the outlaw kitchens menu

for February 5, 6 & 7

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to start:

seafood sausage en croute!

Crispy phyllo wrapped sausage

of salmon, shrimp & crab.

Served with tangerine butter sauce,

fresh dill & cucumber. $14

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for supper:

red wine braised lamb shank! 

Fork tender Australian lamb

served with red wine jus,  creamy pommes puree &  roast Brussels’ sprouts with root vegetables. $37 gf

OR

chicken hongroise!

Breast supreme with mushroom-paprikash sauce. Accompanied by sautéed spaetzle with leeks

& steamed buttered green beans.

$33 gf optional without spaetzle

or

gnocchi piemontaise pomodoro! 

Housemade potato gnocchi tossed with seared zucchini, basil pesto, cherry tomatoes & toasted pine nuts. Served over fresh tomato sauce.

accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $30

 

​​​​for dessert:

flourless chocolate-almond torte!

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

Basque cheesecake!

Caramelized, crustless cheesecake served with fresh raspberry coulis. $12 gf

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with: red wine braised lamb shank $60

with Culinaria special: chicken hongroise $56

with gnocchi piemontaise pomodoro $53

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​​​​beverage pairings $30

to start: contratto cocktail

with dinner: castelvecchi capotondo chianti classica

for dessert: outlaw egg cream liqueur