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

Opera Night - Sunday, October 24th

OPERA NIGHT
Sunday, October 24th ~ 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, September 19th when vibrant voices of opera resonate throughout our contemporary dining room. The end of summer's bounty will fill your plates as will the lyrical voices fill your soul. We hope you will join us.

PERFORMERS

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

MENU

Baked figs stuffed with Gorgonzola
served with prosciutto di Parma and honey

Asparagus Risotto with Duck Confit

Lychee Sorbetto

Rainbow Trout Milanese Style
with caponata and sautéed watercress

Sotto Sopra's Own Tiramisu

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

Save the Dates
Future Opera Nights: Sundays -November 21st & December 12th

Make reservations at 410 625 0534

no other promotions or discounts are applicable to this event

October's Tribute to Italian Classics

A TRIBUTE TO ITALIAN CLASSICS
Live Performances and Five Course Dinner
featuring recording artist
Elio Scaccio, Tenor

Sunday, October 3rd ~ 5:30 p.m.
(performances start at 6:00 p.m.)

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. His soon-to-be released CD Lettere D'Amore was inspired by over 200 love letters that his father wrote to his mother from 1944 to 1946 in Sicily. Enhancing the evening's enjoyment, Elio has invited additional vocalists for memorable duets. Learn more about Elio and listen to portions of his songs from Lettere D'Amore at his website: http://www.elioscaccio.com/ and be the first to purchase the CD at the event.

Elio's renditions of the Italian Classics are the perfect accoutrement for the special menu created specifically for this evening

MENU

1st Course
Red Pepper Soup
with chevre crostino

2nd Course
Risotto with Asparagus and Sauteed Scallop
with Pantelleria capers

3rd Course
Grapefruit Sorbetto

4th Course
Braised Veal Shoulder
and soft polenta with Taleggio cheese

5th Course
Apple Strudel
with cinnamon ice cream

45 Per Person*
includes dinner and entertainment
(excludes beverages, tax and gratuity)

Reservations are required, please call 410 625 0534

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

Chef for the Day Dinner - September 20th - Chris Curcio

Chris Curcio
Chef for the Day
6 course dinner ~ Monday, September 20
reservations being accepted between 5:30 p.m. to 9:00 p.m.

Sotto Sopra Restaurant is pleased to announce that Chris Curcio will be our guest chef on Monday, September 20th. Under the guidance of our chef/owner Riccardo Bosio, Chris will be preparing a delicious six course dinner.

Chris’s passion for food began at a very young age. Whether it was helping his parents in the kitchen or watching cooking shows on TV, he was always captivated by the different ways food could be used and the joy it seemed to bring people. Food for him was always about family. His parents are Italian and Irish, so food was always a major part of holidays and family gatherings. Some of his fondest memories from childhood are from holidays at his grandparents house in New Jersey, the entire extended family huddled around tables spooning platefuls of classic Italian favorites.

As Chris got older and began cooking for himself, he realized just how much he enjoyed it. Spending a Sunday trying a new recipe or experimenting with different cuisines is one of his favorite things to do. He looks forward to sharing his love of cooking with everyone on September 20th.

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

4th course
Sorbetto di Limone e Basilico
lemon-basil sorbet

5th course
Orata in Crosta di Porcini
porcini encrusted Orata with parsnip puree and pickled carrots

6th course
Tiramisu

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

Call your reservation in for Chris Curcio, Chef for the Day at 410 625 0534

Chef for the Day Dinner - September 9th - Bob Fleisch

Bob Fleisch
Chef for the Day
4 course dinner ~ Thursday, September 9th
Reservations accepted from 5:30 p.m. to 9:00 p.m.


Sotto Sopra is pleased to announce that Bob Fleisch will be our next Chef for the Day. Bob will work in the Sotto Sopra kitchen closely with our executive chef/owner Riccardo Bosio and chefs in creating a delicious four course dinner for you to enjoy.

