Poached Salmon Salad

Poached Salmon Salad

Executive Chef Bill Crouse shares his recipe for Poached Salmon Salad, a nice light dish for the coming spring and summer months.

For the Poaching:
4 ounce Salmon Filet
1 Tbsp Fresh Dill
¼ C White wine
1 Tbsp. Lemon juice
1 C. Water
Salt and Pepper
1 Bay Leaf
1 Tbsp white onion
1 tsp. Peppercorns
1 Tbsp. Celery leaves

For the Salad:
Romaine Lettuce
Parmesan Cheese
Olive Oil
Salt and Pepper
Dill
Lemon wedges
Cherry tomatoes

Directions
For the Salmon:
1. Place all ingredients in a small pot and bring to a simmer, except salmon
2. Place Salmon in liquid and keep submerged by placing a small plate over fish just to weigh it down slightly
3. Let poach for two minutes then shut off liquid and let rest for two more minutes

For the Salad:
1. Oil greens and place on a hot grill, turning every thirty seconds till all sides are lightly charred
2. Place cherry tomatoes on grill till they blister, arrange tomatoes around greens on plate and top with a piece of fish
3. Sprinkle with remaining dill and a squeeze of lemon

May Opera Night - Sunday, May 23

OPERA NIGHT
Sunday, May 23, 2010
5:30 p.m.
58 per person*
reservations required - 410 625 0534

Come enjoy a wonderful spring evening listening to live opera performances in our beautifully appointed dining room. The food is delightfully Italian, six courses to tantalize your palette. Please join us for a little night music.

Performers
Diane Abel, soprano
Paul McIlvaine, tenor
Tom Hetrick, piano

DINNER

1st Course
Spinach Salad
with apples and raisins
and toasted hazelnut vinaigrette
2nd Course
Lamb Polpettes (Meatballs)
tomato puree, arugula, shaved parmesan
3rd Course
Grilled Tuna
with black pepper risotto
4th Course
Peach Sorbetto
5th Course
Grilled Bison Skirt Steak
with spring vegetable succotash
and salsa verde

6th Course
Vanilla Panna Cotta
with blackberries, mint and honey drizzle

Cost per Person
58
*excludes beverages, tax and gratuity

Please call for reservations - 410 625 0534

Next Opera Night – June 27th ~ Save the Date

no other promotions or discounts are applicable to this event

Cooking Class - Sunday, June 13th

Cooking Class
Sunday, June 13th
1 p.m. to 4 p.m.
$65 per person

Sotto Sopra's Executive Chef Bill Crouse will be teaching another great cooking class on Sunday, June 13th. For a real life look at the back of the house, the class is held in the restaurant kitchen. Chef will determine the menu by what is looking good from his suppliers and farmers market.

The class is optional hands-on so wear comfortable clothes and shoes. At the end of the class students will kick back and enjoy the the dishes prepared that day along with a bit of vino. Our past classes have been selling out early so don't hesitate. This makes a wonderful gift item for the foodies in your life.

Reservations are required, please call 410 625 0534 to make your reservations.


no other promotions or discounts are applicable to this event

Mother's Day at Sotto Sopra - Sunday May 9th

MOTHER'S DAY AT SOTTO SOPRA
Sunday, May 9th

Sotto Sopra offers you multiple gift ideas for celebrating Mother's Day, a real smorgasbord of gifts for the mothers in your life.

Dine at Sotto Sopra on Mother's Day

Sunday, May 9th

Mother’s Day Brunch Menu
10 a.m. to 3 p.m.

Entree

Chicken Salad Plate
grapes, walnuts, mesclun greens, sliced melon 12

Fresh Fruit and Cottage Cheese
melon, berries, grapes, mixed greens and fresh cottage cheese 9

Cinnamon Pancakes
served with warm pear butter, toasted pecans and syrup 9
add blueberries 2

Create your own Omelet
served with hash browns and sliced fruit 9

choose from any or all items to add to your omelet:

tomato, scallions, prosciutto, mushrooms,
cheddar cheese, basil, roasted red peppers

Grand Marnier French Toast
served with maple syrup and sliced fruit 9

Two Eggs (any style)
served with hash browns and sliced fruit 10

All brunch entrees other than the French toast are accompanied
with either white or whole wheat toast.

Sides
Bacon 3
Sausage 3
Cheddar Biscuit 5
Hash Browns 3
Cheese Grits 4

Mother’s Day Dinner Menu

1st Course

Soup du Jour 8
Insalata Mista
mixed greens, herb vinaigrette, shaved Parmesan cheese 9
Caesar Salad
romaine lettuce, sun-dried tomato bruschetta, anchovy dressing 9
Goat Cheese and Strawberries
baby spinach, candied walnuts and balsamic vinaigrette 9
Smoked Salmon
chopped onion, egg, capers, cream cheese and toast points 12
Fried Green Tomatoes
arugula, roasted corn relish and goat cheese 10
Goat Cheese Crepes with Caramelized Mushrooms
mushroom jus, saba reduction 11
B.L.T.
pork belly confit, tomato jam, fried Brussels sprouts 11

2nd Course

Spinach Ravioli
fresh tomato sauce, Parmesan cheese 19
Duck Leg Confit
Parmesan risotto, truffle-duck reduction 22
Pistachio and Mint Fettuccini
fresh mint, olive oil, grated Parmesan cheese 19
Veal Agnolotti
spinach, bacon, veal reduction 19
Pappardelle Sotto Sopra
fresh tomato sauce, smoked mozzarella 19
Chicken Saltimbocca
prosciutto, sage, aged provolone cheese, sautéed zucchini, fingerling potatoes 24
Jumbo Prawns and Grits
white prawns, Anson Mills grits, Boursin cheese 23
Herb Crusted Salmon
Israeli couscous, spring peas, lemon butter sauce 27
Prosciutto Wrapped Filet
Grilled asparagus, goat cheese spätzle, veal jus 31
Roasted Prime Rib
slow-roasted red skin potatoes, carrots, horseradish, roasting jus 34

Reservations are highly suggested 410 625 0534

Chef Crouse is creating two special menus for this day with one specifically brunch items. To appeal to more tastes the menu items will be more "American."

