the outlaw kitchens menu

for march 5, 6 & 7

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to start:

duck confit crostini!

Crisp baguette slice topped with faux gras,

duck confit & red onion marmalade.

Accompanied by endive, frisee & tart apple salad tossed with walnut oil & sherry vinaigrette. $13

 

for supper:

steak chimi churi! 

Charcoal grilled Angus beef petite tender

topped with classic Argentinian sauce of

chopped parsley, oregano, garlic,

olive oil & red wine vinegar.

Accompanied by dauphine potatoes, red wine jus lie

& charred broccoli. $38 gf

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seared texas redfish!

Cracker crumb crusted fillet - pan seared

& served over creamy fresh corn & shrimp chowder. Accompanied by sautéed spinach.

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cacio e pepe!

 Hand made tonnarelli pasta with pecorino romano, parmesan reggiano & toasted cracked black pepper. Topped with campari tomato “meatballs”.

Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette. $32

 

​​​​​for dessert:

flourless chocolate-almond torte!

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

strawberry shortcake!

Home made sugared biscuit layered

with Gran Marnier macerated fresh strawberries

& heaps of Chantilly whipped 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 chimi churi $60

with seared texas redfish $57

with cacio e pepe $54

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​​​​beverage pairings $30

to start: contratto cocktail

with dinner: cuvelier los andes Malbec 

or sokol blosser sauvignon blanc 

for dessert: outlaw egg cream liqueur