spinach and ricotta ravioli, fresh tomato sauce

RAVIOLI DELL'AMORE

polenta & 24-month aged Parmagiano-Reggiano basket, romain lettuce, oven dried tomato, anchovy-dressing, garlic breadsticks

INSALATA CAESAR SOTTO SOPRA

16.oz NY strip, parmesan truffle fries, chimichurri sauce

CARNE E PESCE TAGLIATA

veal stuffed pasta, smoked bacon, spinach, veal demi-glace

VEAL AGNOLOTTI

fried green tomatoes, fresh burrata, arugula, fennel, balsamic

BURRATA CAPRESE

shortrib stuffed ravioli, shiitake mushroom, pancetta, sage, truffle butter sauce

SHORTRIB RAVIOLI

Homemade fettuccine, homemade bolognese sauce, parmesan

Fettuccine Bolognese

pan seared salmon, sauteed broccolini, garlic mashed potato, black olives, cherry tomato, shrimp, capers, lemon juice

KING SALMON

wild mixed mushrooms, mascarpone whipped, truffle oil

RISOTTO AI FUNGI

pan seared halibut, parsnip & celery puree, grilled eggplant & zucchini, white wine with cherry tomato & caper sauce

HALIBUT

Sauteed broccolini, lemon, pepper flakes, garlic grilled zucchini, cherry tomato, garlic, evoo

Contorni

fried polenta, truffle sea salt, paprika aioli

POLENTA FRITTA BERGAMOT

squid ink spaghetti, shrimp, calamari, cherry tomato, lobster broth

FRUTTI DI MARE

old bay cream, leeks, coconut-milk, grilled focaccia

P.E.I MARYLANDSTYLE MUSSELS

mixed greens, cherry tomato, shaved fennel, parmigiano, Dijon champagne vinaigrette

INSALATAmixed greens

homemade fettuccine, sun dried tomato, spinach, parmesan, cream

FETTUCCINE TOSCANA

chicken stuffed with mushroom & mozzarella, garlic mashed potatoes, sautéed broccolini, roasted baby carrots, chicken mushroom sauce

POLLO RIPIENO

ricotta gnocchi, homemade- bolognese, parmesan

GNOCCHI DI RICOTTA

mozzarella, provolone, arugula, prosciutto san daniele, truffle oil

SOTTO SOPRA FLATBREAD

spaghetti, smoked bacon, egg, cream, parmesan

CREAMY CARBONARA ALLA SOTTO SOPRA

Grilled zucchini

CHOCOLATE LAVA CAKE

Indulge in our delightful Gelato and Sorbetto of the day, crafted with seasonal ingredients to provide a refreshing and creamy treat that perfectly captures the essence of flavor.

Gelato and Sorbetto of the day

VANILLA CREME BRULEE

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour with a fork until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Pasta Dough

In a skillet, sauté the fresh spinach over medium heat until wilted. Allow to cool, then chop finely. In a bowl, mix the chopped spinach, ricotta, Parmesan, salt, and pepper until well combined.

Prepare the Filling

Divide the rested dough into quarters. Roll out each quarter into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

Roll Out the Dough

Place small spoonfuls of filling (about 1 tablespoon) on one sheet of pasta, spacing them about 2 inches apart. Moisten the edges of the pasta with water, then fold the sheet over to cover the filling. Press down to seal and cut out individual ravioli.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a saucepan, heat olive oil over medium heat. Add chopped fresh tomatoes, garlic, salt, and pepper. Cook for about 10 minutes until the tomatoes break down. Add fresh basil if desired.

Prepare the Fresh Tomato Sauce

Plate the ravioli and top with the fresh tomato sauce. Garnish with additional Parmesan cheese and basil if desired.

Serve

all-purpose flour

eggs

spinach, fresh

ricotta cheese

Parmesan cheese, grated

salt

pepper

In a medium saucepan, bring water to a boil. Slowly whisk in polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 20-25 minutes. Stir in grated Parmigiano-Reggiano and season with salt and pepper. Pour into a greased round dish and let cool until set.

Prepare the Polenta

In a small bowl, mash anchovy fillets with minced garlic, olive oil, and lemon juice. Whisk until well combined, and season with salt and black pepper to taste.

Prepare the Dressing

Tear the romaine lettuce into bite-sized pieces and place in a large bowl. Halve the cherry tomatoes and add them to the bowl. Drizzle the anchovy dressing over the salad and toss to combine.

