Weekly Specials - April 13th through April 16th

WEEKLY SPECIALS

Wednesday, April 13th through Saturday, April 16th

We are bringing in beautiful pure bread Elysian lamb from Pennsylvania - 60 pounds for your dining pleasure.  Also on our special menu you will find a beet and zucchini carpaccio with house-made gravlax and a wild board stew with chestnut fettuccine.  

Check out our other specials for the week below:

  

ZUPPA E INSALATE 

       Applewood-Smoked Tomato Bisque

 smoked bacon, aged cheddar, brioche crouton, sage brown butter 11

Artichoke Bisque

 smoked lobster/ naval orange salad/ sage butter 13

Spring Rabbit Minestrone

 spring peas/ morels/ Swiss chard/ Parmesan broth 12

The Ultimate Crostino from Heaven!

Vin Santo marinated chicken liver mousse/ house-made Moscovy duck pastrami 16

Head-on Tiger Shrimp

 sautéed avocado/guacamole/ pico de gallo alla William 13

Quail Under a Brick

 chorizo/dates/ fennel/ tangerine/ rhubarb vinaigrette/ arugula/ gorgonzola 15

Flat Bread

 candied chestnuts/ sage/manchego cheese/ Clementines 14

Burrata in Insalata

 Fresh Burrata from Puglia, Italy/ one of the best cheeses of Italy/ field greens 13

                 

Prosciutto San Daniele DOP

“The Ferrari” of Italian prosciutto / aged 22 months/ artichokes/ tuscan bread 17

    Sardine Fritte Con Crescione e Salsa Tartara

 Portuguese sardines/fried/ sautéed watercress/ tartar aioli 14

Spring Lamb Tartare

 quail egg/ pain brioche/ garlic aioli 12

PASTE E RISOTTI

Fresh Ricotta Gnocchi

 lamb ragu/ dill crème fraiche  24

Homemade Cheese Tortelli

 royal trumpet mushroom truffle butter / rutabaga pear sauce / basil oil 25

Crispy Home-made Pastrami Spiced Duck Breast/ Rye Risotto

tender cabbage/ baby carrots/ pea tendrils/ gribiche/ caraway juice 24

Tomato Risotto

 branzino roll/ pesto sauce 26

Risotto tartufato ai funghi con Ossobuco

 wild mushroom/ truffle risotto / Ossobuco Milanese 38

Risotto Tartufato ai Funghi con Gamba D’anatra

 wild mushroom/ truffle risotto / duck leg confit 32

            PESCE                   

Pan-seared Wild Chilean Salmon

 olive fregola sarda/ melting red onions/ lobster tangerine essence 29

Pan-Seared Halibut

 mustard smoked cream/ arugola pesto/ pumpkin lasagna/ asparagus 32

FROM THE GRILL

European Branzino 1.5 lb  34

 with sides add  6

Opera Night - May 22nd

Sotto Sopra's

OPERA NIGHT

Sunday, May 22nd  - 6 p.m.

Six Course Dinner and Live Opera Performances

reservations required - 410 625 0534

 

Join us for a wonderful six course dinner and the live performances of  opera's most beloved arias for a evening of great song, delectable edibles and good times with family and friends.  Our historic building, high ceilings and tile floors seem to be the perfect acoustics for these fine voices.  Our food, decor and service will transport you out of Baltimore to Milan where opera, fine food and fashion reign supreme.  

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Beet and Zucchini Carpaccio

cured salmon, grapefruit, dill, cider pickled red onion

White Asparagus Puree

 crab stuffed morels, fried sage, sherry syrup

Sweet Corn Cocktail  

with lobster cannoli

Salt Cod Gnocchi

with buttered ramps and bottarga

Braised Lamb Shank

preserved lemon and eggplant relish,

roast almond couscous, harissa broth

Polenta French Toast

 sweet corn gelato, candied bacon, amaretto syrup

COST

58 Per Person

includes six course dinner and live opera performances

excludes drinks, tax and gratuity

Call for reservations 410 625 0534 

Our next Opera Night is June 26th
 SAVE THE DATE

Sotto Sopra Restaurant

405 N. Charles Street

Baltimore, MD 21201

In and Out Farm Fresh 2 Course Lunches - just $20

Chef Riccardo Bosio with his farmers market purchases

Spring is here and so are  Sotto Sopra’s  In and Out Farm Fresh lunches, an Italian inspired two course lunch for $20 (includes coffee or iced tea) with regular changing menus reflecting what’s just in from the farm.  Choose from a soup or salad as your first course and multiple options on your entrees for a fast, delicious, farm fresh main course.  Craving a little more with lunch, get a glass of wine OR dessert for just $6 additional. 

