Chef's 3 Course Tasting Menu for March

Chef's 3 Course Tasting Menu
Wednesday Evenings in March ~ Open Reservations

First Course~choice of

Soup of the Day

Boston Lettuce
served with Gorgonzola cheese, apples,
caramelized walnuts and maple balsamic vinaigrette

Grilled Octopus Salad
served with red onion, capers, sun dried tomatoes and lemon oil

Soft Polenta with Mushrooms and Truffle Oil

Vitello Tonnato
thinly sliced poached veal with tuna, anchovy caper sauce

Second Course~choice of

Ravioli dell'Amore
spinach and ricotta ravioli sauteed in butter and sage
served with fresh tomato sauce

Ravioli ai Funghi
mushroom ravioli served with Gruyere fondue

Bucatini All'Amatriciana
bucatini pasta served with bacon, Vidalia onions,
crushed red pepper and fresh tomato sauce

Wild Salmon Glazed with Honey
and lavender served with roasted broccoli and chive mushed potatoes

Game Hen
stuffed with sausage served with haricot vert and roasting jus

Third Course~choice of

Pistachio Chocolate Creme Brulee

Tiramisu

Apple Strudel with Vanilla Gelato

$38 per person
excludes beverages tax and gratuity

Reservations highly suggested - call 410 625-0534

no other discounts or promotions are applicable to this menu

Chef-for-the-Day 4 Course Dinner - March 19th

Chef-for-the-Day
4 Course Dinner
Adam Scott Cook – guest chef
Thursday, March 19th
Open reservations ~5:30 p.m. to 9 p.m.

Adam Scott Cook’s love of the culinary arts developed while traveling through the United States and Europe. While backpacking through Italy, Adam had the opportunity to observe different aspects of Italian cooking and was introduced to the culture’s artist approach to preparing food. This coupled with his career as an artist and architect has inspires his creative sincerity.

Born and raised in Baltimore, Adam has also been influenced by the daily culture of this thriving city. An appreciation for arts and the passion to explore different cultures play a pivotal role in the development of Adam’s artistic style both in his career and in the kitchen.

Adam and Executive Chef Bill Crouse have created a wonderful menu that Adam will be creating for that evening just for you.

MENU

1st Course
Mussel Bisque
with flatbread crostini

2nd Course
Beachwood Mushrooms and Pine Nut Ravioli
with a pheasant ballotine and roasting jus

3rd Course
Saffron Braised Veal Involtini
stuffed with Prosciutto, spinach and Mahon cheese
over cauliflower puree and asparagus

4th Course
Sweet Ricotta Cheese
with sliced honeydew melon, blueberries and granola

Cost per person
$45.00
(excludes beverages, tax & gratuity)

For reservations please call Monika Pawlak at 410 625-0534 or e-mail at pawlak_monika@hotmail.com

Click HERE for more information on our Chef-for-the-Day

No other promotions or discounts are applicable to this special event

First Thursday Wine Tasting - March 5th

First Thursday Wine Tasting

Wines of the World

Thursday, March 5^{th ~} 6:00 p.m.

Sotto Sopra’s Wine Director, Michael Mohammadi, has been doing his job –tasting wines. In the past month, he has come across an interesting selection of wines from all over the world that he thinks you will enjoy for March's 1st Thursday's wine tasting.

Along with tasting multiple wines from around the world, Executive Chef Bill Crouse, will create some lite bites for you to enjoy. Stay for dinner and receive 25% off any of the wines from the tastings.

Cost per person includes wine tasting, lite bites, tax and gratuity, all inclusive for just $30 per person.The wine tastings fill up quite quickly so make your reservations now at 410 625 0534 or e-mail Monika Pawlak at pawlak_monika@hotmail.com.

Opera Night - Sunday, March 29, 2009

Opera Night

Sunday, March 29, 2009 ~ 5:30 p.m.

$58.00 per person*

Spring has sprung, asparagus abounds and our delicious 6 course menu will tantalize anyone’s taste buds. Come and enjoy a great evening of your favorite arias performed live along that will be intermingled with Executive Chef Bill Crouse’s fabulous dinner.

A night of live Opera performances

featuring:

Mrs. Kathleen Dougherty
Mrs. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Menu

Carrot and Asparagus Soup
served with Caviar
*
Marinated Exotic Mushrooms

with tarragon and arugula
*
Prosciutto wrapped Veal Tenderloin
served with red wine risotto
*
Lemon Sorbetto
*
Atlantic Halibut
served with braised leeks, tomato coulis and avocado-herb sauce
*
Chocolate Mousse
with fresh raspberries

$58 per person

*(excludes alcohol, tax & gratuity)

Book early – Opera Night sells out!

Reservations required: Call Monika at 410 625 0534 or email her at pawlak_monika@hotmail.com

SAVE THE DATES: Future Opera Nights

Sunday, April 19th

Sunday, May 24th

no other promotions or discounts apply to this event

Dinner with Daniela - Tuesday, March 10th

Dinner with Daniela
TRUE Sardinian Cooking

Tuesday, March 10, 2009 ~ Open Reservations

Every month Daniela Useli creates a rustic, home-styled dinner from her native Sardinia. The menu reflects the bounty of her native island - come, enjoy the taste of Sardinia. Our standard dinner menu will be available for those looking for more contemporary choices.

MARCH MENU

Antipasto
Tortini di Verza con Fonduta

Cabbage cakes served with cheese fondue

Il Primo ~ La Pasta
Pappardelle con Crema di Scarola
Hand-made pappardelle pasta served with escarole cream sauce

Il Secondo ~ Carne
Costine d’Agnello at Timo

Thyme seasoned lamb chops cooked in a dry white wine sauce served
with a side of potatoes and salsa verde

Il Dolce

Mousse di Cioccolato

A delicate combination of dark chocolate, cream and rum

$38.00 per person *
(Excludes beverages, tax and gratuity)*

other promotions and discounts are not applicable to this dinner

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.Call 410 625 0534 or e-mail pawlak_monika@hotmail.com to reserve your table!

