Come Taste Summer at Lunch

Are you yearning for something a bit better that the day-to-day fast food lunches? Craving a better atmosphere and longing to feel special, then you need to visit us at lunch time. We are open Monday through Saturday 11:30 to 2 p.m.

Here are some of the delicious NEW items on the summer lunch menu

Grilled Vegetable Napoleon
fresh mozzarella cheese, basil pesto, pine nuts, tomatoes, zucchini & red onion

Blueberry Salad
hydroponic field greens tossed in a honey vinaigrette with blueberries, toasted almonds and goat cheese

Crab and Avocado Salad
with mango, tomatoes, scallions and citrus vinaigrette

Porchetta Panino
house-made porchetta, olive tapenade, sun-dried tomato aioli and arugula

Lamb Burger
seasoned lamb, goat cheese, avocado, red pepper mayonnaise and arugula

Shrimp Salad Sandwich
jumbo shrimp, celery, onions, mayonnaise on toasted focaccia bread

Trout Francese Style
with tear drop tomatoes and arugula salad

Grilled Ahi Tuna
with poached potatoes, radishes, red onion, parsley, tarragon

Sausage and Broccoli Pizza
with fresh oregano and mozzarella cheese

Caramelized Onion and Three Cheese Pizza
with thyme, provolone, ricotta and Romano cheeses

Wine Tasting - Misplaced Varieties Thursday, July 9th

Wine Tasting
Misplaced Varieties
Thursday, July 9, 2009
6:00 p.m. to 7:00 p.m.
$25 per person
(excludes tax and gratuity)

Michael Mohammadi, Sotto Sopra’s Wine Director, is very excited about this tasting. The theme is simple, you will taste wines from different regions around the world that come from non-typical grape varieties for that region. The idea here is to learn what a "typical" wine from that region tastes like and how it is performing in its new home.

You will taste 8 wines and the tasting will last approximately 1 hour. Michael is looking forward to seeing all the regulars and hopefully many new faces! The cost of the tasting is only $25!

Please make reservations for your attendance so we can plan accordingly. Call 410 625 0534 and let them know you are coming for the wine tasting. Thank you.

no other promotions or discounts apply to this event

Dinner with Daniela - Tuesday, July 14th

Dinner with Daniela
Four Course Rustic Sardinian Dinner
Tuesday, July 14th
Open Reservations: between 5:30 p.m. and 9:00 p.m.
$38 per person *

Our lovely lady from Sardinia, Daniela Useli, will be preparing one of her rustic Italian dinners for all to enjoy. Daniela comes to Sotto Sopra just once a month to share the flavors of her Sardinian upbringing. We hope you will join us for this 4 course dinner.

JULY MENU

Antipasto

Involtini di Melanzane alla Mediterranea

Grilled eggplants stuffed with a mix of fresh tomatoes, olives, mozzarella cheese,basil, and extra virgin olive oil

Il Primo

Gnocchi di Patate con Fonduta Salvia e Noci
Hand-made potato gnocchi served with cheese fondue, salvia, and walnuts

Il Secondo

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


$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!

Top Chef's Fabio does Mac & Cheese

Top Chef Masters winning recipe from Chef Hubert Keller is Mac and Cheese. The ever entertaining and charming Chef Fabio from Top Chef-Season 5 shows you how to make this.

Chef-for-the-Day benefits Race for the Cure

You are cordially invited to a special
Chef-for-the-Day Dinner
to benefit
the
Race for the Cure
Thursday, June 25th
reservations being accepted between 5:30 p.m. to 9:30 p.m.

$55 per person*

Chef-for-the-Day
Dean P. Kane, MD
and
Hostess-for-the-Day
Lauri P. Kane, RD
with musical performances by
Tony Sciuto

Dr. Dean P. Kane is trading in his scalpel for a chef’s knife and becoming our Chef-for-the-Day. Sotto Sopra’s Executive Chef, Bill Crouse, has worked very closely with Dr. Kane on the menu for the evening. We know that Dr. Kane works well under the operating room lights but will he be able to stand the heat of a professional restaurant kitchen. Lauri P. Kane, will be your guest hostess while her husband works arduously in the kitchen under the tutelage of Chef Crouse.

As an added bonus, there will be entertainment throughout the evening from Tony Sciuto who is volunteering his time for this worthy cause.

MENU

1st Course
Summer Panzanella
farmer’s market tomatoes, cucumbers, onions, basil,
focaccia and balsamic vinaigrette

2nd Course
Lobster & Crab Bolognese
with homemade pappardelle

3rd Course
"Duetto"
Seared Halibut in Rosemary Braise
over couscous
and
Grilled Lamb Chop
with caramelized onion rémoulade

4th Course
Brûlé Drunken Cherries with Sabayon

$55.00* per person
*a portion of the proceeds will go to the Race for the Cure
(beverages, tax and gratuity are not inclusive)

Reservations are requested: Please contact Monika Pawlak-Bosio at 410 625 0534 and let her know you are coming for the Chef-for-the-Day Dinner.

