Thursday, November 13, 2014

Thanksgiving 2014


TWO SISTERS BAKERY
THANKSGIVING MENU

PIES
APPLE $20
APPLE CRANBERRY $20
SWEET POTATO PECAN $20
LATTICE BERRY $20

PUMPKIN $16

CHEESECAKES
PUMPKIN SPICE
MOCHA SWIRL
CRANBERRY SWIRL
8”-$30 10”-$40

BREAD LOAVES - $5 
ROLLS BY THE DOZEN - $7
PESTO GARLIC CIABATTA
PLAIN CIABATTA
SOURDOUGH BAGUETTES
MULTIGRAIN
WHITE TRASH
POTATO
JEWELLED CHALLAH ROLLS $8/doz

OTHER GOODIES
CROUTONS - $7/LB.
CRANBERRY-ORANGE RELISH $8

PLACE ORDERS BY TUESDAY, NOVEMBER 25TH FOR BEST SELECTION
235-2280 or baked@xyz.net

Thursday, October 16, 2014

Fall Menu 2014

Starters
Cheesy Bread- jalapeno, bacon bleu, pulled pork or plain -7.
Bruschetta - 8.
- fresh mozzarella, tomato and basil
- cranberry cream cheese, copa ham, fresh pear slices
Carpaccio- beef tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil and soy sauce -10.
Indian Chapati Wraps- whole wheat Chapati, slow cooked pulled Pork or roasted Sweet Potato with crunchy veggies, spicy sauce, Green Tomato Jam and yogurt raita -10.
Seared Scallop Stuffed Mushrooms - with pesto and roasted tomato
Topped with roasted sweet red pepper cream -12..
Bread and Butter Basket- 3.

Salads
House- fresh greens, shaved carrot, sweet pepper and scallions. balsamic vinaigrette or creamy herb dressings - sm 4. lg 7.
Warm Harvest Salad- fresh greens, roasted sweet potato, beets and squash with warm feta and malbec vinaigrette - 9.
Panzanella -warm crusty bread chunks tossed with roasted tomatoes, fresh mozzarella, grilled onion, leafy greens and warm balsamic vinaigrette -9.

Shredded Green Apple Salad tossed in lime juice and served over fresh greens with julienne vegetables, toasted walnuts and beet tahini dressing -9.

Mains-
Mac and Cheese- cheddar and gouda over penne pasta -12.
w/smoked salmon, pulled pork,  
bacon and tomato or local kale -17.

Thai Vegetable Roast- Potato, sweet potato, squash, carrot and red pepper over roasted kale and coconut rice with lime peanut sauce 17.

Crispy Rockfish-panko crusted and oven fired. served on a bed of ginger slaw and coconut rice with Morgan’s sweet-spicy sauce -20.

Butter  Chicken- an indian classic in a rich sauce of turmeric, garam masala and yogurt made with organic chicken roasted bone in. choice of two sides -20.

Spicy Scallop Pasta- chorizo, tomatoes and kale in a chili lime cream sauce -22.

Ribeye Steak- 12 oz of mcneil meats finest, pan seared and finished in the wood oven, topped with grilled scallions and a drizzle of stout cream sauce
choice of two sides -25.

BabyBack Pork Ribs- with rhubarb sesame barbecue sauce and cucumber ginger pickles, choice of two sides -24.

Sides: $4.00 ala carte:
Purple potato mash, Coconut Rice, Rosemary Potatoes,
Curry Roasted Cauliflower, Roasted Vegetable of the Day,
Ginger Slaw, House salad

Monday, March 31, 2014

Spring Menu 2014


Starters
Kimchi Pancake- house made kimchi, coconut lime cream, 9.
(top with pulled pork add $4)
Cheesy Bread- jalapeno, bacon bleu, pulled pork or plain -7.
Bruschetta 2 ways- 8.
- fresh ricotta, prosciutto, tomato and basil
- melted brie, strawberries, birch syrup
Carpaccio- beef tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil and soy sauce -10.
Vietnamese Lettuce Wraps- Pork or Sweet Potato with crunchy veggies, spicy sauce and house made ginger kimchi -10.
Seared Scallops on Romesco Sauce-with pickled cucumber and fennel 10.
Bread and Butter Basket- 3.

Salads
House- fresh greens, shaved carrot, sweet pepper and scallions. balsamic vinaigrette or creamy herb dressings - sm 4. lg 7.
Strawberry and Basil- fresh greens, house ricotta, pickled onion and parmesan crisps, dressed with balsamic reduction and olive oil - 9.
Thai Rice Noodle -spicy peanut sauce, crunchy vegetables -9.

**Add seared beef or scallops to any salad for $6.
Mains-
Mac and Cheese- cheddar and gouda over penne pasta -12.
w/smoked salmon or pulled pork  or bacon and tomato -17.

Vegan Vegetable Roast- Artichokes, Asparagus, Zucchini, Tomatoes and Kale with Lemon Tahini Sauce, over cous-cous or rice -17.

Crispy Rockfish-panko crusted and oven fired. served on a bed of ginger slaw and coconut rice with Morgan’s sweet-spicy sauce -20.

Butter  Chicken- an indian classic in a rich sauce of turmeric, garam masala and yogurt made with organic chicken roasted bone in. choice of two sides -20.

Spring Scallop Pasta Carbonara- with Asparagus and Bacon -22.

Ribeye Steak- 12 oz of mcneil meats finest, pan seared and finished in the wood oven, served with roasted mushrooms and horseradish cream, choice of two sides -25.

