the outlaw kitchens' menu

for may 21, 22 & 23

​​​​

to start:

house made smoked salmon!

Thinly sliced beet and dill cured salmon

served with baguette crisps, horseradish cream cheese, shaved cucumber & red onion.

$14 gf optional without crisps

 

for supper:

chicken sauté Louis othier!

Sauté of Bell & Evans chicken with sauce of cream, white wine & shallot. Garnished with mushrooms, capers & diced tomatoes. Accompanied by parmesan crusted baked polenta & steamed buttered broccoli. $33 gf optional without polenta

​

cacio e pepe!

Freshly made tonnarelli pasta tossed with

pecorino romano & toasted cracked black pepper. Topped with campari tomato “meatballs”.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $30

​

hanger steak bearnaise!

 Charcoal grilled Angus beef

served with red wine jus & topped with

fresh tarragon & shallot compound butter.

Accompanied by twice baked potato “cupcake” &

OK garden beans topped with fresh tomato sauté.

$36 gf

​

​​​​​​for dessert:

flourless chocolate-almond torte!

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

strawberry shortcake!

Handmade sugared biscuit layered with Gran Marnier marinated strawberries & heaps of Chantilly cream. $12

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with chicken sauté Louis othier $56

with cacio e pepe $53

with hanger steak bearnaise $59

​

​​​​beverage pairings $30

to start: lillet sparkler

with dinner: ricossa barbera d'asti

or charley Nicolle chablis 

for dessert: outlaw egg cream liqueur