Opera Night - Sunday November 22nd

OPERA NIGHT
Sunday, November 22nd, 2009
5:30pm.

You will applaud when you hear the lively and vivacious voices filling the room with operatic favorites. Your taste buds will applaud as well as they are privy to Executive Chef Bill Crouse's 6 course menu featuring the foods of the fall season.

A evening filled with live Opera performances
featuring:

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

Menu

Roasted Pear and Brie Salad
with a chestnut honey vinaigrette

Cream of Celery Root Soup
with caviar crouton

Pumpkin Risotto
with duck sausage

Cranberry Sorbetto

Salt Baked Cod
with braised lentils and mushrooms

Apple Strudel with Vanilla Gelato


Only $58 per person
(Excludes Liquor, Beverages, tax, & gratuity).

FOR RESERVATIONS & INFORMATION - PLEASE CALL (410) 625-0534
or email Monika at: pawlak_monika@hotmail.com

no other promotions or discounts are applicable to this event

Bodega y Cavas de Weinert Wine Dinner

BODEGA Y CAVAS DE WEINERT
Wine Dinner

Monday, November 9th ~ 7:00 p.m.
$58 per person*

We are please to announce that Ms. Iduna Weinert from Bodega y Cavas de Weinert will be our special guest this evening for a multi-course dinner planned by our Executive Chef Bill Crouse that pairs his food to their Argentine wines.

Founded in 1975, Bodega y Cavas de Weinert is located in Lujan de Cuyo, Argentina´s craddle for top quality wines. The original building of 1890 of Spanish colonial architecture, reminiscent of an old winery owned by the family Otero until 1920, catches the eye by its beauty, inviting those who pass by to know what it guards in its inside.

Don Bernardo C. Weinert, founder and owner, could be defined as an entrepreneur. Born in a small german colony in Southern Brazil, he built his name around international transport in South America. Fascinated by the world of wine, he decided to found his own winery in Argentina with one unconditional philosophy: producing high quality wines.

MENU

1st Course
Caramelized Pear and Gorgonzola Cheese
with a dill Champagne vinaigrette
2008 Bodega Weinert Carrascal White

2nd Course
Braised Pork Cheek Ravioli
with roasted pork jus, brandied apples
2005 Bodega Weinert Carrascal Red

3rd Course
Braised Bison Osso Bucco Milanese
with saffron risotto, lemon/parsley gremolada
2003 Bodega Weinert Merlot

4th Course
Chocolate Soufflé
port ice cream, dried apricot compote
2002 Bodega Weinert Caves Gran Vino

*$58 per person excludes tax and gratuity - no other promotions or discounts apply

Reservations are required - please call Monika at 410 625 0534

Holiday Cooking Class - Sunday, November 8th

Sotto Sopra Cooking Class
Holiday Cooking

Sunday, November 8
1 p.m. to 4 p.m.

Executive Chef Bill Crouse wants you to be prepared for your holiday gatherings as he takes you through the fine points of holiday dishes, even turkey. The class has optional hands-on opportunities to get in there and learn. After working in the kitchen, students will enjoy sitting down to taste the dishes prepared and have wine.

Class size is limited so make your reservations NOW!

Don't forget our Chef-for-the-Day program where you and chef discuss a four course menu that you will come into the restaurant and prepare.

Gift certificates for Chef-for-the-Day and Cooking Classes are available for gift giving.

Class cost is $65.00 per person ~ Reservations call Monika at 410 625 0534

Holiday gifting comes early - Tony Sciuto Live

Tony Sciuto Live

Thursday, October 29th
6:30 p.m. to 9:30 p.m. ~ open reservations: 410 625 0534

We’re kicking off our holiday gifting early. Join us for a very special evening featuring the song renderings of Baltimore’s own, Tony Sciuto on Thursday, October 29th from 6:30 p.m. to 9:30 p.m. An international musician and song writer, Sciuto was with Banging Rush, Bonehead, The Little River Band, Never Never and enjoys his solo career as a performer and song writer.

Come early and enjoy happy hour at our bar from 5:30 to 7:00 p.m. with discounted drinks, lite bites and $10 pastas. Enjoy dishes from our fall dinner menu or choose our special $28 three course pre-fix dinner selections.

