Sunday, April 10th - Opera Night - 6 Course Dinner

OPERA NIGHT AT SOTTO SOPRA

Six Course Italian Dinner – Live Opera Performances

Sunday, April 10th ~ 6:00 p.m.

Reservations Required – 410-625-0534

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

Opera Night for April is a bit early this month because of the upcoming holidays. The menu will tickle any gourmet’s palate. Enjoy the voices of our performers as they offer an assortimento of long time favorite arias. Come in and partake of a cozy romantic table for two or bring in the family celebrations

MENU

Artichoke Bisque

with smoked lobster and navel orange salad,

sage drawn butter

Spring Rabbit Minestrone

with spring peas, morels, Swiss chard and Parmesan broth

Grapefruit Sherbet

with avocado mousse, salty beet chips

Stuffed Calamari

with oil poached calamari, braised kale, chorizo,

saffron broth

Crispy Pastrami Spiced Duck Breast

with tender cabbage/rye risotto, baby carrot, pea tendrils, gribiche, navel orange caraway jus

Polenta and Blood Orange Upside Down Cake

with whipped crème fraîche

58 PER PERSON

(includes live performances & six course dinner)

Beverages, tax and gratuities are not inclusive

Reservations are required – please call 410 625 0534

no other promotions or discounts apply to this event

Benchmark Wine Tasting - Chardonnay Thursday April 21st

Sommelier Chris Clune

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

April 21st, 2011 - Chardonnay The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534 

SAVE THE DATES

May 19, 2011. Cabernet

June 16, 2011 Nebbiolo

Cooking Class - Sunday, March 20th

Cooking Class 

demonstration

Sunday March 20^th  - 1 p.m. to 4 p.m.

Cyrus Keefer

Sotto Sopra’s Chef du Cuisine/Research Chef

Chef Cyrus Keefer

You are cordially invited to attend the first of our cooking classes for 2011 at Sotto Sopra. Join us for this special demonstration class as our Chef du Cuisine, Cyrus Keefer teaches you a selection of dishes from this month’s Opera Night menu. At the end of the class sit down and enjoy the afternoon’s endeavors with a bit of wine.

Sotto Sopra Restaurant is pleased to introduce our Chef du Cuisine/Research Chef – Cyrus Keefer. As our Chef du Cuisine, he is using the latest concepts, techniques and trends from around the world to heighten your dining experience at Sotto Sopra.

Harrisburg bred Chef Keefer attended the Philadelphia Restaurant School, worked the finer restaurants at the Delaware shore – Dish, Eden, Nage, Redfin and Espuma as well as receiving 3.5 stars from Elizabeth Large for Brasserie 10 in downtown Baltimore.  Along with our Executive Chef/Owner, Riccardo Bosio, Sotto Sopra is pleased to have this unique talent guiding our Italian cuisine. 

 Cooking Class Agenda

·         White Aspargus Soup
·         Waloo Crudo (White Tuna)
·         Tuna with Tuna Raviolo and Olivata Sauce
·         Sharing cooking professional’s secrets
·         Tips and tricks to making show stopping meals at home
 

 $65 per student

Guaranteed Reservations Required

 Limited class size – 10 students 

Call Dara Bunjon at 410 486 0339 or e-mail Dara at daracooks at gmail dot com

5 Course Chef-for-the-Day Dinner - Nick Oben

Chef for the Day

Nick Oben

Wednesday, April 6^th ~ 7 p.m.

45 per person

Nick "The Greek" Oben learned the importance of good food early in life. His mother passed her love of cooking on to him along with her Greek heritage, and got him involved in the kitchen as soon as he could see over the counter. Family dinners lasted hours, with everyone talking about their day while enjoying heaping plates of food. In college, Nick kept things family-style and routinely cooked for friends and family, experimenting with recipes within his student budget.

Nick currently works as a software engineer, which keeps him busy but also helps stock his kitchen a little better than those college days! He continues to experiment with various ingredients and cooking methods, and maintains dreams of one day owning a restaurant of his own. In the meantime, cooking is one of his favorite ways to relax after work, much to the joy of his wife, Joyce, and friends. For family gatherings, homemade Baklava has been his responsibility for years, and he can't wait to share this family tradition

with you on April 6th.