Cooking Class - Sunday, March 1st

CHEF'S COOKING CLASS

Sunday, March 1st ~ 1 p.m. to 4 p.m.

$65 per person - reservations required

Executive Chef Bill Crouse invites you into the Sotto Sopra kitchen for a cooking class Sunday, March 1st from 1 p.m. to 4 p.m. At the conclusion of the class all will enjoy the foods prepared with a bit of vino. Class is demonstration with optional hands on components for those who wish to participate. We can assure you will learn a lot, enjoy the camaraderie of co-students and not go home hungry.

Lessons for March 1st:

Lesson 1
Basic lesson on sauteing
Veal Scaloppini with mushrooms, asparagus and white wine

Lesson 2
Seasonal Soups
Split Pea and Ham Soup

Lesson 3
Pasta Making 101
Lobster Ravioli with a lobster bisque sauce

Lesson 4
For the Sweet Tooth
Warm Apple Strudel with a warm Caramel Sauce

Cost per person is $65 inclusive. Guaranteed reservations are required-call 410-625-0534 or email us at ciao@sottosopra.us.

CHECK OUT OUR CHEF-FOR-THE-DAY PROGRAM

FUTURE COOKING CLASSES

April 5th

May 3rd

Pio Cesare Wine Dinner - February 26th

Pio Cesare Wine Dinner
Thursday, February 26, 2009 – 7 p.m.

limited seating: 30 guests

Executive Chef Bill Crouse and Wine Director, Michael Mohammadi, have chosen a five course, Piemonte-inspired meal complete with wine pairings. Michael has picked the wines of one of Piemonte's best producers, Pio Cesare, to highlight the diversity of the wines in the Piemonte region and showcase how well they can pair with a variety of cuisines. From fresh and bright Arneis, to a pair of Cesare Barolo, this will be a night of learning about the wines of Piemonte and enjoying Piemonte inspired cuisine

About Pio Cesare Vineyards

Pio Cesare has been producing wines for more than 100 years and through generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts.

At Pio Cesare, there has always been a conviction that great wine can come only from the finest grapes and the winery's output has always been limited through adherence to the highest standards. Pio Cesare limits its production by using only the most mature and healthy grapes. The ripening of the grapes is carefully monitored and the harvest is rigidly controlled with each grape selected by hand.

MENU
1st Course
Antipasti
Grilled Fennel and Grapefruit Salad
Grilled Ribola Cheese wrapped in Mortedella
Wine: 2007 Pio Cesare Arneis

2nd Course
Grilled Quail
with a lemon, marjoram infused olive oil
over truffled beech wood and trumpet mushrooms
Wine: 2006 Pio Cesare Dolcetto d' Asti

3rd Course
Oven-Roasted Duck and Pate
stuffed in homemade tortelli finished with truffle and veal reduction
Wine: 2006 Pio Cesare Barbera d' Asti

4th Course
Chef's Award-Winning Barolo Braised Pork Shoulder
wrapped in house-cured bacon over white corn polenta and gremolada
Wines: 2004 Pio Cesare Barolo & 2003 Pio Cesare Barolo

5th Course
White Chocolate Ganache
with blueberry sorbetto and candied hazelnut dust
Wine: 2007 Pio Cesare Moscato d' Asti

Cost per Person
$99
(pricing includes food, wine, tax and gratuity)

Guaranteed reservations are required: call Monika Pawlak at 410 625-0534 or e-mail her at pawlak_monika@hotmail.com.

Cancellation policy: Any cancellations less than 24 hours prior to the event will be billed. No other promotions or discounts are applicable to this event.

Charles Theater: Celebrating the life of Luciano Pavarotti

Showtimes at the Charles Theater:
SATURDAY, JANUARY 31 AT 12:00 NOON.
WEDNESDAY, FEBURARY 4 AT 6:00pm.


Staring Placido Domingo,Sting,Angela Gheorghiu, Andrea Bocelli, Cynthia Lawrence and Sherrill Mines, Flutist Andrea Griminelli Jovanotti and Laura Pausini, Thirteen year old violin sensation Aleem Kandour and Italian rock star Zucchero.

"Salute Petra" is a wonderful charity tribute concert to the late Italian tenor Luciano Pavarotti. This event was presented on October 12th 2008, Pavarotti's birthday, in front of an exclusive invited audience of royalty, classical and popular music stars at the world heritage site Petra, Jordan. The combination of inimitable and mesmerizing settings with performances from some of the world's most respected and revered musicians made it one of the musical events of the decade.

The performance was set against a breathtaking natural amphitheatre and featured Placido Domingo and José Carreras, who famously performed with Pavarotti as the Three Tenors for more than 17 years; Domingo and Carreras sang together for the first time since Pavoratti's passing. This extraordinary event also featured performances by Sting, Angela Gheorghiu, Andrea Bocelli, Cynthia Lawrence and Sherrill Milnes, flutist Andrea Griminelli, Jovanotti and Laura Pausini, and thirteen year old violin sensation Aleem Kandour. Italian rock star Zucchero performed 'Misere' as a duet with Pavarotti on screen. The sublime Prague Philharmonic Orchestra served accompanied all the stars.

Here is an interesting duet: Freddie Mercury & Luciano Pavarotti singing Too Much Love Will Kill You

Spanish Wine Tasting - Thursday, February 12th

Wines of Spain You May Not Have Tried
Thursday, February 12th
$30 inclusive
6:00 p.m.

Spain is one of those wine producing countries that is sneaking up on the world. While there have always been world class wines produced, such as Priorat and Rioja, Spain also excels at providing great wines that are great values from many lesser-known regions. Come join me for a tasting of 6 wines from Spain (including one of my favorites from Priorat!) as well as a few light bites from Executive Chef Bill Crouse.

Stay for dinner and receive 25% off any of the wines from the tastings.

Our tastings have been at capacity these past few, so if you want to join in RSVP soon!

