Monday, August 29, 2011

Dining Out for Life - Thursday, September 22

On Thursday, September 22, 2011, thousands of people in the Greater Baltimore Metropolitan Area will be participating in one of the most rewarding dining experiences of the year. Moveable Feast's Dining Out for Life event raises tens of thousands of dollars, thanks to the generosity of community-minded restaurants, sponsors, and those who dine out with their families and friends that day to help our neighbors in need.

By dining at Sotto Sopra Restaurant on Thursday, September 22  we will be donating 20 percent of dinner proceeds that day  to help feed hundreds of men, women, and children right here in our community living with HIV/AIDS, and other life-challenging conditions such as breast cancer.

Remember to Eat.Drink.Sleep.Dream – Italian and know that on this night you are helping many others with their day-to-day living.

You can read more about Dining Out for Life http://www.diningoutforlife.com/baltimore or follow the event on Facebook at https://www.facebook.com/DOFLBaltimore

Opera Night - Sunday, September 25th


September Opera Night
Five Course Italian Dinner & Live Opera Performances
Sunday, September 25th – 6:00 PM
Reservations – 410.625.0534

The earth has moved and the heavens have opened and we’re still here. Join us for September’s Opera night when only the great voices of our singers will rock your world and the evening’s menu offers delicious bites from Mother Nature. Our performers are bursting with song with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra’s 19th century dining room.

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS
Karen Myers, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano

MENU
Gorgonzola Stuffed Fig
 with Prosciutto di Parma and aged balsamic

Artichoke Soup
with lemon thyme, broken Alaskan cod and super Tuscan olive oil

Black Ink Chitarra
with porcini, blue crab meat, crawfish and cream sauce

Orange and Basil Sorbet

Moulard Duck Leg Confit
with tomato broth,  fava beans, celery root puree and French beans

Carrie’s Peach Frangipane
with peach yogurt ice cream


58 per person
Includes six course dinner and entertainment
(not included-beverages, tax and gratuity)
Reservations:  410 625 0534 

Save the Dates - Future Opera Nights
Sundays:
October 23rd, November 20th and December 18th

no other promotions or discount are applicable to this event

Monday, August 22, 2011

Benchmark Wine Tasting - Syrah - September 15th



Syrah 

Thursday, September 15th ~ 6 p.m. 

Chris Clune
Benchmark:
n. a point of reference from which measurements of any sort may be made.
 
Christopher Clune, Sotto Sopra's sommelier is kicking off his 2nd Benchmark Wine Tasting series.  Each month, a specific grape variety or types, like Super Tuscans will be selected. The wines tasted will represent the first AND best examples from award winning vineyards around the world. 

September 15,  2011: Syrah. 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
THURSDAYS
October 20th, 2011. Malbec - $30
November 17th, 2011. Super Tuscans - $40
December 15th, 2011.Champagne vs Sparkling Wine - $30



Sunday, August 21, 2011

Grand Prix Lunch and Dinner Specials

SOTTO SOPRA'S
Grand Prix Fixe Dining 
Monday, August 22 through Sunday, September 4, 2011
Lunch & Dinner 
Reservations:  410.625.0534 or www.OpenTable.com


Grand Prix Fixe Lunch
  3 Courses 20.11
11:30 p.m. to 2 p.m. – Monday through Saturday

Appetizer Course (choice of one)

Soup of the Day

La Nostra Insalata
Bitter greens/dill/shaved fennel/Parmigiano/ champagne vinegar-Dijon dressing

Arugula con Prosciutto e Melone
Fresh baby arugula/ cantaloupe  /Parma ham/ Pecorino Toscano/ spicy honey vinaigrette

Insalata alla Cesare
Caesar salad

Panzanella Toscana
Heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Polipetti in Guazzetto con Polenta
Stewed baby octopus/ fresh polenta

Polenta Fritta Bergamot
Fried polenta/ truffle sea salt/ caper aioli.
Optional: Speck (smoked ham) Add $5

Entrée Course (choice of one)

Spaghetti all’Amatriciana
Spaghetti with tomato/ onion/ pancetta

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 Gruyère / French fries/ pita bread

Cozze Saltate al Curry e Latte di Cocco
Sautéed mussels/ Indian curry/ coconut milk / leeks

Risotto of the Day

Panino di Vegetali alla Griglia
Grilled vegetable panino/ goat cheese/ watercress pesto

Panino con Pollo alla Griglia
Grilled chicken panino/ roasted sweet corn/ heirloom tomato

Salmone con Fregola alle Olive e Arancie
Pan seared salmon/ olive fregola sarda/ melted red onion/ lobster tangerine essence

Dessert Course (choice of one)