Bob is a retired federal employee with two great kids (Katie and Luke) and a wonderful understanding wife (Frances). His mom insisted that he learn how to cook at an early age since he was the only male child in the family. For his mother, learning how to cook was the ability to fry eggs, chicken, etc. Did we mention that he grew up on a farm in Indiana? If it wasn’t fried, it wasn’t food.

Menu

Italian Gazpacho

Risotto with Saffron, Lemon and Stewed Calamari

Swordfish Roulade alla Italiana
with potato/celery root lasagna

Tiramisu

38 per person
excludes beverages, taxes and gratuity

Call your reservations in for Chef for the Day: Bob Fleisch at 410 625 0534.

We are accepting reservations starting at 5:30 p.m. and ending at 9:00 p.m.

Wine Tasting - End of Summer Wines -September 16th

Wine Tasting
End of Summer Wines
Thursday, September 16 ~ 6:30 p.m.

Please join us at Sotto Sopra Restaurant for our End of Summer Wine tasting being lead by our own Derrick Vaughan on Thursday, September 16th at 6:30 p.m. You will be tasting six wines along with lite bites.

Cost per person $25 - includes tasting six wines along with lite bites
(excludes tax and gratuity)

Reservations are suggested: Call 410 625 0534

Wine Tasting - Thursday, August 12th

WINE TASTING
Thursday, August 12 ~ 6:30 p.m.

Wine tasting at Sotto Sopra

Join Sotto Sopra's own Derrick Vaughan as he guides you through a tasting of five wines from Italy, Argentina and Portugal plus a Prosecco. Enjoy lite bites from the Sotto Sopra kitchen to enhance and enrich the enjoyment of the wines.

White:
Fantinel Prosecco, NV (Italy)
Stefano Massone Masera Gavi, 2008 (Piedmont)
Bodega Colome Torrontes, 2008 (Argentina)

Red:
Massalino Barbera D'Alba, 2008 (Alba)
Quinta do Crasto, 2007, Douro (Portugal)
Belguardo Seratta, Maremma, 2007 (Tuscany)

These are some very fine wines that go extremely well with the Northern Italian food at Sotto Sopra. Derrick says, " guests will have fun and enjoy the selections."


So we can prepare properly
please make reservations - 410 625 0534

only 25 per person
6 wines and lite bites
(excludes tax and gratuity)

I Promessi Sposi In Dieci Minuti

Opera Night - Sunday, August 29th

OPERA NIGHT
Sunday, August 29th ~ 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, August 29th when vibrant voices of opera resonate throughout our contemporary dining room. Summer’s bounty will fill your plates as will the lyrical voices fill your soul. We hope you will join us.


PERFORMERS

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


MENU

1st Course
Heirloom Tomato Panzanella alla Toscana

2nd Course
Roasted Zucchini and Mint Risotto
with grilled domestic lamb chop

3rd Course
Watermelon/Prosecco Sorbet

4th Course
Honey Lavender Salmon
with broccoli and parsnip puree

5th Course
Dried Cherry, Almond and Orange Semifreddo

58 per person

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

Save the Dates
Future Opera Nights: Sundays – September 19th, October 24th, November 21st & December 12th

no other promotions or discounts are applicable to this event

Serrick McNeill - Chef for the Day - July 22nd

Chef for the Day
Thursday, July 22, 2010
Serrick McNeill

4 course dinner - $38

Sotto Sopra is pleased to announce our latest Chef for the Day event this Thursday, July 22 featuring Serrick McNeill who will be working hand and hand with Chef Riccardo Bosio to create a delicious four course dinner for everyone to enjoy. The public is invited to come in and partake.

Reservations are requested at 410 625 0534 – open reservation times.

McNeill Family

A systems analyst for the Centers for Medicare and Medicaid Service, Serrick dreams of opening his open restaurant one day. He talks about his family roots in cooking. " My passion for cooking began at a very young age. Our house was always filled by the aromas of wonderful dishes being cooked or baked at all times. Whether it was helping my great-grandmother Mandy bake cakes from scratch or standing at my grandfather’s knees as he prepared Baltimore favorites like crab cakes and halibut—I was always surrounded by great home cooks at work. As I left Baltimore for college in St. Louis, MO., I suddenly realized that I had taken home-cooking for granted. Under my mother’s tutelage, I slowly began to add the bevy of dishes she learned from her father and grandmother to my own repertoire.