Reservations required: Call Monika Pawlak at 410 625-0534.

As always,

Cheers!
Michael Mohammadi
Wine Director

Opera Night - February 22, 2009

Opera Night
Sunday, February 22, 2009
5:30 p.m.

Don’t let the cold keep you away from a great evening of live opera performances and a delicious 6 course Italian meal perfectly executed by our executive chef, Bill Crouse. We make opera fun and interactive – join the party – treat your sweetheart.

A night of live Opera performances
featuring:

Mrs. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

MENU

Lentil Soup
with sausage and Swiss chard

Grilled Asparagus and Poached Egg
with Prosciutto and Parmesan cheese

Prawn Risotto

Basil Sorbetto

Roasted Turkey Breast
stuffed with sausage, fennel and rosemary
served with sweet potato puree and broccoli rabe

Lemon and Mascarpone Tart

$57 per person*
(excludes alcohol, tax & gratuity)

Book early – Opera Night sells out!

Reservations required: Call Monika at 410 625 0534 or email her at pawlak_monika@hotmail.com

SAVE THE DATES:
Future Opera Nights
Sunday, March 29th
Sunday, April 19th
Sunday, May 24th

*no other promotions or discounts apply to this event

Thursday, Jan 22 Chef for the Day Dinner

Katie Baxter & Brandon Cohen
Chefs-for-the-Day Dinner
Thursday, January 22, 2009
Open seating starting at 6:00 p.m.

This young couple have taken the Chef-for-the-Day challenge and under the tutelage of our Executive Chef, Bill Crouse preparing a fabulous 4 course dinner. Katie attends Towson University and Brandon goes to John Hopkins. Both love good food and have a penchant for Italian and Spanish cuisine.

Katie and Brandon invite you to enjoy their menu:

1st Course

Fennel And Crab Soup
with potato, corn, scallions

2nd Course

Occu de Bull (Bull's Eye)
Duck and Quail Ravioli
with quail egg and black pepper cream sauce

3rd Course

Roast Leg of Lamb
with potatoes, carrots, parsnips, turnips, rosemary jus

4th Course

Chocolate "Lava" Cake
accompanied with mint gelato

Cost per Person
$45*
(excludes beverages, tax and gratuity)

Reservations are required:
Call 410 625 0534 or email Monika Pawlak at pawlak_monika@hotmail.com

Our regular dinner menu will be served that evening as well.

*no other promotions or discounts are applicable to this dinner

Italian Language & Culture Dinner Club - Feb, 09

Italian Language & Culture Dinner
Monday, February 23rd
7:00 P.M.
Communal Dining – Family-Style Service

We’re Back!

Things are hectic during the holiday season and Restaurant Week so we postponed our monthly Italian Language and Culture Dinner until Monday, February 23rd.

If you are an Italophile, a lover of all things Italian, this dinner is a must do. Come practice your Italian language skills, share your Italian travel stories and more. Chef Crouse will create fabulous Italian dishes, family-style, for all to enjoy. If you don’t speak Italian, you are welcome as well.

Food is always abundant - Here is a look at a couple dishes being served that evening - chef will add dishes as to what looks good from the market and purveyors that day.

Wild Mushrooms with Soft Polenta
Broccoli Rabe with Beans and Sausage
Baked Whole Red Snapper with Olives and Capers
Gianduia Pot de Creme

Food, Wine and New Friends

$55.00 per person*

(pricing includes food, non-alcoholic beverages, wine, tax and gratuity)

Seating is communal.

Reservations are required – Call 410 625 0534 or e-mail Monika at pawlak_monika@hotmail.com.

*no other promotions or discounts are applicable to this event.

Dinner with Daniela
Italian Home Cooking at its Best
Tuesday, February 10, 2009
Open Reservations

Daniela Useli creates a rustic, home-styled dinner from her native Sardinia. The menu reflects the bounty of her native island - come, enjoy the taste of Sardinia.

Our standard dinner menu will be available for those looking for more contemporary choices.

Antipasto

Polpette di Tobia
Delicate pork and mussels meatballs in a homemade tomato sauce


Il Primo ~ La Pasta

Ravioli di Patate
Handmade ravioli stuffed with potato, fresh mint leaves, pecorino cheese, Italian parsley, onions, thyme, and garlic, sautéed in butter and sage

Il Secondo ~ Carne

Filetto di Manzo al Barolo
Beef tenderloin cooked in a Barolo-wine, served with a side of broccoli rabe sautéed in garlic & red-pepper sauce

Il Dolce

Torta d’Uva
Delicious Rum-flavored grape cake


$38.00 per person *
(Excludes beverages, tax and gratuity)
*other promotions and discounts are not applicable to this dinner

When placing your reservation, let us know that you will be partaking of Daniela’s dinner. Call 410 625 0534 or e-mail pawlak_monika@hotmail.com to reserve your table.

Daniela’s next dinner is Tuesday, March 10th – Save the Date

Ah, L'Amour

Monika liked this YouTube video, hope you enjoy it as well.

And the Dining Examiner said:

Written by the Dining Examiner on http://www.examiner.com/x-277-Baltimore-Dining-Examiner

Top Chef Season 5 featured two chefs from Baltimore, Melissa Harrison and Jill Snyder. Both are shining the light on our local contemporary Italian restaurant, Sotto Sopra.
First, Chef Jill Snyder, formerly of Red Maple, is working closely with Executive Chef Bill Crouse broadening her knowledge of Italian cuisines.

Chef Melissa Harrison, formerly of Baltimore and BICC graduate, has posted three of her favorite restaurants here in Baltimore on the Top Chef website and Sotto Sopra was among the three, others being Charleston and the third, the Italian-American cuisine of Little Italy, Chiapparelli’s.

Top Chef Restaurant Finder - Click HERE

Chef's Tasting Menu for January

Chef's 3 Course Tasting Menu

Wednesday Evenings: January 7th , 14th, and 21st

$38.00 per person

(excludes beverages, tax and gratuity)

Open Seating - Reservations Suggested

Every month, Chef Crouse creates a menu for you to enjoy from Sotto Sopra favorites to seasonally inspired dishes. This month you won't be disappointed with your choices. Our regular dinner menu is also available for these evenings dining.

