the outlaw kitchens' menu

for June 25, 26 & 27

​​​​

to start:

gazpacho!

Ice cold Spanish classic of pureed OK garden tomatoes, cucumbers, bell peppers, wine vinegar & evoo. Served with baguette crostini topped with confit of swordfish, arugula, capers & pickled shallots. $14 gf optional without crostini

 

for supper:

seared flat iron steak!

pan seared & Sliced Angus beef

served with tarragon-shallot compound butter.

Accompanied by red wine beef jus,

twice baked potato “cupcake”

& steamed asparagus. $38 gf​

​

grilled quail!

Two semi boneless marinated birds

grilled over live charcoal wood fire

& served with balsamic glazed peaches.

Accompanied by creamy polenta with fresh corn

& seared zucchini with tomato. $38 gf

​

summertime potato gnocchi!

Tossed with OK garden basil pesto,

green & wax beans, fresh tomato sauce,

oven dried tomatoes & parmesan reggiano.

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  

Portuguese orange & olive oil cake!

served with Chantilly cream & candied orange zest. $12 gf​

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with seared flat iron steak $61

with grilled quail $61

with summertime gnocchi $54

​

​​​​beverage pairings $30

to start: contratto cocktail

with dinner: liquid farm rosé

for dessert: outlaw egg cream liqueur