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.

FREE transportation to and from Sotto Sopra

CHARM CITY CIRCULATOR - PURPLE LINE

Free bus transportation to and from Sotto Sopra is available on the new Charm City Circulator's purple line. Get off at Pleasant Street (stop 305) or at Hamilton Street (stop 306) coming up Charles Street. If you are traveling south on St. Paul Street get off at W. Mulberry Street (stop 316).

Learn more about the Charm City Circulator, current updates and travel times at www.charmcitycirculator.com

Farmers market cooking class at Sotto Sopra Restaurant

FARMERS MARKET COOKING CLASS
NEW CLASS
Sunday, July 25th
coffee at 8:30 a.m.Chef Christian DeLutis & Students

Since our July 11th class with Chef DeLutis was a sell out we are re-offering the same class Sunday, July 25TH for those we had to turan away. Come join us at Sotto Sopra for a very unique cooking class where we all walk to the market, bring back our goodies and Chef Christian DeLutis will teach you how to work with ingredients he purchased at the market. Meet us at Sotto Sopra starting at 8:30 a.m. for coffee, tea and biscotti and we will leave promptly at 9:00 a.m. to walk to the Farmers Market under the expressway. When we have finished class, all will sit down to enjoy the dishes created by Chef Delutis.

Chef Christian DeLutis has thrilled diners with his culinary creations at Harbor Court Hotel, The Wine Market, Dogwood and at Alizée. We are thrilled to have him at Sotto Sopra Restaurant as our culinary instructor.

Class cost: 65 per person

Class size is limited – call in your reservations early – 410 625 0534
Come dressed in washable and comfortable clothes, where rubber soled shoes.

Time: 8:30 a.m. for coffee, tea and biscotti

Walk to the Farmers Market: 9:00 a.m. promptly

July Opera Night - Sunday, July 18th

OPERA NIGHT

Sunday, July 18th

5:30 p.m. ~ Reservations Required

Let the live Opera performances, the delicious six course Italian dinner and beautiful setting of Sotto Sopra take you away for an evening. Please join us on July 18th for Opera Night.

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

DINNER
1st Course
Porchetta Tonnato
thinly sliced porchetta with tuna anchovy sauce
2nd Course
Fresh Tomato Gazpacho
3rd Course
Homemade Mint Pappardelle with Lamb Ragu
4th Course
Lemon Basil Sorbetto
5th Course
Pan Seared Halibut
with capers, shaved almonds and lemon sauce
6th Course
Mixed Berries filled Crepe topped with Crispy Meringue
served with vanilla gelato.

58 per person

(excludes beverages, tax and gratuity)

RESERVATIONS REQUIRED: Call 410 625 0534

no other promotions or discounts are applicable to this event

Watch Fellini's Roma at the Charles Theatre and get a FREE entree

Watch Fellini's

at the
Charles Theatre
this week
and
get a FREE entrée or pasta*

Get in the Italian frame of mind by watching Fellini's Roma at the Charles Theatre on Saturday, June 12 - Noon, Monday, June 14th at 7 p.m. or Thursday, June 17 at 9 p.m.

Bring in your movie ticket stub from Fellini's Roma from Saturday June 12th through Friday, June 18th and get a FREE entrée or pasta with the purchase of another entrée or pasta of equal or higher value.

More about Fellini's Roma

1972 Dir. Federico Fellini. Peter Gonzales Falcon, Fiona Florence, Britta Barnes, Pia De Doses. In Italian, English and French with English subtitles. Technicolor. 128 m.


Rome exerted a powerful influence over Fellini throughout his life but rarely did he express his love for it more clearly than here. Mixing documentary-style reportage, self-contained dramatic set-pieces and strange, impressionistic sequences, Roma explores the director's youth, the process of filmmaking and the mysterious allure of The Eternal City itself.

Essentially a series of loosely-connected vignettes, the first section of the film sees the young Fellini (Gonzales) arriving in Rome in the 1920s. Thereafter the focus moves to a wartime variety show at the Barafonda Theatre. We visit a brothel, witness Fellini fall in love with a prostitute and listen to the American writer Gore Vidal's bleak assessment of the city's future. Binding these threads together is a team of documentary filmmakers shooting in 1972, when traffic chokes the ancient streets and hippies gather to get stoned on the steps of the Basilica. (Film 4)

Charles Theatre
1711 North Charles Street
410 727-FILM
www.thecharles.com

*not applicable with other promotions or discounts

Flash Opera - Philly Style

Opera NIght - Sunday, June 27

Sotto Sopra’s Opera Night
Sunday, June 27th 2010
5:30 pm

reservations required- 410 625 0534

A night of live Opera performances
featuring:

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

Good food, good music and good company make up Sotto Sopra’s June Opera night. Chef features summer fare with flavors of watermelon, zucchini, squash, mint fresh peas and mixed berries in his six course dinner offering. Please join us, bring friends, treat Dad – it is always a great evening of value added food and entertainment.

