An evening with world-renowned pianist - Peter Beets

 Peter Beets, World-Renowned Pianist

“Chopin meets the Blues”

Sotto Sopra Restaurant - 405 N. Charles Street - Baltimore, MD 21201

Thursday, March 16^th

Open Reservations: from 5 pm to 9 pm

410 625 0534

 $15 cover charge per person plus entree order from our ala carte menu

It is with great pleasure that we announce, for one night only, the internationally-acclaimed jazz pianist Peter Beets will be performing at Sotto Sopra Restaurant on Thursday, March 16^th from 6 pm to 8:30 pm. - one performance only! Beets is regularly featured at major concert venues and international jazz festivals.

 The Dutch-born pianist will be playing limited engagement concerts in the US, on the East Coast: New York, Philadephia and in Baltimore at Sotto Sopra. The theme will be "Chopin meets the Blues," a take on his album, Chopin meets the Blues Live.

We will be serving our regular ala carte dinner menu and offering open seating between 5 pm to 9 pm. There will be a $15 cover charge per person along with a required entree order from our ala carte menu. Seating is limited to 100 guests for the evening.

Listen to Peter Beets

www.youtube.com/peterbeets

Facebook: @PeterBeetsNL  Twitter: @PeterBeets

www.PeterBeets.com

Cost per Person:  $15 cover charge per person plus entree order from our ala carte menu

Reservations required: (410) 625-0534

Sotto Sopra Restaurant - 405 N. Charles Street - Baltimore, MD  21201

(410) 625-0534

Guest Chef Tayfun Abuska Dinner

CHEF TAYFUN ABUSKA

5 Course Guest Chef Dinner

Wednesday, March 22nd

Two Seatings: 5:30pm - 6 pm / 7:30pm - 8pm

RESERVATIONS: Be sure to specify that your reservation is for the Guest Chef Dinner

(410) 625 0534

Second in our series of Guest Chef Dinners Sotto Sopra is highlighting Chef Tayfun Abuska, a Turkish native who started working at an early age at the Izmir Palmiye Hotel, transitioned to the 5-Star Ankara Hilton Hotel and continued to work for the Swiss Hotels. His culinary path has taken him through the French Embassy to the United States in 2008, where he worked for the Four Seasons Hotels in Wyoming, California and here in Baltimore. A stint at Michael Mina’s Pabu Japanese Restaurant working with Chef Jonah Kim has inspired his penchant for Asian dishes which is apparent in his Guest Chef Dinner’s menu.

Recently, Chef Abuska has been working in Washington, DC as the sous chef at MalMaison, Ottoman Taverna and currently with Chef Jonathan Dearden at Kimpton Hotel – Radiator Restaurant.

MENU

Amuse Bouche

Uni Kimchi, Red Beet Nest, Nori Chips, Trout Roe, Quail Egg

v   

Calabrian Cauliflower

Cauliflower, Shishito Peppers, Crispy Brussels Sprouts, Piment d’Espelette

v   

Hamachi Crudo

Hamachi Crudo, Avocado Mousse, Cara Cara Orange, White Soy, Yuzu, Jalapeno

v   

Chawanmushi

Uni Butter Dashi, Scallops, Shrimp, Asian Pear, Egg, Oyster Mushrooms

v   

Pan Seared Tilefish

Seared Tilefish, Sunchoke Puree, Baby Leeks, Veloute Espuma, Trumpet Mushrooms, Sunchoke Chips

v   

Hibiscus Panna Cotta

Pomegranate Seeds, Hibiscus, Buddha’s Hand

$65 Per Person

(excludes beverages, tax and gratuity)

Two Seatings:  5:30pm-6pm / 7:30pm-8pm

Reservations: Specify it is for the Guest Chef Dinner – (410) 625-0534 

SOTTO SOPRA RESTAURANT – 405 N. CHARLES STREET – BALTIMORE, MD 21201

(410) 625-0534 – www.sottosoprainc.com

A very special Opera Night

SOTTO SOPRA RESTAURANT

OPERA NIGHT - ALA CARTE

Sunday, March 5th

5:30 pm to 7:30 pm

410 625 0534 - reservations

On Sunday,March 5^th, Sotto Sopra has planned a special evening for you. Enjoy a taste of our Northern Italian cuisine from our ala carte menu along with live Opera Performances throughout the evening for a mere $10 cover charge per guest.. We are accepting open reservations for dinner and the show from 5:30 pm to 7:30 pm. For too many years to mention, Sotto Sopra' has been the venue for our successful, well attended monthly Opera Night along with a five course dinner but on this night, you can order off the menu. If you have never attended we hope you will sample the experience on this very special evening.  Come in for fine Italian cuisine, the live Opera performances throughout dinner and a memorable evening with that special someone. Call for reservations 410 625 0534.

