OPERA NIGHT - Sunday, September 23rd

Sotto Sopra's 

OPERA NIGHT

Sunday, September 23rd - 6 p.m.

Reservations Required - 410-625-0534

The new fall season of Opera Nights begins on Sunday, September 23rd at 6 p.m. Come relish the multi-course Italian dinner while being entertained by vibrant, live performances of your favorite arias. Sotto Sopra’s dining room with its high ceilings, draped curtains, and renowned mural is the perfect backdrop for this special evening.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Butter Lettuce Salad

Gorgonzola dolce / toasted pecans / maple vinaigrette

Sautéed Scallops

asparagus risotto / Parmesan-lemon broth

Green Apple Sorbet

Braised Lamb Shank

preserved lemon and eggplant relish,

roasted almonds , couscous and harissa

Stuffed Cannoli

salty caramel and pistachio ice creams

warm Valhrona chocolate / whipped cream

Cost per person

$58

includes multi course Italian dinner and  live opera performances

(excludes beverages, tax and gratuity)

Reservations

410 625 0534

FUTURE OPERA NIGHTS – Save the Dates

Sundays: October 21^st, November 18^th & December 16th

Sotto Sopra Restaurant

405 N. Charles Street

Baltimore, MD  

AUGUST OPERA NIGHT - Sunday Aug 19th

SOTTO SOPRA'S

OPERA NIGHT

Sunday, August 19^th – 6 p.m.

Reservations required – 410.625-0534

Once a month Sotto Sopra spiritually takes you to Milan’s Opera House as our performers sing arias of your favorite operas. Our 19^th century building with its tile floor and high ceilings make for an ideal setting for these outstanding voices.  Interspersed between performances you will enjoy our Italian seasonal multi course dinner which celebrates the bounties of summer.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Emmenthal Cheese Stuffed Apricots

arugula/ prosciutto di Parma/ honey cider vinaigrette

Roasted Tomato Risotto

burrata cheese stuffed zucchini blossoms

Watermelon and Mint Sorbet

Sous-vide Magret of Duck

couscous/ cherry demi-glace

Rosemary Sand Cake

local berries/ zabaglione

58 per person

Includes dinner and performance

(beverages, tax and gratuity excluded)

Reservations Required - 410 625 0534

Future Opera Nights

SAVE THE DATES

Sundays: September 23, October 21, November 18 and December 16

Sotto Sopra Restaurant

405 North Charles Street

Baltimore, MD 21201

2012 Summer Restaurant Week - Baltimore

2012 Summer Restaurant Week

Friday, July 27th to Sunday, August 12^th

Three Course Dinner $30.12* (every evening)

Two Course Lunch $15.12* (Mon to Sat)

Reservations: 410 625 0534

  

DINNER - $30.12

First Course (choice of one)

Soup of the day

La Nostra Insalata

Bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing

Insalata alla Cesare con Carta di Musica

Romaine salad/ thin wafer basket/ Caesar dressing

Insalata Boston con Gorgonzola e Noci

Butter lettuce/ Gorgonzola cheese/ toasted pecans/ maple syrup vinaigrette

Insalata Caprese con Mozzarella di Bufala Campana e Pesche

Heirloom tomatoes/ buffalo mozzarella/ super Tuscan olive oil/ fleur de sel/ grilled peaches

Prosciutto di Parma con Mozzarella di Bufala e Pomodori.

Parma prosciutto/ Parmesan basket/ mozzarella/ tomatoes

Tar Tar di Agnello con Uvo di Quaglia

Lamb tartare / quail egg/ lemon aioli/ chili oil

Flat Bread of the Day

Granchio Soffice con Pomodoro Verdi e Pesche - Add $3

Fried soft shell crab/ green tomato-nectarine salad/ curry aioli/ mache

Lumache con Polenta al Burro Aromatizzato

Snails/ soft polenta/ garlic butter

Polenta fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli.

Optional: Add speck (smoked ham) $5

Cozze Saltate al Curry e Latte di Cocco

Sauteed mussels/ Indian curry/ coconut milk / leeks

Main 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

Ricotta gnocchi/ pesto-cream sauce/ tomatoes/ salty ricotta

Fracobolli di Ricotta e Spinaci.