Bucatini and Cauliflower Recipe

Bucatini and Cauliflower - serves 4 to 6

We are coming into cauliflower season and this is a great Sicilian vegetarian dish that all can enjoy.

¼ cup of raisins or currants
1 large head cauliflower broken down into bite-sized florets
1 pound bucatini*
¼ cup extra virgin olive oil
1 large onion, coarsely chopped
1 to 2 anchovy fillets
2 cloves garlic, crushed
3 tablespoons lightly toasted pine nuts
1/3 cup finely chopped Italian flat-leaf parsley
Freshly ground black pepper and sea salt

Directions
1. Soak the raisins in warm water for 15 minutes to hydrate
2. Bring a very large pot of well salted water to a rolling boil-it should taste like the sea but not the dead sea. Boil the cauliflower florets for 5 to 6 minutes and remove with a slotted spoon. Return the water to a boil and cook the bucatini until al dente (approximately 10 minutes). Drain and reserve a scant ½ cup of the pasta water.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. The skillet should be able to accommodate the full pound of pasta when finished. Add onion and sauté until just beginning to brown, approximate 5 to 6 minutes. Add the anchovy fillets and break them up and then add the garlic. Saute for about a minute more.
4. Drain the raisins and stir raisins, cauliflower and pine nuts into sautéed onion and garlic mixture. Add the ½ cup of pasta cooking water and cook for 10 minutes to thicken. Gently stir parsley into cauliflower and season to taste with salt and pepper.
5. Transfer drained pasta into a warmed serving bowl and dress with cauliflower sauce. Serve at once.

*Bucatini is a long pasta with a hole in the center. It can be found at Trader Joes and other specialty groceries

Bosses Day - Three Course Pre-Fix Luncheon

Bosses Day
Three Course Pre-Fix Luncheon
11:30 to 2 p.m.
Thursday, October 15th and Friday, October 16th
$18.00

We want to offer a quality and delicious Italian lunch for Bosses Day, in fact, we are offering it one day earlier so more of you can impress your boss. Chef Bill is working on the menu and we will have it posted as soon as it is done.

October's Opera Night

Opera Night at Sotto Sopra
October 25th ~ 5:30 p.m.

The brisk fall air is here and summer 09 is a thing of the past. Executive Chef Bill has created a six course dinner focused on the foods of fall to be the perfect accompaniment to our opera performers’ voices. We hope you will join us for evening of great food and lively entertainment.

Mark your calendar for future Opera Nights, Sunday, November 22 and Sunday, December 13th. Gift list idea: Opera Night gift certificates.

An Evening of Live Opera Performances
featuring:

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

Menu

Roasted Figs
with Gorgonzola cheese & Prosciutto di Parma

Zucchini and Mint Soup

Pesto Risotto
with seared scallop

Spiced Apple Sorbetto

Roasted Leg of Lamb
with sweet potato puree

Pumpkin Soufflé
with balsamic macerated strawberries


Enjoy Live Opera & 6 courses of exceptional Italian cuisine
Only $58 per person
(excludes beverages, tax, & gratuity).

FOR RESERVATIONS & INFORMATION PLEASE CALL (410) 625-0534
or email Monika at: pawlak_monika@hotmail.com

4-course Chef-for-the-Day Dinner -October 15, 2009

Chef-for-the-Day
Clifford MitchellThursday, October 15, 2009
open reservations: 5:30 p.m. to 9:00 p.m.

Sotto Sopra's Chef-for-the-Day program has become a tremendous hit over the past year with guest chefs from all walks of life who have a passion for food and a curiosity as to what life is like in a restaurant kitchen. A number of our Chef-for-the-Day are recipients of a gift certificate giving food fanatic loved ones an opportunity to be behind the scenes. Clifford Mitchell is just one of those lucky foodies who received such a gift.

With each Chef-for-the-Day dinner, our executive chef Bill Crouse determines the chef-for-the-day skill levels and they decide on a four course dinner. Chef will oversee and guide our guest chef through the meal preparation.

We are pleased to introduce our latest Chef-for-the-Day, Clifford Mitchell. Clifford Mitchell lives and works in Baltimore. Originally from Massachusetts, he arrived in Baltimore in 1987 to do residency training at what is now the Bayview Medical Center. It was clear to him early on that he did not have the hands of a surgeon, and he is a bit worried about repeating Dan Aykroyd's impression of Julia Child. His Chef-for-the-Day was a birthday gift from his family.

