Tuesday, October 27, 2009

Opera Night - Sunday November 22nd

Sunday, November 22nd, 2009

You will applaud when you hear the lively and vivacious voices filling the room with operatic favorites. Your taste buds will applaud as well as they are privy to Executive Chef Bill Crouse's 6 course menu featuring the foods of the fall season.

A evening filled with live Opera performances

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


Roasted Pear and Brie Salad
with a chestnut honey vinaigrette

Cream of Celery Root Soup
with caviar crouton

Pumpkin Risotto
with duck sausage

Cranberry Sorbetto

Salt Baked Cod
with braised lentils and mushrooms

Apple Strudel with Vanilla Gelato

Only $58 per person
(Excludes Liquor, Beverages, tax, & gratuity).

or email Monika at: pawlak_monika@hotmail.com

no other promotions or discounts are applicable to this event

Monday, October 26, 2009

Bodega y Cavas de Weinert Wine Dinner

Wine Dinner

Monday, November 9th ~ 7:00 p.m.
$58 per person*

We are please to announce that Ms. Iduna Weinert from Bodega y Cavas de Weinert will be our special guest this evening for a multi-course dinner planned by our Executive Chef Bill Crouse that pairs his food to their Argentine wines.

Founded in 1975, Bodega y Cavas de Weinert is located in Lujan de Cuyo, Argentina´s craddle for top quality wines. The original building of 1890 of Spanish colonial architecture, reminiscent of an old winery owned by the family Otero until 1920, catches the eye by its beauty, inviting those who pass by to know what it guards in its inside.

Don Bernardo C. Weinert, founder and owner, could be defined as an entrepreneur. Born in a small german colony in Southern Brazil, he built his name around international transport in South America. Fascinated by the world of wine, he decided to found his own winery in Argentina with one unconditional philosophy: producing high quality wines.


1st Course
Caramelized Pear and Gorgonzola Cheese
with a dill Champagne vinaigrette
2008 Bodega Weinert Carrascal White

2nd Course
Braised Pork Cheek Ravioli
with roasted pork jus, brandied apples
2005 Bodega Weinert Carrascal Red

3rd Course
Braised Bison Osso Bucco Milanese
with saffron risotto, lemon/parsley gremolada
2003 Bodega Weinert Merlot

4th Course
Chocolate Soufflé
port ice cream, dried apricot compote
2002 Bodega Weinert Caves Gran Vino

*$58 per person excludes tax and gratuity - no other promotions or discounts apply

Reservations are required - please call Monika at 410 625 0534

Saturday, October 17, 2009

Holiday Cooking Class - Sunday, November 8th

Sotto Sopra Cooking Class
Holiday Cooking

Sunday, November 8
1 p.m. to 4 p.m.

Executive Chef Bill Crouse wants you to be prepared for your holiday gatherings as he takes you through the fine points of holiday dishes, even turkey. The class has optional hands-on opportunities to get in there and learn. After working in the kitchen, students will enjoy sitting down to taste the dishes prepared and have wine.

Class size is limited so make your reservations NOW!

Don't forget our Chef-for-the-Day program where you and chef discuss a four course menu that you will come into the restaurant and prepare.

Gift certificates for Chef-for-the-Day and Cooking Classes are available for gift giving.

Class cost is $65.00 per person ~ Reservations call Monika at 410 625 0534

Friday, October 16, 2009

Holiday gifting comes early - Tony Sciuto Live

Tony Sciuto Live
Thursday, October 29th
6:30 p.m. to 9:30 p.m. ~ open reservations: 410 625 0534

We’re kicking off our holiday gifting early. Join us for a very special evening featuring the song renderings of Baltimore’s own, Tony Sciuto on Thursday, October 29th from 6:30 p.m. to 9:30 p.m. An international musician and song writer, Sciuto was with Banging Rush, Bonehead, The Little River Band, Never Never and enjoys his solo career as a performer and song writer.

Come early and enjoy happy hour at our bar from 5:30 to 7:00 p.m. with discounted drinks, lite bites and $10 pastas. Enjoy dishes from our fall dinner menu or choose our special $28 three course pre-fix dinner selections.

Saturday, October 03, 2009

Bucatini and Cauliflower Recipe

Bucatini and Cauliflower - serves 4 to 6

We are coming into cauliflower season and this is a great Sicilian vegetarian dish that all can enjoy.

¼ cup of raisins or currants
1 large head cauliflower broken down into bite-sized florets
1 pound bucatini*
¼ cup extra virgin olive oil
1 large onion, coarsely chopped
1 to 2 anchovy fillets
2 cloves garlic, crushed
3 tablespoons lightly toasted pine nuts
1/3 cup finely chopped Italian flat-leaf parsley
Freshly ground black pepper and sea salt

1. Soak the raisins in warm water for 15 minutes to hydrate
2. Bring a very large pot of well salted water to a rolling boil-it should taste like the sea but not the dead sea. Boil the cauliflower florets for 5 to 6 minutes and remove with a slotted spoon. Return the water to a boil and cook the bucatini until al dente (approximately 10 minutes). Drain and reserve a scant ½ cup of the pasta water.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. The skillet should be able to accommodate the full pound of pasta when finished. Add onion and sauté until just beginning to brown, approximate 5 to 6 minutes. Add the anchovy fillets and break them up and then add the garlic. Saute for about a minute more.
4. Drain the raisins and stir raisins, cauliflower and pine nuts into sautéed onion and garlic mixture. Add the ½ cup of pasta cooking water and cook for 10 minutes to thicken. Gently stir parsley into cauliflower and season to taste with salt and pepper.
5. Transfer drained pasta into a warmed serving bowl and dress with cauliflower sauce. Serve at once.

*Bucatini is a long pasta with a hole in the center. It can be found at Trader Joes and other specialty groceries

Bosses Day - Three Course Pre-Fix Luncheon

Bosses Day
Three Course Pre-Fix Luncheon
11:30 to 2 p.m.
Thursday, October 15th and Friday, October 16th

We want to offer a quality and delicious Italian lunch for Bosses Day, in fact, we are offering it one day earlier so more of you can impress your boss. Chef Bill is working on the menu and we will have it posted as soon as it is done.

Friday, October 02, 2009

October's Opera Night

Opera Night at Sotto Sopra
October 25th ~ 5:30 p.m.

The brisk fall air is here and summer 09 is a thing of the past. Executive Chef Bill has created a six course dinner focused on the foods of fall to be the perfect accompaniment to our opera performers’ voices. We hope you will join us for evening of great food and lively entertainment.

Mark your calendar for future Opera Nights, Sunday, November 22 and Sunday, December 13th. Gift list idea: Opera Night gift certificates.

An Evening of Live Opera Performances

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


Roasted Figs
with Gorgonzola cheese & Prosciutto di Parma

Zucchini and Mint Soup

Pesto Risotto
with seared scallop

Spiced Apple Sorbetto

Roasted Leg of Lamb
with sweet potato puree

Pumpkin Soufflé
with balsamic macerated strawberries

Enjoy Live Opera & 6 courses of exceptional Italian cuisine
Only $58 per person
(excludes beverages, tax, & gratuity).

or email Monika at: pawlak_monika@hotmail.com