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.

Summer Menu 2013

      Dinner at Two Sisters

Summer Menu 2013

Apps

Pull Apart Cheesy Bread- Scallion, Jalapeno or bacon and bleu 7.

Bruschetta- housemade ricotta, fresh basil, roasted tomato & balsamic drizzle 8.

Seared Scallops- finished with a bourbon butter sauce and served over crispy greens 12.

Carpaccio- tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil 10.

Bread and Butter Basket- 3.

Salads-

House- sm 4. lg 7.

Beet and Watermelon Salad -crunchy watermelon,roasted beets, fresh greens and chevre, drizzled with a red wine reduction one size 9.

Beef and Berry Salad- seared beef over mixed greens tossed with a berry vinaigrette and topped with housemade ricotta, fresh berries and candied nuts 12.

Noodle Bowls-

Pork - with crunchy veggies and a hearty garlic broth 12.

Tofu- with crunchy veggies and a lime coconut sesame broth 11. 

Mains-

Mac and Cheese a rich blend of cheddar and gouda over penne pasta 12.

w/smoked salmon   17.

Roasted eggplant- with cherry tomato, artichoke, kalamata olive and basil over polenta and topped with a white wine reduction 17.

Seafood Green Curry - our fish selection of the day lightly coated in panko, oven roasted & served over coconut rice and spicy green curry sauce 23.

Crispy Rockfish- crispy coated with herbed panko and served on ginger slaw and coconut rice with a drizzle of Morgan’s sweet-spicy sauce 20.

Seared Scallop over Zinfandel Angel Hair Pasta - with artichoke hearts and kale and a dollop of fresh basil ricotta 22.

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 19.

Beef Stroganoff- tender ribeye sliced thin and oven roasted, served over house pasta with a mushroom cream sauce 19.

Ribeye Steak- 12 oz of mcneil meats finest, oven roasted and served with caramelised onion jam and herb horseradish butter, choice of two sides 25.

Sides: $4.00 ala carte

Coconut rice,

rosemary potatoes,

roasted vegetable of the day,

ginger slaw

                                    small substitutions will be tolerated,

tables of 6 or more will be charged a 20% gratuity....all ingredients are not listed, please let the server know if you have life threatening allergies.

(please, no separate checks!)

Spring Menu 2013

Apps

Ginger Pickled Salmon- served on sliced cucumber with pickled ginger with wasabi and fresh coriander 8.

Pull Apart Cheesy Bread- Scallion, Jalapeno or bacon and bleu 7.

Strawberry and Brie Bruschetta- balsamic drizzle 8.

Ceviche- rockfish and scallop served with house made tortilla chips 12.

Roasted Stuffed Tomatoes- stuffed with chorizo sausage, corn, green chili and queso fresca. served with lime cream, cilantro oil and crusty bread 12.

Carpaccio- tenderloin, lightly seared and thinly sliced on a bed of greens with hot sesame oil 10.

Bread and Butter Basket- 3.

Salads-

House- sm 4. lg 7.

Thai Green Salad -crunchy julienned veggies on napa cabbage and fresh greens drizzled with a lemongrass chili dressing one size 9.

Beef and Berry Salad- seared beef over mixed greens tossed with a berry vinaigrette and topped with housemade ricotta, fresh berries and candied nuts 12.

Sandwiches- comes with ginger slaw and rosemary fries

Pulled Pork Sandwich- on a fresh house bun 12.

Roasted Vegetable Sandwich- oven roasted with pesto cream cheese and mozzarella cheese 11.

Mains-

Mac and Cheese a rich blend of cheddar and gouda over penne pasta 12.

w/smoked salmon   17.

Roasted eggplant- with cherry tomato, artichoke, kalamata olive and basil over polenta and topped with a white wine reduction 17.

Beet Gnocchi- soft pillows of pink beet pasta tossed with lemon, leek and bacon and served on a bed of fresh spinach 18. add seared scallops 23.

Crispy Rockfish- crispy coated with herbed panko and served on ginger slaw and coconut rice with a drizzle of Morgan’s sweet-spicy sauce 19.

Seared Scallop and Spring Vegetable Pasta - asparagus, kale,tomato over housemade pasta tossed with balsamic, lemon zest & a drizzle of olive oil 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 19.

Beef Stroganoff- tender ribeye sliced thin and oven roasted, served over house pasta with a mushroom cream sauce 19.

Vegan Stuffed Mushroom- portobello mushroom, stuffed with beet, sweet potato and caramelized onion topped with beet gravy, choice of two sides 18.

Ribeye Steak- 12 oz of mcneil meats finest, oven roasted and served with caramelised onion jam and herb horseradish butter, choice of two sides 25.

Sides: $4.00 ala carte

Coconut rice, rosemary potatoes,

roasted vegetable of the day, ginger slaw