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.