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Two Sisters Vineyards

 THIS IS A SAMPLE MENU AND SUBJECT TO CHANGE

 

CENA

Antipasti                                                                 

House Made Focaccia                             
Baked to order with rosemary, TSV olive oil and imported marinated olives   9
Rosé 

Tartare di Cervo
Elk tartare with estate pickled plums, suet crisps, treviso and olive oil
Senza
 
Pomodorini
Heirloom tomatoes, watermelon, nigella seeds with Sicilian olive oil and thyme
Sauvignon Blanc 
 
Burrata e Miele
Rosewood Estate wildflower honey, infused lavender, sea salt and sourdough toasts
Lush/Blanc de Franc
 
Lardo e Pesche
Delicate pieces of cured lardo, toasted hazelnuts, peaches, Maldon salt and honey    20
Lush/Rosé  
 

Insalata Cicoria
Bitter Italian greens with red wine anchovy Vinaigrette, parsley and parmigiana reggiano    17
Sauvignon Blanc

Carciofi
Crispy artichokes with Parmigiano-Reggiano, preserved lemon and Calabrain olives    18
Lush/Blanc de Franc
 
Pizze
(house made dough, no modifications, exclusions only)
Margherita    Little Giuseppe’s Favourite       
Fresh mozzarella, tomato sauce, basil and extra virgin olive oil   22

Eleventh Post/ Stone Eagle Estate Reserve

Dolce e Salato
Mozzarella, gorgonzola, pear, Prosciutto di Parma toasted walnuts, arugula and honey      29
Merlot / Riesling

Salsicce     
Tomato sauce, nduja sausage, mozzarella, oregano, sundried tomatoes and Calabrainolives    27
Cabernet Franc

Funghi
Mushroom, arugula pesto, mozzarella, goat cheese and imported truffle oil  32
Unoaked Chardonnay/Cabernet Sauvignon

Secondi
(house made dough, no modifications, exclusions only)
 

Spaghetti
House-made San Marzano tomato sauce, fresh basil and Parmigiana Reggiano  22
Merlot

Rigatoni
Traditional house bolognese of veal, pork, beef and Parmigiana Reggiano  30
Cabernet Sauvignon                                                  

Risotto con Zucca
Aged caranoli rice risotto with squash agrodolce robiola cheese, pumpkin puree and seared scallops
Unoaked Chardonnay 

Tortaletti   
Fresh made pasta stuffed with ricotta and Parmigiano-Reggiano served with fresh crab meat, snap peas, espellette pepper and lemon butter sauce  43 
Chardonnay

Farfalle 
House made Sicilian braised lamb, ricotta, baby spinich, saffron raisins and fresh mint   29
Riesling 
 
Funghi
Whole roasted Maitaki mushrooms, cauliflower and pine nut puree with thyme and pine nut gremolata
Barrel Fermented Chardonnay                                   


Carne/Pesce   

Braciole di Cinghiale 
Pistachio crusted roasted wild boar chop, heirloom white beans with Pingue Pancette and roasted cipollini onions
Eleventh Post

Pesce
Seared fresh monkfish, charred Ontario corn, corn chowder and Calabrian chili
Barrel Fermented Chardonnay 

Pollo
Heritage, Rhode Island red Elora chicken, milk roasted with summer truffle and bouquet garni
Cabernet Sauvignon/Senza

Lombata di Cervo
Quebec venison loin in a coffee and cacao crust with wilted spinach and estate cherry mostarda
Estate Reserve Stone Eagle  
   

Contorni

Patatine Fritte
Crispy potatoes, roasted garlic and rosemary, maldon salt  12
 

Rapini Saltati
Sautéed rapini, lemon and chili oil   14

Polenta
Crispy rosemary polenta with Parmigiano Reggiano, basil and tomato sauce   12
 

Carote Arrostite
Locally grown roasted heirloom carrots, topped with crushed pistachio and goats cheese   15

 
 
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