MENU
Polenta Taragna with Escargots

Gnocchi with Lamb Ragu

crème fraiche / dill / mint

Golden Beet Sorbet

Branzino Filet

fennel-basil purée / grilled vegetable insalata / blood orange brown butter

Baklava

45 per person

(excluded - beverages, tax & gratuity)

 

Reservations are required – call 410 625-0534

March 27th - OPERA NIGHT AT SOTTO SOPRA

OPERA NIGHT AT SOTTO SOPRA

Six Course Italian Dinner – Live Opera Performances

Sunday, March 27^th, 2011 ~ 6:00 p.m.

Reservations Required – 410-625-0534

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

Goodbye to this miserable winter as hope springs eternal for a warmer and lovely new season. Our Opera Night’s six course dinner samples an early spring selection of delectable edibles. Enjoy the voices of our performers as they perform an assortimento of long time favorite arias. Join us for a cozy romantic table for two or bring the family celebration.  

MENU

Wallo Crudo

 marinated artichokes, porcini-celery vinaigrette, pea shoots

White Asparagus Tartar

 grapefruit, avocado, hearts of palm, black truffle mayonnaise

Mascarpone Sorbet

 smoked tomato marmalade, lemon basil

Sunchoke Creamed Spinach Tortellini

&

Veal Sweetbread Spiedini

 lemon feta vinaigrette and mint

Pan Seared Tuna & Olive Fregola

 melting red onions, tangerine syrup & lobster essence

Strawberry & Buckwheat Crespelle

 candied pistachio- rhubarb, brown butter ice cream  

Cost per person

58

plus beverage, tax and gratuity

Please call for your reservation at 410 625 0534

Future Opera Nights: 

Sundays:   April 10, , May 22, & June 26

No other promotions or discounts apply to this event.

Benchmark Wine Tasting – Sangiovese Thursday, March 17

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

March 17^th, 2011: Sangiovese. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534 

SAVE THE DATES

April 21^st, 2011. Chardonnay

May 19^th, 2011. Cabernet

June 16^th, 2011. Nebbiolo

Valentine's Day Contest - 2 tickets to Totem & $100 gift certificate

VALENTINE'S DAY CONTEST

 

Sotto Sopra is pleased to announce our Valentine's Day contest. The prize package contains two tickets to TOTEM by Cirque Du Soleil being held at Baltimore's Westport Waterfront starting April 7th and a $100.00 gift certificate to Sotto Sopra Restaurant.

The contest is simple. Sign up to follow Sotto Sopra Restaurant on Twitter, Facebook or subscribe to our e-mailing list by February 10, 2011.   

SOTTO SOPRA'S E-MAILING LIST

There will be one winner of the TOTEM tickets and $100 gift certificate to Sotto Sopra

BUT - DON'T MISS

 TOTEM by Cirque Du Soleil has a great Valentine's Day Deal  !!!!

Buy one ticket and get the second one at half price 

Act fast though, this offer expires February 15    

TO TAKE ADVANTAGE OF THE SPECIAL PROMOTION - CLICK HERE

Take advantage of Cirque du Soleil's Valentine's Day offers and speak the language of the soul! Offer your Valentine a moment of pure emotion, beauty and love that will whisk you both away and fire up your imagination!  TOTEM traces the fascinating journey of the human species from its original amphibian state to its ultimate desire to fly. TOTEM illustrates, through a visual and acrobatic language, the evolutionary progress of species. Somewhere between science and legend TOTEM explores the ties that bind Man to other species, his dreams and his infinite potential. The performance will be opening on April 07, under the Big Top at Westport/Waterfront.   

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sotto Sopra Restaurant
Reservations:  410.625.0534
e-mail

Check out our Special Events HERE

Benchmark Wine Tasting - Pinot Grigio - February 17th

Chris Clune

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

February 17th, 2011: Pinot Grigio. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534 

SAVE THE DATES

March 17^th, 2011. Sangiovese

April 21^st, 2011. Chardonnay

May 19^th, 2011. Cabernet

June 16^th, 2011. Nebbiolo

Opera Night - Sunday, February 27

OPERA NIGHT AT SOTTO SOPRA

Six course Italian Dinner - Live Opera Performances

Sunday, February 27^th, 2011 ~ 5:30 p.m.

Reservations Required  410-625 0534

 Performers

Mrs. Karen Myers Soprano

Mr. Paul McIlvaine, Tenor

Mr. Tom Hetrick, Piano

Cozy up on a chilly winter evening with an exceptional six course Italian dinner bound to make your taste buds sing.  But that won't be the only singing going on that evening, enjoy live opera performances interspersed throughout your meal.  A perfect gift for your very special Valentine.

Come, enjoy - Eat.Drink.Sleep.Dream - Italian!