Dr. Dean P. Kane: Dr. Dean Kane’s broad experience in plastic and reconstructive surgery includes cosmetic surgery, skin health and rejuvenation, chronic wound care and a dedication to promoting healthy aging. As Medical Director of Baltimore’s Center for Anti-Aging and Cosmetic Medicine he is responsible for overseeing each patient’s surgery and ensuring that it is complemented with non-surgical management to achieve optimum healthy aging and wellness.

Lauri P. Kane. R. D. : Dr. Lauri Kane consulted in public health for the City of Baltimore prior to administrating her husbands new solo practice 16 years ago. Her talents and grace have enabled her to develop one of Baltimore, Maryland’s finest plastic surgery offices. Her interests in nutrition, public health and skin care have resulted in the advancement of their practice in Anti-Aging Medicine. Her personal goal has been to provide cosmetic plastic surgery and advanced skin health to patients of color. For this, she has been flattered to be identified as a innovator and leader by the Estee Lauder Company for whom she has provided consultation.

Susan G Komen Race for the Cure: Funds raised at Komen Race for the Cure events support breast cancer research and community-based outreach programs. In the United States, Komen Race for the Cure events are organized by local Komen Affiliates, and 75 percent of the net income from each Race event stays in the host community to fund local programs offering breast health education and breast cancer screening and treatment. The remaining 25 percent of the net income supports groundbreaking breast cancer research

In addition to raising funds, the Komen Race for the Cure Series is committed to educating the public through the I AM THE CURE.® program. By incorporating simple, action-oriented messages, I AM THE CURE emphasizes the importance of breast self awareness. This includes positive habits such as understanding your risk, the importance of regular screenings, knowing what is normal for your body and living a healthy lifestyle.

Communal Family Dinner - June 17th

FAMILY DINNER

Wednesday, June 17th ~ 7 p.m.

$30 per person

(excludes beverages, tax and gratuity)

Join the food, fun and games at our communal, family-style dinner. This is an evening for sharing food, conversation and a couple of surprises. Chef Crouse has planned out a wonderful menu for you. We all sit together, pass platters and eat wonderful Italian food.

MENU

Assorted Tuscan Bruschetta

Proscuitto and Melon

Stuffed Calamari

Pizza Sotto Sopra

Salad

Farmers Market Vegetables

Spaghetti all' Amatriciani

Mint Fettucini with Lamb Meatballs

Risotto with Asparagus

Grilled Snapper with Pickled Lentils

Fresh Fruit and Berries

Mango Sorbet

We will be offering drink specials for those participating in the dinner. Reservations are required call

410 625 0534, ask for Monika or e-mail ciao@sottosopra.us.

other promotions and discounts do not apply.

Chef-for-the-Day 4 Course Dinner - June 11th

Chef-for-the-Day

Ronak Patel

Thursday, June 11th

reservations being accepted from 5:30 p.m. to 9:00 p.m.

Let us introduce you to our next "Chef-for-the-Day", Ronak Patel. Ronak is taking the challenge on coming into Sotto Sopra's kitchen and preparing a four course dinner under the tutelage of our Executive Chef Bill Crouse.

Ronak is a senior at Penn State and interested in medicine. He is passionate about all aspects of food from the preparation, mixing flavor profiles and just enjoying good food. Ronak and Sotto Sopra invite you to enjoy the menu he has chosen to prepare.

MENU

1st Course

Duetto of Prosciutto
wrapped Robiola cheese served with roasted tomato sauce
&
Asparagus, Carrots and Zucchini
served with caper rémoulade

2nd Course

Mushroom Cannelloni
with zucchini, walnuts and chive béchamel sauce

3rd Course

Prosciutto Wrapped Chicken Roulade
served with creamed spinach, fried shallots and honey glazed carrots

4th Course

Gianduja Flan
with strawberry sorbetto and pistachio tuile

$45.00 per person

(excludes beverages, tax and gratuity)

Call Monika at 410 625-0534 for reservations. Our regular dinner menuwill be available that evening as well.

no other promotions or discounts are applicable to this event

Opera Night - June 21st

Sotto Sopra Restaurant

presents

Opera Night
Sunday, June 21, 2009 ~ 5:30 p.m.

Come and enjoy an evening of lively opera performances intertwined with a 6 course Italian dinner featuring our farmers market seasonal ingredients. Make this makes a very special Father’s Day gift.