Gift Certificates for Mother's Day

Get mom a gift certificate for dining OR for any one of our special events:

Opera Night
Cooking Class
First Thursday Wine Tastings
Chef for the Day

Armed Forces Day at Sotto Sopra

ARMED FORCES DAY

Saturday, May 15, 2010
30% off food for service people in their armed forces uniforms

On Saturday, May 15th Sotto Sopra would like to honor the men and women in Armed Forces on Armed Forces Day. These brave souls have and are putting their lives on the line to protect this country and our way of life we have grown to expect. Freedom is a privilege not something to be taken for granted. On this special Saturday night, May 15, 2010 we are giving a 30% discount on their food choices to any and all armed forces personnel wearing their uniforms. Promotion is applicable to both lunch and dinner on May 15 at Sotto Sopra.

*not applicable with other promotions or discounts

June's Wine Tasting with Tim Clune

Wine Tasting with Tim Clune
Summer Whites from Around the World
Thursday, June 10th – 6:00 p.m.
25 per person*

You are cordially invited to join Tim Clune at Sotto Sopra Restaurant on Thursday, June10th for his First Thursday Wine Tasting. Tim will take you through 5 to 6 white wines from around the world that he feels are great choices for the warmer spring and summer months. As always, Chef Crouse will have some lite bites for you to munch.

More about Tim Clune

Having just returned from 18 months in the wine country of the central coast of California, Timothy Clune has returned to the DC area, and to Sotto Sopra, to share his passion for wine and food with all who are willing to listen. You can find Timothy at Sotto Sopra’s First Thursday wine tasting events, and throughout the month, roaming the dining room to help you select the perfect wine to compliment your meal.

Timothy grew up in restaurants along with his brother Christopher, also familiar to longtime Sotto Sopra regulars. Tim had a desire to learn all he could about food and wine alike and at the age of 21, he focused on wine service. He has worked with many famous chefs from around the globe and continually increasing his understanding of the world of wine by working in retail and wholesale environments.

Please make reservations - call 410 625 0534

*pricing excludes taxes and gratuity

Cooking Class - Sunday, May 2nd

Cooking Class

Sunday, May 2nd

1 p.m. to 4 p.m.
$65 per person
SOLD OUT
Next Class - Sunday, June 13 - same time

Sotto Sopra's Executive Chef Bill Crouse will be teaching another great cooking class on Sunday, May 2nd. For a real life look at the back of the house, the class is held in the restaurant kitchen. Chef will determine the menu by what is looking good from his suppliers and farmers market.

The class is optional hands-on so wear comfortable clothes and shoes. At the end of the class students will kick back and enjoy the the dishes prepared that day along with a bit of vino. Our past classes have been selling out early so don't hesitate. This makes a wonderful gift item for the foodies in your life.

Reservations are required, please call 410 625 0534 to make your reservations.

no other promotions or discounts are applicable to this event

Opera Night - Sunday, April 18th

OPERA NIGHT

Sunday, April 18th ~ 5:30 p.m.

Please join us for a fabulous evening of live opera performances, a six course gourmet Italian dinner in the beautiful and acoustical Sotto Sopra dining room. Chef Bill has created a wonderful menu for you to enjoy.

An Evening of live Opera
featuring:
Diane Abel, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano

Menu

Roasted Tomato Bisque
with goat cheese crouton

Lola Rosa Salad Greens
with marinated mushrooms, gorgonzola cheese
and herb vinaigrette

Grilled Prawns
with basil pesto risotto

Lemon Sorbetto

Grilled Teres Major
with shaved fennel and pears over potato puree

Gianduja Pot du Creme
with fresh raspberries

58 per person*

Reservations Required - Call 410 625 0534

Future Opera Nights
Sunday, May 23rd & Sunday, June 27th

*does not include beverages, tax or gratuity

no other promotions or discounts are applicable to this event

The Farmer and the Chef - Please join us

On April 21, 2010, the Baltimore Chapter of the American Institute of Wine & Food
and the Renaissance Hotel at Harborplace, will hold the 1^stFarmer and Chef Culinary Competition.

Sotto Sopra's own Executive Chef Bill Crouse is participating and we hope you will join us for this wonderful evening.

Several of your favorite local chefs will be competing in a cooking contest of “Farm to Table” recipes for the benefit of the AIWF’s “Days of Taste” program. This will be a judged competition with a professional and celebrity panel, and you get to judge also, selecting a “People’s Favorite.”

This promises to be the event of the year for all you great food lovers.

Participating Chefs:

Ned Atwater - Owner/Chef, Atwater's Bakery
Bill Crouse - Executive Chef, Sotta Sopra
Sean Curry - Executive Chef, Renaissance Hotel
Jerry Edwards CPCE - President/Corporate Chef, Chef's Expressions
Barry Fleischmann - Owner and Chef, Innovative Gourmet
Laurent Girard - Executive Chef, Cafe Paris
Dan Henry - Executive Chef, Capital Grille
Sandy Lawler - Owner/Chef, Feast@4East
Kevin Miller - Executive Chef, Widespread Concierge Service
Jesse Pancakes Sandlin - 2009 Bravo's Top Chef Contestant
John Walsh - Executive Chef, Chef's Expressions

Please join us for this very special evening:
Register HERE