Homemade ricotta/ spinach stamps/ fresh tomato sauce

Ravioli di Pancetta e Porri con Salsa al Burro di Nocciola e Bra Duro.

Pork belly ravioli/ shitake/ leeks/ truffle sauce/ toasted hazelnuts/ Bra Duro cheese

Sacchetti di Zucca – Add $4

Homemade butternut squash sacchetti/ broccoli/ asparagus/ mushrooms/ garlic/ EVOO

Spaghetti Neri alla Chitarra con Ragu di Gamberi di Fiume e Porcini

Squid ink spaghetti chitarra/ crawfish/ crab/ porcini mushroom cream sauce

Asparagus Risotto with Gremolata

Optional: Add Barolo braised short-rib $10

Asparagus Risotto – Add $3

Asparagus risotto/ shrimp/ Parmesan broth

Roasted Heirloom Risotto e Branzino – Add $5.00

Roasted heirloom risotto/Branzino roulade/ fennel fronds/golden raisins/ pine nuts/ lemon confit sauce

Pollo con Salsiccia e Lasagnetta di Patate e Cavolfiori e Funghi Croccanti

Smart chicken / braised fennel-sausage stuffing/ cauliflower lasagna, crispy mushrooms/ field carrots

Delmonico di Manzo – Add $7

Espresso rubbed Delmonico ribeye steak/ butternut squash-Gorgonzola lasagna/ broccolini/ Barolo reduction

Cioppino con Brodo D’Aragosta

Lobster broth/ scallops /mussels/ clams/ grouper/ salmon/ fennel/ Tuscan bread

Salmone con Fregola alle Olive e Arancie

Pan-seared Chilean salmon/ olive fregola sarda/ melted red onion/ lobster tangerine essence

Ippoglosso Saltati con Ravioli al Granchio - Add $15

Day boat halibut/ blue crab-artichoke raviolo/ asparagus sauce/ porcini/ black garlic

Branzino con Salsa Verde e Insalata di Bietole e Finocchio

Wild rockfish/ eggplant and tomato polenta fritter/ salsa verde/ pickled beets & fennel salad

Dessert (choice of one)

Lemon Tart

with honey whipped cream

Semolina Cake

with strawberry coulis/ fresh strawberries

Lavender Panna Cotta

with peaches in wine/ almond Florentine

Pistachio – Chocolate Crème Brûlée

Torta della Nonna

Goat cheese cake/ mascarpone/ cream cheese/ honeyed cherries

Gianduia Pot du Crème

Ice Cream or Sorbets of the day

*menu items can be subject to change due to availability or market conditions. No other promotions, menus or discounts are applicable during Restaurant Week. Sotto Sopra is extending Summer Restaurant Week through to Sunday, August 12, 2012.

LUNCH - $15.12

First Course (choice of one)

Soup of the day

La Nostra Insalata

Bitter greens/ dill/ shaved fennel/ Parmigiano/ Champagne vinegar-Dijon dressing

Arugula Insalata

Fresh baby arugula/ shaved fennel/ lemon-truffle dressing/ Parmigiano Reggiano

Insalata alla Cesare

Caesar salad

Panzanella Toscana

Heirloom tomatoes/ focaccia bread/ european cucumbers/ Pantelleria capers/ pecorino Toscano

Polenta Soffice con Ragu di Lumache al Burro Aromatizzato

Soft polenta/ snail ragu/ garlic butter

Polenta fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli.

Insalata Caprese di Sotto Sopra - Add $3

Heirloom tomatoes/ truffle-balsamic vinaigrette/ buffalo mozzarella/ arugula

Main Course (choice of one)

Chitarra alla Bolognese

Homemade chitarra pasta with Sotto Sopra’s meat sauce

Cappellini al Pomodoro

Angel hair pasta/ fresh tomato sauce/ basil

Penne alle Melanzane e Mozzarella

Rigatoni pasta/ roasted eggplant/ fresh mozzarella

Pappardelle Sotto Sopra

Fresh pappardelle/ smoked mozzarella/fresh tomato sauce

Sacchetti di Zucca - Add $4

Homemade butternut squash sacchetti/ broccoli/ asparagus/ mushrooms/ garlic/ EVOO