We are also offering our prix fixe menu for Opera Night March 19th - $58 per person plus tax and gratuity.

Carnivore's Delight - Meet the Butcher Demo and Dinner

Carnivore’s Delight

MEET THE BUTCHER DEMO AND DINNER

Tuesday, March  21 2017

25 Seats Only

Event starts 6PM / Ends approximately 7:30PM

Guaranteed Reservations – Contact Dara Bunjon / sottosoprarestaurant@hotmail.com 

We hope you carnivores can join us for a very special evening, exclusive with only 25 seats to be had. Grab your spot for an evening with the founder of Fells Point Meats, Erik Oosterwijk, who will inform you on various trending cuts of meats and his favorites.  We will grill the meats for all to enjoy, I’ll throw in a couple glasses of wine – no one will walk away hungry that is for sure. 

Rising commodity prices, particularly for beef, and a general sense of culinary adventure, are opening the door in terms of both supply and demand for relatively new or less frequently utilized cuts of meat, such as the teres major, or shoulder tender.

Sotto Sopra’s owner/chef Riccardo Bosio reflects, “Erik has been my butcher since I, as a young chef, landed in America over 20 years ago.” Erik Oosterwijk was born and raised in Holland.  He grew up in his Dad’s butcher shop, watching the professionals at work.  Erik knew from age 12 that he wanted to be a butcher.  That was truly the only thing he wanted to do – it was his real passion and still is, to this day.  He later attended butcher trade school in Holland where he would hone his skills. He eventually immigrated to the United States in 1982, at 20 years old to work for a meat wholesaler in Washington, DC.

In 1988, Erik opened the Fells Point Meat Market, a small butcher shop in a 300 sq ft space in Baltimore’s historic Broadway Market.  In 1991 he was recognized as the “Best Butcher” in Baltimore (City Paper, “the Best of Baltimore”, 1991) In 1993, Leo Pruissen, also a skilled butcher from Holland, later came on board as Erik’s partner, combining their talents and exceptional craft for meat cutting.  (Leo and Erik met when they were both working for the food wholesaler in DC.)

Erik and Leo later expanded the business from a small retail shop to a full service wholesale meat business.  As experienced butchers and ambitious businessmen, Erik and Leo established Fells Point Wholesale Meats. Rapid growth and a thriving restaurant trade created the need for more room with Fells Point Wholesale Meats expanding to locations in Little Italy, then Carroll Camden and now Morell Park in Southwest Baltimore with a modern, state of the art 50,000 sq foot production facility. Fells Point Wholesale Meats has flourished with Erik and Leo becoming well known in Baltimore, Washington DC and Virginia for the quality of their meats, the custom cuts they produce, and the dedication to their craft.

Today, Erik and Leo continue to oversee every step of their operation.  They have stayed true to their roots training a new generation of butchers, with a blend of modern technology and Old World craftsmanship.  This duo remains dedicated to providing their customers with fresh, custom cut meats and a variety of other food products. Their commitment to quality, service and consistency has never wavered.

$50 per person

Includes

class, meat sampling & a couple glasses of wine

(Excludes all other beverages, tax and gratuity)

Guaranteed Reservations: Contact Dara Bunjon sottosoprarestaurant@hotmail.com

Opera Night - March 19th

Sotto Sopra Restaurant

OPERA NIGHT

Multi Course Italian Dinner & Live Opera Performances

Sunday, March 19, 2017 -6 pm

Purchase tickets*:  410 625 0534

Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra's 19th century dining room. The acoustics are amazing, the singers engaging and the dinner will have you speaking with an Italian accent by evening’s end.  