Chef’s Tasting Menu

Primo

choice of 1

Grilled Squid Salad
capers, onions, arugula, oregano, sun-dried tomatoes

Soft Polenta
with truffle infused mushroom ragu

Grilled Asparagus and Poached Egg
with San Danielle prosciutto, truffle oil

Grilled Romaine Salad
with toasted anchovy dressing, sun-dried tomato bruschetta

Soup du Jour

Secondo

choice of 1
Ravioli di Brosato
with scallion cream, black peppercorns, arugula

Spaghetti alla Chitarra con Gambi
with bortarga, roasted tomatoes and spinach

Salmone alla Lavanda
with chive mashed potatoes and roasted broccoli

Gnocchi di Ricotta
with fresh tomato sauce and Parmesan cheese

Sausage Stuffed Chicken Breast
with brussel sprouts, speck ham and natural jus

Terzo

choice of 1
Chocolate “lava” Cake
with vanilla gelato

Apple Strudel
with cinnamon crème anglaise

Gelato

Reservations are highly suggested - call 410 625-0534

no other promotions or discounts apply to this event

Wakeboarder of Piazza San Marco

January Wine Tasting- Wines NOT from Montalcino

January Wine Tasting
Toscana Part 2 – Wines NOT from Montalcino

Thursday, January 8, 2009
Starts: 6:OO p.m. – approximately 1 hour
Limited to 20 guests - reservations required
$30 inclusive

Michael Mohammadi of http://www.foodandwineblog.com/ leads our wine tasting. Our first Tuscan wine tasting focused on the wines of the small Italian hillside village of Montalcino. For our first tasting of 2009, we will taste 6 wines from Chianti, Montepulciano, and the Maremma with a focus on learning the difference in climate and landscape across Toscana (Tuscany). Don’t miss out; join us for an evening of Sangiovese and much more. Sotto Sopra’s tour of the other wine producing areas of Toscana will beginning at 6:30 and will last roughly 1 hour.

As always there will be lite bites prepared by Chef Crouse but do consider making dinner reservations. Those who stay for dinner will enjoy 50% off the wines that were in the evening’s wine tasting.

To make reservations for the wine tasting call 410 625 0534 – be sure to tell them you are coming for the wine tasting and you can also make dinner reservations for later that evening as well.

Chef's Adventures Cooking Class

Chef’s Adventures Cooking Class
Sunday, January 11th ~ 1 p.m. to 4 p.m.

$65 per person - reservations required

Executive Chef Bill Crouse will teach you multiple dishes that he is looking to introduce on the Sotto Sopra menu inspired by his recent trips to the Big Apple. The cooking class will be held in Sotto Sopra’s kitchen on Sunday, January 11th from 1 p.m. to 4 p.m. At the conclusion of the class all will enjoy the foods prepared with a bit of vino. Class is demonstration with optional hands on components for those who wish to participate.

Cost per person is $65 inclusive. Guaranteed reservations are required-call 410-625-0534 or email us at ciao@sottosopra.us.

no other promotions or discounts are applicable to this class

09' Winter Restaurant Week Menus

WINTER RESTAURANT WEEKS

LUNCH

Monday through Saturday

11:30 a.m. to 2:00 p.m.

Friday, January 23, 2009 thru Saturday, February 7, 2009

$20.09 per person

excludes beverages, tax and gratuity

First Course (Choice of)

Soup of the Day

Caesar Salad

Mesclun Mixed Green Salad
with Balsamic vinaigrette

Second Course (Choice of)

Chicken "Sotto Sopra

Grilled chicken breast topped with fresh tomatoes, asparagus, Prosciutto and aged provolone served with tomato Provençal

Lightly Breaded Rainbow Trout
with lemon caper sauce, horseradish mashed potatoes and vegetable of the day

Penne alle Zucchine
Penne pasta served with roasted zucchini, garlic and shaved Pecorino cheese

Bucatini All'Amatriciana
Bucatini pasta served with bacon, onion, crushed red pepper and tomato sauce

Risotto di Giorno

Risotto of the Day

Third Course (Choice of)

Tiramisu

Apple Strudel seved with Vanilla Gelato

DINNER

Starting at 5 p.m.

Friday, January 23, 2009 thru Sunday, February 8, 2009

$30.09 per person

excludes beverages, tax and gratuity

First Course (Choice of)

Mixed Salad
with grilled zucchini, squash, fennel and fresh herb vinaigrette

Caesar Salad
served with a sun-dried tomato bruschetta

Goat Cheese Salad
with spinach, walnuts, candied shallots and raspberry vinaigrette

Sausage and Bean Ragout
wit broccoli rabe and cannellini beans

Soft Polenta and Mushrooms
with truffle oil, arugula and Boursin cheese

Second Course (Choice of)

Fettuccini Osso Buco
saffron pasta, osso buco ragout and gremolada

Cocoa Folade
homemade cocoa pasta, crawfish, porcini cream sauce

Spinach Gnudi
large spinach and ricotta gnocchi, fresh tomato sauce

Spaghetti alla Chitarra con Gamberi
shrimp, roasted tomatoes, spoinach and grated Botarga

Risotto of the Day


Mussels
with tomato, garlic broth and grilled Tuscan bread

Duck Tortelli
homemade roast duck tortelli, truffle oil, veal reduction sauce

Sausage Stuffed Game Hens
potato gratin, haricot vert, roasting jus

Braised Pork Shoulder
Boursin polenta, braising jus, horseradish gremolada

Peppercorn Crusted Salmon
chive studded mashed potato, asparagus coulis, roasted red pepper cream sauce

Third Course (Choice of)

Espresso Creme Brule
Apple Strudel
Banana Nutella Crepe
Daily Gelato and Sorbetto

Daily Gelato and Sorbetto

Reservations required – call 410 625-0534

no other promotions or discounts will apply

menu is subject to change

Opera Night - January 18, 2009

OPERA NIGHT
Sunday, January 18, 2009
5:30 p.m.
reservations required
$57 per person*

Welcome in the New Year with an evening of fine food and fabulous voices at Sotto Sopra Restaurant. Feel the unamplified voices of these performers in our historic Mt. Vernon townhouse as they resonate throughout the room. Enjoy fine Italian fare with a 6 course dinner interspersed with your favorite arias.


