Thursday, January 22, 2015

Winter Restaurant Week - 2015

Won't you join us for Absolutely Febulous this winter at Sotto Sopra Restaurant from Sunday,  February 15 to Saturday, February 28th. Two course lunch will be $15 and three course dinner will be $30. Make your reservations early! 

Winter Restaurant Week 2015
 Dinner Menu*
Sunday, February 15th to Saturday, February 28th
Three Course Dinner - $30.00

First Course
Choice of One

Soup of the Day

La Nostra Insalata
bitter greens / dill / shaved fennel / Parmigiano / Champagne-Dijon vinaigrette

Insalata alla Cesare
Caesar salad

Goat Cheese Salad
arugula / baby beets / fennel / goat cheese fritters / tangerine vinaigrette

Polenta Fritta Bergamot
fried polenta / truffle sea salt / paprika aioli

Tomato Confit Caprese
olive crostino / balsamic

Polenta Con Lumache al Burro Aromatizzato
Valtellino polenta / escargot ragu / garlic butter

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

Prosciutto Di Parma
18 month aged prosciutto … ADD $5

Finocchiona e Burrate in Insalata
fennel salami / Burrata cheese

Calamari Fritti
fried calamari / garlic aioli / spicy marinara

Flatbread of the Day

Second Course
Choice of One

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

Gnocchi Di Ricotta al Burro e Salvia
ricotta gnocchi / butter and sage / fresh tomato sauce

Francobolli di Ricotta e Spinaci
spinach and ricotta ravioli / fresh tomato sauce

Fettuccini alla Bolognese
homemade fettuccini / Bolognese meat sauce / Parmesan cheese

Spaghetti Neri Alla Chitarra
squid-inked spaghetti chitarra  / shrimp / green beans / leeks / jalapeño / red pepper / cream sauce

Ravioloni di Zucca con Salsiccia
homemade pumpkin ravioloni / amaretto cookies / sausage / Alfredo Parmesan sauce

Duck Leg Confit
mushroom risotto …ADD $5

Pollo Organico Ripieno di Salsiccia
airline chicken / sausage stuffing / crispy mushrooms / celery root lasagna

Il Cioppino di Sotto Sopra
lobster bisque / mussels / clams / salmon / other seasonal fish /
Tuscan bread

Salmone con Fregola
pan-seared Chilean salmon / olive fregola sarda pasta / melted red onion /
lobster tangerine essence

Pork Ossobucco
truffled wild mushroom risotto ...ADD $15

Filetto di Branzino con Salsa al Basilica
branzino filet / fennel-basil sauce / grilled vegetables ragu /
blood orange brown butter

Delmonico di Manzo
Espresso-rubbed Delmonico rib-eye / pumpkin lasagna / broccolini /
Barolo reduction  ...ADD $15

Third Course
Choice of One


Crème Brûlée of the Day

Warm Apple Strudel

Warm Chocolate Cake

Gelato and Sorbetto

*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 $8
 We will only be serving the Restaurant Week Menu during these dates.

2015 Winter Restaurant Week
 Lunch Menu*
Sunday, February 15th to Saturday, February 28th
Two Courses - $15.00

First Course
Choice of One

Soup of the Day

La Nostra Insalata
bitter greens / dill / shaved fennel / Parmigiano / Champagne-Dijon vinaigrette

Arugula Insalata
fennel / Parmesan shaving / lemon oil vinaigrette

Insalata alla Cesare
Caesar salad

Polenta Soffice con Ragu di Lumache
soft polenta / snail ragout / garlic butter

Polenta Fritta Bergamot
fried polenta / truffle sea salt / paprika aioli

Second Course
Choice of One

Spaghetti all’Amatriciana
spaghetti / tomato / onion / pancetta

Rigatoni alle Melanzane e Mozzarella
rigatoni pasta / roasted eggplant / fresh mozzarella

Pappardelle Sotto Sopra
pappardelle / smoked mozzarella / fresh tomato sauce

Omelette of the Day

Cozze Saltate al Curry
Prince Edward Island mussels / Indian curry / coconut milk / leeks

Risotto of the Day

Chicken Sotto Sopra
mashed potatoes / tomato / asparagus / provolone cheese / rosemary sauce

Angus Beef Burger
lettuce / tomato / white cheddar cheese / fried potatoes

Panino con Salmone alla Griglia
grilled salmon panino / caper aioli / heirloom 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.

