Sotto Sotto Restaurant

A tasting of premier estate bottled olive oils

Assorted Italian meats and cheeses, olives, mushrooms

House cured sashimi tuna, radishes, arugula, olio verde

Mussels, lemon, olive oil, Calabrese peppers, black pepper

Seared Jumbo Sea Scallops, cannellini beans, arugula, tomatoes, truffle oil

Clams, white wine, garlic, mint, Calabrese pepper

Brasstown Beef tenderloin carpaccio, parmigiano, capers, lemon, olive oil

Bufala mozzarella, roasted bell peppers, anchovies, capers

Assorted greens, tomatoes, balsamic vinegar, extra virgin olive oil

Romaine hearts, classic Caesar dressing, shaved Parmigiano Reggiano

Bresaola, arugula, celery, Parmigiano, lemon, olive oil

Tuscan farro, squash, Granny Smith apple, olive oil, toasted pumpkin seeds, sherry vinegar

Roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil

caramelized Videlia onions, 12yr balsamic, Reggiano

Carnaroli rice, wild mushrooms, Reggiano

Carnaroli rice, mixed seafood

Linguine, mixed seafood, spicy tomato broth

Linguine, clams, tomatoes, Calabrese peppers,garlic, olive oil

A 16th century recipe from his letters: veal, chicken and pork ravioli, butter/sage sauce

Organic Kale and marjoram potbelly ravioli, walnut sauce

Butternut Squash and sweet potato "big hats", butter/sage sauce

Spaghetti, pancetta, black pepper, Pecorino Romano

Fresh pappardelle, braised duck ragu

Spaghetti, Sardinian mullet roe, onions, lemon, parsley

Spinach and ricotta gnocchi

Hand made "Priest Strangler", sweet sausage ragu

Baked Lasagnette, Bolognese, béchamel

Tagliatelle, wild mushrooms, cream

Seared Hawaiian tuna, Bianchi di Spagna beans, tomatoes, cucumber, onions, olive oil

Oak roasted tuscan style veal chop, wild mushrooms, natural jus

Wood roasted free range all natural lemon chicken, potatoes, spinach

Pan seared Scottish salmon, black rice, seasonal vegetables

Brasstown pasture raised 100% natural ribeye, arugula, potatoes

Wood roasted whole fish, roasted potatoes, garlic spinach

Tomatoes, wine, garlic, pantelleria capers, peperoncino, wild oregano

A tasting of premier estate bottled olive oils

Assorted Italian meats and cheeses, olives, mushrooms

House cured sashimi tuna, radishes, arugula, olio verde

Mussels, lemon, olive oil, Calabrese peppers, black pepper

Seared Jumbo Sea Scallops, cannellini beans, arugula, tomatoes, truffle oil

Clams, white wine, garlic, mint, Calabrese pepper

Brasstown Beef tenderloin carpaccio, parmigiano, capers, lemon, olive oil

Bufala mozzarella, roasted bell peppers, anchovies, capers

Assorted greens, tomatoes, balsamic vinegar, extra virgin olive oil

Romaine hearts, classic Caesar dressing, shaved Parmigiano Reggiano

Bresaola, arugula, celery, Parmigiano, lemon, olive oil

Tuscan farro, squash, Granny Smith apple, olive oil, toasted pumpkin seeds, sherry vinegar

Roasted beets, arugula, pistachios, Gorgonzola, lemon, olive oil

caramelized Videlia onions, 12yr balsamic, Reggiano

Carnaroli rice, wild mushrooms, Reggiano

Carnaroli rice, mixed seafood

Linguine, mixed seafood, spicy tomato broth

Linguine, clams, tomatoes, Calabrese peppers,garlic, olive oil

A 16th century recipe from his letters: veal, chicken and pork ravioli, butter/sage sauce

Organic Kale and marjoram potbelly ravioli, walnut sauce

Butternut Squash and sweet potato "big hats", butter/sage sauce

Spaghetti, pancetta, black pepper, Pecorino Romano

Fresh pappardelle, braised duck ragu

Spaghetti, Sardinian mullet roe, onions, lemon, parsley

Spinach and ricotta gnocchi

Hand made "Priest Strangler", sweet sausage ragu

Baked Lasagnette, Bolognese, béchamel

Tagliatelle, wild mushrooms, cream

Seared Hawaiian tuna, Bianchi di Spagna beans, tomatoes, cucumber, onions, olive oil

Oak roasted tuscan style veal chop, wild mushrooms, natural jus

Wood roasted free range all natural lemon chicken, potatoes, spinach

Pan seared Scottish salmon, black rice, seasonal vegetables

Brasstown pasture raised 100% natural ribeye, arugula, potatoes

Wood roasted whole fish, roasted potatoes, garlic spinach

Tomatoes, wine, garlic, pantelleria capers, peperoncino, wild oregano