PERFORMERS
Mrs. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

MENU

Beef Carpaccio
with lemon and truffle oil, shaved Parmesan cheese

Sweet Potato and Apple Soup

Porcini Risotto with Seared Duck Breast
and truffle demi-glace

Pomegranate Sorbetto

Mustard Crusted Sea Bass
with roasted cauliflower puree and coriander butter

Gianduja Pot Du Crème
with whipped cream and strawberries

Cost Per Person
$57
*(excludes beverages, tax and gratuity)

For reservations or further information please call Monika Pawlak at 410 625 0534 or email her at pawlak_monika@hotmail.com.

Future Opera Nights: Sunday, February 22nd and Sunday, March 22nd

no other promotions or discounts are applicable to this evening

Michael Mohammadi on Beer

The Joy of Dance

Here is a man with passion!


Where the Hell is Matt? (2008) from Matthew Harding on Vimeo.

Italian Wines - Michael Mohammadi's picks

Michael Mohammadi, our sommelier and founder of www.foodandwineblog.com has a video discussing Italian wines. Please enjoy.

4 B's & a C Wine Tasting

Michael’s Favorites in Wine
4 “B’s and a “C” Wine Tasting
Wines from Barolo, Baraesco, Brunello, Burgundy and Champagne

Tuesday, December 16th

6 p.m.

Price $49.00 inclusive
(limited to 12 guests only)


Our wine director, Michael Mohammadi, invites you to join him for a night of his favorite "B's" and one "C"! This exclusive wine tasting will feature 5 of the greatest wine regions in the world from the sparkling wines of Champagne to the powerful wines of Barolo and Barbaresco. Don't miss this great opportunity to taste a some outstanding wines with a few light bites created by our executive chef Bill Crouse. Be sure to make your dinner reservation today, as those guests who join the tasting are invited to stay for dinner and enjoy 25% off any wine in the tasting.



The wines for the evening tasting

N.V. Boizel "Blanc de Blanc" (Champagne, France)
2003 Dominique Laurent Chambolle Musigny (Burgundy)
2003 Altesino Brunello di Montalcino (Brunello di Montalcino, Tuscany)
2000 Silvio Grasso Barolo "Luciani" (Barolo, Piemonte)
2004 Marchesi d'Gresy Barbaresco (Barbaresco, Piemonte)

Reservations are required: Call Monika at 410 625 0534 or email her at pawlak_monika@hotmail.com

no other promotions or discount can apply to this event

2008 Best Christmas Light & Music Display

Michael Mohammadi turned us on to the video. Make some eggnog, kick back and enjoy

Osso Buco Night - Every Thursday

OSSO BUCO NIGHT
Every Thursday

Each Thursday evening you will find osso buco with risotto on our special menu.

How to Ride a Motorcycle Italian-Style

This little motorcycle demonstration took place in Rome back in the 50's -Enjoy

White Truffle Dinner - Wednesday, Dec 10th

White Truffle Dinner at Sotto Sopra
Wednesday, December 10th at 7 p.m.
limited to 10 guests

Sotto Sopra Restaurant is flying in from Italy one pound of the rare and expensive white truffle for this exclusive dinner. From osetra caviar to the 1990 Poderi Aldo Conterno Barolo Riserva Granbussia, no expensive has been spared-this is the dinner of a lifetime, a true epicurean’s dream-come-true.

Executive Chef Bill Crouse has put together a menu that highlights the rich, full flavor of the white truffle and our sommelier, Michael Mohammadi, has chosen a selection of exquisite wines to round out the decadence of this dinner.

The dinner is limited to 10 guests

Cost Per Guest
$1,000 inclusive

Reception
Osetra caviar, blini and champagne
N.V. Krug Brut Champagne
(Champagne, France)

1st Course
Snake River Farms Kobe Beef Carpaccio
Shaved white truffles, ancient Japanese sea salt, D.O.P. Tuscan olive oil
1990 Charles Heidsieck Blanc des Millénaires
(Champagne, France)

2nd Course
Roasted Chanterelle & Lobster Mushroom Soup
Shaved white truffles, aged Montchevre Bucheron goat cheese, prosciutto di Parma crisp
Rene et Vincent Dauvissat Chablis Les Clos
(Chablis, Burgundy, France)

3rd Course
Seared Foie Gras on Brioche
Roasted duck jus, Port wine reduction, Asian five-spice infused pear
1996 Serafin Pere et Fils Charmes-Chambertin

(Gevrey-Chambertin, Cotes de Nuits, Burgundy, France)
4th Course
White Truffle Risotto
Aged Parmesan-Reggiano cheese and truffle butter
1990 Poderi Aldo Conterno Barolo Riserva Granbussia
(Monforte, Barolo, Piemonte, Italia)

5th Course
Basil-Lemon Sorbetto
Canton Ginger Infused Cognac & Krug Cocktail

6th Course
Grilled Venison Chop
White asparagus, Madeira reduction, white truffle foam
1997 Valdicava Brunello di Montalcino Madonna del Piano
(Montalcino, Tuscany, Italia)

7th Course
Vanilla Soufflé with Truffle Honey Gelato
1998 Alois Kracher Chardonnay/Welschriesling Trockenbeerenauslese Nr. 7

8th Course
Oregon Blue Cheese
Amaretto gelée and toasted almonds
1970 Dow’s Vintage Porto
(Porto, Duoro, Portugal)

9th Course
Assorted Chocolate Truffles
1986 Nicolas Amarone
(Veneto, Italia)

To be one of the 10 guests for this evening’s gathering contact Monika Pawlak at 410 625 0534 or e-mail at ciao@sottosopra.us. Guaranteed reservations are required.

no other promotions or discounts apply to this event

Holiday Opera Night - December 14th

OPERA NIGHT

Sunday, December 14th, 2008
5:30 p.m.

