the outlaw kitchens' menu

for may 7, 8 & 9

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to start:

hortopita!

Traditional savory Greek pie

of sautéed mixed greens, herbs & feta.

Encased in buttered phyllo, sprinkled with

sesame seeds & baked until crisp.

Accompanied by marinated tomatoes, cucumber,

frisee & green beans. $13

 

for supper:

Faroe island salmon!

Pan seared with sauce of white wine, dill & cream. Garnished with diced tomato & cucumber. Accompanied by ok garden French beans & puff pastry fleuron filled with creamed leeks.

$36 gf optional without fleuron

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seared beef medallions Diane!

Tournedos of Angus bistro tender in demiglace sauce with shallots, mushrooms, dijon, brandy & cream. Accompanied by buttered asparagus,

carrot julienne & dauphine potatoes.

$36 gf optional without dauphine potatoes

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crispy fried eggplant "ravioli"!

 Eggplant rounds filled with fresh mozzarella,

confit of tomato, ricotta, pecorino romano & arugula. Breaded & fried until crisp.

Served with sauce pomodoro

atop pesto dressed bucatini pasta.

Accompanied by Continuity lettuces

dressed in our preserved lemon vinaigrette. $32

 

​​​​​​for dessert:

flourless chocolate-almond torte!

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

lavender panna cotta!

Served with Gran Marnier macerated strawberries

& pistachio biscotti. $12 

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with Faroe island salmon $58

with seared beef medallions Diane $58

with crispy fried eggplant "ravioli" $54

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​​​​beverage pairings $30

to start: lillet sparkler

with dinner: Sean minor chardonnay

or aviary cabernet 

for dessert: outlaw egg cream liqueur