the outlaw kitchens' menu

AUGUST 13, 14 & 15

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​​​​to start:

ARANCINI TELEFONO!

Crispy pea & saffron risotto croquettes

stuffed with fontina cheese.

Served atop sauce pomodoro

with basil chiffonade. $13

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for supper:

STEAK CHIMICHURRI!

Charcoal grilled Angus beef petite tenderloin

topped with classic Argentinian sauce of

chopped parsley, oregano, garlic,

olive oil & red wine vinegar.

Accompanied by twice baked potato “cupcake”,

red wine jus lie & charred broccoli. 

$38 gf optional without pita bread

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PROVENÇALE FISHERMAN’S STEW!

Jumbo shrimp, calamari, mussels & monkfish

in rich broth with white wine, fennel,

tomato, potato & fresh parsley.

Accompanied by rouille spread bruschetta

$35 GF OPTIONAL WITHOUT BRUSCHETTA

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CACIO E PEPE!

House made fresh tonarelli pasta

tossed with pecorino romano, parmesan &

toasted cracked black pepper.

Topped with roast eggplant “meatballs”.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $31

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​​​​​​for dessert:

flourless chocolate-almond torte!

served warm with our sour cream ice cream. $12 gf  

STRAWBERRY SHORTCAKE!

Handmade sugared biscuit layered with

Gran Marnier macerated strawberries

& heaps of Chantilly cream. $12

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with STEAK CHIMICHURRI (culinaria special)  $55

with PROVENÇALE FISHERMAN’S STEW  $57

with Cacio e Pepe $53

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​​​​beverage pairings $30

to start: Lillet Rouge xx

with dinner: Susana Balbo Malbec

or Malina Pinot Grigio

for dessert: outlaw egg cream liqueur