An evening of live opera performances featuring:

Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Menu

Spinach Salad
with cranberries, goat cheese & pecans
dressed with a warm Champagne vinaigrette

Lobster Bisque
with crème fraiche and caviar

Black Pepper Gnocchi
served with lamb ragout

Grapefruit Sorbetto

Stuffed Beef Tenderloin
with sun-dried tomatoes, pine nuts, and parsley
accompanied with sweet potato puree and Madeira demi-glace

Baked Apples and Pears
with Muscat zabaglione and lavender brittle


Enjoy live opera performances & 6 courses of exceptional Italian cuisine
Only $57 per person
(excludes beverages, tax, & gratuity).

For reservations & information call Monika (410) 625-0534 or e-mail her at pawlak_monika@hotmail.com

Future Opera Nights: January 18th and February 22nd – Gift certificates are available

Dinner with Daniela - Tuesday, January 13th

Dinner with Daniela
Italian Home Cooking at its Best
Tuesday, January 13, 2009
Open Reservations

Daniela Useli creates a rustic, home-styled dinner from her native Sardinia. The menu reflects the bounty of her native island - come, enjoy the taste of Sardinia.

Our standard dinner menu will be available for those looking for more contemporary choices.

MENU

Antipasto

Crespelle al radicchio rosso
Delicate crispy dough filled with cooked red chicory with onion and white wine

Il Primo ~ La Pasta

Paglia e fieno con gamberi alla salsa di vodka
Hand-made egg and spinach pasta noodles served with shrimp, cream and vodka sauce

Il Secondo ~ Pesce

Maiale al vino bianco
Pork tenderloin cooked with white wine, garlic and anise seeds, served
with rosemary roasted potatoes

Il Dolce
Saccottini di Pasta Sfoglia
Puff pastry shells filled with banana and chocolate cream

$38.00 per person *
(Excludes beverages, tax and gratuity)

*other promotions and discounts are not applicable to this dinner

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.
Call 410 625 0534 or e-mail pawlak_monika@hotmail.com to reserve your table!

Spaghetti Farming circa 1957

Big win for Chef Crouse and his kitchen team

The Taste of Elegance pork competition took place last week and Chef Crouse walked away with the popular vote of the 300 attendees and the pork and wine pairing as well. The story was so well written at the foodandwine blog in detail of what all the chefs prepared that I'm just going to give you the link.

Click HERE

Italian Language & Culture Dinner
Thursday, November 20
7:00 P.M. ~ $55 per person
Communal Dining – Family Style Service

Special Guests: Ginda & Mike Simpson, proprietors
El Marsam Bed and Breakfast – Umbria Italy
http://www.elmarsam.com/

El Marsam

Ginda and her husband have owned and operated El Marsam in Umbria for close to 10 years. El Marsam means ‘where the artist paints’ and it is where Ginda paints. An accomplished painter for over twenty years, Ginda has exhibited her work internationally and her paintings are in numerous private collections.

In addition, Ginda will chat about her book, “Deeply Rooted,” which describes her Italian heritage, their move to Italy, and their life experiences while in Umbria, as well as bring some of her art work of the Italian countryside.

Come, join us and let us transport you in spirit to Italy for the evening with great Italian food, lively conversation and a nice glass of vino.

Cost per person: $55.00 ( includes food, non-alcoholic beverages, wine, tax and gratuity)

Limited seating so make your reservations now. Call Monika at 410 625 0534

December's 3-Course Tasting Menu

December's
Chef's 3 Course Tasting Menu

Wednesdays: December 3rd, 10th and 17th
Open Reservations ~ starting at 5:30 p.m.

Chef Bill Crouse has picked a selection of hearty dishes for the holiday season.

MENU

1st Course ~ Choice of one

Sausage and Broccoli Rabe

with cannellini beans finished with lemon oil

Soup of the Day

Apple and Gorgonzola Cheese Salad with roasted walnuts and honey vinaigrette

Grilled Polenta with goat cheese mushroom ragout and balsamic reduction

Fried Calamari

2nd Course ~ Choice of one
Black Pepper Gnocchi with Lamb Ragout

Spinach Gnudi with Tomato Sauce

Chicken Marsala with Horseradish Mashed Potatoes

Lemon Risotto with Smoked Salmon Mousse

Potato and Mushroom Crusted Salmon with Caponata

3rd Course ~ Choice of one
Tiramisu

Pumpkin Soufflé with Balsamic Figs

Banana Nutella Crepe

$38.00 per person*
(excludes all beverages, tax and gratuity)

Reservations highly suggested
Call Monika at 410.625.0534 ~ e-mail pawlak_monica@hotmail.com

*no other promotions or discounts are applicable

Something a Little Bit Different
Italian Language and Culture Dinner Club
Thursday, November 20th

You know Riccardo likes to shake thing upside down (Sotto Sopra) so we are moving the Italian Language and Culture Dinner Club to Thursday, November 20th instead of our standard 3rd Monday of the month.


That isn't all that is different; Riccardo is getting behind the stove along with the Camardellas. Christiana Camardella will make gnudi, her husband is making what he says is the "best Bolognese sauce ever" and Riccardo is making osso buco with risotto Milanese. We are looking for two (2) more people to cook, one to make an antipasti and the other the dolce course.


So you're curious, think you want to jump in and do this - it is simple.


1. You will give us a list of ingredients you will need so we have everything for you

2. You will come in on Wednesday, November 19th during the day to prepare your course.

3. You will coordinate with Monika and Riccardo (410.625.0534 - e-mail )


We reward our volunteer chefs with a free dinner for the Thursday, November 20th's Italian Language and Culture Club dinner plus a $50.00 gift certificate to be used in the future.


