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