Tiramisu
Fresh Fruit Salad/Vanilla Ice Cream
Pistachio-Chocolate Crème Brûlée

menu items subject to change due to availability of product - no other promotions or discounts are applicable during the Grand Prix Fixe Dining promotion

Grand Prix Fixe Dinner
  3 Courses 35.11
Starting at 5:30 p.m. Mon – Sat /  5:00 p.m. Sundays*

Appetizer Course (choice of one)

Soup of the Day

La Nostra Insalata
Bitter greens/dill/shaved fennel/Parmigiano/ Champagne vinegar-Dijon dressing

Insalata alla Cesare con Carta di Musica
Romaine salad/ thin wafer basket/ Caesar dressing

Panzanella Toscana
Heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Insalata Caprese con Mozzarella di Bufala Campana e Pesche
Heirloom tomatoes/ Buffalo mozzarella/ super Tuscan olive oil/ fleur de sel/ grilled peaches

Flat Bread of the Day

Polipetti in Guazzetto con Polenta
Stewed baby octopus/ fresh polenta

Polenta Fritta Bergamot
Fried polenta/ truffle sea salt/ caper aioli
Optional: speck ( smoked ham) add $5

Crostini ai Funghi con Aioli al Limon
Wild mushroom crostini/ Tuscan bread/ lemon aioli

Cozze Saltate al Curry e Latte di Cocco
Sauteed mussels/ Indian curry/ coconut milk / leeks

Prosciutto Di Parma con Mozzarella e Pomodori
Parma prosciutto/ Parmesan basket/ mozzarella/ tomatoes

 Entree 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
Ricotta gnocchi/ pesto-cream sauce/ tomatoes/ salty ricotta

Fracobolli di Ricotta e Spinaci
Homemade ricotta- spinach stamps/ fresh tomato sauce

Fettuccine alla Bolognese Sfilettata di Coda di Bue e Costolette
Oxtail/ short rib ragu with fettuccine/ lemon crème fresh

Spaghetti neri Alla Chitarra con Ragu di Gamberi di Fiume e Porcini
Squid ink spaghetti chitarra/ crawfish/ crab/ porcini mushroom cream sauce

Stracceti di Funghi Selvatici
Straccetti pasta/ wild mushroom sauce

Wild Mushroom Risotto/ Truffle Butter
Optional: Ossobuco alla Milanese add $15

Pollo al Burro Aromatizzato Cotto in Padella con Carote e Patate Novella
Smart chicken /pan seared/ caramelized field carrots/ roasted fingerling potatoes/
(Christian specialty)

Delmonico di Manzo  Add $10
Espresso rub beef Delmonico ribeye/ potato lasagna/ broccolini/ barolo reduction

Braised Medallion of Elysian Lamb
Green lentil stew/ chorizo/ fava bean infused potatoes

Confit D’Anatra Add $5
Muscovy Duck leg confit/ tomato broth/ fava beans/ celery root puree / French beans

Cioppino di Aragosta
Lobster broth/ scallops/mussels/clams/grouper /salmon/fennel/ Tuscan bread

Salmone con Fregola alle Olive e Arancie
Pan seared Chilean salmon/ olive fregola sarda/ melted red onion/ lobster tangerine essence

Dentice Saltato in Padella
Sauteed grouper/ composed summer salad: porcini, peaches, corn & sweet cherry tomato


Dessert Course (choice of one)

Tiramisu

Vanilla Panna Cotta
with fresh cherries-toasted coriander compote

Pistachio/Chocolate Crème Brûlée

Apple Strudel with Vanilla Ice Cream

Gianduia Pot du Crème

Ice Cream and Sorbet of the Day

menu items subject to change due to availability of product - no other promotions or discounts are applicable during the Grand Prix Fixe Dining promotion

*Special Event:  On Sunday, August 28th we are holding our 
Opera Night so the Grand Prix Fixe Dining will not be available.

Wednesday, August 03, 2011

Summer Restaurant Week Menus August 5th through Sunday August 21st

SUMMER RESTAURANT WEEK EXTENDED

Sotto Sopra Restaurant
Summer Restaurant Week Menu*
Lunch & Dinner
Friday, August 5th through Sunday, August 21st
Make your reservations now 410 625 0534 or use www.Opentable.com 

Three Course Lunch - $20.11
11:30 p.m. to 2 p.m. – Monday through Saturday

First Course (choice of one)

Soup of the Day

La Nostra Insalata
Bitter greens/dill/shaved fennel/Parmigiano/ champagne vinegar-Dijon dressing

Arugula con Prosciutto e Melone
Fresh baby arugula/ cantaloupe  /Parma ham/ Pecorino Toscano/ spicy honey vinaigrette