MENU
$40 per person
(excludes beverages, tax and gratuity)

1st Course
Conch Gazpacho
with sour cream and caviar


2nd Course
Spinach Ravioli stuffed with Eggplant & Ricotta Cheese
with potato puree and shaved Parmesan cheese


3rd Course
Parmesan Crusted Branzino
with caponata, fried leeks and lemon oil


4th Course
Tropical Fruit and Gianduja Chocolate Trifle
with granola and blackberry sorbetto

Reservations are highly suggested, please call 410 625-0534. Want to learn more about getting a gift certificate for Chef-for-the-Day, ask for Monika at 410-625-0534

Cooking Class - Sunday, October 11th

TASTE OF TUSCANY COOKING CLASS

Executive Chef Bill Crouse is feeling inspired by his recent trip to Siena, Italy and will focus his cooking class on Sunday, October 11th on the foods of Tuscany. The class is an optional hands-on and held in the restaurant kitchen. If you have attended the classes you know they are informative, fun, fulfilling and filling. Not only do you learn authentic Tuscan dishes you get to enjoy them with a bit of vino. Class size is limited, sign up now.

Taste of Tuscany Cooking Class

When: Sunday, October 11th - 1 p.m. to 4 p.m.
Where: Sotto Sopra Restaurant Kitchen
405 N. Charles Street

Cost: $65.00 per person - inclusive


Reservations are required: Call Monika at 410 625 0534

Check out Chef Crouse at the Sunday's Downtown Farmers Market on October 4th around 8:15 a.m as he does a cooking demo along with other prominent chefs from the city for the Toyota Farm-to-Table Tour. Each chef is paired with a local farmer - come see the demo and taste the samples.

Robert Kacher Food and Wine Dinner

Robert Kacher
Food and Wine Dinner
Thursday, September 24th – 7:00 p.m.
$75 per person*

Wine collector and connoisseur, Robert (Bobby) Kacher joins us for an evening of fine food prepared and matched to wines from his hand-picked selection of boutique French wines. For the true wine aficionado, this represents an opportunity of great discussions and tasting of limited production wines from the boutique vineyards of France. The menu and paired wines are listed below for your edification. There is limited seating for this event, so please make your reservations early.

More about Robert Kacher:

What started as Bobby’s college backpacking trip through France became a lifelong passion about wine. From his earliest days in working in a wine store to his founding 22 years ago of Robert Kacher Selections, he is now a renowned wine connoisseur and educator on French wines.

During the first two decades of Robert Kacher Selections, Bobby spent almost half of each year in France, criss-crossing from region to region in an effort to select and help develop the finest portfolio of French boutique estate wines of any importer in the US.

Bobby still works as a partner with the growers and winemakers in all aspects of viticulture and vinification, constantly pushing them to produce an even higher quality product. Some of the innovations he introduced to his growers and wine makers include lowering yields, using state-of-the-art trellising, green harvesting of fruit at ‘veraison’ (the point at which grapes start to change color), hand harvesting of fruit at the point of physiological ripeness (not analytical ripeness) and doing a triage (a sorting of the grapes to rid them of damaged fruit) as the fruit is harvested.

Bobby’s dedication and passion for the wine business has resulted in numerous awards and accolades:

 Recently Robert Parker named him “one of the 20 most influential wine personalities of the past 20 years."
 In 2004 Bobby became Chevalier de l’Ordre du Mérite Agricole, one of only a handful of U. S. importers to ever receive the prestigious honor.

Food and Wine Pairing
Menu

1st Course
Miticrema with Macerated Currant “Caviar”
Toasted Sesame Tuile
Roasted Pear and Mache Salad with Apricot Vinaigrette

Wine *Domaine Herve Pouilly Fume 2005


2nd Course
Mussel Bisque with Tarragon and Crab
Black Pepper Crouton

Wine * Inacayal Pinot Grigio 2006

3rd Course
Rabbit Tortellini “en Brodo” in Broth

Wine * Chateau Grande Cassagne Costieres de Nimes Cassanus Rouge

4th Course
Slow Braised Bison Short Rib
over white corn polenta

Wine * Mas Carlot Cabernet Sauvignon/Syrah 2004

5th Course
Aged Comte with Hazelnut Dust,
Mas de Guiot Reduction and Champagne Grapes

