the outlaw kitchens menu

for march 26 27 & 28 

​​​​

to start:

cream of asparagus soup!

Velvety smooth with garnish of julienned ham,  gruyere cheese & asparagus tips. $13

 

for supper:

hanger steak colbert! 

Charcoal grilled Angus beef topped with

compound butter of tarragon, shallots & beef glace. Accompanied by red wine jus, charred broccoli

& twice baked potato “cupcake”. $37 gf

​

pan seared swordfish!

Served atop cauliflower-potato puree with relish of roasted bell peppers, toasted garlic, capers, parsley, tomato confit, golden raisins & pine nuts. $36 gf

​

risotto ai funghi e piselli!

Creamy Arborio rice with sautéed mushrooms,

peas, leeks & parmesan reggiano.

Topped with shiitake “bacon”.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $33 gf

 

​​​​​for dessert:

flourless chocolate-almond torte!

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

Basque cheesecake!

Caramelized crustless cheesecake

served with fresh strawberry coulis. $12 gf 

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with hanger steak Colbert $59

with pan seared swordfish $58

with risotto ai funghi e piselli $55

​

​​​​beverage pairings $30

to start: lillet blanc xx

with dinner: Martin woods rosé 

for dessert: outlaw egg cream liqueur