THE OUTLAW menu

march 27, 28 & 29

 

to start:

charcoal grilled pork & grape kebabs!

Marinated with Moorish spices & served with yogurt dressed carrot, cabbage & cilantro slaw. $12 gf

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for supper:

provençal fisherman's stew!

Jumbo Gulf shrimp, PEI mussels & Maine haddock

in rich saffron broth with fennel, leeks, tomato & white wine. Accompanied by rouille spread toasted baguette. $36 gf optional (without baguette)

OR

cacio e pepe! 

  House made & hand cut trenette pasta

enveloped in sauce of pecorino romano & parmesan reggiano with toasted cracked black pepper.

Topped with campari tomato “meatballs”.

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  

lemon profiteroles!

Crispy cream puffs with lemon pastry cream filling & fresh blueberry coulis. $12

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with Provençal fisherman's stew $57

with cacio e pepe $49

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beverage pairings $30

to start: lillet rouge xx with splash of orange

with dinner: clos beylesse côtes de provençe rosé

for dessert: outlaw egg cream liqueur