architect has inspires his creative sincerity.

Born and raised in Baltimore, Adam has also been influenced by the daily culture of this thriving city. An appreciation for arts and the passion to explore different cultures play a pivotal role in the development of Adam’s artistic style both in his career and in the kitchen.

Adam and Executive Chef Bill Crouse have created a wonderful menu that Adam will be creating for that evening just for you.


1st Course
Mussel Bisque
with flatbread crostini

2nd Course
Beachwood Mushrooms and Pine Nut Ravioli
with a pheasant ballotine and roasting jus

3rd Course
Saffron Braised Veal Involtini
stuffed with Prosciutto, spinach and Mahon cheese
over cauliflower puree and asparagus

4th Course
Sweet Ricotta Cheese
with sliced honeydew melon, blueberries and granola

Cost per person
(excludes beverages, tax & gratuity)

For reservations please call Monika Pawlak at 410 625-0534 or e-mail at
Click HERE for more information on our Chef-for-the-Day
No other promotions or discounts are applicable to this special event

Monday, March 02, 2009

First Thursday Wine Tasting - March 5th

First Thursday Wine Tasting
Wines of the World
Thursday, March 5th ~ 6:00 p.m.

Sotto Sopra’s Wine Director, Michael Mohammadi, has been doing his job –tasting wines. In the past month, he has come across an interesting selection of wines from all over the world that he thinks you will enjoy for March's 1st Thursday's wine tasting.

Along with tasting multiple wines from around the world, Executive Chef Bill Crouse, will create some lite bites for you to enjoy. Stay for dinner and receive 25% off any of the wines from the tastings.

Cost per person includes wine tasting, lite bites, tax and gratuity, all inclusive for just $30 per person.The wine tastings fill up quite quickly so make your reservations now at 410 625 0534 or e-mail Monika Pawlak at