PERFORMERS

Karen Myers Rhodovi, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Pianist

MENU

Lobster Bisque with Shrimp

Porcini Risotto

with sous-vide pork tenderloin and veal demi glaze

Lemon Sorbet

Pan-seared Red Snapper

with caramelized butternut squash and papaya, mango sauce

Chocolate Molten Cake

$58 Per Person

Includes multi course dinner and live entertainment

(excludes beverages, tax and gratuity)

FUTURE OPERA NIGHTS – Save the Dates

Sunday:  April 23, May 21 and June 25

*Credit card guaranteed tickets are required for Opera Night. Parties cancelling their tickets 48 hours prior and no shows to Opera Night will be billed $50 per person in their party. 

Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore MD 21201 – 410 625 0534

Guest Chef Jason Cohen's 5 Course Mediterranean Dinner

Sotto Sopra’s Guest Chef Dinner – Chef Jason Cohen

5 Course Mediterranean Dinner

Tuesday, February 7^th – 7 p.m.

Welcome to the first in a series of Sotto Sopra’s Guest Chef Dinners. We are pleased to have Chef Jason Cohen as our top toque for the evening’s festivities.  Chef Cohen is currently the sous chef at Wit & Wisdom Restaurant located in Baltimore’s Four Seasons Hotel. Jason is a graduate of Johnson & Wales University, where he received his Bachelors degree in Culinary Arts & Hospitality Management. Upon graduation he worked with Cindy Wolf at Cinghiale Restaurant. He moved to Tel Aviv, Israel where he was able to work with products from all over the Middle East and Mediterranean. Jason defines his style as Modern Middle Eastern, and designs his menus at work with that same twist.

Chef Cohen has created a very special menu featuring those flavors and influences from his travels and living in the Middle East and he’s culinary experience in Mediterranean influenced kitchens.

kohlrabi / shaved fennel / Israeli Yoghurt / clementine / mint

bresaola / smoked beet cream / tarragon / asparagus / horseradish bread-crumbs

Spanish mackerel / squid ink “skin” / uni cream / Fresno chili

Braised lamb shank / pomegranate / allspice / Vidalia onion jus

brown butter cake / robiola gelato / honey figs

$65 per person

5 Course Prix Fixe Dinner

(excludes beverages, tax and gratuity)

Purchase Tickets:  http://sotto-sopra-restaurant.ticketleap.com/guest-chef-jason-cohen-dinner/

Once you have purchased your ticket for the guest chef dinner call in your reservation, ask for Lindsey,  410 625 0534 so we know your seating preferences.

February Opera Night

Sotto Sopra Restaurant

OPERA NIGHT

Multi Course Italian Dinner & Live Opera Performances

Sunday, February 19, 2017 -6 pm

Purchase tickets*:  410 625 0534

Romance is in the air during Valentine’s month and what better way to celebrate love than with Italian cuisine and opera.  Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra's 19th century dining room. The acoustics are amazing, the singers engaging and the dinner will have you speaking with an Italian accent.  

PERFORMERS

Karen Myers Rhodovi, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Pianist

MENU

 Onion Soup

with cream and Taleggio crostini

Grilled Mixed Vegetable Risotto

with mozzarella

Blood Orange Sorbet

Barolo Braised Short Rib

with roasted garlic soft polenta

Panettone Bread Pudding

with eggnog ice cream

$58 Per Person

Includes multi course dinner and live entertainment

(excludes beverages, tax and gratuity)

FUTURE OPERA NIGHTS – Save the Dates

Sunday: March 19^th, April 23 and May 21st

*Credit card guaranteed tickets are required for Opera Night. Parties cancelling their tickets 48 hours prior and no shows to Opera Night will be billed $50 per person in their party. 

Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore MD 21201 – 410 625 0534

2017 Winter Restaurant Week Menu - Lunch $15 / Dinner $35

Sotto Sopra Restaurant

405 N. Charles Street

Baltimore, MD  21201

Reservations: 410 625 0534

Winter Restaurant Week 2017

 Dinner Menu*

Friday, January 13th to Saturday, January 28th

Three Course Dinner - $35.00

First Course

Choice of One

Soup of the Day

La Nostra Insalata

bitter greens, dill, shaved fennel, Parmigiano, Champagne-Dijon vinaigrette

Insalata alla Cesare

 hearts of romaine, pane carasau

Goat Cheese Salad

arugula, baby beets, fennel, goat cheese fritters, tangerine vinaigrette

Polenta Fritta Bergamot

fried polenta, truffle sea salt, paprika aioli

Insalata Caprese

fresh mozzarella, tomato confit, balsamic glaze

Polenta Con Lumache al Burro Aromatizzato

Valtellina polenta, escargot ragu, garlic butter

Salmon Carpaccio

Salmon carpaccio, arugula, capers, lemon vinaigrette

Finocchiona e Burrate in Insalata

 fennel salami, burrata cheese

Calamari Fritti

 fried calamari, garlic aioli, spicy marinara

Flatbread of the Day

Second Course
Choice of One

Pappardelle Sotto Sopra

 homemade pappardelle pasta, fresh tomato sauce, smoked mozzarella

Gnocchi Di Ricotta alla Bolognese

 ricotta gnocchi, Bolognese meat sauce

Francobolli di Ricotta e Spinaci

 spinach and ricotta ravioli / fresh tomato sauce

Spaghetti Alla Carbonara

smoked bacon, egg, Parmesan cheese

Ravioloni di Zucca con Salsiccia

 homemade pumpkin ravioloni, amaretto cookies, sausage, cream sauce

Pollo Organico Ripieno di Salsiccia

 airline chicken, sausage stuffing, crispy mushrooms, celery root lasagna

Il Cioppino di Sotto Sopra

 lobster bisque, mussels, clams, salmon, other seasonal fish, Tuscan bread…ADD $5

Pan Seared Salmon

 roasted fingerling potatoes, wilted spinach, warm tartar sauce.

Duck Leg Confit

Mashed potato, cherry tomato, fresh oregano, onions, butter wine sauce

Pork Osso Bucco

Truffled  wild mushroom risotto ... ADD $10

Pan Seared Branzino Filet

Sautéed potato cubes, spinach, salmoriglio sauce

Delmonico di Manzo

Espresso-rubbed Delmonico rib-eye, pumpkin lasagna, broccolini, Barolo reduction ... ADD $10

Third Course

Choice of One

Pistachio Chocolate Crème Brûlée

Semolina Cake

Warm Apple Strudel

Marscapone Cheesecake

Gelato and Sorbetto 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.

·         Valet parking available $8

·         We will only be serving the Restaurant Week Menu during these dates.

2017 Winter Restaurant Week

 Lunch Menu*

Friday, January 13th to Saturday, January 28th

Two Courses - $15.00

First Course

Choice of One

Soup of the Day

La Nostra Insalata

bitter greens / dill / shaved fennel / Parmigiano / Champagne-Dijon vinaigrette

Arugula Insalata

fennel / Parmesan shaving / lemon oil vinaigrette

Insalata alla Cesare

Caesar salad

Polenta Soffice con Ragu di Lumache

soft polenta / snail ragout / garlic butter

Polenta Fritta Bergamot

fried polenta / truffle sea salt / paprika aioli

Second Course

Choice of One

Spaghetti all’Amatriciana

spaghetti / tomato / onion / pancetta

Rigatoni alle Melanzane e Mozzarella

rigatoni pasta / roasted eggplant / fresh mozzarella

Pappardelle Sotto Sopra

pappardelle / smoked mozzarella / fresh tomato sauce

Omelette of the Day

Cozze Saltate al Curry

Prince Edward Island mussels / Indian curry / coconut milk / leeks

Risotto of the Day

Chicken Sotto Sopra

mashed potatoes / tomato / asparagus / provolone cheese / rosemary sauce

Angus Beef Burger

lettuce / tomato / white cheddar cheese / fried potatoes

Panino con Salmone alla Griglia

grilled salmon panino / caper aioli / heirloom tomato

Salmone alla Lavanda e Miele

grilled salmon / lavender honey / broccoli / mashed potatoes

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

No other promotions or discounts are applicable during Restaurant Weeks. We will only be serving the Restaurant Week Menu during these dates.