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

Chef for the Day July28th

Chef-for-the-Day

Matt Wolock

Tuesday, July 28^th

Open reservations from 5:30 p.m. to 9:00 p.m.

$45 per person*

Matt is a recent graduate of Trinity College. Before he settles into the workforce he has plans to travel in Southeast Asia ( Thailand, Vietnam & China) for three weeks. Matt informs us he has a great passion for food and very excited to be the Chef-for-the-Day at Sotto Sopra.

Matt has asked us to extend an invitation to all to come enjoy the menu he has chosen to prepare under the tutelage of Sotto Sopra’s executive chef, Bill Crouse.

1st Course

Conch and Scallop Ceviche

with toasted focaccia and lime

2nd Course

Bruschetta Ravioli

Spinach Ravioli with Lemon Ricotta Filling

topped with four components:

• eggplant and mint
• marinated mushrooms
• tricolored roasted peppers
• tomato and basil

3rd Course

“Duetto”

• Grilled Veal Loin

with truffled fois gras sauce

&

• Cumin Dusted Lamb Chop

4th Course

Trio Plate:

• Mango and Pistachio Cannolli
• Chocolate Mousse
• Strawberry Profiteroles

$45 per person

*(excludes beverages, tax and gratuity)

Reservations are request – please call 410 625-0534 and asked for the Chef-for-the-Day reservation.

No other promotions or discounts are applicable to this event.

Opera Night - July 19th

OPERA NIGHT

Summer's Bounty
Sunday, July 19, 2009

5:30 p.m.~ reservations required

$58 per person*

Chef Crouse has picked out a wonderful 6 course menu to accompany the evening's live opera performances. There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul. Do join us for Opera Night

PERFORMERS

Kathleen Dougherty, Soprano

Diane Abel, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Watermelon & Goat Cheese Salad

with cracked black pepper & olive oil

Roasted Zucchini, Squash & Mint Soup

Pesto Risotto with Fresh Peas

topped with grilled shrimp

Lemon Sorbetto

Veal Milanese

lightly breaded veal served with arugula, tomatoes, fennel & truffle oil

Mixed Berries

served with Zabaglione

$58.00 per person(*excludes beverages, tax and gratuity)

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

SAVE THE DATE

Opera Night: Sunday, August 23rd

no other promotions or discounts are applicable to this event

Come Taste Summer at Lunch

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

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

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

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

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

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

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

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

Trout Francese Style
with tear drop tomatoes and arugula salad

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

Sausage and Broccoli Pizza
with fresh oregano and mozzarella cheese

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

Wine Tasting - Misplaced Varieties Thursday, July 9th

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

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

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

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

no other promotions or discounts apply to this event

Dinner with Daniela - Tuesday, July 14th

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

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

JULY MENU

Antipasto

Involtini di Melanzane alla Mediterranea

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

Il Primo

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

Il Secondo

Bracioline alla Napoletana

Delicious and tender beef rolls stuffed with pine nuts, raisins, parsley, and garlic, slowly cooked in white dry wine and tomato sauce,

served with a side of steamed baby broccoli flavored with cumin.

Il Dolce

Pere al Verticale

Pears poached in Marsala wine with cinnamon and vanilla served with zabaglione sauce


$38.00 per person *

(excludes beverages, tax and gratuity)

*other promotions and discounts are not applicable to this dinner

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.Call 410 625 0534 or e-mail pawlak_monika@hotmail.com to reserve your table!

Top Chef's Fabio does Mac & Cheese

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

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

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

$55 per person*

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

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

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

MENU

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

2nd Course
Lobster & Crab Bolognese
with homemade pappardelle

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

4th Course
Brûlé Drunken Cherries with Sabayon

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

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

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

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

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

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

Communal Family Dinner - June 17th

FAMILY DINNER

Wednesday, June 17th ~ 7 p.m.

$30 per person

(excludes beverages, tax and gratuity)

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

MENU

Assorted Tuscan Bruschetta

Proscuitto and Melon

Stuffed Calamari

Pizza Sotto Sopra

Salad

Farmers Market Vegetables

Spaghetti all' Amatriciani

Mint Fettucini with Lamb Meatballs

Risotto with Asparagus

Grilled Snapper with Pickled Lentils

Fresh Fruit and Berries

Mango Sorbet

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

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

other promotions and discounts do not apply.