Wine* Mas De Guiot Alex 2004

Dinner and Wine Pairing
$75
(Excludes tax and gratuity)

In consideration of the limited seating we are requiring guaranteed reservations with a 36 hour cancellation policy. Should you cancel the reservation in less that 36 hoursfrom the event start time or don’t show, your credit card will be billed for the event. Please ask for Monica to place your reservation – call 410-625-0534. This will be an excellent food and wine pairing with a fascinating guest host.

no other promotions or discounts are applicable to this event

Surgeon Turns in Scalpel for Chef’s Knife

Food * Fun * Fundraiser

benefits

Susan G Komen Breast Cancer Foundation

For one night only, Thursday, October 8, Dr. Dean Kane, the well-renowned plastic surgeon, will be putting down his scalpel and picking up a chefs knife. Under the guidance of Sotto Sopra’s executive chef, Bill Crouse, Dr. Kane will be preparing a five course gourmet Italian dinner (menu below) which a portion of the proceeds will go to the Susan G Komen Breast Cancer Foundation. Along with sharing his culinary talent, Dr. Kane will be selling a selection of his original pop photo art and 100 percent of the proceeds will go to this worthy cause.

It is an evening of seasonal dishes, wine selections from The Wine Merchant and camaraderie as guests dine at communal tables in Sotto Sopra’s beautiful 19th century building located at 405 N. Charles Street. The evening’s festivities kick off at 6:30 p.m. with entertainment by Tony Sciuto throughout the evening. Cost per person is $70, which includes the five course dinner, wine and entertainment.* Advanced reservations are required; call Sotto Sopra Restaurant at 410 625 0534.

Chef-for-the-Day

Dean P. Kane, MD

Thursday, October 8, 2009 ~ 6:30 p.m.~ $70 per person*

MENU

1st Course
Forest Mushroom Soup with Pine Nut Gratin
&
Arugula Salad
with goat cheese, dried cherries and Dijon mustard vinaigrette

2nd Course
Lobster Ravioli with Americana Sauce
topped with caviar

3rd Course
Lemon Basil Sorbetto

4th Course
Duetto
Grilled Lamb Chop
with minted eggplant caponata
&
Seared Halibut
on parsnip puree with lemon butter sauce

5th Course
Pumpkin Soufflé
with balsamic soaked fig

Cost $70.00 per person includes food, wine and entertainment
*Tax, gratuity and alcoholic beverages are not included in the cost. No other discounts or promotions are applicable to this special event.

(Sotto Sopra will be donating 10% of the evening’s proceeds to
Susan G. Komen Breast Cancer Foundation/Maryland Affiliate)

Event Sponsor

10741 Falls Rd.
Lutherville, MD 21093
Ph: 410-321-6500
http://www.yourwinemerchant.com/

Dean P. Kane, MD, FACS: Dr. Dean and Lauri Kane have a husband and wife cosmetic surgical practice which allows them to provide a warm and caring approach. What makes their practice so unique is that you get Lauri’s female perspective on beauty, but Dr. Kane’s talented surgical skill. While Dr. Kane tends to be a serious surgeon, he is also is a very creative out of the box thinker. He always puts the patient first does not sway away from performing the correct procedure for the right patient. Dr. Kane always puts the safety of the patient first and foremost. ( http://www.drdeankane.com/ )

Susan B Komen Breast Cancer Foundation: More than 100,000 volunteers and activists work through 125 Komen Affiliates to mobilize more than one million friends and neighbors every year through events like the Komen Race for the Cure - the world's largest and most successful awareness and fundraising event for breast cancer.( http://ww5.komen.org/ )

Sotto Sopra Restaurant: Sotto Sopra Restaurant (http://www.sottosopra.us/ ) is located at 405 N. Charles Street, Baltimore, MD 21201 at the gateway to the Mt. Vernon cultural district of Baltimore City. The restaurant is recognized for their contemporary Italian cuisine, 19th century venue, excellent service and spirited personality.