Why In and Out? It is Sotto Sopra’s goal to offer you a really high quality lunch, well prepared that allows you to be in and out, back to work within the hour. 

Dine in or weather permitting, dine al fresco.  Lunches at Sotto Sopra are Monday through Saturday starting at 11:30 a.m. and ending at 2 p.m. 

Walk, Ride or Drive

Sotto Sopra is located at 405 N. Charles Street on the FREE Purple circulator line- use exit 305 at Pleasant Street at Charles or exit 316 at Mulberry at St. Paul Street.  Metered street parking is available on both sides of Charles Street, Franklin and Mulberry.  With spring in the air walking is even a better option.

Reservations are suggested – call 410 625 0534 or use www.opentable.com.  Follow Sotto Sopra Restaurant on Facebook or on Twitter @sottosopra. 

Sunday, April 10th - Opera Night - 6 Course Dinner

OPERA NIGHT AT SOTTO SOPRA

Six Course Italian Dinner – Live Opera Performances

Sunday, April 10th ~ 6:00 p.m.

Reservations Required – 410-625-0534

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

Opera Night for April is a bit early this month because of the upcoming holidays. The menu will tickle any gourmet’s palate. Enjoy the voices of our performers as they offer an assortimento of long time favorite arias. Come in and partake of a cozy romantic table for two or bring in the family celebrations

MENU

Artichoke Bisque

with smoked lobster and navel orange salad,

sage drawn butter

Spring Rabbit Minestrone

with spring peas, morels, Swiss chard and Parmesan broth

Grapefruit Sherbet

with avocado mousse, salty beet chips

Stuffed Calamari

with oil poached calamari, braised kale, chorizo,

saffron broth

Crispy Pastrami Spiced Duck Breast

with tender cabbage/rye risotto, baby carrot, pea tendrils, gribiche, navel orange caraway jus

Polenta and Blood Orange Upside Down Cake

with whipped crème fraîche

58 PER PERSON

(includes live performances & six course dinner)

Beverages, tax and gratuities are not inclusive

Reservations are required – please call 410 625 0534

no other promotions or discounts apply to this event

Benchmark Wine Tasting - Chardonnay Thursday April 21st

Sommelier Chris Clune

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

April 21st, 2011 - Chardonnay The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534 

SAVE THE DATES

May 19, 2011. Cabernet

June 16, 2011 Nebbiolo

Cooking Class - Sunday, March 20th

Cooking Class 

demonstration

Sunday March 20^th  - 1 p.m. to 4 p.m.

Cyrus Keefer

Sotto Sopra’s Chef du Cuisine/Research Chef

Chef Cyrus Keefer

You are cordially invited to attend the first of our cooking classes for 2011 at Sotto Sopra. Join us for this special demonstration class as our Chef du Cuisine, Cyrus Keefer teaches you a selection of dishes from this month’s Opera Night menu. At the end of the class sit down and enjoy the afternoon’s endeavors with a bit of wine.

Sotto Sopra Restaurant is pleased to introduce our Chef du Cuisine/Research Chef – Cyrus Keefer. As our Chef du Cuisine, he is using the latest concepts, techniques and trends from around the world to heighten your dining experience at Sotto Sopra.

Harrisburg bred Chef Keefer attended the Philadelphia Restaurant School, worked the finer restaurants at the Delaware shore – Dish, Eden, Nage, Redfin and Espuma as well as receiving 3.5 stars from Elizabeth Large for Brasserie 10 in downtown Baltimore.  Along with our Executive Chef/Owner, Riccardo Bosio, Sotto Sopra is pleased to have this unique talent guiding our Italian cuisine. 

 Cooking Class Agenda

·         White Aspargus Soup
·         Waloo Crudo (White Tuna)
·         Tuna with Tuna Raviolo and Olivata Sauce
·         Sharing cooking professional’s secrets
·         Tips and tricks to making show stopping meals at home
 

 $65 per student

Guaranteed Reservations Required

 Limited class size – 10 students 

Call Dara Bunjon at 410 486 0339 or e-mail Dara at daracooks at gmail dot com

5 Course Chef-for-the-Day Dinner - Nick Oben

Chef for the Day

Nick Oben

Wednesday, April 6^th ~ 7 p.m.

45 per person

Nick "The Greek" Oben learned the importance of good food early in life. His mother passed her love of cooking on to him along with her Greek heritage, and got him involved in the kitchen as soon as he could see over the counter. Family dinners lasted hours, with everyone talking about their day while enjoying heaping plates of food. In college, Nick kept things family-style and routinely cooked for friends and family, experimenting with recipes within his student budget.

