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A few good restaurant week menus: Sotto Sopra

Sotto Sopra has a tantalizing restarurant week menu, I think. Take a look.

Essentiallly, it's the regular Sotto Sopra menu but I like how Riccardo Bosio has figured out a way to keep on a few of the higher-ticket items without sacrifcing quality -- simply charge a premium for them.

How was opening weekend for Summer Restaurant Week. I was in Pittsburgh, where they've never heard of restaurant week.  I did hear from a reader who had a bad RW experience, complete with last-minute switcheroos and hot-house tomatoes.

 

First course

 

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

Panzanella Toscana
Heirloom tomatoes/ focaccia bread/ European cucumbers/ Pantelleria capers/ Pecorino Toscano

Insalata Caprese con Mozzarella di Bufala Campana e Pesche
Heirloom tomatoes/ Buffalo mozzarella/ super Tuscan olive oil/ fleur de sel/ grilled peaches

Flat Bread of the Day

Polipetti in Guazzetto con Polenta
Stewed baby octopus/ fresh polenta

Polenta Fritta Bergamot
Fried polenta/ truffle sea salt/caper aioli
Optional: speck (smoked ham) add $5

Crostini ai Funghi con Aioli al Limon
Wild mushroom crostini/ Tuscan bread/ lemon aioli

Cozze Saltate al Curry e Latte di Cocco
Sauteed mussels/ Indian curry/ coconut milk / leeks

Prosciutto Di Parma con Mozzarella e Pomodori
Parma prosciutto/ Parmesan basket/ mozzarella/ tomatoes

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

Fracobolli di Ricotta e Spinaci
Homemade ricotta- spinach stamps/ fresh tomato sauce

Fettuccine alla Bolognese Sfilettata di Coda di Bue e Costolette
Oxtail/ short rib ragu with fettuccine/ lemon crème fresh

Spaghetti neri Alla Chitarra con Ragu di Gamberi di Fiume e Porcini
Squid ink spaghetti chitarra/ crawfish/ crab/ porcini mushroom cream sauce

Stracceti di Funghi Selvatici
Straccetti pasta/ wild mushroom sauce

Wild Mushroom Risotto/ Truffle Butter
Optional: Ossobuco alla Milanese add $15

Pollo al Burro Aromatizzato Cotto in Padella con Carote e Patate Novella
Smart chicken /pan seared/ caramelized field carrots/ roasted fingerling potatoes/
(Christian specialty)

Delmonico di Manzo  Add $10
Espresso rub beef Delmonico rib-eye/ potato lasagna/ broccolini/ barolo reduction

Braised Medallion of Elysian Lamb
Green lentil stew/ chorizo/ fava bean infused potatoes

Confit D’Anatra Add $5
Muscovy Duck leg confit/ tomato broth/ fava beans/ celery root puree / French beans

Cioppino di 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

Dentice Saltato in Padella
Sauteed grouper/ composed summer salad: porcini, peaches, corn & sweet cherry tomato

Third Course (choice of one)

 

Tiramisu

Vanilla Panna Cotta
with fresh cherries-toasted coriander compote

Pistachio/Chocolate Creme Brulee

Apple Strudel with Vanilla Ice Cream

Gianduia Pot du Creme

Ice Cream and Sorbet of the Day

 

Copyright © 2015, The Baltimore Sun
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