Tony Sciuto: An international musician and song writer, Sciuto was with Banging Rush, Bonehead, The Little River Band, Never Never and enjoys his solo career as a performer and song writer.
( http://tonysciuto.net/ )

Italian Happy Hour Menu

ITALIAN HAPPY HOUR @ the Bar

Monday through Thursday

5:30 p.m. to 7:00 p.m.

Discounted Drinks
&

Light Bites

Grilled Peaches - 9
with shaved prosciutto and olive oil

Prosciutto and Egg Pizza - 8
with mozzarella and tomato

Toasted Feta Cheese - 8
with currants, pine nuts, oregano and olive oil

Ricotta Fritta - 7
Ricotta Cakes with a fresh tomato salad

Le Paste - $10

Pollo e Broccoli Aglio e Olio
Spaghetti sautéed with garlic, chicken, broccoli, extra-virgin olive oil, crushed red pepper

Linguini alla Carbonara di Salsiccia
Linguini with sausage and pancetta in a creamy carbonara sauce

Fettuccine alla Bolognese
with homemade Bolognese sauce

Spaghetti all’ Amatriciana
Spaghetti served with bacon, onions, crushed red pepper and tomato sauce

$28 Three Course Dinner - starts September 1st

Three Course Dinner Menu

$28.00*

available Monday through Thursday

1ST COURSE -CHOICE OF ONE

Prosciutto and Egg Pizza with Mozzarella and Tomato

Ricotta Fritta (ricotta cakes) with Tomato Salad

Soup of the Day

2ND COURSE - CHOICE OF ONE

Pollo e Broccoli Aglio Olio
spaghetti sautéed with garlic, chicken, broccoli extra virgin olive oil
and crushed red peppers

Pesce Arrosta
Market fresh fish roasted with lemon and herbs
served with celeriac puree and grilled zucchini

Tagliatelle con Melanzana e Menta
Pasta with Eggplant and Mint

3RD COURSE - CHOICE OF ONE

Toasted Pound Cake with Drunken Berries

Warm Apple Strudel with Vanilla Ice Cream

Sorbet or Ice Cream of the Day

$28 per person

*excluding beverages, tax and gratuity

No other promotions or discounts apply

Opera Night - Sunday, September 27th

Opera Night
Sunday, September 27, 2009 ~ 5:30 p.m.
$58.00 per person*

Join us for another evening of live Opera performances and a glorious six course dinner. Our performers engage you, pull you into the music and song -- sharing the humor and beauty of opera.

Featured Performers:

Diane Abel, Soprano

Kathleen Dougherty, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

Menu

Sweet Corn Bisque
with curried shrimp

Roasted Red Beet Salad
with goat cheese, oranges, cracked pepper

Mushroom Risotto
with crispy leeks, olive oil

Pink Champagne Sorbetto

Grilled Hanger Steak
with celeriac puree, heirloom tomato relish

Toasted Pound Cake
with drunken berries, Marsala zabaglione

Call for reservations at 410.625.0534.


$58 per person*
excludes beverages, tax and gratuity

no other promotions or discounts are applicable to this event.

Roasted Fresh Figs with Gorgonzola

Roasted Fresh Figs with Gorgonzola

4 servings.

Ingredients
•12 ripe figs
•1 1/2 tablespoons extra-virgin olive oil
•1/2 cup Gorgonzola
•1/3 cup good-quality honey
•4 pinches finely chopped fresh Thyme leaves
Directions
Preheat the oven to 400 degrees F.

Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright in a baking pan and top with honey and bake until the figs are plump, cheese has melted but have not burst, about 7 to 10 minutes.

Drizzle any excess honey from the pan on to the plate the 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped thyme and some of the remaining Gorgonzola. Serve immediately.

Chef-for-the-Day, Don Van Ostrand September 10th

Chef-for-the-Day
Don Van Ostrand
Thursday, September 10, 2009
Open Reservations from 5:30 p.m. to 9:00 p.m.

Don is a retired educator from Howard County and McDaniel College. Food and cooking have always been central in Don’s life having grown up enjoying the scents and sensations of his Italian mother’s and grandmother’s cooking. Don can remember to this day the unique aroma of his grandmother’s marinara sauce as it wafted through the neighborhood many years ago. Don loves to cook for family and friends and especially enjoys preparing meals with his grandson. An avid runner for many years, in recent years he has transitioned more to bicycling, having just finished a seven-day ride across Iowa. Part of the joy of that event was cooking dinner for a dozen or so of his fellow cyclists each night.