Sides: $4.00 ala carte:
Steamed Cou-Cous, Coconut Rice, Rosemary Potatoes,
Curry Roasted Cauliflour, Roasted Vegetable of the Day,
Ginger Slaw

                                   
                                  

Thursday, January 9, 2014

Winter Menu 2014


        
winter 2014

Starters
Ginger Pickled Salmon - on cucumber with wasabi 9.
Baked Brie- in our own pastry with raspberry puree
and sliced pears 8.
Bruschetta- fresh mozzarella, prosciutto, tomato and basil 8.
Scallop Ceviche- sliced thin, flash cured with shaved pickled beets, served with baked flour tortilla chips 10.
Carpaccio- tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil 10.
Vietnamese Lettuce Wraps- Pork or Sweet Potato with crunchy veggies, spicy sauce and house made ginger kimchi 9.
Bread and Butter Basket- 3.

Salads-
House- fresh greens, shaved carrot, sweet pepper and scallions. balsamic vinaigrette or creamy herb dressings - sm 4. lg 7.
Apple and Kale - rubbed kale, crunchy chunks of apple on fresh greens with housemade herbed ricotta, drizzled with maple and cider vinaigrette and a sprinkle of bee pollen granules 9.
Mediterranean Chopped Salad - over bulgar wheat with tomato, cucumber and olives and a sprinkle of feta cheese
with a light yougurt and cucumber dressing 9.

**Add seared beef or scallops to any salad for 6.
Mains-
Mac and Cheese a rich blend of cheddar and gouda cheeses
over penne pasta 12.
w/smoked salmon or pulled pork   17.
Roasted Tomato Tart- a grated potato crust layered with tomatoes, kalamata, capers and mild goats milk chevre,
topped with a warm spinach salad tossed in balsamic vinaigrette 17.
Crispy Rockfish- coated with herbed panko and oven fired,  served on a bed of ginger slaw and coconut rice and topped with a drizzle of Morgan’s sweet-spicy sauce 20.
Butter  Chicken- an indian classic in a rich sauce of turmeric, garam masala and yogurt made with organic chicken roasted bone in and served with your choice of two sides 20.
Beef Bolognese- tender ribeye ground in house and simmered with roma tomato and fresh basil, served over house pasta with a big pile of parmesan cheese 19.
Ribeye Steak- 12 oz of mcneil meats finest, pan seared and finished in the wood oven, served with roasted mushrooms and horseradish cream, choice of two sides 25.


Sides: $4.00 ala carte:
Steamed Quinoa, Coconut rice, rosemary potatoes,
squash mash, roasted vegetable of the day,
ginger slaw


                                   
                                   please note: small substitutions are possible
tables of 6 or more will be charged a 20% gratuity....no separate checks
all ingredients are not listed,

please let the server know if you have life threatening allergies.

Wednesday, October 2, 2013

Fall 2013 Dinner Menu

      Dinner at Two Sisters
Fall 2013

Starters
Ginger Pickled Salmon - on cucumber with wasabi 9.
Quinoa Stuffed tomatoes- with creme fraiche and cilantro caviar
Pull Apart Cheesy Bread- Scallion, Pulled Pork, Jalapeno or bacon and bleu 7.
Bruschetta- housemade ricotta, fresh basil, roasted tomato & balsamic drizzle or honeycrisp apple, brie cheese and birch syrup 8.
Seared Scallops- with bacon, bourbon and apple cider vinegar over wilted greens 12.
Carpaccio- tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil 10.
Pigs in a blanket- just what you think, only better!
with raspberry mustard 9.
Bread and Butter Basket- 3.

Salads-
House- sm 4. lg 7.

Harvest Salad - rubbed kale, candied sweet potato, grapes and pickled onion on fresh greens drizzled with balsamic vinaigrette 9.

Shaved Beet and Fennel Salad- over mixed greens with orange slices,  toasted almonds and mild chevre goat cheese. dressed with fresh squeeze of orange and fruity olive oil 9.

**Add seared beef or scallops to any salad for 6.
Mains-
Mac and Cheese a rich blend of cheddar and gouda cheeses
over penne pasta 12.
w/smoked salmon or pulled pork   17.
Roasted eggplant- with cherry tomato, artichoke, kalamata olive and basil served over quinoa and topped with white wine
and balsamic reductions 17.
Seafood Pasta Primavera - mussels and scallops over house pasta tossed with roasted tomato, kale, cauliflower
and kalamata Olive 23.
Crispy Rockfish- coated with herbed panko and oven fired,  served on ginger slaw and coconut rice with a drizzle of Morgan’s sweet-spicy sauce 20.
Butter  Chicken- an indian classic in a rich sauce of turmeric, garam masala and yogurt made with organic chicken roasted bone in and served with your choice of two sides 20.
Beef Stroganoff- tender ribeye sliced thin and oven roasted, served over house pasta with a mushroom cream sauce 19.
Babyback Pork Ribs- oven roasted with a fig and sesame BBQ sauce choice of sides 23.
Ribeye Steak- 12 oz of mcneil meats finest, pan seared and finished in the wood oven, served with roasted mushrooms and horseradish cream, choice of two sides 25.

Sides: $4.00 ala carte: Steamed Quinoa, Coconut rice, rosemary potatoes, squash mash, roasted vegetable of the day,
ginger slaw

                                    please note: small substitutions are possible
tables of 6 or more will be charged a 20% gratuity....no separate checks
all ingredients are not listed,

please let the server know if you have life threatening allergies.