Our performers for the evening are:

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

Farmers Market Menu

First Course
Slow-Roasted Eggplant
on crispy flatbread with mint, dill, cucumber, yogurt relish

Second Course
Citrus Marinated Salmon and Fennel Carpaccio
with orange vinaigrette, fried capers and baby arugula

Third Course
Local Spinach Risotto
served with fresh goat ricotta and super Tuscan olive oil

Fourth Course
Melon Sorbetto

Fifth Course
Slow Roasted Lamb Shoulder
with spring lentils ragout topped with aromatic herb salad
seasoned with lemon zest, horseradish, garlic battuto

Sixth Course
Warm Poached Pear Tart Puff
with vanilla bean gelato

$58.00 per person
(*excludes beverages, tax and gratuity)
No other discount or promotions are applicable to this event

Reservations are required: Contact Monika Pawlak-Bosio at 410 625 0534 or e-mail us at 410 625 0534.

Future Opera Nights: Sunday, July 19th and Sunday, August 23rd

Waiter Auditions - American Idol Style

Dinner with Daniela - Tuesday, June 9th

Dinner with Daniela

4-Course Rustic Sardinian Dinner

Tuesday, June 9, 2009

Open Reservations

$38 per person*

Our lovely lady from Sardinia, Daniela Useli, will be preparing one of her rustic Italian dinners for all to enjoy. Daniela comes to Sotto Sopra just once a month to share the flavors of her Sardinian upbringing. We hope you will join us for this 4 course dinner.

Antipasto

Cornetti alle verdure con crema di noci
Light and delicate puff-pastry croissants, filled with a mix of vegetables, and served with a flavorful walnut sauce, cream, and Reggiano Parmigiano cheese.

Il Primo ~ La Pasta

Gnocchetti alla Campidanese

One of the Sardinian signature dishes, hand-made by Daniela. Thin gnocchi pasta served with a traditional sausage and saffron flavored tomato sauce

Il Secondo ~ Pesce
Filetto di maiale in crosta di funghi
Pork tenderloin stuffed with porcini mushrooms and chicken breasts, flavored with rosemary leaves and freshly grounded pepper, served with porcini mushroom sauce

Il Dolce
Mousse di Cioccolato
A delicate combination of dark chocolate, cream and rum

$38 per person(*excludes beverages, tax and gratuity)

When making reservations please let us know it is for Dinner with Daniela – Call 410.625.0534

no other promotions or discounts apply to this event

Cooking Class - Sunday June 7th

Sunday, June 7
Farmers Market Hands-On Cooking Class
7:45 a.m. to 3 p.m.
$70 per person
Limited to 12 students

Join Executive Chef Bill Crouse for a farmers market cooking class. Students will gather at the restaurant at 7:45 a.m. and at 8 a.m. promptly walk down to the Sunday Farmers Market at Saratoga and Pleasant Street. Chef will talk to you about the produce; what to look for in the product you buy, cleaning and proper storage. When finished shopping students will walk back up to Sotto Sopra’s kitchen where this hands-on class will cook a meal with the products bought at the market.

At the end of the class, all will sit down and enjoy the meal and some wine. There is no specific menu; it is what looks good at the market that day.

Students should wear comfortable shoes ( you will be walking to the market and standing in the kitchen), clothing appropriate for a kitchen and will need to sign a release form to work in the kitchen.

Contact Monika Pawlak Bosio at 410 625 0534 for class application and release form or write ciao@sottosopra.us. The cooking class is a guaranteed reservation. Cancellations accepted up to 24 hours prior to the class, anything less than 24 hours or no shows will be billed. We are limiting the class to just 12 students.

No other promotions or discounts are applicable to this class

1st Thursday Wine Tasting - June 4th

Michael Mohammadi’s
The Wines I Tasted in Italy
Thursday, June 4th
Starts 6 p.m.
$25 per person
(excludes tax and gratuity)

Our wine director, Michael Mohammadi, just spent 10 days in Italy, roaming the Tuscan hills and valleys. He’ll be visiting a number of vineyards and tasting many wines – it’s a tough job but someone has to do it. Michael has directed us to set up June’s wine tasting based on a number of the wines he has tasted on his trip

Executive Chef Bill Crouse will prepare lite bites to accompany your wine tasting. Stay for dinner and order any of the wines tasted that evening and receive 25% off on the wine.

We limit attendance so be sure to make your reservations –call Monika at 410 625 0534 or email her at ciao@sottosopra.us. No other promotions or discounts apply

$25 Three Course Dinner - Mon. thru Fri.