Menu

Watermelon and Goat Cheese Salad
with cracked black pepper & olive oil

Roasted Zucchini, Squash & Mint Soup

Risotto with Fresh Peas
topped with grilled shrimp

Lemon Sorbetto

Veal Milanese
lightly breaded veal served
with arugula, tomatoes, fennel and truffle oil

Mixed Berries
served with Zabaglione

58 per person

(excludes beverages, tax and gratuity)

reservations required - call 410 625 0534

no other promotions or discounts are applicable to this event

Liz Stambaugh, Chef for the Day

Chef for the Day

Liz Stambaugh
Tuesday, June 15th
open reservations – 410 625-0534

Sotto Sopra is excited to announce that Liz Stambaugh, also known here in Baltimore for her personal food blog What’s to Eat Baltimore will be our Chef-for-the-Day, Tuesday, June 15th. This Baltimore native, daughter of caterer grew up working in the kitchen from an early age. Food is prominent in her life.

For this foodie the “Chef for a Day” was the only fitting birthday present from her family. Liz is prolific about Baltimore and its food scene. She writes the Sustainable Food post for Baltimore's Examiner.com. Liz is president of Slow Food Baltimore and maintains the Slow Food Baltimore Blog.

Liz also is equally in love with Charm City as she is with food, so much so that she is currently a CTA for the City of Baltimore, and a member of the Baltimore Buzz Brigade. She loves this city, the people, and the amazing quality of food you can find here. A true foodie has a never ending dream of culinary discoveries here in Charm City. Being Chef-for-The-Day will be a great time getting back in the kitchen and also give her plenty to write about!

Liz and Chef Crouse sat together an planned out this evening’s menu.

1st Course
Trio of Meatballs
1st-Lamb with Tomato Braise over Risotto Cake
2nd-Calamari over Ceci cake
3rd-Pork with BBQ glaze over Red Cabbage Slaw

2nd Course
Fois Gras Potato Gnocchi
Parmesan cream sauce with Parmesan crisp

3rd Course
Gunpowder Bison Rib Eye
grilled vegetables with smoked mozzarella
arugula almond pesto

4th Course
Grilled Peaches with Mascarpone and Peach Stuffing,

peach sorbet, lemoncello zabaglione and lavender crisp

45 per person
(excludes beverages, tax and gratuity)

Please advise you are attending the Chef-for-the-Day when placing

your reservations at 410 625 0534

no other promotions or discounts apply to this event

Sotto Sopra’s Chef Bill Crouse in a head to head culinary competition with Kali’s Chef Bill Martin

On Tuesday, May 25th, Sotto Sopra’s Chef Bill Crouse is competing in the Mason Dixon Master Chef Tournament. It is a head-to-head competition of regional chefs where they have one hour to prepare a three course meal. Like March Madness, the winners of each competition move on to the next round of culinary competition. Chef Bill is inviting you to come out and cheer him on.

Chef Crouse is pitted again Chef Brian Martin of Kali’s Court and Mezze, two excellent chefs, cooking up great dishes for the chance to move on in the competition and go for the best Mason Dixon Chef title.

Are you a cooking voyeur?

Want to watch the competition, possibly judge? Share food war stories with other guests while enjoying a wonderful meal. This will be a convergence of food enthusiasts. This is live, better than Top Chef or Hell's Kitchen. There will be no editing out the expletives here or funny out take moments.

Guests attending this exciting event will be more than just spectators. In addition to enjoying their choice of a gourmet four-course meal, guests will also have the unique experience of witnessing these two spectacular area chefs battle it out in the prep kitchen right on the main dining room floor.

As an added bonus, 25 audience members will participate each night of the competition as judges, tasting the chefs' creations and voting right alongside of our expert judging panel. Finally, and best of all, guests will be supporting a local charity since 10% of the net proceeds from ticket sales will go directly to Moveable Feast. Moveable Feast is a local non-profit Baltimore charity that provides meal delivery service to homebound People Living with AIDS/HIV, women undergoing breast cancer treatment as well as their families.

The competition is running for 16 weeks and tickets will include a choice of four-course meal, the chef competition, and a donation to Moveable Feast. Dates have been announced, and tickets are available for purchase. Be sure to keep up-to-date on all of the results and match-ups by signing up for our email updates, or following them on FaceBook or Twitter.

