the outlaw kitchens menu

for April 2, 3 & 4

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to start:

beet & dill cured salmon!

Smoked salmon thinly sliced & served with chive oil, horseradish cream, shaved cucumber salad

& baguette crisps. $13 gf optional without crisps

 

for supper:

onion steak! 

Charcoal grilled & onion marinated

Angus beef bavette steak.

Topped with crispy French fried onions

& served with red wine jus lie.

Accompanied by potato croquette

& seared zucchini with tomato. $38

​

duck breast bigarade!

Crispy skinned pan seared breast of duck.

Served with orange gastrique & rich duck jus. Accompanied by parmesan crusted baked polenta, buttered steamed asparagus & carrot julienne. $35

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pappardelle bolognese!

House made broad noodles tossed with slow simmered vegetarian ragout of mushrooms, lentils,

tomato coulis, sofrito, cream & bechamel.

Topped with shaved parmesan reggiano.

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 panna cotta!

served with 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 onion steak $60

with duck breast bigarade $57

with pappardelle bolognese $54

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​​​​beverage pairings $30

to start: contratto cocktail

with dinner: castelvecchi chianti classica 

for dessert: outlaw egg cream liqueur