AUGUST OPERA NIGHT - Sunday Aug 19th

SOTTO SOPRA'S

OPERA NIGHT

Sunday, August 19^th – 6 p.m.

Reservations required – 410.625-0534

Once a month Sotto Sopra spiritually takes you to Milan’s Opera House as our performers sing arias of your favorite operas. Our 19^th century building with its tile floor and high ceilings make for an ideal setting for these outstanding voices.  Interspersed between performances you will enjoy our Italian seasonal multi course dinner which celebrates the bounties of summer.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Emmenthal Cheese Stuffed Apricots

arugula/ prosciutto di Parma/ honey cider vinaigrette

Roasted Tomato Risotto

burrata cheese stuffed zucchini blossoms

Watermelon and Mint Sorbet

Sous-vide Magret of Duck

couscous/ cherry demi-glace

Rosemary Sand Cake

local berries/ zabaglione

58 per person

Includes dinner and performance

(beverages, tax and gratuity excluded)

Reservations Required - 410 625 0534

Future Opera Nights

SAVE THE DATES

Sundays: September 23, October 21, November 18 and December 16

Sotto Sopra Restaurant

405 North Charles Street

Baltimore, MD 21201

2012 Summer Restaurant Week - Baltimore

2012 Summer Restaurant Week

Friday, July 27th to Sunday, August 12^th

Three Course Dinner $30.12* (every evening)

Two Course Lunch $15.12* (Mon to Sat)

Reservations: 410 625 0534

  

DINNER - $30.12

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

Insalata Boston con Gorgonzola e Noci

Butter lettuce/ Gorgonzola cheese/ toasted pecans/ maple syrup vinaigrette

Insalata Caprese con Mozzarella di Bufala Campana e Pesche

Heirloom tomatoes/ buffalo mozzarella/ super Tuscan olive oil/ fleur de sel/ grilled peaches

Prosciutto di Parma con Mozzarella di Bufala e Pomodori.

Parma prosciutto/ Parmesan basket/ mozzarella/ tomatoes

Tar Tar di Agnello con Uvo di Quaglia

Lamb tartare / quail egg/ lemon aioli/ chili oil

Flat Bread of the Day

Granchio Soffice con Pomodoro Verdi e Pesche - Add $3

Fried soft shell crab/ green tomato-nectarine salad/ curry aioli/ mache

Lumache con Polenta al Burro Aromatizzato

Snails/ soft polenta/ garlic butter

Polenta fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli.

Optional: Add speck (smoked ham) $5

Cozze Saltate al Curry e Latte di Cocco

Sauteed mussels/ Indian curry/ coconut milk / leeks

Main 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

Ravioli di Pancetta e Porri con Salsa al Burro di Nocciola e Bra Duro.

Pork belly ravioli/ shitake/ leeks/ truffle sauce/ toasted hazelnuts/ Bra Duro cheese

Sacchetti di Zucca – Add $4

Homemade butternut squash sacchetti/ broccoli/ asparagus/ mushrooms/ garlic/ EVOO

Spaghetti Neri alla Chitarra con Ragu di Gamberi di Fiume e Porcini

Squid ink spaghetti chitarra/ crawfish/ crab/ porcini mushroom cream sauce

Asparagus Risotto with Gremolata

Optional: Add Barolo braised short-rib $10

Asparagus Risotto – Add $3

Asparagus risotto/ shrimp/ Parmesan broth

Roasted Heirloom Risotto e Branzino – Add $5.00

Roasted heirloom risotto/Branzino roulade/ fennel fronds/golden raisins/ pine nuts/ lemon confit sauce

Pollo con Salsiccia e Lasagnetta di Patate e Cavolfiori e Funghi Croccanti

Smart chicken / braised fennel-sausage stuffing/ cauliflower lasagna, crispy mushrooms/ field carrots

Delmonico di Manzo – Add $7

Espresso rubbed Delmonico ribeye steak/ butternut squash-Gorgonzola lasagna/ broccolini/ Barolo reduction

Cioppino con Brodo D’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

Ippoglosso Saltati con Ravioli al Granchio - Add $15

Day boat halibut/ blue crab-artichoke raviolo/ asparagus sauce/ porcini/ black garlic

Branzino con Salsa Verde e Insalata di Bietole e Finocchio

Wild rockfish/ eggplant and tomato polenta fritter/ salsa verde/ pickled beets & fennel salad

Dessert (choice of one)

Lemon Tart

with honey whipped cream

Semolina Cake

with strawberry coulis/ fresh strawberries

Lavender Panna Cotta

with peaches in wine/ almond Florentine

Pistachio – Chocolate Crème Brûlée

Torta della Nonna

Goat cheese cake/ mascarpone/ cream cheese/ honeyed cherries

Gianduia Pot du Crème

Ice Cream or Sorbets of the day

*menu items can be subject to change due to availability or market conditions. No other promotions, menus or discounts are applicable during Restaurant Week. Sotto Sopra is extending Summer Restaurant Week through to Sunday, August 12, 2012.