Menu

Sunchoke Mousseline

with pickled eggplant, mortadella crisp

Pan-Seared Clementines

with watercress, candied chestnut crostini, aged Romano cheese, cinnamon vinaigrette

Chitarra Carbonara

with braised smoked bacon, rutabaga cream, poached egg, fried Brussel sprouts

Golden Beet Sorbet

with pine nut gremolata, truffle salt

Pan-Seared Grouper

with basil fennel puree, grilled vegetables insalata, royal trumpets and blood orange butter

Rhubarb Italian Ice

with chocolate hazelnut meringue, grilled cherries and polenta cookie

58 Per Person

(excludes beverages, tax & gratuity) 

Reservations required - 410 625 0534

Future Opera Nights: 

Sundays:  March 27, April 10, , May 22, & June 26

no other promotions or discounts are applicable to this evening

2011 Sotto Sopra's Winter Restaurant Week thru Sunday, February 6th

It's Winter Restaurant week once again and we have chosen a large selection of menu items that we hope you will enjoy. The official restaurant week begins Friday, January 21st and ends, Sunday, January 30th BUT as always we like to extend the promotion an additional week so these menus and prices will be extended through February 6th.

Lunch - $20.11*

First Course (choice of one)

Soup of the Day
La Nostra Insalata
Bitter greens, dill, shaved fennel, Parmigiano, champagne vinegar-dijon dressing
Prosciutto e Mozzarella Caprese
Prosciutto di Parma, mozzarella and tomatoes
Insalata alla Cesare
Caesar salad
Winter Panzanella
Red-yellow beets, goat cheese, pancetta, dates, arugula
Calamari Fritti
Fried calamari, tomato glaze, oregano aioli
Polenta Fritta Bergamot
Fried polenta, truffle sea salt, caper aioli
Optional: Add speck (smoked ham) - $5 additional

Second Course (choice of one)

Spaghetti alla Bolognese
Rigatoni alle Melanzane e Mozzarella
Rigatoni pasta, roasted eggplants, fresh mozzarella
Pappardelle Sotto Sopra
Fresh Pappardelle, smoked mozzarella, fresh tomato sauce
Hamburger d'Agnello con Mostarda di Pomodoro
Lamb burger with tomato mostarda, melted gruyere, French fries, pita bread
Cozze Saltate alla Marinara
Sauteed mussels, garlic white wine - tomato broth
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

Third Course (choice of one)

Tiramisu
Fruit Salad
With vanilla ice cream
Gelati e Sorbetti
Chestnut Cannoli

Dinner - $35.10*

First Course (choice of one)

Soup of the Day
La Nostra Insalata
Bitter greens, dill, shaved fennel, Parmigiano, champagne vinegar-dijon dressing
Winter Panzanella
Farm red-yellow beets, pancetta, goat cheese, croutons, dates
Insalata alla Cesare con Carta di Musica
Caesar salad, thin wafer basket
Caprese di Barbabietole con Chip di Prosciutto di Parma
Beet caprese, buffalo mozzarella, prosciutto chip
Polenta Taragna con Ragu di Lumache al Burro Aromatizzato
Valtellina polenta, escargot ragu, garlic butter
Tar Tar di Agnello con Uovo di Quaglia e Salsa al Limone e Aglio
Lamb tartar, quail egg, chilies, chives, red onions, truffle essence
Carpaccio di Manzo con Sedano , Olio e Limone e Parmigiano
Beef carpaccio, truffle-lemon vinaigrette, celery, parmigiano, arugula
Terrina di Fegato d'Oca con Pan Brioche e Mostarda di Fichi...additional $7
Moulard terrine, pan brioche, cornichons, fig mustard
Flat Bread of the Day
Calamari Fritti
Fried calamari, tomato glaze, oregano aioli
Polenta Fritta Bergamot
Fried polenta, truffle sea salt, caper aioli
Optional: Add speck (smoked ham) - $5 additional

Second Course (choice of one)

