the OUTLAW menu

for November 13, 14 & 15

​​​

to start:

crab & shrimp ravioli!

Handmade pasta pillows

filled with tender crustaceans.

Accompanied by tomato beurre blanc

& cucumber noodles with dill. $14

​

for supper:

grilled steak bearnaise! 

Charcoal grilled angus strip loin

sliced & served with red wine sauce

& tarragon-shallot hollandaise.

Accompanied by twice baked potato “cupcake”

& seared zucchini with tomato. $38 gf

OR

chicken sauté Louis othier! 

 Chicken sauté served in white wine

& shallot cream sauce garnished with sautéed mushrooms, tomatoes & capers.

Accompanied by steamed basmati rice

& sautéed spinach. $32 gf

or

potato gnocchi autunno! 

 Handmade potato dumplings

tossed in brown butter

with sage, roast della cotta squash,

mushrooms & fresh spinach.

Topped with parmesan reggiano & shiitake “bacon”. Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $28 

 

​​​for dessert:

flourless chocolate-almond torte!

served warm with sour cream ice cream. $12 gf  

pecan pie!

Served in flaky all butter crust

with bourbon-Chantilly cream. $12

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with steak bearnaise $61

with chicken Louis othier $55

with potato gnocchi autunno $51

​

​​​​beverage pairings $30

to start: lillet sparkler

with dinner: Kirnbauer phantom Austrian red blend

or vannieres rosé 

for dessert: outlaw egg cream liqueur