Insalata alla Cesare
Caesar salad

Panzanella Toscana
Heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Polipetti in Guazzetto con Polenta
Stewed baby octopus/ fresh polenta

Polenta Fritta Bergamot
Fried polenta/ truffle sea salt/ caper aioli.
Optional: Speck (smoked ham) Add $5

Second Course (choice of one)

Spaghetti all’Amatriciana
Spaghetti with tomato/ onion/ pancetta

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 Gruyère / French fries/ pita bread

Cozze Saltate al Curry e Latte di Cocco
Sautéed mussels/ Indian curry/ coconut milk / leeks

Risotto of the Day

Panino di Vegetali alla Griglia
Grilled vegetable panino/ goat cheese/ watercress pesto

Panino con Pollo alla Griglia
Grilled chicken panino/ roasted sweet corn/ heirloom tomato

Salmone con Fregola alle Olive e Arancie
Pan seared salmon/ olive fregola sarda/ melted red onion/ lobster tangerine essence

Third Course (choice of one)

Tiramisu
Fresh Fruit Salad/Vanilla Ice Cream
Pistachio-Chocolate Crème Brûlée

*menu items subject to change due to availability of product - no other promotions or discounts are applicable during the Restaurant Week promotion

Three Course Dinner - $35.10
Starting at 5:30 p.m.Mon – Sat /  5:00 p.m. Sundays

First Course (choice of one)

Soup of the Day

La Nostra Insalata
Bitter greens/dill/shaved fennel/Parmigiano/ Champagne vinegar-Dijon dressing

Insalata alla Cesare con Carta di Musica
Romaine salad/ thin wafer basket/ Caesar dressing

Panzanella Toscana
Heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Insalata Caprese con Mozzarella di Bufala Campana e Pesche
Heirloom tomatoes/ Buffalo mozzarella/ super Tuscan olive oil/ fleur de sel/ grilled peaches

Flat Bread of the Day

Polipetti in Guazzetto con Polenta
Stewed baby octopus/ fresh polenta

Polenta Fritta Bergamot
Fried polenta/ truffle sea salt/ caper aioli
Optional: speck ( smoked ham) add $5

Crostini ai Funghi con Aioli al Limon
Wild mushroom crostini/ Tuscan bread/ lemon aioli

Cozze Saltate al Curry e Latte di Cocco
Sauteed mussels/ Indian curry/ coconut milk / leeks

Prosciutto Di Parma con Mozzarella e Pomodori
Parma prosciutto/ Parmesan basket/ mozzarella/ tomatoes

 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
Ricotta gnocchi/ pesto-cream sauce/ tomatoes/ salty ricotta

Fracobolli di Ricotta e Spinaci
Homemade ricotta- spinach stamps/ fresh tomato sauce

Fettuccine alla Bolognese Sfilettata di Coda di Bue e Costolette
Oxtail/ short rib ragu with fettuccine/ lemon crème fresh

Spaghetti neri Alla Chitarra con Ragu di Gamberi di Fiume e Porcini
Squid ink spaghetti chitarra/ crawfish/ crab/ porcini mushroom cream sauce

Stracceti di Funghi Selvatici
Straccetti pasta/ wild mushroom sauce

Wild Mushroom Risotto/ Truffle Butter
Optional: Ossobuco alla Milanese add $15

Pollo al Burro Aromatizzato Cotto in Padella con Carote e Patate Novella
Smart chicken /pan seared/ caramelized field carrots/ roasted fingerling potatoes/
(Christian specialty)

Delmonico di Manzo  Add $10
Espresso rub beef Delmonico ribeye/ potato lasagna/ broccolini/ barolo reduction

Braised Medallion of Elysian Lamb
Green lentil stew/ chorizo/ fava bean infused potatoes

Confit D’Anatra Add $5
Muscovy Duck leg confit/ tomato broth/ fava beans/ celery root puree / French beans

Cioppino di Aragosta
Lobster broth/ scallops/mussels/clams/grouper /salmon/fennel/ Tuscan bread

Salmone con Fregola alle Olive e Arancie
Pan seared Chilean salmon/ olive fregola sarda/ melted red onion/ lobster tangerine essence

Dentice Saltato in Padella
Sauteed grouper/ composed summer salad: porcini, peaches, corn & sweet cherry tomato


Third Course (choice of one)

Tiramisu

Vanilla Panna Cotta
with fresh cherries-toasted coriander compote

Pistachio/Chocolate Crème Brûlée

Apple Strudel with Vanilla Ice Cream

Gianduia Pot du Crème

Ice Cream and Sorbet of the Day

*menu items subject to change due to availability of product - no other promotions or discounts are applicable during the Restaurant Week promotion