Tuesday, January 20, 2015

Opera Night - February 8, 2015

Opera Night
5 course Italian dinner & live opera performances
Sunday, February 8, 2015 – 6 p.m.
Reservations: 410 625 0534

Don’t let the cold keep you away from a great evening of live opera performances and a mouth watering, perfectly executed 5 course Italian dinner. We make opera fun and interactive – join the party.  Make Opera Night at Sotto Sopra an early Valentine’s Day Gift for that special someone.

Our performers will regale you with a selection of the most requested arias that tell the stories of lives and loves both won and lost.  Hear their amazing voices as they envelop the Sotto Sopra dining room. The acoustics are amazing, the singers engaging and the food –ah, the food reflects the deft hand that is Italian.

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

Sweet Potato Soup
with crispy bacon

Gorgonzola Spinach Ravioli
in a leek fondue

Passion Fruit Sorbetto

Pork Tenderloin
with cherry sauce and basil mashed potatoes

Lemon Tart
with meringue

$58 Per Person
(includes five coursed dinner and entertainment – excludes beverages, tax and gratuity)

RESERVATIONS:  410 625 0534

Future Opera Nights – Save the Dates
Sundays:  March 29th, April 26th & May 17th

Tuesday, January 13, 2015

Sotto Sopra hosts Pique Pop Up Dinner

Chef Cyrus Keefer, who has cooked twice at the James Beard House in New York City and featured by for his culinary prowess, has a large following in Baltimore and beyond. Formerly the chef at Fork & Wrench, Birroteca and other regional restaurants, Keefer wants a place that is truly his own  – hence the pop-up dinner for Keefer’s Pique Restaurant will be hosted at Sotto Sopra Restaurant at 405 N. Charles Street, Baltimore, MD.  This is a one evening event with limited seating on Thursday, January 22 with the reception and silent auction starting at 6:30 p.m. with passed hors d’oeuvres and adult libations.  At 7 p.m. the five course tasting styled seated dinner will follow; a sampling of what restaurant goers can expect at Pique when it is opened. Guests will receive packets on the new concept restaurant and ask to donate to their Kickstarter campaign.     

Chef Cyrus Keefer is looking to open his own restaurant in Baltimore’s Hampden neighborhood at 846 W. 36th Street and he is looking for funding through Kickstarter to raise the dollars necessary.  The restaurant is called Pique, a restaurant committed to seasonal ingredients with an eye to Asian and French cuisine. It will be a 25 seat micro restaurant with dining at the tables as well as the exhibition kitchen counter. Initially Pique will start with dinner service Tuesday through Sunday. They will be BYOB and looking to expand to licensing for beer and wine and numerous special events.

The name of the restaurant Pique (pronounced PEE cue), is actually named after an onion pique, a method of cooking where one pins bay leaves with whole cloves to onions although the other definition of pique, to excite, is as relevant never knowing what else is up Chef Keefer’s culinary sleeves. 

What:  Chef Cyrus Keefer’s Pique Restaurant Pop-Up & silent auction at Sotto Sopra Restaurant
Reception of passed hors d’oeuvres/wine and silent auction plus a seated 5-course Pique tasting menu – Cash Bar

When:  Thursday, January 22, 2015
                6:30 p.m. Reception & Silent Auction
                7:00 p.m. Seated Dinner

Where: Sotto Sopra Restaurant (Host restaurant)
                405 N. Charles Street
                Baltimore, MD  21201 – valet parking available

Menu:   Reception / Silent Auction
Passed hors d’oeuvres and adult libations

Seated Dinner
·         pork belly dumplings+ whiskey vinegar/ dashi crema
·         insalada bianca + cippolini onion, pickled mushrooms, cauliflower, tart Apple
·         tender octopus+ tomatillos+ green curry+ coconut poached potato
·         egg custard+ marinated tomato & olives, smoked olive oil
·         duck pot au feu + roast turnips, black garlic, ginger, Thai basil

Cash bar

Tickets:  $75 per person includes reception, seated dinner, tax and gratuity - does not include beverages during the dinner / cash bar. Guests must be 21 or older to attend. Valet parking will be available

Kickstarter:  Readers can donate at Pique’s Kickstarter Page

Pique Social Media:  Facebook  Twitter @PIQUEBaltimore