THE OUTLAW Kitchens MENU

FOR October 1, 2, & 3!​

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​​​​to start:

crispy fried oysters & shrimp remoulade!

Crispy cornmeal & panko crusted oysters & shrimp. Served with spicy caper-dill-cornichon

dipping sauce & cole slaw. $14 

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for supper:

GRILLED STEAK BEARNAISE!

Angus beef bavette steak

grilled over live charcoal fire.

Topped with tarragon & shallot hollandaise sauce. Accompanied by seared broccoli &

twice baked potato “cupcake”. $39 gf

 

SAUTÉED BREAST OF FREE RANGE CHICKEN!

Stuffed with button & shiitake mushrooms

& fresh spinach.

Served with creamy sauce supreme.

Accompanied by rice pilaf &

asparagus seared in brown butter. $36 

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EGGPLANT PARMESAN!

Roast eggplant slices layered with

fresh mozzarella, ricotta, parmesan,

tomato confit & sauce pomodoro.

baked with topping of parmesan bechamel & breadcrumbs. served atop bucatini pasta

tossed with basil & olive oil puree.

accompanied by continuity farms' lettuces

dressed in our preserved lemon vinaigrette. $32

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​​​​​​for dessert:

flourless chocolate-almond torte!

served warm with our sour cream ice cream.

$12 gf  

LEMON PROFITEROLES!

Pate Choux puffs filled with lemon pastry cream. Served with fresh blueberry coulis,

candied lemon zest & toasted almonds. $12

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with steak bearnaise $62

with chicken supreme $59

with eggplant parmesan $55

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​​​​beverage pairings $30

to start: lillet sparkler

with dinner: aviary carbenet or Charles krug chardonnay

for dessert: outlaw egg cream liqueur