Prepare the Salad

Slice the cooled polenta into wedges and place them on plates. Top with the romaine salad and garnish with additional grated Parmigiano-Reggiano. Serve with garlic breadsticks on the side.

Polenta

Water

24-month aged Parmigiano-Reggiano

Romaine lettuce

Cherry tomatoes

Anchovy fillets

Garlic

Olive oil

Lemon juice

Breadsticks

Salt

Black pepper

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Mix well and set aside.

Prepare the Chimichurri Sauce

Season the NY strip steak with salt and black pepper. Preheat a grill or skillet over high heat. Cook the steak for about 4-5 minutes per side for medium-rare, or to preferred doneness. Remove from heat and let it rest for a few minutes before slicing.

Cook the Steak

Cut the potatoes into fries and toss them with truffle oil, salt, and half of the parmesan cheese. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes or until golden and crispy. Sprinkle remaining parmesan cheese on top before serving.

Prepare the Fries

Slice the steak against the grain and serve it alongside the truffle fries. Drizzle chimichurri sauce over the steak and enjoy!

NY Strip Steak

Parmesan Cheese

Truffle Oil

Potatoes

Fresh Parsley

Red Wine Vinegar

Olive Oil

Black Pepper

Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes until they float to the top. Remove with a slotted spoon and set aside.

Cook the Agnolotti

In a skillet, heat olive oil over medium heat. Add the veal demi-glace and bring to a simmer. Add the cooked agnolotti and toss gently to coat in the sauce.

Prepare the Sauce

Plate the agnolotti, drizzle with extra sauce, and garnish with chopped parsley. Enjoy your veal agnolotti!

Veal demi-glace

Fresh parsley, chopped

Slice the green tomatoes into 1/2 inch thick slices. Season with salt and pepper. Dredge in flour, dip in beaten egg, and coat with breadcrumbs. Fry in olive oil until golden brown on both sides. Set aside.

Prepare the Fried Green Tomatoes

Thinly slice the fennel bulb. If desired, you can marinate the fennel slices in a little olive oil, salt, and pepper for added flavor.

Prepare the Fennel

On a serving plate, layer the fried green tomatoes. Top each slice with a generous piece of fresh burrata. Arrange arugula and fennel slices around the tomatoes. Drizzle with balsamic glaze and a bit more olive oil if desired. Season with additional salt and pepper to taste.

Assemble the Dish

Serve immediately while the tomatoes are warm, and enjoy your Burrata Caprese!

Fried Green Tomatoes

Fresh Burrata

Arugula

Fennel Bulb

Balsamic Glaze

Season shortribs with salt and pepper. Sear on all sides in a hot pan until browned. Transfer to a braising pot.

Prepare the Shortribs

Add aromatics such as chopped onion, garlic, carrots, and celery to the pot. Pour in beef stock and a splash of red wine. Cover and braise at 325°F (160°C) for 2.5–3 hours until meat is tender and falls apart easily.

Remove shortribs from the braising liquid. Shred the meat and discard any bones or excess fat. Allow to cool, then finely chop the shredded meat for uniform filling consistency.

Optionally mix in a bit of grated Parmigiano-Reggiano or ricotta cheese for richness and to bind the filling.

Mix 2 cups of all-purpose flour with 3 large eggs and a pinch of salt. Knead until smooth and elastic, about 8–10 minutes. Wrap in plastic and let rest for 30 minutes at room temperature.

Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin. Cut the dough into evenly sized rectangles or circles.

Place a small spoonful of shortrib filling onto a sheet of dough. Top with another sheet, sealing the edges with a little water and pressing out any air bubbles. Trim edges with a ravioli cutter.

Place finished ravioli on a floured tray and cover with a towel until ready to cook.

Dice pancetta and cook in a skillet over medium heat until crisp. Remove with a slotted spoon and set aside.

Cook the Pancetta

In the rendered fat, sauté sliced shiitake mushrooms until golden and tender, about 5–6 minutes.

Add a few fresh sage leaves to the pan and cook until crisp and aromatic, about 1 minute.

Lower the heat and add 2–3 tablespoons of truffle butter. Stir to melt and combine flavors.

Return the cooked pancetta to the sauce and season with salt and freshly ground black pepper to taste.

Bring a large pot of salted water to a gentle boil. Add ravioli and cook for 3–4 minutes or until they float and the pasta is al dente.