Today, I share my passion for cooking with my dear wife Shannon, who is an excellent baker in her own right. We have recently thrown our hat into the catering ring with recipes primarily based on family favorites passed down from generations. We are the proud parents of four beautiful children—Kaia, Kaela, Zavery, Harrison, and Charelston due in October—all of whom are beginning to appreciate the joys of cooking."

Menu

Gazpacho

Agnolotti with Asparagus and Truffle Butter

Grilled Swordfish with Pantelleria Capers

Tiramisu

$38 per person

( beverages, tax and gratuity not included)

no other promotions or discounts are applicable to this event

A Tribute to Italian Classics featuring Elio Scaccio

A TRIBUTE TO ITALIAN CLASSICS
Live Performances and Four Course Dinner
featuring recording artist
Elio Scaccio, Tenor

Sunday, August 8, 2010 ~ 5:30 p.m.
(performances start at 6:00 p.m.)

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. His recent released CD Lettere D’Amore was inspired by over 200 love letters that his father wrote to his mother from 1944 to 1946 in Sicily. Enhancing the evening’s enjoyment, Elio has invited additional vocalists for memorable duets. Learn more about Elio and listen to portions of his songs from Lettere D’Amore at his website: http://www.elioscaccio.com/

Elio's renditions of the Italian Classics are the perfect accoutrement for the special menu created specifically for this evening

MENU

1st Course
Gazpacho

2nd Course
Risotto served with Shrimp, Mussels & Calamari
in a tomato bisque

3rd Course
Beef Braciole
with capers, olives, tomatoes and white wine served with potato lasagna

4th Course
Vanilla Panna Cotta
with mixed berries compote

45 Per Person*
includes dinner and entertainment
(excludes beverages, tax and gratuity)

Reservations are required, please call 410 625 0534

SOTTO SOPRA RESTAURANT
405 North Charles Street ~ Baltimore, Maryland 21201 ~ 410.625.0534

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

Abbracci Gratis - Free Hugs

2010 Summer Restaurant Week Menus

2010 Summer Restaurant Week

Friday, August 13th to Saturday, August 28th

three course lunch - $20.10*

Mondays thru Saturdays ~ 11:30 a.m. to 2 p.m

three course dinner - $35.10*

7 Days ~ doors open at 5:30 pm and 5 p.m. on Sunday

Make your reservations early - 410 625 0534

All of us at Sotto Sopra are very excited this year to have one of the city’s leading culinary talents, Executive Chef Christian DeLutis collaborate on our Summer Restaurant Weeks menu. Christian, the former executive chef at Alizee, The Wine Market, and Dogwood has received rave reviews throughout his career.

Sotto Sopra is known for exploring the many aspects of Italian cuisine and to elevate it to a different level while retaining its core simplicity. Come taste and enjoy both the contemporary and old world stylings of Italian cuisine.

We hope you enjoy your time at Sotto Sopra and look forward to you returning for future celebrations and our Italian cuisine.

Remember, eat healthy but most importantly…..eat Italian!

Ciao,

Riccardo, Monika, Baby Amelia, Christian and the Sotto Sopra staff.

LUNCH - 3 courses - $20.10

Chef Riccardo Bosio & Chef Christian DeLutis

First Course (choice of one)

Soup of the day

La Nostra Insalata
bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing

Arugula con Melone Compresso
fresh baby arugula/ compressed melon/ Parma ham/ Pecorino Toscano/ spicy honey vinaigrette

Insalata alla Cesare
Caesar salad

Panzanella Toscana
heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Calamari Fritti
fried calamari/ tomato glaze/ oregano aioli

Polenta Fritta Bergamot
fried polenta/ truffle sea salt/ caper aioli
Optional: speck (smoked ham) Add $5


Second Course (choice of one)

