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Cooper’s Hawk Winery and Restaurant celebrates their 10th anniversary with a New Spring Menu

Cooper’s Hawk Winery & Restaurants, a casual eatery known best for its wine pairing options with each seasonal dish, is located locally on 96th Street. It might still be cold outside but we are very excited to share that Cooper’s Hawk Winery & Restaurants has added 19 new dishes to its spring menu!

Chef Matt McMillin, Vice President of Beverage & Culinary at Cooper’s Hawk

New spring menu at Cooper’s Hawk – 19 new dishes have been added

It is also Cooper’s Hawk Winery & Restaurant’s 10 year anniversary

How to cook easy appetizers to impress party guests with the Burrata, Golden Beet & Arugula Bruschetta and how to easily cook shrimp to perfection with the Shrimp Campanelle


Burrata, Golden Beet & Arugula Bruschetta – whipped ricotta, extra virgin olive oil, and balsamic glaze


• 1 loaf of soft Italian bread

• 3 Tbsp. ricotta cheese

• 5 tsp extra-virgin olive oil

• 3 golden beets

• 1 Tbsp. balsamic vinegar

• 1 tsp water

• 1 pinch kosher salt

• 1 cup baby arugula

• Juice from half of a lemon

• 5 oz. burrata cheese

• Kosher salt and black pepper to taste


1. To prepare the roasted beets, rub each beet with olive oil and kosher salt. Preheat oven to 400 degrees Fahrenheit and roast beets in a covered pan for an hour until you can easily stick a knife though. Cool, then use a clean towel to rub off skin. Set aside.

2. Slice Italian bread in to half inch thick pieces. Brush both sides of bread with soft butter and grill on both sides until crispy, with visible grill marks.

3. Place ricotta cheese in a bowl and whisk in extra virgin olive oil. Season with kosher salt and fresh ground black pepper.

4. Cut the grilled bread in half and spread a thin layer of ricotta cheese on each piece and top with a thin layer of sliced golden beets.

5. In a small bowl, combine arugula, lemon juice, and extra virgin olive oil with a pinch of kosher salt and black pepper. Mix well until even coated. Place salad on top of golden beet slices and press down lightly.

6. Cut the burrata into even quarters and delicately place two pieces of burrata per bruschetta.

7. Finish with fresh ground pepper and a drizzle of extra-virgin olive oil.

Shrimp Campanelle – sausage, caramelized onions, tomato-parmesan cream


• 1 Tbsp. unsalted butter

• 1 pinch crushed red pepper flakes

• 5 shrimp, cut in half length-wise

• 2 oz. Italian sausage, cooked and crumbled

• 1.5 oz. caramelized onions, roughly chopped

• 2 Tbsp. Cooper’s Hawk Chardonnay

• 3 oz. garlic cream sauce

• 3 oz. San Marzano tomato sauce

• 7 oz. Campanelle pasta, cooked al dente

• 1 Tbsp. garlic butter

• 1 cup baby spinach leaves

• 2 tsp ground Parmesan cheese

• 10 oven-roasted grape tomatoes


1. Bring a sauté pan to medium heat. Break butter into pieces and slowly start to melt.

2. When butter is melted (not brown), add chili pepper and shrimp. Toss well.

3. Sautee until shrimp is half way cooked, then add sausage and caramelized onion. Toss, then add Chardonnay to deglaze.

4. When the wine is almost evaporated, add garlic cream sauce and San Marzano tomato sauce (see instructions below.) Bring to simmer.

5. As the sauce simmers, add cooked pasta, garlic butter, and spinach. Combine until the butter is emulsified and spinach lightly wilts.

6. Mound high in the center of a pasta bowl. Finish by garnishing with oven-roasted grape tomato halves and grated parmesan cheese.

Garlic Cream Sauce


• 2 Tbsp. extra virgin olive oil

• ¾ cup Spanish onion, diced

• ¼ cup chopped garlic

• ¾ cup Cooper’s Hawk Chardonnay

• 1 ½ cup seasoned chicken stock

• 1 qt. heavy cream

• ¼ tsp white pepper

Procedure – Yields 4 cups.

1. Heat onions and olive oil in a sauce pan over medium/high heat. Sauté until onions are translucent.

2. Add chopped garlic and continue to sauté for 4-5 minutes until garlic is cooked through.

3. Add Chardonnay and reduce until almost dry and syrupy.

4. Add chicken stock and reduce by half.

5. Add cream and white pepper and simmer for 5 minutes, skimming off extra oil.

6. Blend well with stick blender until smooth. Bring back to simmer and cook for an additional 5 minutes on low heat.

7. Strain through a medium mesh strainer. Set aside.

San Marzano Tomato Sauce


• ¼ cup extra-virgin olive oil

• 3 Tbsp. chopped garlic

• 1 ¼ cup Spanish onion, diced

• 1 Tbsp. dried oregano

• 1 cup Coper’s Hawk White Wine

• 1 qt San Marzano tomatoes, crushed

• 3 Tbsp. sugar

• 2 tsp Kosher salt

• ¼ tsp fresh ground black pepper

Procedure (Yields 6 cups)

1. Heat a sauce pan on medium-high heat, add extra-virgin olive oil.

2. Sautee garlic and onions. Lower the heat slightly and cook for 5-7 minutes until soft and translucent (do not brown).

3. Add oregano and stir well.

4. Add Cooper’s Hawk white wine and cook, reducing by half.

5. Add crushed tomatoes and sugar. Bring to simmer and cook for 15-20 minutes.

6. Sauce should be slightly thick. Season with salt and pepper and set aside.

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