Sunday, January 31, 2010

Broadway Night at Sotto Sopra - Inaugural Event

The Sweetest Sounds – The Music of Richard Rodgers
Wednesday, February 24th – 6:30 p.m.
Six Course Dinner & Performances
58 per person*

Please join us Wednesday, February 24th for our inaugural Broadway Night, a salute to America’s iconic Broadway composer, Richard Rodgers. With over 900 songs to his credit and 43Broadway shows we could do a whole year of his songs but we will start with this one evening, The Sweetest Sounds.

Our ensemble performers for the evening:

Mary Reilly is a Chicago native who currently lives in Howard County. She has been singing in choruses, choirs and solo performances most of her life. An active member of the DC Cabaret Network, her cabaret performances have included the DC Arts Club, the Capitol Hill Arts Workshop, The Corner Store and The Warehouse in Washington and Davenport's in Chicago.

Lonny Smith originally from Brainerd, Minnesota, has lived in the Washington area for the last 8 years and is an active member of the DC Cabaret Network. As a cabaret artist, he has performed locally at Germano's, the Kennedy Center, Signature Theatre, MetroStage, the DC Arts Club, and as part of the Washington Fringe Festival.

Katie Hale has played a wide variety of roles on stage, in film, and as a voiceover artist. A New Jersey native and Peabody Institute grad, Katie has appeared Off-Broadway and is an award-winning narrator whose clients include Hachette Audio (for whom she recently completed the Airport Mouse series of children's audiobooks), the Washington Post, the Discovery Channel, NASA and many more. You can read more about her at her website,

James Fitzpatrick, our Music Director and Accompanist, has served as music director for Everyman Theatre in Baltimore, the Prince Theatre in Chestertown, and the Bay Theatre in Annapolis. He has accompanied major artists in a variety of venues locally and around the world.

While you enjoy Rodger’s sweetest sounds we hope you will enjoy Chef Crouse’s
own compositions for the evening.


1st course
Carrot and Ginger Soup

2nd course
Roasted Pear & Brie Salad
with chestnut honey vinaigrette

3rd course
Wild Mushroom Risotto with Grilled Scallop

4th course
Pink Champagne Sorbetto

5th course
Grilled Hanger Steak
with celeriac puree and tomato relish

6th course
Gianduja Pot du Crème

*Only 58 per person
(does not include beverages, tax & gratuity)

Let the sound of music fill your evening and Chef Crouse’s wonderful Italian cuisine fill your soul. Please call 410 625 0534 with your reservations.

no other promotions or discounts are applicable to this evening

Thursday, January 21, 2010

February Opera Night - February 21st, 2010 - a little romance

a little romance
Sunday, February 21, 2010 ~ 5:30 p.m.

Don’t let the cold keep you away from a great evening of live opera performances and a delicious 6 course Italian meal perfectly executed by our executive chef, Bill Crouse. We make opera fun and interactive – join the party. Make this your Valentine's Day Gift for your loved one.

An evening filled with
Live Opera Performances

Diane Abel, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano


1st Course
Warm Tomato Tartlet
with fried leeks, parsley oil

2nd Course
Sweet Potato and Artichoke Soup
spiced pine nut gratin

3rd Course
Red Wine Risotto & Duck Leg Confit
truffle demi-glaze

4th Course
Lemon Sorbetto

5th Course
Parmesan Crusted Branzino Filet,
herb salad, roasted potatoes

6th Course
Crème Caramel
with candied apricots, pistachio fricassee

Cost per person
(excludes beverages, tax and gratuity)

Reservations are required - please call 410 625 0534. No other promotions or discounts apply to this event.

Wednesday, January 06, 2010

Tuesday, January 05, 2010

Cooking Class Sunday February 7th - Valentine Theme

Cooking Class
Sunday, February 7, 2010
1 p.m. to 4 p.m.

Executive Chef Bill Crouse invites you to join him for his "Salute to Valentine's Day" cooking class. The class is optional hands-on and held in the restaurant kitchen. At the end of the class everyone gets to sit down in the dining room and enjoy the dishes prepared with a spot of vino.

Chef promises decadent recipes, I heard him mention lobster and also chocolate. Class is usually 3 to 4 recipes. Cost is 65 per person and guaranteed reservations are required.

When making your reservations please call 410 625 0534 and tell them it is for the Cooking Class or e-mail us at

Here is a look at one of our classes.

Monday, January 04, 2010

I couldn't wait for Restaurant Week

Hi, my name is Amelia and my papa and mama own Sotto Sopra Restaurant. Well I guess I'm part owner now as well. Mama (Monika) was baking biscotti for my baby shower and I decided right then and there I couldn't wait. So mama left the restaurant, went to the hospital and missed my shower. Papa (Riccardo) thinks I might be the next Julia Child because mama was in the kitchen.