Cozze Saltate al Curry e Latte di Cocco

Prince Edward mussels/ Indian curry/ coconut milk/ leeks

Angus Beef Burger con Gorgonzola e Marmellata di Cipolle

Angus beef burger/ balsamic onion marmalade/ Gorgonzola cheese/ tomato

Risotto of the day

Omelette of the day

Panino di Vegetali alla Griglia

Grilled vegetable panino/ aged white cheddar/ basil pesto

Panino con Pollo e Asparagi

Grilled chicken panino/ asparagus/ tomato/ provolone cheese

Panino con Granchio Soffice - Add $3

Fried soft-shell crab panino/ remoulade sauce/ curry aioli/ arugula 

Seasonal fish/ grilled/ Salmoriglio sauce/ naval orange –radicchio salad/ mashed potatoes MP – additional cost will be determined by current market price

*menu items can be subject to change due to availability or market conditions

No other promotions, menus or discounts are applicable during Restaurant Week.

Sotto Sopra Restaurant is extending Restaurant Week menu through to Sunday, August 12, 2012.

Guest Chef Dinner - Monday, August 6th

Guest Chef Dinner

Chef Justin Purpura

The Biltmore Four Seasons – Santa Barbara, California

 Monday, August 6, 2012

 Open Reservations from 5 p.m. to 9:30 p.m.

Call - 410 625 0534

Sotto Sopra welcomes Justin Purpura, sous chef at Four Seasons Resort - The Biltmore Santa Barbara and a Baltimore native, for a one-night food and wine charity event on Monday, August 6, 2012. The menu features Chef Purpura’s talents along with specially paired wines.   

Purpura discovered his love for food at a young age. Whether he was making homemade ravioli with his grandmother, Lucy Carnevale, or fresh soups with his grandfather, William Purpura, he knew from the time he was a little boy that he loved food and learning how to prepare it. 

It was only a matter of time before Purpura would find himself in the kitchen professionally.  He began his culinary career in Ocean City, Maryland, at Buxy’s Salty Dog Saloon, where he learned the basics of cooking and discovered a real passion for the culinary world.  Later, he attended Johnson and Wales University in Charleston, South Carolina, where his love for food grew stronger.  From sunny Charleston, Purpura moved to Boston to start a career with Four Seasons, where he spent the next two and a half years learning everything about food in the Northeast. 

After stints at the Four Seasons in Las Vegas and Palm Beach, he transferred to Four Seasons Resort The Biltmore Santa Barbara in California, where he  rose to sous chef.  “I’ve found my home in Santa Barbara, also known as paradise. With all of the fresh ingredients that California has to offer, including the farmers and fish markets, it’s culinary heaven.  Having a great wine country doesn’t hurt either,” says Purpura.  “Still, my heart will always be in Baltimore.”

Sotto Sopra will be donating portions of the evening’s proceeds to two charities close to Chef Purpura’s heart, Itineris Baltimore which is committed to providing opportunities for individuals with autism to participate meaningfully in all aspects of adult life. The second is the Cancer Center of Santa Barbara which since 1949, has remained in the vanguard of comprehensive outpatient cancer treatment.

MENU

First Course

Lonzino di maiale stagionato, crescione, olio e limone

House cured lonzino carpaccio, pepper greens, citronette

Second Course

Moleche, rucola, pesche glassate all’aceto balsamico

Soft shell crab, arugula, balsamic glazed peaches

Third Course

Ravioli di mais, burro nocciola, tartufo estivo

Sweet corn ravioli, brown butter, summer truffle

Fourth Course - Intermezzo

Sorbetto al limoncello

lemoncello sorbet

Fifth Course

Lombo di agnello scottato in padella, fregola, pinoli, purea di olive nere

Pan roasted lamb loin, fregola, pine nut, black olive puree

Sixth Course

Frittella di ricotta, zabaglione, gelato al tiramisu

Ricotta fritter, sabayon, tiramisu ice cream

$85 per person – food and wine inclusive

(gratuity and tax extra)

Call for reservations - 410 625 0534

(reservations accepted from 5 p.m. to 9:30 p.m.)

