2010 Summer Restaurant Week
Friday, August 13th to Saturday, August 28th
three course lunch - $20.10*
Mondays thru Saturdays ~ 11:30 a.m. to 2 p.m
three course dinner - $35.10*
7 Days ~ doors open at 5:30 pm and 5 p.m. on Sunday
Make your reservations early - 410 625 0534
All of us at Sotto Sopra are very excited this year to have one of the city’s leading culinary talents, Executive Chef Christian DeLutis collaborate on our Summer Restaurant Weeks menu. Christian, the former executive chef at Alizee, The Wine Market, and Dogwood has received rave reviews throughout his career.
Sotto Sopra is known for exploring the many aspects of Italian cuisine and to elevate it to a different level while retaining its core simplicity. Come taste and enjoy both the contemporary and old world stylings of Italian cuisine.
We hope you enjoy your time at Sotto Sopra and look forward to you returning for future celebrations and our Italian cuisine.
Remember, eat healthy but most importantly…..eat Italian!
Ciao,
Riccardo, Monika, Baby Amelia, Christian and the Sotto Sopra staff.
LUNCH - 3 courses - $20.10
Chef Riccardo Bosio & Chef Christian DeLutis
First Course (choice of one)
Soup of the day
La Nostra Insalata
bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing
Arugula con Melone Compresso
fresh baby arugula/ compressed melon/ Parma ham/ Pecorino Toscano/ spicy honey vinaigrette
Insalata alla Cesare
Caesar salad
Panzanella Toscana
heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano
Calamari Fritti
fried calamari/ tomato glaze/ oregano aioli
Polenta Fritta Bergamot
fried polenta/ truffle sea salt/ caper aioli
Optional: speck (smoked ham) Add $5
Second Course (choice of one)
Spaghetti alla Bolognese
Rigatoni alle Melanzane e Mozzarella
rigatoni pasta/ roasted eggplants/ fresh mozzarella
Pappardelle Sotto Sopra
fresh pappardelle pasta/ smoked mozzarella/ fresh tomato sauce
Hamburger d’Agnello con Mostarda di Pomodoro.
lamb burger with tomato mostarda/ melted Gruyère/ French fries/ pita bread
Cozze Saltate alla Marinara
sautéed mussels/ garlic white wine/ lemon juice- tomato broth
Risotto of the day
Panino di Vegetali alla Griglia
grilled vegetable panino/ goat cheese/ watercress pesto
Panino con Salmone alla Griglia
grilled salmon panino/ horseradish aioli/ heirloom tomato
Panino con Pollo alla Griglia
grilled chicken panino/ roasted sweet corn/ heirloom tomato
Trota alla Milanese
breaded mountain trout/ arugula-fennel salad/ orange brown butter
Third Course - (choice of one)
Tiramisu
Apple Strudel
Fruit Salad
First Course (choice of one)
Soup of the day
La Nostra Insalata
bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing
Arugula con Melone Compresso
fresh baby arugula/ compressed melon/ Parma ham/ Pecorino Toscano/ spicy honey vinaigrette
Insalata alla Cesare
Caesar salad
Panzanella Toscana
heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano
Calamari Fritti
fried calamari/ tomato glaze/ oregano aioli
Polenta Fritta Bergamot
fried polenta/ truffle sea salt/ caper aioli
Optional: speck (smoked ham) Add $5
Second Course (choice of one)
Spaghetti alla Bolognese
Rigatoni alle Melanzane e Mozzarella
rigatoni pasta/ roasted eggplants/ fresh mozzarella
Pappardelle Sotto Sopra
fresh pappardelle pasta/ smoked mozzarella/ fresh tomato sauce
Hamburger d’Agnello con Mostarda di Pomodoro.
lamb burger with tomato mostarda/ melted Gruyère/ French fries/ pita bread
Cozze Saltate alla Marinara
sautéed mussels/ garlic white wine/ lemon juice- tomato broth
Risotto of the day
Panino di Vegetali alla Griglia
grilled vegetable panino/ goat cheese/ watercress pesto
Panino con Salmone alla Griglia
grilled salmon panino/ horseradish aioli/ heirloom tomato
Panino con Pollo alla Griglia
grilled chicken panino/ roasted sweet corn/ heirloom tomato
Trota alla Milanese
breaded mountain trout/ arugula-fennel salad/ orange brown butter
Third Course - (choice of one)
Tiramisu
Apple Strudel
Fruit Salad
DINNER - 3 Courses - $35.10
Chef Riccardo Bosio & Chef Christian DeLutis
First Course (choice of one)
Soup of the day
La Nostra Insalata
bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing
Arugula con Melone Compresso
fresh baby arugula/ compressed melon/ Parma ham/ Pecorino Toscano/ spicy honey vinaigrette
Insalata alla Cesare di Christian
romaine salad/ Parmesan flat bread/ 90 minute egg/ white anchovy
optional: Summer black truffle add $12
Panzanella Toscana
heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano
Carpaccio di Manzo con Olio Tartufato al Limone con Parmigiano
Thinly sliced beef carpaccio / lemon-truffle oil /celery /Parmasan cheese
Insalata Caprese con Mozzarella di Bufala Campana
heirloom tomatoes/ Buffalo mozzarella/ super Tuscan olive oil/ fleur de sel
Flat Bread of the day
Calamari Fritti
fried calamari/ tomato glaze/ oregano aioli
Polenta Fritta Bergamot
fried polenta/ truffle sea salt/ caper aioli
Optional: speck (smoked ham) add $5
Second Course (choice of one)
Pappardelle Sotto Sopra
homemade pappardelle pasta/ fresh tomato sauce/ smoked mozzarella
Gnocchi di Ricotta al Pesto e Pomodoro con Ricotta Salata
gnocchi/ pesto sauce/ fresh tomatoes/ smoked mozzarella
Pollo al Burro Aromatizzato Cotto in Padella con Carote e Patate Novella
Bluefoot chicken pan seared/ caramelized field carrots/ roasted fingerling potatoes (chef Christian’s specialty)
Francobolli di Ricotta e Spinaci
homemade ricotta-spinach stamps/ fresh tomato sauce
California Style Cioppino
scallops/ mussels/ clams/ cod/ salmon/ fennel/ cannellini beans/ tomato-star anise broth/ Tuscan bread
Fettuccine alla Bolognese di Coda di Bue e Costolette.
