Wednesday, December 26, 2012

2013 Winter Restaurant Week



 Sotto Sopra Restaurant
405 N. Charles Street
Baltimore, MD  21201
Reservations 410.625 0534

2013 Winter Restaurant Week
Friday, January 25 to Sunday, February 3
Lunch: Two Courses - $15.13*
Dinner: Three Courses - $30.13** 

LUNCH

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
Caesar salad

Arugula Fennel Salad
Parmesan shavings, lemon oil vinaigrette

Polenta Soffice/ Ragu di Lumache/ Burro Aromatizzato
Soft polenta/ snails ragout/ garlic butter

Polenta Fritta Bergamot
Fried polenta/ truffle sea salt/ smoked paprika aioli

Second Course – choice of one

Spaghetti All’Amatriciana
Spaghetti/ onion/pancetta/tomato sauce

Rigatoni alle Melanzane e Mozzarella
Rigatoni pasta/ roasted eggplants/ fresh mozzarella

Pappardelle Sotto Sopra
Fresh pappardelle / smoked mozzarella/fresh tomato sauce

Cozze Saltate alla Curry e Latte Di Cocco
Prince Edward mussels/Indian curry/coconut milk/leeks

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


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



No other promotions or discounts are applicable during Restaurant Weeks. We will only be serving the Restaurant Week Menu during these dates.




DINNER


First Course - choice of one

Soup of the Day

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

Winter Panzanella
Baby beets / arugula / pancetta / goat cheese / croutons/ dates
Add $4

Frisee Salad
with poached duck egg / crispy prosciutto / creamy Dijon sherry vinaigrette
Add $2

Persimmon and Buffalo Mozzarella Caprese Salad
with olive crostini / fried sage / 12 year old balsamic

Insalata alla Cesare
Hearts of romaine / crispy wafer

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

Polenta con Lumache al Burro Aromatizzato
Valtellina polenta / escargot ragu / garlic butter

Tempura Salt Cod Croquettes
with garlic aioli / mixed olive gremolata

Tartare di Agnello con Uovo di Quaglia e Salsa al Limone e Aglio
Lamb tartare / quail egg / chilies / chives / red onion s/ truffle essence
Add $5

Sotto Sopra Flatbread
with mozzarella / provolone / arugula / prosciutto


Polenta Fritta Bergamot
Fried polenta / truffle sea salt / smoked paprika aioli
Optional: Add speck – $5 additional

Cannellini Bean Cassoulet
With duck meatballs / fennel slaw

Second Course - choice of one

Pappardelle Sotto Sopra
Homemade pappardelle pasta / fresh tomato sauce / smoked mozzarella

Gnocchi di Ricotta al Burro e Salvia/ Pomodoro Fresco
Ricotta gnocchi/ butter and sage/ fresh tomato sauce

Fracobolli di Ricotta e Spinaci.
Homemade ricotta and spinach stamp-size pasta / fresh tomato sauce

Short Rib Agnolotti
with shiitake mushrooms / leeks / crispy smoked bacon / truffle sauce / Bra Duro cheese / micro greens

Spaghetti Neri alla Chitarra
Squid ink spaghetti / crawfish / crab / porcini / mushroom sauce

Duck Confit
with truffle – cauliflower risotto

Sacchetti di Zucca con Salsiccia
Pumpkin pouches / amaretto cookies / broken sausage / Parmesan Alfredo sauce

Lamb Casoncelli Ravioli
broccoli rabe / cherry tomato / goat cheese / crispy duck confit / pine nuts

What Came First the Chicken or the Egg?
Fennel sausage and fontina stuffed chicken thighs / fried farm chicken egg with potato and cauliflower lasagna / sautéed Swiss chard


Il Cioppino di Sotto Sopra
Lobster bisque  / mussels / clams / salmon with Tuscan bread

Pan-Seared Mahi Mahi
with lobster-corn polenta cake / pickled pepper gremolata / bacon mustard cream sauce

Braised Harissa Lamb Shank
with Israeli couscous / lemon confit / toasted almonds
Add $10

Delmonico di Manzo
Espresso- rubbed rib-eye / pumpkin lasagna / broccolini / Barolo reduction
Add $18

Third Course - choice of one

Pistachio-Chocolate Crème Brûlée

Panettone Bread Pudding
with mascarpone-amaretto cream

Pear Tart Frangipane
with pear sorbet

Gianduia Pot du Crème

Apple Strudel
Cinnamon / walnuts / raisins/ vanilla gelato

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.
Valet parking available - $5 
We will only be serving the Restaurant Week Menu 
during these dates.





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