the outlaw kitchens menu

for march 19, 20 & 21

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to start:

ARANCINI TELEFONO!

Crispy pea & saffron risotto croquettes

stuffed wth fontina cheese.

Served atop sauce pomodoro with basil chiffonade. $13

 

for supper:

roast New Zealand 

rack of lamb persillade! 

Dijon, parsley & panko crusted chops (3)

served with red wine lamb jus.

Accompanied by gratin dauphinoise potatoes,

sautéed spinach & tomato confit.

$36 gf optional without panko crust

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seared halibut with shrimp nantua!

Line caught East coast halibut

with rich & creamy shrimp sauce, diced tomato & dill.

Accompanied by buttered steamed asparagus

& puff pastry fluerons. $36

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ravioli vegetariani!

Freshly made pasta pillows filled

with spinach, ricotta & mushrooms.

Sautéed in brown butter with fresh sage &

roast butternut squash. Topped with shiitake “bacon”.

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  

coconut cream pie!

Served in flaky all butter crust

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 roast New Zealand rack of lamb persillade $58

with seared halibut with shrimp nantua $58

with ravioli vegetariani $54

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​​​​beverage pairings $30

to start: contratto cocktail

with dinner: Martin woods rosé 

for dessert: outlaw egg cream liqueur