the outlaw kitchens' menu

for April 16, 17 & 18

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to start:

housemade burrata!

Freshly pulled mozzarella filled

with creamy mascarpone. Accompanied by baby arugula, evoo, tomatoes, basil chiffonade

& black olive tapenade topped crostini. $14 gf

 

for supper:

charcoal grilled steak chimi churi!

chargrilled Angus beef bavette steak

served with sauce of chopped parsley,

oregano, garlic, olive oil & red wine vinegar. Accompanied by red wine jus lie, Lorette potatoes

& seared zucchini with tomato.

$36 gf optional without Lorette potatoes

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seared alaskan halibut!

Springtime feast with asparagus & pea puree,

steamed cauliflower, buttered carrots

& fingerling potatoes. $38 gf

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creamy parmesan polenta!

Served with sautéed Swiss chard, grilled fennel, poached jumbo egg & sauce pomodoro.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $32 gf

 

​​​​​for dessert:

flourless chocolate-almond torte!

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

lemon profiteroles!

Crispy pate choux puffs

filled with lemon pastry cream.

Served with fresh blueberry coulis

& candied lemon 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 chimi churi $59

with seared alaskan halibut $61

with creamy parmesan polenta $55

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​​​​beverage pairings $30

to start: lillet rouge xx + orange splash

with dinner: Susana balbo signature Malbec

or Sean minor chardonnay 

for dessert: outlaw egg cream liqueur