OPERA NIGHT - JANUARY 29, 2017

Sotto Sopra Restaurant

OPERA NIGHT

Multi Course Italian Dinner & Live Opera Performances

Sunday, January 29th – 6 pm

Purchase tickets*:  410 625 0534

Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra's 19th century dining room. The acoustics are amazing, the singers engaging and the dinner will make your taste buds dance.

PERFORMERS

Karen Myers Rhodovi, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Pianist

MENU

Shrimp and Roasted Tomato Basil Soup

Asparagus, Zucchini and Fava Bean Risotto

Peach Sorbetto

Pan-Seared Duckt Breast with Celery Root Lasagna

with a shitake mushroom, cherry and red wine sauce

Pineapple Upside-Down Cake

with pear sorbetto

$58 Per Person

Includes multi course dinner and live entertainment

(excludes beverages, tax and gratuity)

FUTURE OPERA NIGHTS – Save the Dates

Sunday: February 19^th, March 19^th and April 23rd

*Credit card guaranteed tickets are required for Opera Night. Parties cancelling their tickets 48 hours prior and no shows to Opera Night will be billed $50 per person in their party. 

Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore MD 21201 – 410 625 0534

15th Anniversary OPERA NIGHT - October 16, 2016

Sotto Sopra Restaurant

15^th Anniversary OPERA NIGHT

Multi Course Italian Dinner & Live Opera Performances

1 Night Only - 3 Sopranos and a Tenor

Sunday, October 16th – 6 pm

Purchase tickets*:  410 625 0534

Join us on Sunday, October 16^th for our gala 15^th Anniversary of our Opera Nights – evenings filled with your favorite arias and mouth watering Italian cuisine. On this Opera Night, as a celebration of 15^th years, we are welcoming back Kathleen Stapleton, the soprano who performed the first Opera Night and many Opera Nights thereafter.  Joining Kathleen, by special arrangement is Diane Abel, whose operatic renditions of your favorite songs and duets entertained so many of you. Last, but far from least, is our current soprano, the versatile Karen Myers Rhodovi who amazes all our guests with her stratospheric high notes.

Opposing the exquisite singing of these 3 soprano stalwarts will be our long running tenor, Paul McIlvaine, whose musical tones have been heard at Sotto Sopra’s Opera Nights for the past 15 years.

Hear all four voices as the evening opens with the resounding voices of La Traviata.

Our incomparable accompanist, Thomas Hetrick, will “tickle the ivories” to complement the vocalizing that tell the stories of loves, lives and sacrifice.

 Each guest will receive a free CD as a remembrance of the Opera Night 15^th Anniversary

We expect a sellout crowd; tickets should be purchased early to guarantee your evening of music, songs and our cuisine that reflects the deft hand that is Italian.

PERFORMERS

Kathleen Stapleton, Soprano

Diane Abel, Soprano

Karen Myers Rhodovi, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Pianist

MENU

Lobster and Prosciutto Crostini

Tomato and Basil Risotto with Roasted Scallop  and Goat Cheese

Pomegranate Sorbet

Pan Seared Halibut

with sautéed spinach and avocado sour cream aioli

Lavender Panna Cotta

 with fig and caramel

$58 Per Person

Includes multi course dinner and live entertainment

(excludes beverages, tax and gratuity)

FUTURE OPERA NIGHTS – Save the Dates

Sundays: Nov 13^th & December 11^th

*Credit card guaranteed tickets are required for Opera Night. Parties cancelling their tickets 48 hours prior and no shows to Opera Night will be billed $50 per person in their party. 

Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore MD 21201 – 410 625 0534

Restaurant Week 2016 Winter Menus

Winter Restaurant Week 2016

 Dinner Menu*

Friday, January 22^nd  to Sunday, January 31st
WE ARE EXTENDING TO SUNDAY, FEB 7TH

Three Course Dinner - $35.00

First Course

Choice of One

Soup of the Day

La Nostra Insalata

bitter greens / dill / shaved fennel / Parmigiano / Champagne-Dijon vinaigrette

Insalata alla Cesare

hearts of romaine, pane carasau

Goat Cheese Salad

arugula / baby beets / fennel / goat cheese fritters / tangerine vinaigrette

Polenta Fritta Bergamot

fried polenta / truffle sea salt / paprika aioli

Insalata Caprese
fresh mozzarella, grilled eggplant, red pepper, zucchini, basil pesto 

Polenta Con Lumache al Burro Aromatizzato

Valtellino polenta / escargot ragu / garlic butter

Prosciutto Di Parma

18 month aged prosciutto … ADD $5

Finocchiona e Burrate in Insalata

fennel salami / Burrata cheese

Carpaccio di Manzo 
beef carpaccio/ celery/ truffle lemon oil, Parmesan 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 alla Bolognese

ricotta gnocchi /Bolognese meat 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  /crawfish/ porcini mushroom cream sauce, crabmeat
 

Ravioloni di Zucca con Salsiccia

homemade pumpkin ravioloni / amaretto cookies / sausage / Alfredo Parmesan sauce

Duck Leg Confit

citrus scented vegetable couscous

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 ...ADD $5

Pan Seared Salmon 
roasted fingerling potatoes/ wilted spinach/ warm tartar sauce

Pork Ossobucco

 wild mushroom risotto ...ADD $10

Filetto di Dentice con Salsa allo Zafferano
red snapper filet/saffron cream/potato salad/grilled asparagus 

Delmonico di Manzo

Espresso-rubbed Delmonico rib-eye / pumpkin lasagna / broccolini /

Barolo reduction  ...ADD $10

Third Course

Choice of One

Warm Apple Strudel
Pistachio Chocolate Creme Brulee
Semolina Cake 
Hazelnut Chocolate Pot de Creme 

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.

2016 Winter Restaurant Week

 Lunch Menu*

Friday, January 22nd to Sunday, January 31st

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.
With reservations at a premium we hope you will keep other diners in mind and not linger beyond two hours at the table.

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 StarChefs.com 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. 36^th 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

Pop Up Dinner Tickets: MissionTix http://www.missiontix.com/events/product/28970/pique-pop-up

Kickstarter:  Readers can donate at Pique’s Kickstarter Page

Pique Social Media:  Facebook  Twitter @PIQUEBaltimore

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.