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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 garlic oil and marinated olives   9
Rosé 

Formaggi  
Selection of imported cheeses, estate grown compotes, crostini and honeyed nuts    29
Merlot/Lush
                                                     

Zuppa   
Chef’s daily soup creation   16

Lardo e Pesche
Delicate pieces of cured lardo, toasted hazelnuts, peaches, Maldon salt and honey    20
Lush/Rosé  
 
Pesce Crudo
Thinly sliced raw sea bream with fresh chilli, seabuckthorn juice and fresh basil    20
Lush/Sauvignon Blanc
 

Insalata Cicoria
Bitter Italian greens with red wine anchovy Vinaigrette, parsley and parmigiana reggiano    17
Add grilled chicken  10
Riesling

Burrata e Treviso
Fresh burrata and treviso with roasted almonds, grilled spring onion, vincotto and TSV olive oil   26
Unoaked Chardonnay/Sauvignon blanc
 

Carpaccio   
Rare Ontario beef tenderloin shaved thin with figs, aged balsamic, percorino, pickled shallots and pint nuts   25
Merlot/Rosé

Carciofi
Crispy artichokes with Parmigiano-Reggiano, preserved lemon and Calabrain olives    18
Lush/Blanc de Franc
 
Arancini    Melissa's favourite
Sicilian rice balls with smoked mozzarella, tomato sauce and basil    16
Eleventh Post
 
Pizze
 
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, mozzarella, sausage, roasted peppers, caramelized onions and Parmigiano Reggiano    27
Cabernet Franc

Funghi
Mushroom, arugula pesto, mozzarella, goat cheese and imported truffle oil  38
Unoaked Chardonnay/Cabernet Sauvignon

Secondi

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                                                  

Capellini con Seppia
House-made squid ink pasta with clams,  spicy nduja sausage and white wine   32
Riesling

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                                    


Carne/Pesce   

Bistecca alla Fiorentina (Recommended for 2-4 ppl rare-med rare)
An impressive dish of porterhouse steak done Florentine style. Locally raised and dry aged for 40 days, seasoned with olive oil, rosemary and salt   150
Stone Eagle
 

Spigola
Whole pan roasted sea bass, tomato broth, basil oil and sorrel   42
Sauvignon Blanc/Merlot

Agnello
Locally raised half lamb rack, charred cipolini onions and salsa verde  60
Cabernet Franc

Polpo
Grilled octopus, brined in red wine with an olive oilreduction and estate chili   36
Rosé/Eleventh Post

Veal Saltimbocca
Seared tender veal cutlet with prosciutto, sage and white wine butter    38
Estate Reserve Stone Eagle  
   

Contorni

Minted Zucchini
Locally grown zucchini with ricotta cheese, fresh mint leaves and olive oil  13

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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