The Details


The Italian Language and Culture Dinner Club is an excuse for Italophiles to get together, chat both in Italian or English about their passion for all things Italian: food, travel, art and music.


Date: Thursday, November 20th

Time: 7 p.m.

Cost: $55.00 per person
(includes food, non-alcoholic beverages, wine, tax and gratuity)

Dining: Family Style (many dishes including the ones mentioned above)

Seating: Communal


Reservations are required: Contact Monika Pawlak at 410.625.0534 or e-mail at pawlak_monika@hotmail.com.


No other promotions or discounts are applicable to this event.

Lobster Fest -Nov 7th, 8th & 9th

Sotto Sopra's

MAINE LOBSTER FEST

Friday, November 7th, Saturday, November 8th, and

Sunday, November 9th

There is nothing like a Maine lobster out of the cool, chilled waters of the Atlantic. A chef/friend of mine from Maine is coming this week and has agreed to bring in 400 pounds of lobsters. We will be offering the following dishes as long as the supply of lobsters last:

$23.00 per Entree

Lobster Risotto

Ravioli with Lobster and Mascarpone

Spaghetti with Lobster and Corn

Whole Grilled Lobster Maine

Lobsters-To-Go

For our valued and VIP clientele we are offering the lobsters-to-go, alive or we'll steam them for you. The average weight should be between 1 ¼ to 1 ½ pounds. Cost on the To-Go Maine lobsters are $10.00 per pound live and $12.00 pound steamed. Call Monika at 410 625-0534 to order your To-Go Maine Lobsters

Sneak Preview Tasting of the New Sotto Sopra Wine List

First Thursday Wine Tasting - Thursday, November 6th

Time: 6:00 PM - limited to 30 guests

$25 plus tax and gratuity

Theme: Popping some corks from 8 new selections on Sotto Sopra's wine list!

Wines: An eclectic mix from around the world highlighting
the best of over 1000 wines I've tasted in the last 2 months!

Food: Miscellaneous finger foods
(Stay for dinner to enjoy 1/2 off on the wines tasted that evening.)

Please come join me in a tasting of 8 of my favorites on the new list and definitely make plans to stay for dinner (you don't want to miss the 1/2 off specials on these outstanding wines!). I look forward to seeing everyone-both new faces and old. We're capping this event at 30 people and we are more than half-full already so don't be too late in your RSVP!

Michael
Michael Mohammadi
http://www.foodandwineblog.com/

We are moving December's First Thursday Wine Tasting to December 11th due to the lighting of the monument on Thursday, December 4th - it get's a little pazzo around here that night.

I Was Chef-for-the-Day
Patti Chan Talks About Her Day in the Kitchen at Sotto Sopra

Patti said, "I had an amazing time! I was impressed by how calm and quiet the kitchen was, even when things got busy. Chef Crouse was an absolute pleasure to work with - obviously passionate about what he does. My favorite on our menu was the rabbit tortellini. Besides hand-making 250 of them, they also ended up being the crowd favorite! There were quite a few people nervous about trying rabbit for the first time, but they all left loving it, which is what I had hoped would happen. My favorite part of the night was plating some of the desserts, because it went straight from me to the diners. I can see how a chef would get hooked on that experience."

Feel free to check out the video (it is a little dark) and photographs from Patti's day as chef. Click HERE.

Gift Certificates for Chef-for-the-Day are available for your special "foodie" in you life. Give Monika a call at 410.625.0534. For more details on our Chef-for-the-Day program click HERE.

Sotto Sopra's Holiday Schedule & Closings

Thanksgiving

Thursday, November 27, 2008

3 p.m . to 8 p.m.

Holiday menu containing items from the dinner menu, specials and turkey.

Xmas Eve

Wednesday, December 24, 2008

3 p.m to 10 p.m.

No Lunch

Xmas Day

Thursday, December 25, 2008

3 p.m. to 8 p.m.

No Lunch

Friday, December 26, 2008

Closed for Lunch

Dinner 5:30 p.m. - 11:30 p.m.

Saturday, December 27, 2008

Closed for Lunch

Dinner: 5:30 p.m. - 11:30 p.m.

New Year's Eve

Wednesday, December 31st

Closed for Lunch

Dinner: 5:00 p.m. to 11:00 p.m.

New Year's Day

Thursday, January 1st

Closed

Thanksgiving at Sotto Sopra

TACCHINO AT SOTTO SOPRA
Thanksgiving with an Italian Flair

Sotto Sopra Restaurant, known for their authentic Italian cuisine, will be open on Thanksgiving Day from 3 p.m. to 8 p.m. offering a cross-section of their fall menu items, specials and tacchino (turkey). Reservations are highly suggested. Call 410 625 0534 or use OpenTable.com

November Opera Night

Opera Night
Sunday, November 23rd, 2008 ~ starts 5:30 p.m.

An Evening of Live Opera Performances and 6 Course Seasonal Italian Dinner

Our Performers

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Start your holiday celebrating early and join us for an evening of great arias, lively conversation and great Italian food.

6 Course Menu

Roasted Pear and Brie Salad
with warm chestnut honey vinaigrette

Creamy Celery Root Soup
with caviar crouton

Local Pumpkin Risotto
with house-made duck sausage

Cranberry Sorbetto

Pan-Seared Red Snapper
served with braised lentils and wild mushroom and frisee salad

Apple Strudel
with cinnamon gelato


Enjoy live Opera performances and 6 courses of exceptional Italian cuisine

$57 per person (excludes all beverages, tax and gratuity)

For reservations and information call 410 625 0534 or
e-mail Monika Pawlak at pawlak_monika@hotmail.com

Autumn Wine & Tasting Dinner-Oct 30th

Sotto Sopra's
Autumn Wine and Tasting Menu
Thursday, October 30, 2008
Reception 6:30 p.m. ~ Dinner 7:00 p.m.
$85.00 per person-all inclusive

Executive Chef Bill Crouse and sommelier Michael Mohammadi, creator of http://www.foodandwineblog.com/ , were inspired by autumn’s bounty and cooling temperatures to create this pairing of food and wine. If you haven’t met Michael this will be a great opportunity for you to chat him up on wines and the evening’s selections.

