the outlaw kitchens' menu

for June 4, 5 & 6

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to start:

moroccan cigarum!

Crispy phyllo wrapped ragout

of spiced ground lamb & beef.

Served with hummus & tomato, cilantro,

carrot & radish salad. $13

 

for supper:

pork schnitzel!

Pan fried Niman Ranch Berkshire cutlet with lemon, capers & shallot garnished pork demi glace. Accompanied by French potato salad

& steamed buttered OK garden beans. $36

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swordfish piperade!

Live fire grilled swordfish topped with classic Basque sauté of bell peppers, fresh tomato, garlic & evoo. Accompanied by saffron basmati rice with toasted almonds & seared zucchini. $38 gf

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parmigiana di melanzane!

OK garden eggplant layered with sauce pomodoro, parmesan reggiano, freshly made mozzarella

& basil - baked al forno until bubbly.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette.

$32 gf optional

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​​​​​​for dessert:

flourless chocolate-almond torte!

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

profiteroles au citron!

Crispy baked cream puffs

filled with lemon pastry cream.

Accompanied by fresh blueberry coulis

& candied citrus zest. $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 $58

with swordfish piperade $60

with parmigiana di melanzane $54

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​​​​beverage pairings $30

to start: lillet rouge xx + tangerine squeeze

with dinner: Leduc Frouin Cab Franc

or Sokol blosser sauvignon blanc

for dessert: outlaw egg cream liqueur