THE OUTLAW menu

June 26, 27 & 28

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to start:

shrimp & crabmeat ravioli!

Paper thin handmade pasta sheets filled with Gulf shrimp & lump crabmeat. Served with tomato beurre blanc & cucumber “noodles”. $13

 

for supper:

barbecued braised short ribs!

Angus beef slow cooked over wood fire

in tangy bbq sauce. Served with buttered corn

on the cob, creamy coleslaw, twice baked potato

& tobacco onions. $37 gf optional without onions

OR

soft polenta with grilled vegetables! 

  Creamy fresh corn & parmesan polenta

topped with poached egg.

Served with charcoal grilled vegetables

& fresh tomato coulis.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $27 gf

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for dessert:

flourless chocolate-almond torte!

served warm with sour cream ice cream. $12 gf  

banana cream pie!

Served in flaky all butter crust with sliced bananas, rich vanilla custard & Chantilly 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 barbecued braised short ribs $59

with soft polenta with grilled vegetables $49

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beverage pairings $30

to start: lillet sparkler

with dinner: cuvelier malbec

for dessert: outlaw egg cream liqueur