Nick currently works as a software engineer, which keeps him busy but also helps stock his kitchen a little better than those college days! He continues to experiment with various ingredients and cooking methods, and maintains dreams of one day owning a restaurant of his own. In the meantime, cooking is one of his favorite ways to relax after work, much to the joy of his wife, Joyce, and friends. For family gatherings, homemade Baklava has been his responsibility for years, and he can't wait to share this family tradition

with you on April 6th.

MENU
Polenta Taragna with Escargots

Gnocchi with Lamb Ragu

crème fraiche / dill / mint

Golden Beet Sorbet

Branzino Filet

fennel-basil purée / grilled vegetable insalata / blood orange brown butter

Baklava

45 per person

(excluded - beverages, tax & gratuity)

 

Reservations are required – call 410 625-0534

March 27th - OPERA NIGHT AT SOTTO SOPRA

OPERA NIGHT AT SOTTO SOPRA

Six Course Italian Dinner – Live Opera Performances

Sunday, March 27^th, 2011 ~ 6:00 p.m.

Reservations Required – 410-625-0534

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

Goodbye to this miserable winter as hope springs eternal for a warmer and lovely new season. Our Opera Night’s six course dinner samples an early spring selection of delectable edibles. Enjoy the voices of our performers as they perform an assortimento of long time favorite arias. Join us for a cozy romantic table for two or bring the family celebration.  

MENU

Wallo Crudo

 marinated artichokes, porcini-celery vinaigrette, pea shoots

White Asparagus Tartar

 grapefruit, avocado, hearts of palm, black truffle mayonnaise

Mascarpone Sorbet

 smoked tomato marmalade, lemon basil

Sunchoke Creamed Spinach Tortellini

&

Veal Sweetbread Spiedini

 lemon feta vinaigrette and mint

Pan Seared Tuna & Olive Fregola

 melting red onions, tangerine syrup & lobster essence

Strawberry & Buckwheat Crespelle

 candied pistachio- rhubarb, brown butter ice cream  

Cost per person

58

plus beverage, tax and gratuity

Please call for your reservation at 410 625 0534

Future Opera Nights: 

Sundays:   April 10, , May 22, & June 26

No other promotions or discounts apply to this event.

Benchmark Wine Tasting – Sangiovese Thursday, March 17

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

March 17^th, 2011: Sangiovese. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534 

SAVE THE DATES

April 21^st, 2011. Chardonnay

May 19^th, 2011. Cabernet

June 16^th, 2011. Nebbiolo

Valentine's Day Contest - 2 tickets to Totem & $100 gift certificate

VALENTINE'S DAY CONTEST

 

Sotto Sopra is pleased to announce our Valentine's Day contest. The prize package contains two tickets to TOTEM by Cirque Du Soleil being held at Baltimore's Westport Waterfront starting April 7th and a $100.00 gift certificate to Sotto Sopra Restaurant.

The contest is simple. Sign up to follow Sotto Sopra Restaurant on Twitter, Facebook or subscribe to our e-mailing list by February 10, 2011.   

SOTTO SOPRA'S E-MAILING LIST

There will be one winner of the TOTEM tickets and $100 gift certificate to Sotto Sopra

BUT - DON'T MISS

 TOTEM by Cirque Du Soleil has a great Valentine's Day Deal  !!!!

Buy one ticket and get the second one at half price 

Act fast though, this offer expires February 15    

TO TAKE ADVANTAGE OF THE SPECIAL PROMOTION - CLICK HERE

Take advantage of Cirque du Soleil's Valentine's Day offers and speak the language of the soul! Offer your Valentine a moment of pure emotion, beauty and love that will whisk you both away and fire up your imagination!  TOTEM traces the fascinating journey of the human species from its original amphibian state to its ultimate desire to fly. TOTEM illustrates, through a visual and acrobatic language, the evolutionary progress of species. Somewhere between science and legend TOTEM explores the ties that bind Man to other species, his dreams and his infinite potential. The performance will be opening on April 07, under the Big Top at Westport/Waterfront.   

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sotto Sopra Restaurant
Reservations:  410.625.0534
e-mail

Check out our Special Events HERE

Benchmark Wine Tasting - Pinot Grigio - February 17th

Chris Clune

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

February 17th, 2011: Pinot Grigio. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.
410-625-0534 

SAVE THE DATES

March 17^th, 2011. Sangiovese

April 21^st, 2011. Chardonnay

May 19^th, 2011. Cabernet

June 16^th, 2011. Nebbiolo

Opera Night - Sunday, February 27

OPERA NIGHT AT SOTTO SOPRA

Six course Italian Dinner - Live Opera Performances

Sunday, February 27^th, 2011 ~ 5:30 p.m.

