THE OUTLAW Kitchens MENU

FOR SEPTEMBER 3, 4, & 5!​

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​​​​to start:

SHRIMP SCAMPI!

Three jumbo shrimp en casserole 

with butter, garlic, white wine, lemon & parsley. served with crusty baguette. 

$14 gf without baguette

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for supper:

STEAK CHIMICHURRI ROJO!

Charcoal grilled sliced Angus beef flat iron

served with classic Argentinian sauce of

roast red pepper, charred tomato, garlic,

herbs, evoo, & red wine vinegar.

Accompanied by steak fries, blistered broccoli

& red wine jus lié. $38 Gf 

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SALMON TAGINE!

CHARMOULA RUBBED ATLANTIC SALMON FILLET

in rich saffron broth with

tomatoes, fennel, onion, celery, capers,

green olives & preserved lemon.

Accompanied by herbed cous cous

and spicy harissa sauce. $35 GF

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100 layer lasagne!

Paper thin sheets of handmade pasta

layered with thinly sliced zucchini,

eggplant, oven dried tomatoes, 

ok garden basil puree, fresh mozzarella,

ricotta & pecorino romano cheeses.

baked with topping of creamy bechemal

and served atop sauce pomodoro.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $33

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​​​​​​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

& candied orange zest. $12

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with STEAK CHIMICHURRI $61

with Salmon Tagine $58

with 100 Layer Lasagne $56

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​​​​beverage pairings $30

to start: Cappelletti Cocktail

with dinner: Susanna Balbo Malbec

for dessert: outlaw egg cream liqueur