Sotto Sotto - Tasting Menus
inman park Restaurant Week
Fresh. Simple. Traditional.
Sotto Sotto has been an Atlanta dining destination for over 15 years. Dishes here are firmly rooted in centuries of Italian tradition – from tortelli di Michelangelo, a 15th century dish of plump ravioli stuffed with veal, chicken and pork in a silky butter-and-sage sauce, to the simple, traditional appeal of seasonal favorites such as risotto al basilico, made with carnaroli rice, marinated heirloom tomatoes and summer basil.
To purchase a traditional gift card, please come in to Fritti, Sotto Sotto, or Escorpion during our normal hours of operation and we will be happy to help you in this season of giving.
313 N Highland Ave NE, Atlanta, GA 30307
(404) 523-6678
Sotto Sotto Tasting Menu - $40
First Course Choice of:
Insalata Mista
seasonal lettuce, tomatoes, cucumber, red onion, olive oil, balsamic vinegar
Caesar Salad*
romaine, classic Caesar dressing, croutons, Parmigiano reggiano
Farro
farro, seasonal vegetables, champagne vinegar, olive oil
Bietole e Rucola
roasted beets, arugula, pistachios, Gorgonzola Dolce, lemon, olive oil
Fave e Pecorino
Fave beans, pecorino fresco, black pepper, olive oil
Tricolore
Radicchio, Trevigiano, Belgian endive, arugala, olive oil, lemon
Second Course Choice of:
Tortelli di Michelangelo Buonarroti
recipe from his letters:veal, chicken, and pork ravioli, butter/sage sauce
Fettuccine Alfredo
handmade tagliatelle, cream, Parmigiano Reggiano
Nudi
spinach and ricotta dumplings, butter, Reggiano
Strozzapreti alla Salsiccia
“priest stranglers,” sweet sausage ragù
Lasagnette alla Bolognese
baked lasagnette, Bolognese, béchamel, Reggiano
Tagliatelle ai Funghi
wild mushrooms, garlic, cream
Risotto Mantecato
Carnaroli rice, caramelized onions, Reggiano, 12yr balsamico
Risotto ai Funghi
Carnaroli rice, wild mushrooms, Regiano
Risotto agli Asparagi
Carnaroli rice, asparagus, Regiano
Dessert
Gelato Artigianale
House made gelato and sorbet. Ask server for daily selections
Zuppa Cioccolato
Warm Belgian chocolate soup, croutons, hazelnut whipped cream
Sotto Sotto Tasting Menu - $50 Dinner
First Course Choice of:
Bresaola di Tonno *
Line caught Hawaiian tuna, arugula, olive oil, lemon
Pepata di Cozze
Bangs Island mussels, garlic, Sarawak black pepper
Cape Sante
seared jumbo sea scallop, cannellini beans, arugula, tomatoes, truffle oil
Carpaccio di Manzo *
beef carpaccio, Reggiano, Pantelleria capers
Caprese
bufala Campana, tomato, wild oregano, basil, olive oil
Bufala e Peperoni
bufala, roasted bell peppers, anchovies, Pantelleria capers
Smoked Burrata
smoked burrata Pugliese, olive oil, sea salt
Second Course: choice of any $40 menu second course:
Linguine del Pescatore
shrimp, mussels, squid, garlic, tomato, shrimp brodo
Risotto ai Frutti di Mare
Carnaroli rice, Bangs Island mussels, wild shrimp, squid
Pappardelle al Sugo d’ Anatra
fresh pappardelle, Hudson Valley Rohan duck
Polletto al Limone
wood-roasted Green Circle lemon chicken, potatoes, spinach
Aqua Pazza
tomato, wine, Pantelleria capers, Calabrese, Crostone
Salmone Arrosto
8oz pan-seared Norwegian salmon, black rice, seasonal vegetables
Tagliata di Manzo * ($20 upcharge)
Joyce Farms pasture-raised 100% natural sliced 16 oz. ribeye, arugula, potatoes
Costoletta di Vitello ($15 upcharge)
oak-roasted eal chop, wild mushrooms, natural jus
Costoletta alla Parmigiana ($15 upcharge)
pan-fried veal chop, tomato, mozzarella, Reggiano
Dessert:
Dolce al Marscapone
House made gelato and sorbet. Ask server for daily selections.
Panna Cotta
Traditional eggless Italian Vanilla cream custard
Gelato Artigianale
House made gelato and sorbet. Ask server for daily selections
Zuppa Cioccolato
Warm Belgian chocolate soup, croutons, hazelnut whipped cream
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food-borne illness.*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. 