No other promotions or discounts are applicable this evening

Monika's Quinoa Salad

2 cups quinoa

4 cups water

2 tsps salt

1/2 cup onion (diced red onion)

3/4 cup fresh tomato (diced)

3/4 cup carrots ( cooked, diced)

1/2 cup yellow or red bell pepper (diced)

1/2 cup of lima beans (cooked) optional

1/2 cup cucumber (diced)

2 tbsps fresh chopped parsley

2 tbsps olive oil

3 tsps fresh lemon juice

salt and pepper

 Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.

When quinoa is ready, stir the tomato, cooked carrots and lima beans, bell pepper, cucumber, red onion and parsley until well combined.  Drizzle the olive oil & lemon over the salad; gently stir until evenly mixed. . Taste, adjust seasoning, as needed, and serve.

Sotto Sopra's Gift - Sunday, June 10th

Mt. Vernon’s Sotto Sopra Italian Restaurant has been celebrating the joys of opera ten plus years with a monthly Opera Night filled with live opera performances accompanied by a multi course Italian dinner for a pre-set price. One night only, on Sunday, June 10^th Sotto Sopra is changing it up for those who have been Opera Night curious and those patrons who have been entertained in the past.

On this very special night, Sunday June10^th, patrons get to indulge their Italian souls with the live Opera performances – no cover charge, ala carte dining from Sotto Sopra’s dinner menu rather than a pre fixe menu and open reservations rather than the normal start time of 6 p.m. 

Come get a taste of the top 10 of opera’s favorite arias and a delicious array of contemporary Italian food in a 19^th century building that spiritually could transport you to Milan, Paris or any other major city in the world. 

Future Opera Nights:  Sundays – July 22^nd, August 19^th, September 23rd

Sotto Sopra’s Light Supper Pre Fix will not be available that evening. 

OPERA NIGHT - SUNDAY, JULY 22ND, 2012

Sotto Sopra's

OPERA NIGHT

Sunday, July 22nd - 6 p.m.

reservations: 410. 625 0534

Please join us at Sotto Sopra for July's Opera Night.  Salmon, lobster, and veal will be part of your five course dinner accompanied by vivacious voices singing your favorite arias – a great evening of scrumptious food and delectable voices.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Red Beet - Zucchini Carpaccio

 pickled red onions/cured salmon/grapefruit

Green Pea Risotto & Lobster Bolognese

Grapefruit-Mint Sorbet

Herbed Crusted Veal Tenderloin

celery root and pear sformato with cherry sauce

Local Strawberry Crostata

 crème Chantilly

$58 per person

 five course dinner, live opera performances

(excludes beverages, tax and gratuity)

Call for Reservations – 410 625 0534

Save the Dates: Future Opera Nights

Sundays:  August 19^th, September 23rd

no other promotions or discounts are applicable

Please VOTE for Sotto Sopra - Best Italian

Sotto Sopra Restaurant has been nominated by Baltimore Magazine for the Best Italian Restaurant and we are thrilled with the honor BUT we would like to win.  We are reaching out to all Sotto Sopra's friends to ask you to vote....it is an election year you know!. You can only vote once.

It takes a couple moments of your time because you need to vote in at least 10 categories. Just choose your favorites from the nominees or randomly pick in categories that interest you.   Your selections are in a drop down.  While you are at the Baltimore Magazine's Reader's Poll, our good friend and publicist Dara Bunjon writes the Dining Dish Blog which is also nominated. 

Deadline is June 15th.  We appreciate you taking the time to show how much you like Sotto Sopra.

Grazie, 

Riccardo, baby Amelia and Monika

$25 Light Supper Pre Fixe - Spring / Summer

NEW!

Spring and Summer

Light Supper Pre Fixe

Sundays through Fridays
5 p.m. to  last order 6:30 p.m.

We know that as the weather gets warmer we all tend to want to eat less, eat lighter so we have created our Leggero Supper Pre Fixe with smaller portions off our menu. 

You choose your smaller version:

-appetizer-

-pasta or risotto-

-dessert or glass of house wine-

Sunday through Friday - 5 p.m. to last order 6:30 p.m.

$25 per person*

(tax & gratuity not included)
Reservations highly suggested

410.625.0534

*other promotions and discounts not applicable