Gently transfer the cooked ravioli using a slotted spoon to the skillet with the truffle butter sauce. Toss to coat evenly.

Plate the ravioli and spoon over extra sauce. Garnish with additional sage leaves, grated cheese, or a drizzle of truffle oil if desired.

Boneless short ribs

Carrots, diced

Celery, diced

Onion, diced

Garlic cloves, minced

Tomato paste

Red wine

Beef stock

Thyme sprigs

Bay leaf

All-purpose flour

Eggs

Unsalted butter

White truffle oil

Pancetta, diced

Shiitake mushrooms, sliced

Fresh sage leaves, chopped

In a mixing bowl, combine flour and salt. Create a well in the center and add eggs. Mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Make the Fettuccine

Roll out the dough using a pasta machine or a rolling pin until thin. Cut into fettuccine strips and dust with flour to prevent sticking.

In a large skillet, heat olive oil over medium heat. Sauté onion, carrot, and celery until soft, about 5 minutes.

Prepare Bolognese Sauce

Add garlic, ground beef, and ground pork. Cook until browned, breaking it up with a spoon.

Stir in crushed tomatoes, tomato paste, red wine, and milk. Season with salt, pepper, and Italian seasoning. Simmer for at least 30 minutes, stirring occasionally.

Cook fettuccine in boiling salted water until al dente. Drain and toss with Bolognese sauce. Serve topped with grated Parmesan cheese.

Combine and Serve

Ground beef

Ground pork

Onion, chopped

Carrot, diced

Garlic, minced

Canned tomatoes, crushed

Milk

Italian seasoning

Peel and chop the potatoes, then boil in salted water until tender. Drain and mash with butter, minced garlic, and salt to taste.

Prepare Garlic Mashed Potatoes

In a pan, heat 1 tablespoon of olive oil over medium heat. Add the broccolini and sauté until tender, about 5-7 minutes. Season with salt and pepper.

Sauté Broccolini

In the same pan, add another tablespoon of olive oil and shrimp. Cook until shrimp are pink and opaque, about 3-4 minutes. Add capers and lemon juice, and stir well.

Cook Shrimp

Season the salmon fillets with salt and pepper. In a separate pan, heat 2 tablespoons of olive oil over medium-high heat. Add salmon, skin-side down, and cook for 4-5 minutes on each side until cooked through.

Pan-Seared Salmon

On each plate, serve a portion of garlic mashed potatoes, sautéed broccolini, and top with the salmon. Add sautéed shrimp with capers and lemon on the side. Garnish with black olives and cherry tomatoes.

Combine Ingredients

King Salmon fillets

Broccolini

Black olives, pitted and halved

Cherry tomatoes, halved

Shrimp, peeled and deveined

Capers

Butter

In a saucepan, warm the vegetable broth over low heat. Keep it simmering throughout the cooking process.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.

Sauté the Vegetables

Add the wild mixed mushrooms to the skillet and cook until they are tender and have released their moisture, about 5-7 minutes.

Cook the Mushrooms

Add the Arborio rice to the skillet and stir for 2-3 minutes, ensuring the rice is well-coated and lightly toasted.

Toast the Rice

Pour in 1 cup of the warm vegetable broth, stirring constantly until the liquid is absorbed. Continue adding broth, one cup at a time, allowing the rice to absorb it before adding more. This process takes about 18-20 minutes.

Add Broth Gradually

Once the rice is al dente and creamy, stir in the mascarpone cheese and grated Parmesan cheese until well combined.

Incorporate Mascarpone

Drizzle the truffle oil over the risotto and season with salt and black pepper to taste. Stir gently to combine.

Ravioli Dell'amore

Insalata Caesar Sotto Sopra

Carne E Pesce Tagliata

Veal Agnolotti

Burrata Caprese

Shortrib Ravioli

Fettuccine Bolognese

King Salmon

Risotto Ai Fungi

Halibut

Contorni

Polenta Fritta Bergamot

Frutti Di Mare

P.e.i Marylandstyle Mussels

Insalatamixed Greens

Fettuccine Toscana

Pollo Ripieno

Gnocchi Di Ricotta

Sotto Sopra Flatbread

Creamy Carbonara Alla Sotto Sopra

Grilled Zucchini

Chocolate Lava Cake

Gelato And Sorbetto Of The Day

Vanilla Creme Brulee