Three Course Menu
Monday thru Fridays
$25 per person
(excludes beverages, tax and gratuity)
Accepting reservation from 5:30 through 9 p.m.
This promotion ends July 30, 2009

Executive Chef Bill Crouse

Join us at Sotto Soprafor our very special $25 Three Course Dinner menu. Executive Chef Bill Crouse offers up cost-effective dining with a nice selection available in each course.

1st Course –choice of one

Mixed Salad with Grilled Eggplant

Grilled Caesar Salad with Sun-Dried Tomato Bruschetta

Soup of the Day

2nd Course – choice of one

Spaghetti Aglio e Olio
spaghetti sautéed with garlic, extra virgin olive oil

and crushed red peppers

Salmone alla Lavanda
salmon glazed with honey and lavender with roasted broccoli and chive mashed potatoes

Tagliatelle Bolognese
pasta with meat sauce

3rd Course – Choice of one

Chocolate Mousse

Warm Apple Strudel with Vanilla Ice Cream

Sorbet or Ice Cream of the Day

Reservations highly suggested – call 410 625 0534. Our regular dinner menu will be available for the evening as well.

No other promotions or discounts apply

My dinner with Daniela: rustic Sardinian meals at Sotto Sopra

Baltimore Food Examiner, Kit Pollard wrote a lovely story on May's Dinner with Daniela. She really felt the soul of the meal, the love that Daniela puts in her food.

Baltimore Food Examiner: My dinner with Daniela: rustic Sardinian meals at Sotto Sopra

The next Dinner with Daniela is June 9th

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For those who missed the cooking class

When renown cookbook authors Scarbrough and Weintstein were here at Sotto Sopra for a cooking demonstration, we were sold out. So I just got a note about their demo on air in San Francisco. There is a very funny line...listen for it.

STYLE magazine, Brian Lawrence Live blog | Dinner with Daniela | Baltimore, Maryland

Style Magazine's Brian Lawrence joined other media types for Dinner with Daniela...read what he has to say.

STYLE magazine, Brian Lawrence Live blog | Dinner with Daniela | Baltimore, Maryland

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Michael Piatak's Chef-for-the-Day Dinner

Michael Piatak
Chef-for-the-Day
4 Course Dinner
Wednesday, May 20th
accepting reservations from 5:30 p.m. through 9 p.m.

We hope you will join us at Sotto Sopra Restaurant for Michael Piatak’s chef debut under the tutelage of our Executive Chef Bill Crouse. Mike Piatak is a teacher here in Baltimore who one day long ago dreamed of going to culinary school. Then he saw how much it would cost and decided on another field. He told himself that he loved food and cooking so much, he wouldn't want to ruin his passion by making it a job, so it remained a hobby.Mike cooks almost every day, as his work schedule has him home by 3:15 with plenty of time before his girlfriend comes home to prepare dinner for her (Jaclyn works for the federal government, so she deserves a timely and delicious meal).

Mike enjoys big, bold flavors and tries to add a twist to the normal carnivorous meals he would eat if he were preparing meals for only himself. He likes to experiment, but a physically and emotionally draining career makes it a bit difficult, so he saves his ideas for weekends. His favorite time in the kitchen is during the winter on a Sunday when he and Jaclyn can spend a good chunk of the day preparing a meal that he will try not to wolf down too quickly.

Michael Piatak’s Menu

1st Course
Grilled Stuffed Squid
with capers, oregano, lemon, bread crumbs and tomato coulis

2nd Course
Pork Cheek Ravioli
with Indian influenced spices, sweet potato puree, pork jus

3rd Course
Duetto
BBQ Grilled Scallop
&
Prosciutto-wrapped teres major (beef)
with grilled vegetables

4th Course
Poached apple with granola crust and vanilla gelato

$45 per person
(excludes beverages, tax and gratuity)

Reservations are highly suggested. Call 410 625 0534 and advise them you want reservations for the chef-for-the-day dinner.

WBAL's story on the Sotto Sopra's cooking class

Robert Lang of WBAL Radio's news team took the cooking class at Sotto Sopra this past weekend featuring Bruce Weinstein and Mark Scarborough. Here is his story:

http://wbal.com/apps/news/templates/story.aspx?articleid=26549&zoneid=21

Bruce Weinstein & Mark Scarbrough - On Air

Many of you missed out on the cooking class at Sotto Sopra with the Ultimate Cookbook boys, promoting their new cookbook - Cooking Know-How. They were on air on WBAL Radio last Friday. Here is a video

Click and Clack of Cooking

STYLE Magazine Laura Wexler attended the cooking class at Sotto Sopra with Bruce Weinstein and Mark Scarbrough. Read her story:

STYLE magazine, Laura Wexler, Charmed Life blog | Click and Clack of Cooking | Baltimore, Maryland

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