oxtail/ short rib Bolognese with fettuccine/ lemon crème fraîche
Stracceti di Funghi Selvatici
straccetti pasta/ wild mushroom sauce
Costoletta di Maiale alle Pesche
Ozark mountain (Arkansas) pork chop/ roasted local peaches/ white polenta
Salmone Saltato con Pudding di Mais e Mostarda di Pomodoro
pan-seared wild salmon/ sweet corn pudding/ tomato mostarda/ grilled romaine
Delmonico di Manzo - Add $7.00
espresso rubbed Delmonico rib-eye/ potato lasagna/ broccolini/ barolo reduction
Saltimbocca di Vitello
Pan-seared veal/ prosciutto/sage/demi glace
Fish of the Day
Risotto of the Day
Third Course (choice of one)
Tiramisu
Vanilla Panna Cotta
with fresh cherries/ toasted coriander compote
Apple Strudel
Gianduia Pot du Crème
Ice Cream or Sorbetto of the Day
Optional: Italian Cheese Selection Add $7
Chef Riccardo Bosio & Chef Christian DeLutis
First Course (choice of one)
Soup of the day
La Nostra Insalata
bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing
Arugula con Melone Compresso
fresh baby arugula/ compressed melon/ Parma ham/ Pecorino Toscano/ spicy honey vinaigrette
Insalata alla Cesare di Christian
romaine salad/ Parmesan flat bread/ 90 minute egg/ white anchovy
optional: Summer black truffle add $12
Panzanella Toscana
heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano
Carpaccio di Manzo con Olio Tartufato al Limone con Parmigiano
Thinly sliced beef carpaccio / lemon-truffle oil /celery /Parmasan cheese
Insalata Caprese con Mozzarella di Bufala Campana
heirloom tomatoes/ Buffalo mozzarella/ super Tuscan olive oil/ fleur de sel
Flat Bread of the day
Calamari Fritti
fried calamari/ tomato glaze/ oregano aioli
Polenta Fritta Bergamot
fried polenta/ truffle sea salt/ caper aioli
Optional: speck (smoked ham) add $5
Second Course (choice of one)
Pappardelle Sotto Sopra
homemade pappardelle pasta/ fresh tomato sauce/ smoked mozzarella
Gnocchi di Ricotta al Pesto e Pomodoro con Ricotta Salata
gnocchi/ pesto sauce/ fresh tomatoes/ smoked mozzarella
Pollo al Burro Aromatizzato Cotto in Padella con Carote e Patate Novella
Bluefoot chicken pan seared/ caramelized field carrots/ roasted fingerling potatoes (chef Christian’s specialty)
Francobolli di Ricotta e Spinaci
homemade ricotta-spinach stamps/ fresh tomato sauce
California Style Cioppino
scallops/ mussels/ clams/ cod/ salmon/ fennel/ cannellini beans/ tomato-star anise broth/ Tuscan bread
Fettuccine alla Bolognese di Coda di Bue e Costolette.
oxtail/ short rib Bolognese with fettuccine/ lemon crème fraîche
Stracceti di Funghi Selvatici
straccetti pasta/ wild mushroom sauce
Costoletta di Maiale alle Pesche
Ozark mountain (Arkansas) pork chop/ roasted local peaches/ white polenta
Salmone Saltato con Pudding di Mais e Mostarda di Pomodoro
pan-seared wild salmon/ sweet corn pudding/ tomato mostarda/ grilled romaine
Delmonico di Manzo - Add $7.00
espresso rubbed Delmonico rib-eye/ potato lasagna/ broccolini/ barolo reduction
Saltimbocca di Vitello
Pan-seared veal/ prosciutto/sage/demi glace
Fish of the Day
Risotto of the Day
Third Course (choice of one)
Tiramisu
Vanilla Panna Cotta
with fresh cherries/ toasted coriander compote
Apple Strudel
Gianduia Pot du Crème
Ice Cream or Sorbetto of the Day
Optional: Italian Cheese Selection Add $7
Reservations required - 410 625 0534
*menu items subject to change due to availability of product – no other promotions or discounts are applicable during the Restaurant Week promotion. We will only be serving the Restaurant Week menus during these dates.
*menu items subject to change due to availability of product – no other promotions or discounts are applicable during the Restaurant Week promotion. We will only be serving the Restaurant Week menus during these dates.
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