Don is excited to be a part of the Sotto Sopra Chef-for-the-Day and is honored to be working with Sotto Sopra’s executive chefBill Crouse and his staff.

Chef-for-the-Day Menu

1st Course
Heirloom Tomato Salad
Teardrop tomatoes, cucumbers and red onion
crispy Parmesan and mache salad
tomato basil sorbetto

2nd Course
Seared Scallop with Chickpea Puree
salsa verde and a roasted corn relish

3rd Course
Tomato and Pine Nut Stuffed Lamb Chop
with white corn polenta and truffle demi

4th Course
Reconstructed Fruit Cannolli
Honeydew, strawberries, blueberries and peaches
with sheep’s milk ricotta, honey lavender drizzle and a crispy cannoli tuile

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

Call for reservations at 410 625-0534 – Let them know you are coming for Chef-for-the-Day.

Let us know if you want to participate in our Chef-for-the-Day program!

Wine Tasting - August 20th

WINE TASTING
Thursday, August 20th ~ 6:00 PM
Wines with a Southern Accent
$25 (plus tax & gratuity)

Our wine director, Michael Mohammadi is taking you down south, that is Southern Italy. You will get to taste a selection unique whites and exciting reds.

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

Cooking Class - Sunday, September 20th

RESCHEDULED
Executive Chef Bill Crouse has gotten the opportunity to go to Italy and the trip falls on the September 13th date of the cooking class - stay and teach a cooking class or go to Italy, you can't blame him for his choice.

We are going to reschedule the class to
Sunday, September 20th

Cooking Class

Sunday, September 20, 2009

1 p.m. to 4 p.m.

$65 - all inclusive

Canning affords you the taste of summer through out the fall and winter months. The farmers stands and home gardens will be burgeoning with great produce. Executive Chef Bill Crouse learned how to can from his mother so we think it only appropriate that his mother be an instructor also. Take the bounty of the garden and stock your shelves.

Those who have attended previous classes know they are fun, interactive for those who want some hands on experience. You won't go hungry or thirsty. You will enjoy the recipes prepared along with wine.

Guaranteed reservations are required. Cancellations accepted up to 24 hours prior to class. Class size is limited so make your reservations - call Monika at 410.625.0534

We will be holding another cooking class on Sunday, October 4th 1 to 4 p.m.

'09 Summer Restaurant Week

Sotto Sopra Restaurant
Summer ’09 Restaurant Week
Menus & Extended Dates


Dinners
Friday, August 7th thru Friday, August 21st

Lunches

(No Sundays)
Friday August 7th thru Saturday, August 15th

Because we are offering such a large selection of items we will not be offering our regular menu or daily specials. We’ve never been shy about offering a great number of choices during Restaurant Week and this summer is no exception.

Do make your reservations so you don’t get blocked out. For reservations, call 410.625.0534.

Menus can be subject to change due to market availability of products.

LUNCH ~ $20.09*
Monday through Saturday
11:30 a.m. to 2:00 p.m.

First Course (choice of one)

Cozze alla Marinara
P.E.I Mussels / Garlic / Tomatoes / White wine

Mixed Salad Field
Greens / Balsamic Dressing / Tomatoes / Herbs / Marinated Artichokes

Insalata Panzanella
Roma Tomatoes / Basil / Red Onion / Cucumbers / Croutons

Grilled Vegetable Napoleon
Fresh Mozzarella / Basil Pesto / Pine Nuts / Tomatoes / Squash / Red Onion

Caesar Salad
Romaine / Mahon Cheese / Sun-Dried Tomato Crouton / Caesar Dressing

Frittura di Calamari
Wasabi Aioli / Spicy Tomato Coulis / Lemon

Mushroom Pizza
Caramelized Mushrooms / Ricotta Cheese / Mozzarella Cheese / Thyme

Margherita Pizza
Fresh Tomatoes / Mozzarella Cheese/Basil /Olive Oil

Second Course (choice of one)

Porchetta Panino
House-Made Porchetta / Olive Tapenade / Sun-Dried Tomato Aioli /Arugula

Grilled Salmon Panino
Smoked Bacon / Baby Arugula / Caramelized Onions / Roasted Red Pepper Coulis

