Friday, July 27, 2012

AUGUST OPERA NIGHT - Sunday Aug 19th



Sunday, August 19th – 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 19th 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.


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


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

Sotto Sopra Restaurant
405 North Charles Street
Baltimore, MD 21201

Sunday, July 01, 2012

2012 Summer Restaurant Week - Baltimore

2012 Summer Restaurant Week
Friday, July 27th to Sunday, August 12th

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.

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