Spaghetti alla Bolognese

Rigatoni alle Melanzane e Mozzarella
rigatoni pasta/ roasted eggplants/ fresh mozzarella

Pappardelle Sotto Sopra
fresh pappardelle pasta/ smoked mozzarella/ fresh tomato sauce

Hamburger d’Agnello con Mostarda di Pomodoro.
lamb burger with tomato mostarda/ melted Gruyère/ French fries/ pita bread

Cozze Saltate alla Marinara
sautéed mussels/ garlic white wine/ lemon juice- 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/ heirloom tomato

Panino con Pollo alla Griglia
grilled chicken panino/ roasted sweet corn/ heirloom tomato

Trota alla Milanese
breaded mountain trout/ arugula-fennel salad/ orange brown butter

Third Course - (choice of one)

Tiramisu
Apple Strudel
Fruit Salad

DINNER - 3 Courses - $35.10
Chef Riccardo Bosio & Chef Christian DeLutis

First Course (choice of one)

Soup of the day

La Nostra Insalata
bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing

Arugula con Melone Compresso
fresh baby arugula/ compressed melon/ Parma ham/ Pecorino Toscano/ spicy honey vinaigrette

Insalata alla Cesare di Christian
romaine salad/ Parmesan flat bread/ 90 minute egg/ white anchovy
optional: Summer black truffle add $12

Panzanella Toscana
heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Carpaccio di Manzo con Olio Tartufato al Limone con Parmigiano
Thinly sliced beef carpaccio / lemon-truffle oil /celery /Parmasan cheese

Insalata Caprese con Mozzarella di Bufala Campana
heirloom tomatoes/ Buffalo mozzarella/ super Tuscan olive oil/ fleur de sel

Flat Bread of the day

Calamari Fritti
fried calamari/ tomato glaze/ oregano aioli

Polenta Fritta Bergamot
fried polenta/ truffle sea salt/ caper aioli
Optional: speck (smoked ham) add $5

Second Course (choice of one)

Pappardelle Sotto Sopra
homemade pappardelle pasta/ fresh tomato sauce/ smoked mozzarella

Gnocchi di Ricotta al Pesto e Pomodoro con Ricotta Salata
gnocchi/ pesto sauce/ fresh tomatoes/ smoked mozzarella

Pollo al Burro Aromatizzato Cotto in Padella con Carote e Patate Novella
Bluefoot chicken pan seared/ caramelized field carrots/ roasted fingerling potatoes (chef Christian’s specialty)

Francobolli di Ricotta e Spinaci
homemade ricotta-spinach stamps/ fresh tomato sauce

California Style Cioppino
scallops/ mussels/ clams/ cod/ salmon/ fennel/ cannellini beans/ tomato-star anise broth/ Tuscan bread

Fettuccine alla Bolognese di Coda di Bue e Costolette.
oxtail/ short rib Bolognese with fettuccine/ lemon crème fraîche

Stracceti di Funghi Selvatici
straccetti pasta/ wild mushroom sauce

Costoletta di Maiale alle Pesche
Ozark mountain (Arkansas) pork chop/ roasted local peaches/ white polenta

Salmone Saltato con Pudding di Mais e Mostarda di Pomodoro
pan-seared wild salmon/ sweet corn pudding/ tomato mostarda/ grilled romaine

Delmonico di Manzo - Add $7.00
espresso rubbed Delmonico rib-eye/ potato lasagna/ broccolini/ barolo reduction

Saltimbocca di Vitello
Pan-seared veal/ prosciutto/sage/demi glace

Fish of the Day

Risotto of the Day

Third Course (choice of one)

Tiramisu

Vanilla Panna Cotta
with fresh cherries/ toasted coriander compote

Apple Strudel

Gianduia Pot du Crème

Ice Cream or Sorbetto of the Day

Optional: Italian Cheese Selection Add $7

Reservations required - 410 625 0534

*menu items subject to change due to availability of product – no other promotions or discounts are applicable during the Restaurant Week promotion. We will only be serving the Restaurant Week menus during these dates.