Pappardelle Sotto Sopra
Homemade pappardelle pasta, fresh tomato sauce, smoked mozzarella
Gnocchi di Menta con Ragu d'Agnello
Mint-ricotta gnocchi, lamb ragu, dill crème fraiche
Garganelli in Salsa Rosa al Salmone Affumicato e Pernod
Garganelli pasta, Pernod sauce, smoked salmon
Francobolli di Ricotta e Spinaci
Homemade ricotta-spinach stamps, fresh tomato sauce
Stracceti di Funghi Selvatici
Straccetti pasta, wild mushroom sauce
Sacchetti di Zucca con Salsiccia, Salvia e Amaretti di Saronno
Homemade pumpkin sacchetti, amaretto cookies, sausage, Alfredo Parmesan sauce
Pollo Organico Ripieno di Sasiccia con Salsa di Funghi, e Spinaci Agliati
Smart airline chicken, sausage stuffing, crispy mushrooms, celery root lasagna
Il Cioppino di Sotto Sopra
Lobster bisque, mussels, clams, cod, salmon, crab claw, Tuscan bread
Salmone Saltato alla Moda dei Baschi
Wild salmon - pan seared, chorizo, clams, sofrito sauce, cannellini beans
Costoletta di Manzo Brasata con Polenta al Tartufo e Insalata di Erbe
Slow braised beef short- rib, truffled polenta taragna, celery root-grapefruit-parsley-mint herb salad
Delmonico di Manzo...additional $10
Delmonico Ribeye - espresso rubbed, pumpkin lasagna, broccolini, Barolo reduction
Fish of the Day
Risotto of the Day

Third Course (choice of one)

Tiramisu
Pistachio-Chocolate Crème Brulee
Apple Strudel
Chestnut Cannoli
Warm Chocolate Cake
With raspberry sorbet
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. Beverages, tax and gratuity are not inclusive.
 

New Monthly Wine Tasting Series -Pinot Noir - Thur, Jan 20th

	Thursday, January 20 · 6:00pm - 7:30pm
	BENCHMARK WINE TASTING SERIES
PINOT NOIR
More Info	Benchmark: n. a point of reference from which measurements of any sort may be made. Introducing a new series of wine tastings at Sotto Sopra, with Sommelier Christopher Clune. Each month, a specific grape variety will be selected. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world. January 20th, 2011: Pinot Noir. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting. $30 per person (tax and gratuity not included). Reservation only. Space is limited. 410-625-0534  SAVE THE DATES February 17th, 2011. Pinot Grigio March 17th, 2011. Sangiovese April 21st, 2011. Chardonnay May 19th, 2011. Cabernet June 16th, 2011. Nebbiolo

Opera Night - January 16th

OPERA NIGHT

Sunday,January 16th ~ 5:30 p.m.
reservations required - 410 625 0534
entertainment and six course Italian dinner

58 per person*

If you never have been, come and enjoy an evening of great voices, festivities and a delicious six course winter menu. We are pleased to introduce a new soprano to our Opera Night festivities, Ms Karen Myers. Let their voices warm your souls and the food nurture your spirit.

The Performers

Karen Myers, Soprano

 Paul McIlvaine, Tenor

 Tom Hetrick, Piano

The Menu

Ahi Tuna Tartar with Gribiche Sauce

Farm Lettuces with Goat Cheese Croquettes and Raspberry Vinaigrette 

Arugula Risotto with Short Rib Ragu

Tomato-Basil Sorbetto

Atlantic Cod with Artichoke Ravioli and Porcini-Crab Sauce

Pear Frangipane with Zabaglione and Cardamom Gelato

Cost per person - 58

(excludes beverages, tax and gratuity)

Reservations are required - call 410 685 0534  - call early, Opera Nights sell out quickly.

Future Opera Nights - SAVE THE DATES: 
Sundays @ 5:30 p.m.

February 27

March 27

April 10

May 22

June 26

July 31

August 28

September 25

October 23

November 20

December 18

 
no other promotions or discounts are applicable to this event

Cooking Class, Sunday, December 12th

COOKING CLASS

Chef Christian DeLutis

Sunday, December 12th at 11 a.m.

Chef Christian DeLutis invites you to join him for a cooking class on Sunday, December 12th starting at 11 a.m. in Sotto Sopra's kitchen. You will learn how to fix a selection of assorted menu items from that evening's Opera Night Menu. The class is an optional hands on. After the class you will all sit down and enjoy the fruits of your labor, have some wine and get to know your classmates.

Holiday Opera Night Menu

Celery Root Bisque

 with smoked pork belly meatballs, apple butter croustade

Salad of Escarole, Winter Radishes, Pecorino

 and hazelnut dressing

Pumpkin and Amaretti Sacchetti 

 with broken sausage and cream sauce

Intermezzo~ Frozen Strega

Sea Bass with Chestnut Polenta, Citrus Confit

and fennel pollen

Fig and Honey Torta

 with red wine gelato and walnut brittle

Cost per person: 65.00

Class reservations: Contact Riccardo Bosio at 443-629-6272 or email him at rbosio9@aol.com

Holiday Schedule: December 2010 & January 2011

Sotto Sopra’s Holiday Schedule – 2010/New Year’s 2011 

 

Christmas Eve: Friday, December 24^th – Open from 4 p.m. to 10 p.m.