I'm early, I was suppose to arrive the end of January, during Restaurant Week. Honestly I wanted to be able to have quality down time with my parents. As you can see I have all ten fingers and I can assure you I have all 10 toes. My mama is so pretty don't you think.
I need my beauty sleep so, hello world, I'm baby Amelia Bosio, Monika and Riccardo's first bambino and the best!!!!

I know you want my vital statistics so here they are:

I came into the world January 4th 2010 at 2.01 am and I weigh 6.88 LB. and I'm 19 1/2 inches. Papa says thank you God for giving us a healthy baby

Sunday, January 03, 2010

2010 Winter Restaurant Weeks

Winter Restaurant Week

Dinner Menu 2010

Friday, January 22, 2010 to Sunday, February 7, 2010

35.10 per person

Sotto Sopra will be serving only the Restaurant Week Menu for dinner and lunch.

Primo Bacio
choice of one

Bison and Bean Soup

Tri Colore Salad
Red and green oak greens, endive with herb vinaigrette

Spinach Salad
candied walnuts, red onion, and goat cheese crouton

(Eastern Romagna “Pizza”) with coppa, apples and brie

Grilled Polenta
with mushrooms goat cheese and arugula with lemon truffle oil

Caesar Salad
served with sun dried tomato bruschetta

Grilled Calamari
with chickpeas, olive pesto and sun dried tomatoes

Secondo Bacio
choice of one

Fazzoletti Bolognese
Bison Bolognese served with black pepper and nutmeg fazzoletti

Gnocchi di Ricotta
Homemade ricotta gnocchi sautéed in butter and sage with fresh tomato sauce

Spaghettini con Gamberi
Spaghettini pasta sautéed with shrimp, spinach and roasted tomatoes in a seafood reduction

Ravioli d’Anatra
Duck stuffed ravioli sautéed in butter and sage in a truffle veal reduction sauce

Mushroom Gnudi (nude pasta)
Large mushroom and ricotta gnocchi sautéed in butter and sage with a gruyere fondue

Risotto Of The Day

Braised Short Ribs
Gorgonzola polenta, horseradish gremolada and braising jus

Rockfish Provencal Braised
filet with tomatoes, onion, capers and white wine over celery root puree

Limon e Timo Pollo
Roasted breast with rustic sausage stuffing, broccoli rabe and roasting jus

Terzo Bacio
choice of one


Apple Strudel with vanilla gelato

Warm Chocolate Torte with cinnamon ice cream

Daily Gelato and Sorbetto

Menu is subject to changes due to market availability of products.

Sotto Sopra
Winter Restaurant Week 2010

Lunch Menu

Monday through Saturdays ~ no Sundays

Friday, January 22, 2010 to Saturday, Feburary 6, 2010

11:30 to 2:00 p.m.

20.10 per person

First Course

(choice of one)

Cozze alla Marinara
P.E.I Mussels / Garlic / Tomatoes / White wine

Mixed Salad Field
Greens / Balsamic Dressing / Tomatoes / Herbs / Marinated Artichokes

Insalata Panzanella
Roma Tomatoes / Basil / Red Onion / Cucumbers / Croutons

Grilled Vegetable Napoleon
Fresh Mozzarella / Basil Pesto / Pine Nuts / Tomatoes / Squash / Red Onion

Caesar Salad
Romaine / Mahon Cheese / Sun-Dried Tomato Crouton / Caesar Dressing

Frittura di Calamari
Wasabi Aioli / Spicy Tomato Coulis / Lemon

Mushroom Pizza
Caramelized Mushrooms / Ricotta Cheese / Mozzarella Cheese / Thyme

Margherita Pizza
Fresh Tomatoes / Mozzarella Cheese/Basil /Olive Oil

Second Course

(choice of one)

Porchetta Panino
House-Made Porchetta / Olive Tapenade / Sun-Dried Tomato Aioli /Arugula

Grilled Salmon Panino
Smoked Bacon / Baby Arugula / Caramelized Onions / Roasted Red Pepper Coulis

Grilled Vegetable Panino
Marinated Seasonal Vegetables / Pesto / Mozzarella Cheese

Chicken Panino
Prosciutto / Provolone Cheese / Sautéed Mushrooms /Lemon Basil Aioli

Fettuccini Bolognese
Home-Made Meat Sauce /Egg Fettuccini /Grated Parmesan Cheese

Pollo e Broccoli Aglio Olio
Chicken Breast / Broccoli / Spaghetti /Garlic/Olive Oil

Penne Alla Zucchine
Penne Pasta / Roasted Zucchini /Caramelized Garlic /Olive Oil /Shaved Pecorino Cheese

Crab and Corn Risotto
Cherry Tomatoes /Scallions /Lemon Butter Sauce

Asparagus Risotto
Truffle Oil/Ricotta Cheese /Fried Leeks

Third Course

(choice of one)

Fresh Fruit & Marsala Zabaglione


Apple Strudel

Banana Crepes
Nutella /Vanilla Gelato

Menu is subject to changes due to market availability of products