NEW YEAR'S EVE
Come ring in the New Year at Sotto!


Monday, December 31st
4-course menu by Chef de Cuisine Craig Towe
$85 per person, plus tax & service charge
$45 optional wine pairing

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Assaggi:
Roasted Fanny Bay Oyster, Calabrian Chili Butter, Citrus Breadcrumbs

Antipasto: (choice of)
Raw and cooked winter vegetable salad, roasted shallot vinaigrette, sage
Soft-boiled egg, polenta, truffled veal jus
Lobster Carpaccio: burrata, caviar ($15 supplement)

Primo: (choice of)
Campanelle, blue crab, Calabrian chili, tomato, basil
Fusilli, pork-sausage ragu, broccoli spigarello, sage, Parmigiano Reggiano
Risotto, Parmigiano Reggiano, white truffle ($30 Supplement)

Secondo: (choice of)
Grilled Colorado lamb chops, farro, cipollini onions, broccoli di Ciccio, black olive gremolata
Roasted Halibut, black trumpet mushrooms, Brussels sprouts, blood orange

Dolce: (choice of)
Pistachio Panna Cotta, orange marmalade, shaved chocolate, candied pistachios
Chocolate Ganache cake, toasted hazelnuts


***Menus subject to change based on market availability***

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