THE OUTLAW Kitchens MENU 

FOR november 5, 6, & 7 

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​​​​to start:

oysters BEURRE BLANC!

four flash baked gulf of mexico

oysters on the half shell.

topped with shallot-white wine butter sauce & chives.

served with crusty sliced baguette. $14

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for supper:

roast rack of lamb persillade!

two double new zealand chops of lamb rack

crusted with dijon, parsley & panko.

served with red wine jus.

accompanied by gratin Dauphinoise potatoes,

sautéed garden greens & tomato confit. $40

 

lasagne verde bolognese!

handmade spinach pasta sheets layered with

rich ragout of ground pork, beef, tomato,

red wine, cream & parmesan.

baked with creamy bechamel topping and

served with sauce pomodoro.

accompanied by continuity farms' lettuces

dressed in our preserved lemon vinaigreTte. $35

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eggplant "Ravioli"!

Crispy discs of OK Garden eggplants sandwiched

with fresh goat cheese then breaded and fried.

Served atop penne pasta tossed with

ok garden basil pesto & parmesan. 

accompanied by continuity farms' lettuces

dressed in our preserved lemon vinaigrette. $32​

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​​​​​​for dessert:

flourless chocolate-almond torte!

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

portugese orange-olive oil cake! 

served with chantilly cream, orange slices &

toasted almonds. $12

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with lamb persillade $63

with lasagne bolognese $58

with eggplant "ravioli" $55

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​​​​beverage pairings $30

to start: lillet sparkler

with dinner: leduc frouin cab franc

for dessert: outlaw egg cream liqueur