the outlaw kitchens' menu

for June 18, 19 & 20

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to start:

crispy lump crab cake!

Served with caper-dill mayonnaise, lemon wedge

& vinegar dressed slaw. $14

 

for supper:

rack of lamb persillade!

roast rack of New Zealand lamb (3 chops)

with dijon, panko & herb crust.

Served with red wine jus,

gratin dauphinoise potatoes,

summer vegetable ratatouille

& sauté of baby spinach. $39 gf optional​

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crispy skin salmon!

Pan Seared. served with fresh corn & parmesan polenta. Accompanied by marinated

cherry tomatoes with OK garden beans,

basil & charred broccoli. $34 gf

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cacio e pepe!

Freshly made tonnarelli pasta tossed with pecorino Romano,  parmesan reggiano & toasted cracked black pepper. Topped with tomato “meatballs” & eggplant croutons. Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette. $28

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​​​​​​for dessert:

flourless chocolate-almond torte!

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

crème brûlée!

creamy custard topped with caramelized sugar. served with fresh peaches & raspberries. $12 gf​

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with rack of lamb persillade $62

with crispy skin salmon $57

with cacio e pepe $51

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​​​​beverage pairings $30

to start: contratto cocktail

with dinner: aviary cabernet

or la raimbauderie sancere 

for dessert: outlaw egg cream liqueur