Basic Competition Rules and Scoring System

• A total of 32 teams will compete for the title of Mason Dixon Master Chef 2010 during the tournament.
• Participating Teams will consist of one executive chef and one sous chef each.
• Two teams will compete each night of competition.
• Competing chefs are executive chefs currently working in the Baltimore/Washington Metropolitan area.
• Competitions will be held each week on two different evenings for 16 weeks.
• Chefs will have one hour to plate up three courses an appetizer, entree, and dessert.
• Each Chef will also produce 25 amuse bouche size portions of their entree to be passed out to 'Judge Experience' ticket holders as well as randomly selected audience members. These 'Guest Judges' will be able to score courses on a scale from 1-10.
• Each chef team will plate up three plates of each course to present to the judging panel (three judges per competition night).

Scoring

• Judges will score the three courses based on plate presentation, creativity, and taste. Each judge will be able to give a total of 8 points for plate presentation, 8 points for creativity, and 9 points for taste.
• The combined points will be added up from all the judges for a total score out of a possible 75 points.
• The remaining possible 25 points will come from the Guest Judges score cards, and will be calculated as a percentage of the average score each chef receives.
• Scores from the Expert and Guest Judges will be added together, and the winning score and Chef Team announced. In the event of a tie score, the Expert Judges' decision will be final.

What: Mason Dixon Master Chef Competition
www.masondixonmasterchef.com/index.php

Where: Truffles Catering at the Belvedere

Event Timeline:
5:00pm - Happy Hour
6:30pm - Dinner Served to customers
8:00pm - Competition Begins
9:00pm - Judging Begins

Giusy canta Non ti scordar mai di me - finale X-Factor

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, June 6, 2010 ~ 5:30 p.m.
performances start at 6:00 p.m.

Album cover by Art Wachter

Dare Records 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 between 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 renderings of the Italian Classics are the perfect accoutrement to the Italian four course dinner that Chef Bill Crouse will be creating for this very special evening.

1st Course
Cauliflower Flan
egg, truffle oil, saffron carrot emulsion

2nd Course
Goat Cheese Crespelle with Caramelized Mushrooms
mushroom jus, saba reduction

3rd Course
Duo di Terra e di Mare
Grilled Escolar
roasted corn relish, arugula pesto
and
Veal Involtini
rolled veal stuffed with raisins, pine nuts, spinach
mashed potatoes, veal reduction

4th Course
Vanilla Panna Cotta
balsamic macerated strawberries

54 per person*
includes dinner and entertainment
(excludes beverages, tax and gratuity)

Reservations are required, please call 410 625 0534 and advise them you wish to attend the Tribute to Italian Classics dinner and performances by Elio Scaccio

.

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

Poached Salmon Salad

Poached Salmon Salad

Executive Chef Bill Crouse shares his recipe for Poached Salmon Salad, a nice light dish for the coming spring and summer months.

For the Poaching:
4 ounce Salmon Filet
1 Tbsp Fresh Dill
¼ C White wine
1 Tbsp. Lemon juice
1 C. Water
Salt and Pepper
1 Bay Leaf
1 Tbsp white onion
1 tsp. Peppercorns
1 Tbsp. Celery leaves

For the Salad:
Romaine Lettuce
Parmesan Cheese
Olive Oil
Salt and Pepper
Dill
Lemon wedges
Cherry tomatoes

Directions
For the Salmon:
1. Place all ingredients in a small pot and bring to a simmer, except salmon
2. Place Salmon in liquid and keep submerged by placing a small plate over fish just to weigh it down slightly
3. Let poach for two minutes then shut off liquid and let rest for two more minutes

For the Salad:
1. Oil greens and place on a hot grill, turning every thirty seconds till all sides are lightly charred
2. Place cherry tomatoes on grill till they blister, arrange tomatoes around greens on plate and top with a piece of fish
3. Sprinkle with remaining dill and a squeeze of lemon

May Opera Night - Sunday, May 23

OPERA NIGHT
Sunday, May 23, 2010
5:30 p.m.
58 per person*
reservations required - 410 625 0534

Come enjoy a wonderful spring evening listening to live opera performances in our beautifully appointed dining room. The food is delightfully Italian, six courses to tantalize your palette. Please join us for a little night music.

Performers
Diane Abel, soprano
Paul McIlvaine, tenor
Tom Hetrick, piano

DINNER

1st Course
Spinach Salad
with apples and raisins
and toasted hazelnut vinaigrette
2nd Course
Lamb Polpettes (Meatballs)
tomato puree, arugula, shaved parmesan
3rd Course
Grilled Tuna
with black pepper risotto
4th Course
Peach Sorbetto
5th Course
Grilled Bison Skirt Steak
with spring vegetable succotash
and salsa verde

6th Course
Vanilla Panna Cotta
with blackberries, mint and honey drizzle

Cost per Person
58
*excludes beverages, tax and gratuity

Please call for reservations - 410 625 0534

Next Opera Night – June 27th ~ Save the Date

no other promotions or discounts are applicable to this event

Cooking Class - Sunday, June 13th

Cooking Class
Sunday, June 13th
1 p.m. to 4 p.m.
$65 per person

Sotto Sopra's Executive Chef Bill Crouse will be teaching another great cooking class on Sunday, June 13th. For a real life look at the back of the house, the class is held in the restaurant kitchen. Chef will determine the menu by what is looking good from his suppliers and farmers market.

