the outlaw kitchens' menu

for April 9, 10 & 11

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to start:

shrimp scampi!

Jumbo shrimp (3) broiled en casserole

with butter, garlic, white wine & parsley. Accompanied by crusty baguette. $13

 

for supper:

pork schnitzel sauce charcutiere! 

Crisp loin cutlet with dijon & cornichon demi glace. Accompanied by spaetzle & cabbage sautée, steamed buttered French beans & carrot julienne. $34

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poulet sauté marbella!

Sautéed chicken braised with capers, green olives, garlic, sun dried plums, white wine,

red wine vinegar & olive oil.

Accompanied by parmesan crusted baked polenta

& charred broccoli. $33 gf optional

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pasta primavera!

Springtime favorite of house made fettuccine noodles tossed with loads of fresh vegetables,

cream & parmesan reggiano.

Topped with fresh basil chiffonade

& toasted pinenuts.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $30

 

​​​​​for dessert:

flourless chocolate-almond torte!

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

strawberry shortcake!

handmade sugared biscuit layered with

fresh 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 pork schnitzel charcutiere $56

with poulet sauté Marbella $55

with pasta primavera $52

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​​​​beverage pairings $30

to start: lillet sparkler

with dinner: castelvecchi chianti classica 

for dessert: outlaw egg cream liqueur