the outlaw kitchens' menu

for April 23, 24 & 25

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to start:

crispy lump crab cake!

Served with caper-dill mayonnaise

& vinegar dressed cole slaw. $14

 

for supper:

Neiman ranch lamb sirloin!

Rosemary, thyme & garlic marinated American lamb. Charcoal grilled and served with red wine jus lie. Accompanied by OK garden French beans,

tomato confit & gratin Dauphinoise potatoes.

$38 gf optional without potato gratin

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100 layer lasagne!

 Paper thin sheets of handmade pasta layered with zucchini, eggplant, fresh tomatoes, spinach, ricotta, fresh mozzarella & parmesan reggiano. Baked with bechamel crust and served over sauce pomodoro. Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $32

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redfish & gumbo!

Seared Texas redfish crusted with

crushed & buttered saltines.

Served atop spicy shrimp & sausage gumbo. Accompanied by basmati rice,

sautéed spinach & scallions. $36

 

​​​​​for dessert:

flourless chocolate-almond torte!

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

Portuguese orange & olive oil cake!

served with 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 Neiman ranch lamb sirloin $61

with 100 layer lasagne $55

with redfish & gumbo $59

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​​​​beverage pairings $30

to start: contratto cocktail

with dinner: Leduc-frouin cabernet franc 

for dessert: outlaw egg cream liqueur