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

Chef-for-the-Day

Ronak Patel

Thursday, June 11th

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

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

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

MENU

1st Course

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

2nd Course

Mushroom Cannelloni
with zucchini, walnuts and chive béchamel sauce

3rd Course

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

4th Course

Gianduja Flan
with strawberry sorbetto and pistachio tuile

$45.00 per person

(excludes beverages, tax and gratuity)

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

no other promotions or discounts are applicable to this event

Opera Night - June 21st

Sotto Sopra Restaurant

presents

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

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

Our performers for the evening are:

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

Farmers Market Menu

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

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

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

Fourth Course
Melon Sorbetto

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

Sixth Course
Warm Poached Pear Tart Puff
with vanilla bean gelato

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

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

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

Waiter Auditions - American Idol Style

Dinner with Daniela - Tuesday, June 9th

Dinner with Daniela

4-Course Rustic Sardinian Dinner

Tuesday, June 9, 2009

Open Reservations

$38 per person*

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

Antipasto

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

Il Primo ~ La Pasta

Gnocchetti alla Campidanese

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

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

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

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

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

no other promotions or discounts apply to this event

Cooking Class - Sunday June 7th

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

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

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

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

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

No other promotions or discounts are applicable to this class

1st Thursday Wine Tasting - June 4th

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

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

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

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

$25 Three Course Dinner - Mon. thru Fri.

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

Executive Chef Bill Crouse

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

1st Course –choice of one

Mixed Salad with Grilled Eggplant

Grilled Caesar Salad with Sun-Dried Tomato Bruschetta

Soup of the Day

2nd Course – choice of one

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

and crushed red peppers

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

Tagliatelle Bolognese
pasta with meat sauce

3rd Course – Choice of one

Chocolate Mousse

Warm Apple Strudel with Vanilla Ice Cream

Sorbet or Ice Cream of the Day

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

No other promotions or discounts apply

My dinner with Daniela: rustic Sardinian meals at Sotto Sopra

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

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

The next Dinner with Daniela is June 9th

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For those who missed the cooking class

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

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

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

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

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

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

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

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

Michael Piatak’s Menu

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

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

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

4th Course
Poached apple with granola crust and vanilla gelato

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

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

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

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

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

Bruce Weinstein & Mark Scarbrough - On Air

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

Click and Clack of Cooking

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

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

Posted using ShareThis

Learning Italian Monty Python Style

1st Thursday Wine Tasting - May 7th

Syrah VS Shiraz

Wine Tasting

Thursday, May 7th ~ 6 p.m.

$30 all inclusive

(includes wines, lite bites, tax and gratuity)

Join Sotto Sopra's wine director, Michael Mohammadi as you do a one-on-one taste comparison of Syrah versus Shiraz. Enjoy some lite bites and should you choose to stay for dinner after the tasting receive 25% off any of Syrah or Shiraz tasted this evening.

Call Monika for reservations at 410 625 0534 or e-mail at ciao@sottosopra.us

no other promotions or discounts apply

Feudi Di San Gregorio Food and Wine Pairing

Feudi di San Gregorio

Food and Wine Dinner
Monday, May 11th ~ 7 p.m.

reservations required

$75 all inclusive

includes food, wine, tax and gratuity

Join Chef Bill Crouse, Wine Director Michael Mohammadi and all of us at Sotto Sopra as we welcome export director Maurizio De Rosa from Feudi di San Gregorio. Feudi is the premier producer in Campania and is a modern expression of a centuries-old tradition of passion and dedication to the land. Situated in the village of Sorbo Serpico in one of Italy's most exciting and innovative wine regions, Feudi di San Gregorio was established in 1986 in a joint venture between the Ercolino and Capaldo families of Irpinia. The proprietors of this family-run estate have selected the finest vineyards in which to nurture this region's unique, indigenous varietals.

Chef Crouse and Michael worked hard to put together a menu that will highlight the beauty of the wines of Feudi. This is an outstanding chance to meet Maurizio De Rosa and learn more about Feudi di San Gregorio and the lesser known wine region that is Campania.

1st Course
Crab and Avocado Salad
with mache greens, hearts of palm and lemon oil
2006 Fiano di Avellino

2nd Course
Squid Ink Ravioli
stuffed with shrimp and scallop mousse
with tarragon cream sauce
2006 Greco di Tufo

3rd Course
Duck Confit Pizza
with truffled beechwood mushrooms
2006 Feudi Primitivo Ognissole

4th Course
Sous-Vide Lamb
with celeriac puree and roasted red beets
2006 Rubrato (Aglianco)

5th Course
Trio of Cheeses
with apples, membrillo & guanduja chocolate
2003 Serpico (single-vineyard Aglianico)

Note: Sotto Sopra can make substitutions to this menu to accommodate vegetarians or those who may have allergies that prevent them from attending. Please be sure to mention your dietary restrictions with your RSVP!

Reservations Required: call Monika Pawlak at 410 625 0534 or e-mail ciao@sottosopra.us

Mother's Day - Sunday, May 10th

Come Early - Come Late
Mother's Day at Sotto Sopra
Sunday, May 10th
NOON to 8 p.m. ~ reservations suggested
Bring the entire family!

Sotto Sopra would like to honor the mothers in your lives with a complimentary glass of champagne.

Chef Bill is creating a special menu that will offer a selection of brunch items, a collection of your favorite Sotto Sopra dishes as well as specials for Mother's Day.