THE OUTLAW menu

April 17, 18 & 19

 

to start:

seafood sausage en croute!

Crispy baked phyllo crusted sausage

of salmon mousseline, shrimp & crabmeat.

Served with meyer lemon beurre blanc

& cucumber “noodles”. $13​​

 

for supper:

rack of lamb persillade!

Roast parsley, panko & dijon crusted

half rack of Australian lamb

Served with red wine jus.

accompanied by sautéed spinach, tomato confit

& dauphine potatoes. $38

OR

fettuccine "carbonara"! 

  Handmade fettuccine noodles tossed in sauce of cream, egg yolk & parmesan reggiano

with cremini mushrooms, asparagus ribbons,

cracked black pepper & shiitake “bacon”.

Accompanied by Continuity Farms’ lettuces

dressed in preserved lemon vinaigrette. $28

for dessert:

flourless chocolate-almond torte!

served warm with sour cream ice cream. $12 gf  

lavender panna cotta!

with gran Marnier macerated strawberries

& pistachio biscotti. $12

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with rack of lamb persillade $60

with fettuccine "carbonara" $50

​

beverage pairings $30

to start: lillet sparkler

with dinner: coeur de terre pinot noir

for dessert: outlaw egg cream liqueur