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.