the outlaw kitchens' menu

AUGUST 20, 21 & 22!

​

​​​​to start:

MOROCCAN SIGARUM!

Crispy phyllo wrapped ground lamb & beef

with middle eastern spices & sultana raisins. Accompanied by yogurt-sumac dipping sauce

& cucumber, tomato, chick pea & arugula salad.

$13

​

for supper:

REDFISH & GUMBO!

Seared Texas redfish crusted with buttered saltines. Served atop spicy shrimp & sausage gumbo.

Accompanied By basmati rice,

sautéed spinach & scallions. $36 

​

PORK TENDERLOIN EN CRÉPINE!

Herbed & smoke roasted bundled Duroc pork. Accompanied by pork jus with fresh cherries,

dried apricot, shallot & thyme.

Served with parmesan crusted polenta &

buttered French beans with mushrooms. $34 GF

​

GOAT CHEESE & CHILE TAMALES!

Husk wrapped butter & corn broth masa

stuffed with fresh goat cheese & roast hatch chiles. Served with relish of fresh corn, tomato & jicama. Accompanied by arroz rojo, limon crema

& guajillo-tomatillo salsa. $32 gf

​

​​​​​​for dessert:

flourless chocolate-almond torte!

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

CRUMBLE TOPPED PEACH PIE! 

Served in flaky all butter crust

with bourbon creme anglaise. $12

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with Redfish & Gumbo (culinaria special) $55

with Pork Tenderloin en Crépine $56

with Goat Cheese Tamales $54

​

​​​​beverage pairings $30

to start: Lillet Rouge xx

with dinner: Leduc Frouin Cab Franc

for dessert: outlaw egg cream liqueur