The class is optional hands-on so wear comfortable clothes and shoes. At the end of the class students will kick back and enjoy the the dishes prepared that day along with a bit of vino. Our past classes have been selling out early so don't hesitate. This makes a wonderful gift item for the foodies in your life.

Reservations are required, please call 410 625 0534 to make your reservations.


no other promotions or discounts are applicable to this event

Mother's Day at Sotto Sopra - Sunday May 9th

MOTHER'S DAY AT SOTTO SOPRA
Sunday, May 9th

Sotto Sopra offers you multiple gift ideas for celebrating Mother's Day, a real smorgasbord of gifts for the mothers in your life.

Dine at Sotto Sopra on Mother's Day

Sunday, May 9th

Mother’s Day Brunch Menu
10 a.m. to 3 p.m.

Entree

Chicken Salad Plate
grapes, walnuts, mesclun greens, sliced melon 12

Fresh Fruit and Cottage Cheese
melon, berries, grapes, mixed greens and fresh cottage cheese 9

Cinnamon Pancakes
served with warm pear butter, toasted pecans and syrup 9
add blueberries 2

Create your own Omelet
served with hash browns and sliced fruit 9

choose from any or all items to add to your omelet:

tomato, scallions, prosciutto, mushrooms,
cheddar cheese, basil, roasted red peppers

Grand Marnier French Toast
served with maple syrup and sliced fruit 9

Two Eggs (any style)
served with hash browns and sliced fruit 10

All brunch entrees other than the French toast are accompanied
with either white or whole wheat toast.

Sides
Bacon 3
Sausage 3
Cheddar Biscuit 5
Hash Browns 3
Cheese Grits 4

Mother’s Day Dinner Menu

1st Course

Soup du Jour 8
Insalata Mista
mixed greens, herb vinaigrette, shaved Parmesan cheese 9
Caesar Salad
romaine lettuce, sun-dried tomato bruschetta, anchovy dressing 9
Goat Cheese and Strawberries
baby spinach, candied walnuts and balsamic vinaigrette 9
Smoked Salmon
chopped onion, egg, capers, cream cheese and toast points 12
Fried Green Tomatoes
arugula, roasted corn relish and goat cheese 10
Goat Cheese Crepes with Caramelized Mushrooms
mushroom jus, saba reduction 11
B.L.T.
pork belly confit, tomato jam, fried Brussels sprouts 11

2nd Course

Spinach Ravioli
fresh tomato sauce, Parmesan cheese 19
Duck Leg Confit
Parmesan risotto, truffle-duck reduction 22
Pistachio and Mint Fettuccini
fresh mint, olive oil, grated Parmesan cheese 19
Veal Agnolotti
spinach, bacon, veal reduction 19
Pappardelle Sotto Sopra
fresh tomato sauce, smoked mozzarella 19
Chicken Saltimbocca
prosciutto, sage, aged provolone cheese, sautéed zucchini, fingerling potatoes 24
Jumbo Prawns and Grits
white prawns, Anson Mills grits, Boursin cheese 23
Herb Crusted Salmon
Israeli couscous, spring peas, lemon butter sauce 27
Prosciutto Wrapped Filet
Grilled asparagus, goat cheese spätzle, veal jus 31
Roasted Prime Rib
slow-roasted red skin potatoes, carrots, horseradish, roasting jus 34

Reservations are highly suggested 410 625 0534

Chef Crouse is creating two special menus for this day with one specifically brunch items. To appeal to more tastes the menu items will be more "American."

Gift Certificates for Mother's Day

Get mom a gift certificate for dining OR for any one of our special events:

Opera Night
Cooking Class
First Thursday Wine Tastings
Chef for the Day

Armed Forces Day at Sotto Sopra

ARMED FORCES DAY

Saturday, May 15, 2010
30% off food for service people in their armed forces uniforms

On Saturday, May 15th Sotto Sopra would like to honor the men and women in Armed Forces on Armed Forces Day. These brave souls have and are putting their lives on the line to protect this country and our way of life we have grown to expect. Freedom is a privilege not something to be taken for granted. On this special Saturday night, May 15, 2010 we are giving a 30% discount on their food choices to any and all armed forces personnel wearing their uniforms. Promotion is applicable to both lunch and dinner on May 15 at Sotto Sopra.

*not applicable with other promotions or discounts