Reservations Required  410-625 0534

 Performers

Mrs. Karen Myers Soprano

Mr. Paul McIlvaine, Tenor

Mr. Tom Hetrick, Piano

Cozy up on a chilly winter evening with an exceptional six course Italian dinner bound to make your taste buds sing.  But that won't be the only singing going on that evening, enjoy live opera performances interspersed throughout your meal.  A perfect gift for your very special Valentine.

Come, enjoy - Eat.Drink.Sleep.Dream - Italian!

Menu

Sunchoke Mousseline

with pickled eggplant, mortadella crisp

Pan-Seared Clementines

with watercress, candied chestnut crostini, aged Romano cheese, cinnamon vinaigrette

Chitarra Carbonara

with braised smoked bacon, rutabaga cream, poached egg, fried Brussel sprouts

Golden Beet Sorbet

with pine nut gremolata, truffle salt

Pan-Seared Grouper

with basil fennel puree, grilled vegetables insalata, royal trumpets and blood orange butter

Rhubarb Italian Ice

with chocolate hazelnut meringue, grilled cherries and polenta cookie

58 Per Person

(excludes beverages, tax & gratuity) 

Reservations required - 410 625 0534

Future Opera Nights: 

Sundays:  March 27, April 10, , May 22, & June 26

no other promotions or discounts are applicable to this evening

2011 Sotto Sopra's Winter Restaurant Week thru Sunday, February 6th

It's Winter Restaurant week once again and we have chosen a large selection of menu items that we hope you will enjoy. The official restaurant week begins Friday, January 21st and ends, Sunday, January 30th BUT as always we like to extend the promotion an additional week so these menus and prices will be extended through February 6th.

Lunch - $20.11*

First Course (choice of one)

Soup of the Day
La Nostra Insalata
Bitter greens, dill, shaved fennel, Parmigiano, champagne vinegar-dijon dressing
Prosciutto e Mozzarella Caprese
Prosciutto di Parma, mozzarella and tomatoes
Insalata alla Cesare
Caesar salad
Winter Panzanella
Red-yellow beets, goat cheese, pancetta, dates, arugula
Calamari Fritti
Fried calamari, tomato glaze, oregano aioli
Polenta Fritta Bergamot
Fried polenta, truffle sea salt, caper aioli
Optional: Add speck (smoked ham) - $5 additional

Second Course (choice of one)

Spaghetti alla Bolognese
Rigatoni alle Melanzane e Mozzarella
Rigatoni pasta, roasted eggplants, fresh mozzarella
Pappardelle Sotto Sopra
Fresh Pappardelle, smoked mozzarella, fresh tomato sauce
Hamburger d'Agnello con Mostarda di Pomodoro
Lamb burger with tomato mostarda, melted gruyere, French fries, pita bread
Cozze Saltate alla Marinara
Sauteed mussels, garlic white wine - 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, tomato
Panino con Pollo alla Griglia
Grilled chicken panino, roasted sweet corn, tomato
Salmone alla Lavanda e Miele
Grilled salmon, lavender honey, broccoli, mashed potatoes

Third Course (choice of one)

Tiramisu
Fruit Salad
With vanilla ice cream
Gelati e Sorbetti
Chestnut Cannoli

Dinner - $35.10*

First Course (choice of one)

Soup of the Day
La Nostra Insalata
Bitter greens, dill, shaved fennel, Parmigiano, champagne vinegar-dijon dressing
Winter Panzanella
Farm red-yellow beets, pancetta, goat cheese, croutons, dates
Insalata alla Cesare con Carta di Musica
Caesar salad, thin wafer basket
Caprese di Barbabietole con Chip di Prosciutto di Parma
Beet caprese, buffalo mozzarella, prosciutto chip
Polenta Taragna con Ragu di Lumache al Burro Aromatizzato
Valtellina polenta, escargot ragu, garlic butter
Tar Tar di Agnello con Uovo di Quaglia e Salsa al Limone e Aglio
Lamb tartar, quail egg, chilies, chives, red onions, truffle essence
Carpaccio di Manzo con Sedano , Olio e Limone e Parmigiano
Beef carpaccio, truffle-lemon vinaigrette, celery, parmigiano, arugula
Terrina di Fegato d'Oca con Pan Brioche e Mostarda di Fichi...additional $7
Moulard terrine, pan brioche, cornichons, fig mustard
Flat Bread of the Day
Calamari Fritti
Fried calamari, tomato glaze, oregano aioli
Polenta Fritta Bergamot
Fried polenta, truffle sea salt, caper aioli
Optional: Add speck (smoked ham) - $5 additional

