Italian Happy Hour Menu

ITALIAN HAPPY HOUR @ the Bar

Monday through Thursday

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

Discounted Drinks
&

Light Bites

Grilled Peaches - 9
with shaved prosciutto and olive oil

Prosciutto and Egg Pizza - 8
with mozzarella and tomato

Toasted Feta Cheese - 8
with currants, pine nuts, oregano and olive oil

Ricotta Fritta - 7
Ricotta Cakes with a fresh tomato salad

Le Paste - $10

Pollo e Broccoli Aglio e Olio
Spaghetti sautéed with garlic, chicken, broccoli, extra-virgin olive oil, crushed red pepper

Linguini alla Carbonara di Salsiccia
Linguini with sausage and pancetta in a creamy carbonara sauce

Fettuccine alla Bolognese
with homemade Bolognese sauce

Spaghetti all’ Amatriciana
Spaghetti served with bacon, onions, crushed red pepper and tomato sauce

$28 Three Course Dinner - starts September 1st

Three Course Dinner Menu

$28.00*

available Monday through Thursday

1ST COURSE -CHOICE OF ONE

Prosciutto and Egg Pizza with Mozzarella and Tomato

Ricotta Fritta (ricotta cakes) with Tomato Salad

Soup of the Day

2ND COURSE - CHOICE OF ONE

Pollo e Broccoli Aglio Olio
spaghetti sautéed with garlic, chicken, broccoli extra virgin olive oil
and crushed red peppers

Pesce Arrosta
Market fresh fish roasted with lemon and herbs
served with celeriac puree and grilled zucchini

Tagliatelle con Melanzana e Menta
Pasta with Eggplant and Mint

3RD COURSE - CHOICE OF ONE

Toasted Pound Cake with Drunken Berries

Warm Apple Strudel with Vanilla Ice Cream

Sorbet or Ice Cream of the Day

$28 per person

*excluding beverages, tax and gratuity

No other promotions or discounts apply

Opera Night - Sunday, September 27th

Opera Night
Sunday, September 27, 2009 ~ 5:30 p.m.
$58.00 per person*

Join us for another evening of live Opera performances and a glorious six course dinner. Our performers engage you, pull you into the music and song -- sharing the humor and beauty of opera.

Featured Performers:

Diane Abel, Soprano

Kathleen Dougherty, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

Menu

Sweet Corn Bisque
with curried shrimp

Roasted Red Beet Salad
with goat cheese, oranges, cracked pepper

Mushroom Risotto
with crispy leeks, olive oil

Pink Champagne Sorbetto

Grilled Hanger Steak
with celeriac puree, heirloom tomato relish

Toasted Pound Cake
with drunken berries, Marsala zabaglione

Call for reservations at 410.625.0534.


$58 per person*
excludes beverages, tax and gratuity

no other promotions or discounts are applicable to this event.

Roasted Fresh Figs with Gorgonzola

Roasted Fresh Figs with Gorgonzola

4 servings.

Ingredients
•12 ripe figs
•1 1/2 tablespoons extra-virgin olive oil
•1/2 cup Gorgonzola
•1/3 cup good-quality honey
•4 pinches finely chopped fresh Thyme leaves
Directions
Preheat the oven to 400 degrees F.

Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright in a baking pan and top with honey and bake until the figs are plump, cheese has melted but have not burst, about 7 to 10 minutes.

Drizzle any excess honey from the pan on to the plate the 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped thyme and some of the remaining Gorgonzola. Serve immediately.

Chef-for-the-Day, Don Van Ostrand September 10th

Chef-for-the-Day
Don Van Ostrand
Thursday, September 10, 2009
Open Reservations from 5:30 p.m. to 9:00 p.m.

Don is a retired educator from Howard County and McDaniel College. Food and cooking have always been central in Don’s life having grown up enjoying the scents and sensations of his Italian mother’s and grandmother’s cooking. Don can remember to this day the unique aroma of his grandmother’s marinara sauce as it wafted through the neighborhood many years ago. Don loves to cook for family and friends and especially enjoys preparing meals with his grandson. An avid runner for many years, in recent years he has transitioned more to bicycling, having just finished a seven-day ride across Iowa. Part of the joy of that event was cooking dinner for a dozen or so of his fellow cyclists each night.

Don is excited to be a part of the Sotto Sopra Chef-for-the-Day and is honored to be working with Sotto Sopra’s executive chefBill Crouse and his staff.

Chef-for-the-Day Menu

1st Course
Heirloom Tomato Salad
Teardrop tomatoes, cucumbers and red onion
crispy Parmesan and mache salad
tomato basil sorbetto

2nd Course
Seared Scallop with Chickpea Puree
salsa verde and a roasted corn relish

3rd Course
Tomato and Pine Nut Stuffed Lamb Chop
with white corn polenta and truffle demi

4th Course
Reconstructed Fruit Cannolli
Honeydew, strawberries, blueberries and peaches
with sheep’s milk ricotta, honey lavender drizzle and a crispy cannoli tuile

Cost per person
$45.00
(excludes beverages, tax and gratuity)

Call for reservations at 410 625-0534 – Let them know you are coming for Chef-for-the-Day.

Let us know if you want to participate in our Chef-for-the-Day program!

Wine Tasting - August 20th

WINE TASTING
Thursday, August 20th ~ 6:00 PM
Wines with a Southern Accent
$25 (plus tax & gratuity)

Our wine director, Michael Mohammadi is taking you down south, that is Southern Italy. You will get to taste a selection unique whites and exciting reds.

Executive Chef Bill Crouse will prepare lite bites to accompany your wine tasting. Stay for dinner and order any of the wines tasted that evening and receive 25% off on the wine.

We limit attendance so be sure to make your reservations -call Monika at 410 625 0534 or email her at ciao@sottosopra.us. No other promotions or discounts apply

Cooking Class - Sunday, September 20th

RESCHEDULED
Executive Chef Bill Crouse has gotten the opportunity to go to Italy and the trip falls on the September 13th date of the cooking class - stay and teach a cooking class or go to Italy, you can't blame him for his choice.

We are going to reschedule the class to
Sunday, September 20th

Cooking Class

Sunday, September 20, 2009

1 p.m. to 4 p.m.

$65 - all inclusive

Canning affords you the taste of summer through out the fall and winter months. The farmers stands and home gardens will be burgeoning with great produce. Executive Chef Bill Crouse learned how to can from his mother so we think it only appropriate that his mother be an instructor also. Take the bounty of the garden and stock your shelves.

Those who have attended previous classes know they are fun, interactive for those who want some hands on experience. You won't go hungry or thirsty. You will enjoy the recipes prepared along with wine.

Guaranteed reservations are required. Cancellations accepted up to 24 hours prior to class. Class size is limited so make your reservations - call Monika at 410.625.0534

We will be holding another cooking class on Sunday, October 4th 1 to 4 p.m.