Christmas Day: Saturday, December 25^th – Open from noon to 9 p.m. – limited regular menu items

Sunday, December 26^th - closed

New Year’s Eve: Friday, December 31^st – Open 5 p.m. to 11 p.m.

New Year’s Day:  Saturday, January 1^st, 2011 – Open 2 p.m. to 9 p.m.

Sunday, January 2^nd:  Closed

Opera Night - Sunday, December 12th

OPERA NIGHT

Sunday, December 12^th

Christian DeLutis, Guest Chef

5:30 p.m. ~ Reservations: 410 625 0534

Ring ting-a-ling, ring ting-a-ling – the holidays are upon us; Hanukkah starts December 1^st, Christmas, Kwanza and then New Year’s Eve. Enjoy the festivities early with the resounding voices of our opera singers as they entertain you while you enjoy guest chef Christian DeLutis’s  six course dinner. Sotto Sopra's high ceiling are ideal acoustics for the singers voices which will entertain and warm your soul.

Award-winning chef Christian DeLutis formerly of Harbor Court, The Wine Market and Alizee has planned  a late fall menu to make your taste buds sing!

Chefs Christian DeLutis & Riccardo Bosio

 If you never have been, come and enjoy an evening of great voices, festivities and a delicious six course fall menu. Sotto Sopra’s Opera Night is a perfect gift for both the food lover and the music lovers in your life.

The Performers

Mrs. Diane Abel, Soprano

Mr. Paul McIlvaine, Tenor

Mr. Tom Hetrick, Piano

The Menu

Celery Root Bisque

 with smoked pork belly meatballs, apple butter croustade

Salad of Escarole, Winter Radishes, Pecorino

 and hazelnut dressing

Pumpkin and Amaretti Sacchetti 

 with broken sausage and cream sauce

Intermezzo~ Frozen Strega

Sea Bass with Chestnut Polenta, Citrus Confit

and fennel pollen

Fig and Honey Torta

 with red wine gelato and walnut brittle

Cost per person – 58

(excludes beverages, tax and gratuity)

Reservations are required – call 410 685 0534  - call early, Opera Nights sell out quickly.

No other promotions or discount are applicable to this event.

A Little Italian Night Music -Sunday December 19th

A LITTLE ITALIAN NIGHT MUSIC
Sunday, December 19th
open seating - 5:30 p.m. to 8:30 p.m. reservations
 

National recording artist, Elio Scaccio, a tenor known for his Italian roots and passion for music will be our guest performer at Sotto Sopra Restaurant entertaining you with your favorite Italian classics.

 Elio's Italian inspired songs are the perfect accoutrement to Sotto Sopra's Italian menu. For this special evening there will be a five dollar entertainment cover charge per person. We are accepting reservations NOW.

So more of you can enjoy this evening we are assigning a two hour seating limit per table.
We are doing open seating for this evening
reservations are being taken from 5:30 p.m. through 8:30 p.m.
Reservations are required, please call 410 625 0534

*No other promotions or discounts are applicable to this event
album cover by Art Wachter

Opera Night - November 21st

OPERA NIGHT
Sunday, November 21st ~ 5:30 p.m.
reservations required - 410 625 0534
entertainment and five course Italian dinner
58 per person*

You are cordially invited to Sotto Sopra's Opera Night on Sunday, November 21st when vibrant voices of opera resonate throughout our contemporary dining room. We are taking the frost off the pumpkins and heating it up as your first course of this Autumn menu.

Please join us for Opera night where Autumn's bounty fills your plates and lyrical voices will fill your soul. We hope you will join us.

PERFORMERS

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

MENU

Pumpkin Soup
 with homemade marshmallow

Autumn Vegetable Risotto
 with seared Orata and salmoriglio sauce

Grapefruit Sorbetto

Braised Lamb Shoulder
 with soft polenta and horseradish gremolada

Poached Pear
 with a gianduia mousse

58 per person

*(includes dinner & show - excludes beverages, tax and gratuity)

Save the Dates
Future Opera Nights: December 12th
 
no other promotions or discounts are applicable to this eve

Gourmet Holiday Cooking Class - Sunday November 21st

COOKING CLASS

Chef Christian DeLutis

Gourmet Holiday Menu

Sunday, November 21^st at 11 a.m.