1st Course
Roast Pear Salad
with Gorgonzola cheese and honey vinaigrette
2006 Hall Sauvignon Blanc

2nd Course
Seared Fois Gras
with brioche and lingonberry compote
2006 Librandi Le Passule Vino Passito IGT Val di Neto

3rd Course
Pumpkin Gnocchi
with duck confit and pumpkin seed cream
2006 Bernard Gripa St. Joseph

4th Course
Grilled Kobe Rib-Eye
with caponata and caper-oregano oil
2003 Ca Bianaca Barolo

5th Course
Pumpkin Soufflé
with balsamic macerated figs.
N.V. St. Hilaire Blanquette de Limoux Demi-Sec


Cost Per Person
$85.00 all inclusive
(includes food, wine, tax and gratuity)
guaranteed reservations required

For reservations please call Monika Pawlak at 410 625 0534 and let her know you are coming for the Autumn Wine and Tasting Menu.

Cooking Class ~ Sunday, Nov 2nd

Cooking Class

Sunday, November 2nd

1 p.m. to 4 p.m.

Executive Chef Bill Crouse brings you into the back-of-the-house, Sotto Sopra's kitchen for a cooking class featuring the great foods of autumn. This will be his last class for 2008, so don't miss out. Know someone who loves to cook, buy them a gift certificate for a cooking class or our Chef-for-the-Day program.

The class is demonstration with the option of hands-on participation. You wrap up the class by enjoying those dishes taught and prepared with a glass of vino. Cost per person is $65/reservations required.

For more information or reservation call Monika Pawlak at 443-850-9523 or 410-625-0534 or email at pawlak_monika@hotmail.com

Enjoy the photographs from past cooking classes.

Keep Sotto Sopra in mind for a team building cooking event, a restaurant kitchen is all about team work.

Dinner with Daniela
A Rustic Home-Styled Sardinian Meal
Tuesday, November 11th
open reservations starting at 5:30 p.m.

Join us the 2nd Tuesday of every month when Daniela Useli creates one of her wonderful and delicious, rustic Italian “Sardinian” Dinners. For those of you who want something more contemporary ~ you can order off Sotto Sopra's Menu.

Read Daniela's story at the Baltimore Sun ~ click HERE

MENU

Antipasto

Crespelle alla crema di asparagi

Delicate crispy dough filled with a flavorful asparagus cream, besciamella e Swiss cheese

Il Primo

Lasagne Verdi
Homemade spinach lasagna layered with smoked bacon, portabella mushroom, Italian cream, fresh mozzarella and Parmigiano Reggiano Cheese

Il Secondo

La Carne Bracioline alla Napoletana

Delicious and tender beef rolls stuffed with pine nuts, raisins parsley, and garlic slowly cooked in white dry wine and tomato sauce, served with a side of steamed baby broccoli flavored with cumin.

Il Dolce

Pere al Verticale

Pears poached in Marsala wine with cinnamon and vanilla served
with zabaglione sauce

Cost per person
$38.00
(excludes beverages, tax and gratuity)

no other promotions or discounts apply to this dinner

Chef-for-the-Day Patti Chan

Chef-for-the-Day

Patti Chan

Tuesday, October 21, 2008
Reservations are being accepted from 5:30 p.m. to 9:00 p.m.
call 410 625 0534

Patti Chan, co-founder of http://www.600block.com/ is coming to work in the Sotto Sopra kitchen on Tuesday, October 21st as our Chef-for-the-Day. She and executive chef Bill Crouse talked skill level and experience and then developed a menu for Patti's skillset.

Patti currently resides in Canton. She's an uber-foodie with a special knack for dissecting a dish's ingredients in a single bite.

You are cordially invited to enjoy Patti's endeavors in the Sotto Sopra Kitchen

MENU

1st course
Eggplant Panzanella Salad
with olive bread and a red wine vinaigrette

2nd course
Rabbit Tortellini
with braised vegetables and rabbit consomme

3rd Course
Provencal Monkfish Osso Bucco
with white corn polenta

4th Course
Port Poached Pears
with roasted walnuts and star anise ice cream

Cost Per Person

$38.00
(excludes beverages, tax and gratuity)

When making your reservations, let us know you are coming to enjoy the Chef-for-the-Day Dinner. Sotto Sopra's regular dinner menu will be available as an alternative choice for guests that evening.

Love to cook, fantasize about working in a restaurant kitchen - Learn more about our Chef-for-the-Day Program - CLICK HERE

other promotions and discounts are not applicable to this dinner

Chef-for-the-Day John Busse

Chef-for-the-Day
John Busse
Tuesday, October 7th
Open Reservations

You are cordially invited to John Busse’s Chef-for-the-Day dinner. John, who says he likes to mess around in the kitchen, is taking on the Sotto Sopra toque thanks to a gift certificate presented to him from his parents. John advised us that cooking outdoors, tailgating is his forte, so the restaurant kitchen will be a new experience.

John and Chef Bill Crouse devised a menu that covered the “manly” foods like cheese, meat and fried dough but in a more refined format and hope you will join us. Sotto Sopra’s regular dinner will also be available that evening for those wanting other choices.


1st Course
Roasted Beet Salad
with fried goat cheese and tarragon vinaigrette

2nd Course
Mushroom Ravioli
with veal reduction and shaved Parmesan cheese

3rd Course
Braised Short Rib
with soft Gorgonzola polenta and horseradish gremolata

4th Course
(Zepoli) Fried Dough
with powdered sugar, wild flower honey and melted chocolate to dip
accompanied with a complimentary Limoncello

Cost Per Person
$45.00 (excludes beverages, tax and gratuity)

Call 410 625-0534 to make your reservation.