the outlaw kitchens menu

for February 26, 27 & 28

​​​​

to start:

crispy lump crab cake!

Served with caper-dill mayonnaise

& vinegar dressed slaw. $14

 

for supper:

barbecue beef! 

Fork tender Angus beef top blade.

Slow cooked over hardwood fire.

Served with buttery corn bread,

mac-n-cheese, french fried onions

& seared zucchini with tomato. $35

OR

provençal fisherman's stew!

Petrale sole, jumbo shrimp & steamed mussels

in rich seafood-saffron broth

with tomatoes, leeks, fennel & potato.

Accompanied by rouille crouton.

$35 gf without crouton

or

bucatini pasta! 

Tossed with OK garden roast fennel, kalamata olives, pecorino romano, housemade ricotta

& oven dried herbed tomato. $31

 

​​​​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

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with barbecue beef $58

with Provençal fisherman's stew $58

with bucatini pasta $54

​

​​​​beverage pairings $30

to start: lillet blanc xx with grapefruit squeeze

with dinner: Martin woods rosé

for dessert: outlaw egg cream liqueur