Perk up you holiday table and celebrations with a festive, gourmet menu.  Award-winning Chef DeLutis will be teaching an optional hands-on cooking class at Sotto Sopra Restaurant on Sunday, November 21^st starting at 11 a.m. 

After the class you will all sit down and enjoy the fruits of your labor,

have some wine and get to know your classmates.

Gourmet Holiday Menu

Traditional lobster bisque, diced lobster, truffle oil

Quail wrapped in bacon with chestnut stuffing, celery root puree, cranberry-preserve

Molasses spice cake, parsnip mousse, apple compote

Cost per person: 65.00

Class reservations: Contact Riccardo Bosio at 443-629-6272 or email him at rbosio9@aol.com

Cynthia Rand - Chef for the Day - October 11th

Chef for the Day

Cynthia Rand

Monday, October 11^{th   ~}  Open Reservations

Please join us on Monday, October 11^th when Cindy Rand will be our Chef for the Day. Cindy will prepare a delicious five course dinner under the tutelage of Executive Chef Riccardo Bosio.

Cynthia Rand

 Outside of her professional life as a clinical researcher and professor of medicine at Johns Hopkins, Cindy’s passions are family, friends and food-ideally all together.  Cindy’s father was a professional chef in the resort hotels of Miami and Maine for over 20 years before joining the Air Force.  Growing up, her father was the exclusive family cook and his interests in cooking, world food lore and history, as well as his 500+ cookbook collection were inherited by his only daughter.  And when she married a boy from an Italian family equally obsessed with food, the ingredients were in place for creating a family whose primary recreational interest centers on the joys of the kitchen and table. 

For this reason, Cindy’s family-her husband, Art Giovannetti, and her daughters Erin and Devin, thought that gifting her with the Chef for the Day opportunity would be a perfect birthday gift and another occasion to bring together family and friends over wonderful food.

Five Course Dinner Menu

1st course
Ippoglosso Crudo Marinato
halibut ceviche marinated with cilantro, jalapeno, red onion and lime

2nd course
La Polenta di Riccardo
seared polenta, poached egg, shaved fennel, prosciutto di Parma and Parmesan cheese

3rd course
Ravioli di Anatra
duck ravioli with a truffle demi-glace

4^th course

Pesce Spada alla Siciliana

stuffed swordfish Sicilian style accompanied with celery root and potato lasagna

5^th course

Tiramisu

45 per person

(excludes beverages, tax and gratuity)

Reservations are required for the Chef for the Day dinner – please call 410 625 0534.

Marc de Grazia Wine Dinner - Monday, October 18th

WINE DINNER
Monday, October 18th ~ 7 p.m.

North Charles Fine Wines invites you to a wine dinner at Sotto Sopra Restaurant. Wines will be presented by guest speaker Todd Ruby of Marc de Grazia.

Marc de Grazia Selections has been promoting fine Italian wines since 1980. Represented are over eighty small estates from fourteen Italian wine regions with an emphasis on significant "terroir" and a preference for autochthonous varietals: Sangiovese, Nebbiolo, Aglianico, Fiano, Greco, Verdicchio, Garganega, Nero d'Avola, to name a few. The company's efforts are by no means limited to exporting and marketing, but from the beginning the founder, Marco de Grazia, has worked closely with the "vignerons" in all phases of production.

As a result, the reciprocal care and dedication of the producers in the vineyards and cellars has over the years proferred a steady growth in quality.

The estates part of the portfolio are imported world-wide and may be found throughout Western and Eastern Europe, North America, Australia as well as Japan, Hong Kong, South-East Asia, Korea, Taiwan, Israel, Puerto Rico, Brazil and Perù.

The Courses

Passed Hors d'Oeuvres

Polenta Fritta
Halibut Ceviche
Lamb Lollipops with fresh minted creme

Bortolutti Sparkling Lagrein Rose

Appetizer

Porchetta Tonnata

2009 Palazzone Orvieto
2007 Benito Ferara Greco di Tufo

Pasta

Risotto with autumn vegetables and seard orata

2008 Rovello Barbera
2007 Seghesio Neebiolo

Main Course

Slow braised lamb shoulder with truffled soft polenta

1999 Brizio Brunello di Montalcino

Cheese Selection

Catelmagno
Taleggio
Parmigiano

2005 Luigi Pira Barola Margheria

Only 85 per person - all inclusive
(includes food, wine, tax and gratuity)

Make your reservations early - Call 410 625 0534

no other promotions or discounts are applicable to this event