Benchmark Wine Tasting - Pinot Grigio - February 17th

Chris Clune

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

February 17th, 2011: Pinot Grigio. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534 

SAVE THE DATES

March 17^th, 2011. Sangiovese

April 21^st, 2011. Chardonnay

May 19^th, 2011. Cabernet

June 16^th, 2011. Nebbiolo

Opera Night - Sunday, February 27

OPERA NIGHT AT SOTTO SOPRA

Six course Italian Dinner - Live Opera Performances

Sunday, February 27^th, 2011 ~ 5:30 p.m.

Reservations Required  410-625 0534

 Performers

Mrs. Karen Myers Soprano

Mr. Paul McIlvaine, Tenor

Mr. Tom Hetrick, Piano

Cozy up on a chilly winter evening with an exceptional six course Italian dinner bound to make your taste buds sing.  But that won't be the only singing going on that evening, enjoy live opera performances interspersed throughout your meal.  A perfect gift for your very special Valentine.

Come, enjoy - Eat.Drink.Sleep.Dream - Italian!

Menu

Sunchoke Mousseline

with pickled eggplant, mortadella crisp

Pan-Seared Clementines

with watercress, candied chestnut crostini, aged Romano cheese, cinnamon vinaigrette

Chitarra Carbonara

with braised smoked bacon, rutabaga cream, poached egg, fried Brussel sprouts

Golden Beet Sorbet

with pine nut gremolata, truffle salt

Pan-Seared Grouper

with basil fennel puree, grilled vegetables insalata, royal trumpets and blood orange butter

Rhubarb Italian Ice

with chocolate hazelnut meringue, grilled cherries and polenta cookie

58 Per Person

(excludes beverages, tax & gratuity) 

Reservations required - 410 625 0534

Future Opera Nights: 

Sundays:  March 27, April 10, , May 22, & June 26

no other promotions or discounts are applicable to this evening

2011 Sotto Sopra's Winter Restaurant Week thru Sunday, February 6th

It's Winter Restaurant week once again and we have chosen a large selection of menu items that we hope you will enjoy. The official restaurant week begins Friday, January 21st and ends, Sunday, January 30th BUT as always we like to extend the promotion an additional week so these menus and prices will be extended through February 6th.

Lunch - $20.11*

First Course (choice of one)

Soup of the Day
La Nostra Insalata
Bitter greens, dill, shaved fennel, Parmigiano, champagne vinegar-dijon dressing
Prosciutto e Mozzarella Caprese
Prosciutto di Parma, mozzarella and tomatoes
Insalata alla Cesare
Caesar salad
Winter Panzanella
Red-yellow beets, goat cheese, pancetta, dates, arugula
Calamari Fritti
Fried calamari, tomato glaze, oregano aioli
Polenta Fritta Bergamot
Fried polenta, truffle sea salt, caper aioli
Optional: Add speck (smoked ham) - $5 additional

Second Course (choice of one)

Spaghetti alla Bolognese
Rigatoni alle Melanzane e Mozzarella
Rigatoni pasta, roasted eggplants, fresh mozzarella
Pappardelle Sotto Sopra
Fresh Pappardelle, smoked mozzarella, fresh tomato sauce
Hamburger d'Agnello con Mostarda di Pomodoro
Lamb burger with tomato mostarda, melted gruyere, French fries, pita bread
Cozze Saltate alla Marinara
Sauteed mussels, garlic white wine - 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, tomato
Panino con Pollo alla Griglia
Grilled chicken panino, roasted sweet corn, tomato
Salmone alla Lavanda e Miele
Grilled salmon, lavender honey, broccoli, mashed potatoes

Third Course (choice of one)

Tiramisu
Fruit Salad
With vanilla ice cream
Gelati e Sorbetti
Chestnut Cannoli

Dinner - $35.10*

First Course (choice of one)

Soup of the Day
La Nostra Insalata
Bitter greens, dill, shaved fennel, Parmigiano, champagne vinegar-dijon dressing
Winter Panzanella
Farm red-yellow beets, pancetta, goat cheese, croutons, dates
Insalata alla Cesare con Carta di Musica
Caesar salad, thin wafer basket
Caprese di Barbabietole con Chip di Prosciutto di Parma
Beet caprese, buffalo mozzarella, prosciutto chip
Polenta Taragna con Ragu di Lumache al Burro Aromatizzato
Valtellina polenta, escargot ragu, garlic butter
Tar Tar di Agnello con Uovo di Quaglia e Salsa al Limone e Aglio
Lamb tartar, quail egg, chilies, chives, red onions, truffle essence
Carpaccio di Manzo con Sedano , Olio e Limone e Parmigiano
Beef carpaccio, truffle-lemon vinaigrette, celery, parmigiano, arugula
Terrina di Fegato d'Oca con Pan Brioche e Mostarda di Fichi...additional $7
Moulard terrine, pan brioche, cornichons, fig mustard
Flat Bread of the Day
Calamari Fritti
Fried calamari, tomato glaze, oregano aioli
Polenta Fritta Bergamot
Fried polenta, truffle sea salt, caper aioli
Optional: Add speck (smoked ham) - $5 additional

