the outlaw kitchens' menu

July 9, 10 & 11

​

​​​​to start:

coctel de camarones!

Icy cold Mexican style shrimp cocktail

with 3 jumbo shrimp, celery, cucumber,

tomato, onion, cilantro & avocado

in spicy tomato & lime shrimp broth.

Accompanied by saltine crackers.

$14 gf without saltines

​

for supper:

bifteck aux e'chalots!

Pan seared Angus beef petit tenderloin

surrounded by demi glace sauce

with red wine vinegar & tarragon.

Garnished with thinly sliced shallots.

Accompanied by Lorette potatoes

& blistered zucchini with tomato.

$36 gf without Lorette potatoes​

​

codfish provençe!

Seared Atlantic cod in rich saffron broth

with OK garden tomatoes, fennel, leeks & potato. Accompanied by rouille spread bruschetta.

$34 gf without bruschetta

​

pasta d'estate!

Freshly made trenette pasta

tossed with cherry tomatoes, zucchini,

fresh corn, basil, garlic, parmesan reggiano

& pangrattato (rasped breadcrumbs).

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $31

 

​​​​​​for dessert:

flourless chocolate-almond torte!

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

cherry clafoutis!

Delicate cake of floured custard, fresh cherries

& Amaretto. Served with cherry coulis,

toasted almonds & Chantilly cream. $12

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with biftek aux e'chalots $59

with codfish provençe $57

with pasta d'estate $54

​

​​​​beverage pairings $30

to start: Lillet Blanc xx + grapefruit splash

with dinner: aviary cabernet

or Sean minor chardonnay

for dessert: outlaw egg cream liqueur