LUNCH - $15.12

First Course (choice of one)

Soup of the day

La Nostra Insalata

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

Arugula Insalata

Fresh baby arugula/ shaved fennel/ lemon-truffle dressing/ Parmigiano Reggiano

Insalata alla Cesare

Caesar salad

Panzanella Toscana

Heirloom tomatoes/ focaccia bread/ european cucumbers/ Pantelleria capers/ pecorino Toscano

Polenta Soffice con Ragu di Lumache al Burro Aromatizzato

Soft polenta/ snail ragu/ garlic butter

Polenta fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli.

Insalata Caprese di Sotto Sopra - Add $3

Heirloom tomatoes/ truffle-balsamic vinaigrette/ buffalo mozzarella/ arugula

Main Course (choice of one)

Chitarra alla Bolognese

Homemade chitarra pasta with Sotto Sopra’s meat sauce

Cappellini al Pomodoro

Angel hair pasta/ fresh tomato sauce/ basil

Penne alle Melanzane e Mozzarella

Rigatoni pasta/ roasted eggplant/ fresh mozzarella

Pappardelle Sotto Sopra

Fresh pappardelle/ smoked mozzarella/fresh tomato sauce

Sacchetti di Zucca - Add $4

Homemade butternut squash sacchetti/ broccoli/ asparagus/ mushrooms/ garlic/ EVOO

Cozze Saltate al Curry e Latte di Cocco

Prince Edward mussels/ Indian curry/ coconut milk/ leeks

Angus Beef Burger con Gorgonzola e Marmellata di Cipolle

Angus beef burger/ balsamic onion marmalade/ Gorgonzola cheese/ tomato

Risotto of the day

Omelette of the day

Panino di Vegetali alla Griglia

Grilled vegetable panino/ aged white cheddar/ basil pesto

Panino con Pollo e Asparagi

Grilled chicken panino/ asparagus/ tomato/ provolone cheese

Panino con Granchio Soffice - Add $3

Fried soft-shell crab panino/ remoulade sauce/ curry aioli/ arugula 

Seasonal fish/ grilled/ Salmoriglio sauce/ naval orange –radicchio salad/ mashed potatoes MP – additional cost will be determined by current market price

*menu items can be subject to change due to availability or market conditions

No other promotions, menus or discounts are applicable during Restaurant Week.

Sotto Sopra Restaurant is extending Restaurant Week menu through to Sunday, August 12, 2012.

Guest Chef Dinner - Monday, August 6th

Guest Chef Dinner

Chef Justin Purpura

The Biltmore Four Seasons – Santa Barbara, California

 Monday, August 6, 2012

 Open Reservations from 5 p.m. to 9:30 p.m.

Call - 410 625 0534

Sotto Sopra welcomes Justin Purpura, sous chef at Four Seasons Resort - The Biltmore Santa Barbara and a Baltimore native, for a one-night food and wine charity event on Monday, August 6, 2012. The menu features Chef Purpura’s talents along with specially paired wines.   

Purpura discovered his love for food at a young age. Whether he was making homemade ravioli with his grandmother, Lucy Carnevale, or fresh soups with his grandfather, William Purpura, he knew from the time he was a little boy that he loved food and learning how to prepare it. 

It was only a matter of time before Purpura would find himself in the kitchen professionally.  He began his culinary career in Ocean City, Maryland, at Buxy’s Salty Dog Saloon, where he learned the basics of cooking and discovered a real passion for the culinary world.  Later, he attended Johnson and Wales University in Charleston, South Carolina, where his love for food grew stronger.  From sunny Charleston, Purpura moved to Boston to start a career with Four Seasons, where he spent the next two and a half years learning everything about food in the Northeast. 

After stints at the Four Seasons in Las Vegas and Palm Beach, he transferred to Four Seasons Resort The Biltmore Santa Barbara in California, where he  rose to sous chef.  “I’ve found my home in Santa Barbara, also known as paradise. With all of the fresh ingredients that California has to offer, including the farmers and fish markets, it’s culinary heaven.  Having a great wine country doesn’t hurt either,” says Purpura.  “Still, my heart will always be in Baltimore.”

Sotto Sopra will be donating portions of the evening’s proceeds to two charities close to Chef Purpura’s heart, Itineris Baltimore which is committed to providing opportunities for individuals with autism to participate meaningfully in all aspects of adult life. The second is the Cancer Center of Santa Barbara which since 1949, has remained in the vanguard of comprehensive outpatient cancer treatment.

MENU

First Course

Lonzino di maiale stagionato, crescione, olio e limone

House cured lonzino carpaccio, pepper greens, citronette

Second Course

Moleche, rucola, pesche glassate all’aceto balsamico

Soft shell crab, arugula, balsamic glazed peaches

Third Course

Ravioli di mais, burro nocciola, tartufo estivo

Sweet corn ravioli, brown butter, summer truffle

Fourth Course - Intermezzo

Sorbetto al limoncello

lemoncello sorbet

Fifth Course

Lombo di agnello scottato in padella, fregola, pinoli, purea di olive nere

Pan roasted lamb loin, fregola, pine nut, black olive puree

Sixth Course

Frittella di ricotta, zabaglione, gelato al tiramisu

Ricotta fritter, sabayon, tiramisu ice cream

$85 per person – food and wine inclusive

(gratuity and tax extra)

Call for reservations - 410 625 0534

(reservations accepted from 5 p.m. to 9:30 p.m.)

No other promotions or discounts are applicable this evening