Second Course (choice of one)

Pappardelle Sotto Sopra
Homemade pappardelle pasta, fresh tomato sauce, smoked mozzarella
Gnocchi di Menta con Ragu d'Agnello
Mint-ricotta gnocchi, lamb ragu, dill crème fraiche
Garganelli in Salsa Rosa al Salmone Affumicato e Pernod
Garganelli pasta, Pernod sauce, smoked salmon
Francobolli di Ricotta e Spinaci
Homemade ricotta-spinach stamps, fresh tomato sauce
Stracceti di Funghi Selvatici
Straccetti pasta, wild mushroom sauce
Sacchetti di Zucca con Salsiccia, Salvia e Amaretti di Saronno
Homemade pumpkin sacchetti, amaretto cookies, sausage, Alfredo Parmesan sauce
Pollo Organico Ripieno di Sasiccia con Salsa di Funghi, e Spinaci Agliati
Smart airline chicken, sausage stuffing, crispy mushrooms, celery root lasagna
Il Cioppino di Sotto Sopra
Lobster bisque, mussels, clams, cod, salmon, crab claw, Tuscan bread
Salmone Saltato alla Moda dei Baschi
Wild salmon - pan seared, chorizo, clams, sofrito sauce, cannellini beans
Costoletta di Manzo Brasata con Polenta al Tartufo e Insalata di Erbe
Slow braised beef short- rib, truffled polenta taragna, celery root-grapefruit-parsley-mint herb salad
Delmonico di Manzo...additional $10
Delmonico Ribeye - espresso rubbed, pumpkin lasagna, broccolini, Barolo reduction
Fish of the Day
Risotto of the Day

Third Course (choice of one)

Tiramisu
Pistachio-Chocolate Crème Brulee
Apple Strudel
Chestnut Cannoli
Warm Chocolate Cake
With raspberry sorbet
Ice Cream or Sorbet of the Day
*Menu items are subject to change due to availability or market changes

No other promotions or discounts are applicable during Restaurant Week. Beverages, tax and gratuity are not inclusive.
 

New Monthly Wine Tasting Series -Pinot Noir - Thur, Jan 20th

	Thursday, January 20 · 6:00pm - 7:30pm
	BENCHMARK WINE TASTING SERIES
PINOT NOIR
More Info	Benchmark: n. a point of reference from which measurements of any sort may be made. Introducing a new series of wine tastings at Sotto Sopra, with Sommelier Christopher Clune. Each month, a specific grape variety will be selected. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world. January 20th, 2011: Pinot Noir. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting. $30 per person (tax and gratuity not included). Reservation only. Space is limited. 410-625-0534  SAVE THE DATES February 17th, 2011. Pinot Grigio March 17th, 2011. Sangiovese April 21st, 2011. Chardonnay May 19th, 2011. Cabernet June 16th, 2011. Nebbiolo

Opera Night - January 16th

OPERA NIGHT

Sunday,January 16th ~ 5:30 p.m.
reservations required - 410 625 0534
entertainment and six course Italian dinner

58 per person*

If you never have been, come and enjoy an evening of great voices, festivities and a delicious six course winter menu. We are pleased to introduce a new soprano to our Opera Night festivities, Ms Karen Myers. Let their voices warm your souls and the food nurture your spirit.

The Performers

Karen Myers, Soprano

 Paul McIlvaine, Tenor

 Tom Hetrick, Piano

The Menu

Ahi Tuna Tartar with Gribiche Sauce

Farm Lettuces with Goat Cheese Croquettes and Raspberry Vinaigrette 

Arugula Risotto with Short Rib Ragu

Tomato-Basil Sorbetto

Atlantic Cod with Artichoke Ravioli and Porcini-Crab Sauce

Pear Frangipane with Zabaglione and Cardamom Gelato

Cost per person - 58

(excludes beverages, tax and gratuity)

Reservations are required - call 410 685 0534  - call early, Opera Nights sell out quickly.

Future Opera Nights - SAVE THE DATES: 
Sundays @ 5:30 p.m.

February 27

March 27

April 10

May 22

June 26

July 31

August 28

September 25

October 23

November 20

December 18

 
no other promotions or discounts are applicable to this event