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.
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