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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    25
Senza
 
Barbabietola
Heirloom golden and red beets salad with balsamic, pistachio, citrus and flower station cheese    17
Riesling 
 
Burrata e Miele
Rosewood Estate wildflower honey, infused lavender, sea salt and sourdough toasts    26
Lush/Blanc de Franc
 

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                                                  

Vegano
Whole roasted Maitaki mushroom, cauliflower and pine nut puree with thyme and pine nut gremolata    35
Barrel Fermented Chardonnay 

Risotto con Zucca 
Aged caranoli rice risotto with squash agrodolce, robiola cheese, pumpkin puree and seared scallops 47
Unoaked Chardonnay

Gnocchi  
House made buckwheat ricotta gnocchi with braised rabbit, pancetta, chestnuts, sage, maitake and oyster mushrooms   40
Riesling 
 
Cacio e Pepe
Hand made duck egg mafaldine pasta with black pepper and local Tuscan-style Tania cheese    27
Chardonnay/Cabernet Franc
 
Agnolotti
Chicken liver stuffed pasta with celeriac and apple puree with brown butter and walnuts    28
Riesling/ Barrel Fermented Chardonnay
                                   

Carne/Pesce   

Braciole di Cinghiale 
Pistachio crusted roasted wild boar chop, heirloom white beans with Pingue Pancette and roasted cipollini onions    42
Eleventh Post

Pesce
Seared fresh monkfish, charred Ontario corn, corn chowder and Calabrian chili    46
Barrel Fermented Chardonnay 

Pollo
Heritage, Rhode Island red Elora chicken, milk roasted with summer truffle and bouquet garni 45
Cabernet Sauvignon/Senza

Lombata di Cervo
Quebec venison loin in a coffee and cacao crust with wilted spinach and estate cherry mostarda 48
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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