the outlaw kitchens' menu

for April 30, may 1 & 2

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to start:

shrimp & crabmeat ravioli!

Paper thin sheets of handmade pasta pillows

filled with shrimp & lump crab meat.

Accompanied by tomato beurre blanc

& cucumber “noodles”. $14

 

for supper:

ok chicken fried steak!

Crispy pan fried Angus beef petite tender served with pommes puree & creamy beef gravy with cracked black pepper. Accompanied by homemade buttermilk biscuit & OK garden French beans

sautéed with mushrooms & shallots. $37

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GNOCCHI PARISIEENE SOUPE AU PISTOU!

 Sautéed pate choux & parmesan gnocchi

served over a classic Provençale hearty vegetable broth with OK garden basil pesto.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $32

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GRILLED QUAIL!

Two semi boneless Texas quail marinated

& charcoal grilled. Served over creamy risotto

with guanciale (cured pork cheek), peas, cremini mushrooms & parmesan. $37 gf 

 

​​​​​for dessert:

flourless chocolate-almond torte!

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

banana 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 o.k. c.f.s. $60

with gnocchi Parisienne soupe au pistou $55

with grilled quail $60

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​​​​beverage pairings $30

to start: lillet sparkler

with dinner: castelvecchi chianti classica 

for dessert: outlaw egg cream liqueur