www.sottosoprainc. com
Lunch: Monday-Saturday
Dinner: Monday-Sunday
ANTIPASTI
APERITIVI
APPETIZERS
CARNE E PESCE
COCKTAILS 10
MEAT & FISH
Zuppa del Giorno
S OTTO 75
MP
La Nostra Insalata
our selection of organic salads
shaved fennel / parmigiano 10
I NSALATA ALLA C ESARE
CON C ARTA DI M USICA
caesar salad / thin wafer basket 12
house gin / st. germain / lemon
strawberry preserves / prosecco
SALTIMBOCCA D I VITELLO
veal saltimbocca / sage / prosciutto / provolone 26
S ANTA MARIA
RIBEYE
goslings black seal rum / cynar / lemon / cherry syrup
espresso-rubbed / butternut squash lasagna
broccolini / barolo reduction 36
S TELVIO P ASS
house bourbon / braulio / lemon /
spiced walnut syrup
G RILLED B EEF T ENDERLOIN
gremolada mashed potatoes / asparagus /
port wine dried apricot glaze 33
L ITTLE I TALY
bulleit rye / averna / luxardo / dolin dry vermouth
Pork Ossobuco
G OAT C HEESE S ALAD
E LDER F LOWER S HARP
truffled wild mushroom risotto 38
arugula / baby beets / shaved fennel
goat cheese fritters / tangerine dressing 12
gin / green chatreuse / lime / st.germaine
POLLO AL FINOCCHIO E SALSICCIA
C ALAMARI F RITTI
fried calamari / garlic aioli
spicy marinara 13
organic chicken stuffed with fennel and sausage
crispy mushrooms / scalloped potatoes / pan jus 27
PAN- SEARED C HILEAN SALMON
olive fregola sarda
melted red onions / lobster-tangerine essence 27
C ALAMARI S ALTATI
sauteed calamari / white wine sauce
olive paste / broccolini 13
SOTTO SOPRA
housre rum / amaretto / montenegro / lemon
AFFETTATI
SLICED SALUMI
Salumeria Biellese – New York
Prosciutto di Parma • Speck Tirolese
Bresaola • Finocchiona • Wild Boar Cacciatorini
8 / each 18 / grand tasting
P AN-S EARED S EABASS
butternut squash puree / brown-butter ricotta gnocchi
carrot-parsnip-zucchini slaw 30
FORMAGGI
8 / each 18 / grand tasting - select three
S EAFOOD C IOPPINO
P OLENTA F RITTA B ERGAMOT
fried polenta / truffle sea salt
smoked paprika aioli 10
lobster stock / grouper / salmon / mussels
calamari / clams / tuscan bread 30
R OBIOLA B OSINA- ALTA
D UCK B REAST
butternut squash lasagna / broccolini
cherry reduction 28
C OZZE S ALTATE AL C URRY
E L ATTE DI C OCCO
Prince Edward Mussels / Indian curry
coconut milk / leeks 14
L A P OLENTA
DI
R ICCARDO
seared polenta / poached egg / shaved fennel
Prosciutto di Parma / parmigiano 15
“the Ferrari” of Italian prosciutto / aged 22 months
fried artichokes / Tuscan bread 17
F INOCCHIONA S ALUMI
fennel salami / burrata mozzarella / Tuscan bread 14
DELL 'A MORE
spinach and ricotta ravioli / fresh tomato sauce 23
VEAL AGNOLOTTI
sautéed spinach / truffle oil / veal demi glace
applewood smoked bacon 25
mozzarella / provolone / arugula / prosciutto 13
the Fellini of Italian cheeses / cow / salty
SOTTOCENERE
truffle cheese / cow / dusty / herbal
vegetable ash
PECORINO TOSCANO - MITICA
PAPPARDELLE
TELEFONO
AL
fresh tomato sauce / smoked mozzarella 24
FETTUCCINE
ALLO
Z AFFERANO
CON
R AGU
DI
OSSOBUCO
ossobuco ragu / gremolada 25
STRACCETTI
AI
FUNGHI
wild mushroom sauce / veal reduction 24
TASTING MENU
offered at the chef's discretion
available for the whole table only
65 per person
includes one from:
SALUMI, FORMAGGI, OR ANTIPASTI
S PAGHETTI N ERI
S OTTO S OPRA F LATBREAD
PARMIGIANO REGGIANO
sheep / nutty / bold
AL P OMODORO
fresh tomato sauce 22
garbanzo beans / red onion /
celery / mango / tomato /
lemon vinaigrette 18
famous Italian blue / cow / sweet / chewy
semi-soft / goat / bloomy rind that is creamy
G NOCCHI DI RICOTTA
G RILLED O CTOPUS S ALAD
GORGONZOLA DOLCE - DELITA SIZE
BOUCHERON - SEVRE BELLE
olive crostino / balsamic glaze 14
P ROSCIUTTO S AN D ANIELE DOP
Italy’s famous funky cheese / cow / rich cream
chewy / salty
FRESH PASTAS
R AVIOLI
H EIRLOOM T OMATO C APRESE
TALEGGIO - CADE AMBOS
PASTE FATTE IN CASA
HOUSE MADE
LANGA
two milks or “due latte” / Brie-like / grass
velvety butter-tones
ALLA
C HITARRA
squid ink spaghetti chitarra
crawfish / crab / porcini mushroom cream sauce 26
S ACCHETTI
DI
Z UCCA
CON
S ALSICCIA
pumpkin sacchetti / amaretti cookies / broken sausage / cream sauce 25
SMALL PRIMI
SECONDI
RIBEYE $10 SUPPLEMENT
DOLCI
20% gratuity will be added to parties of 6 or more. Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.