Second Course (choice of one)

Pappardelle Sotto Sopra
Homemade pappardelle pasta, fresh tomato sauce, smoked mozzarella
Gnocchi di Menta con Ragu d'Agnello
Mint-ricotta gnocchi, lamb ragu, dill crème fraiche
Garganelli in Salsa Rosa al Salmone Affumicato e Pernod
Garganelli pasta, Pernod sauce, smoked salmon
Francobolli di Ricotta e Spinaci
Homemade ricotta-spinach stamps, fresh tomato sauce
Stracceti di Funghi Selvatici
Straccetti pasta, wild mushroom sauce
Sacchetti di Zucca con Salsiccia, Salvia e Amaretti di Saronno
Homemade pumpkin sacchetti, amaretto cookies, sausage, Alfredo Parmesan sauce
Pollo Organico Ripieno di Sasiccia con Salsa di Funghi, e Spinaci Agliati
Smart airline chicken, sausage stuffing, crispy mushrooms, celery root lasagna
Il Cioppino di Sotto Sopra
Lobster bisque, mussels, clams, cod, salmon, crab claw, Tuscan bread
Salmone Saltato alla Moda dei Baschi
Wild salmon - pan seared, chorizo, clams, sofrito sauce, cannellini beans
Costoletta di Manzo Brasata con Polenta al Tartufo e Insalata di Erbe
Slow braised beef short- rib, truffled polenta taragna, celery root-grapefruit-parsley-mint herb salad
Delmonico di Manzo...additional $10
Delmonico Ribeye - espresso rubbed, pumpkin lasagna, broccolini, Barolo reduction
Fish of the Day
Risotto of the Day

Third Course (choice of one)

Tiramisu
Pistachio-Chocolate Crème Brulee
Apple Strudel
Chestnut Cannoli
Warm Chocolate Cake
With raspberry sorbet
Ice Cream or Sorbet of the Day
*Menu items are subject to change due to availability or market changes

No other promotions or discounts are applicable during Restaurant Week. Beverages, tax and gratuity are not inclusive.
 

New Monthly Wine Tasting Series -Pinot Noir - Thur, Jan 20th

	Thursday, January 20 · 6:00pm - 7:30pm
	BENCHMARK WINE TASTING SERIES
PINOT NOIR
More Info	Benchmark: n. a point of reference from which measurements of any sort may be made. Introducing a new series of wine tastings at Sotto Sopra, with Sommelier Christopher Clune. Each month, a specific grape variety will be selected. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world. January 20th, 2011: Pinot Noir. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting. $30 per person (tax and gratuity not included). Reservation only. Space is limited. 410-625-0534  SAVE THE DATES February 17th, 2011. Pinot Grigio March 17th, 2011. Sangiovese April 21st, 2011. Chardonnay May 19th, 2011. Cabernet June 16th, 2011. Nebbiolo

Opera Night - January 16th

OPERA NIGHT

Sunday,January 16th ~ 5:30 p.m.
reservations required - 410 625 0534
entertainment and six course Italian dinner

58 per person*

If you never have been, come and enjoy an evening of great voices, festivities and a delicious six course winter menu. We are pleased to introduce a new soprano to our Opera Night festivities, Ms Karen Myers. Let their voices warm your souls and the food nurture your spirit.

The Performers

Karen Myers, Soprano

 Paul McIlvaine, Tenor

 Tom Hetrick, Piano

The Menu

Ahi Tuna Tartar with Gribiche Sauce

Farm Lettuces with Goat Cheese Croquettes and Raspberry Vinaigrette 

Arugula Risotto with Short Rib Ragu

Tomato-Basil Sorbetto

Atlantic Cod with Artichoke Ravioli and Porcini-Crab Sauce

Pear Frangipane with Zabaglione and Cardamom Gelato

Cost per person - 58

(excludes beverages, tax and gratuity)

Reservations are required - call 410 685 0534  - call early, Opera Nights sell out quickly.

Future Opera Nights - SAVE THE DATES: 
Sundays @ 5:30 p.m.

February 27

March 27

April 10

May 22

June 26

July 31

August 28

September 25

October 23

November 20

December 18

 
no other promotions or discounts are applicable to this event