Grilled Vegetable Panino
Marinated Seasonal Vegetables / Pesto / Mozzarella Cheese

Chicken Panino
Prosciutto / Provolone Cheese / Sautéed Mushrooms /Lemon Basil Aioli

Fettuccini Bolognese
Home-Made Meat Sauce /Egg Fettuccini /Grated Parmesan Cheese

Pollo e Broccoli Aglio Olio
Chicken Breast / Broccoli / Spaghetti /Garlic/Olive Oil

Penne Alla Zucchine
Penne Pasta / Roasted Zucchini /Caramelized Garlic /Olive Oil /Shaved Pecorino Cheese

Crab and Corn Risotto
Cherry Tomatoes /Scallions /Lemon Butter Sauce

Asparagus Risotto
Truffle Oil/Ricotta Cheese /Fried Leeks

Third Course (choice of one)

Fresh Fruit & Marsala Zabaglione

Tiramisu

Apple Strudel

Banana Crepes
Nutella /Vanilla Gelato

DINNER $30.09*
Monday through Sunday
Starts at 5:30 p.m.

First Course (choice of one)

Cozze alla Marinara
P.E.I Mussels / Garlic / Tomatoes / White wine

Mixed Salad
Field Greens / Balsamic Dressing / Tomatoes / Herbs / Marinated Artichokes

Tomato and Mozzarella Caprese
Vine Tomatoes/Fresh Mozzarella/ Basil / Olive Oil

Insalata Panzanella
Roma Tomatoes / Basil / Red Onion / Cucumbers / Croutons

Watermelon and Goat Cheese
Mache Greens / Crack Pepper / Tuscan Olive Oil

Caesar Salad
Romaine / Mahon Cheese / Sun-Dried Tomato Crouton / Caesar Dressing

Frittura di Calamari
Wasabi Aioli / Spicy Tomato Coulis / Lemon

Second Course (choice of one)

Shrimp and Scallop Ravioli
Shrimp and Scallop Mousse / Tarragon Cream Sauce / Fried Leeks

Fettuccini Bolognese
Home-Made Meat Sauce / Egg Fettuccini / Grated Parmesan Cheese

Spinach Ravioli
Ricotta Cheese / Butter and Sage / Fresh Tomato Sauce

Veal Agnolotti
Roasted Veal / Spinach / Bacon / Veal Reduction

Ricotta Gnocchi
Sausage / Fennel / Fresh Tomato / Olive Oil

Duck Leg Confit
Celeriac / Butter Braised Cabbage / Veal Reduction


Asparagus Risotto
Truffle Oil / Ricotta Cheese / Fried Leeks

Crab and Corn Risotto
Cherry Tomatoes / Scallions / Lemon Butter Sauce

Pistachio Crusted Mahi Mahi
White Corn Polenta / Yellow Tomato Relish

Grilled Hanger Steak
Roasted Cauliflower / Parsnips / Salsa Verde

Braised Short Rib
Minted Eggplant / Toasted Almonds / Braising Jus

Third Course ( choice of one)

Fresh Fruit

Marsala Zabaglione

Tiramisu

Apple Strudel

Crème Brulee

Gelato du Jour

*PRICING DOES NOT INCLUDE BEVERAGES, TAX OR GRATUITY

Opera Night - Sunday, August 23rd

Opera Night
Sunday, August 23, 2009
$58 per person*

Sotto Sopra Restaurant invites you to Opera Night, an evening of live opera performances interspersed with a six-course Italian dinner reflective of today's garden. Our performers make opera fun and our chef makes the food delicious. Please join us on Sunday, August 23rd.

Performers

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


August Opera Menu

1st Course
Tomato and Crab Salad
with tarragon dressing

2nd Course
Roasted Pepper Soup
with goat cheese puff

3rd Course
Lemon Risotto
with peppered ricotta

4th Course
Honeydew Melon Sorbetto

5th Course
Prosciutto Wrapped Teres Major
with zucchini caponata and rosemary demi

6th Course
Grilled Pineapple Tart with Vanilla Gelato

*$58 per person (excludes beverages, tax and gratuity)

Please call Monika Pawlak-Bosio at 410.625.0534 to make your reservations

No other promotions or discounts are applicable to this event