the outlaw kitchens' menu

AUGUST 6, 7 & 8

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​​​​to start:

GOUJANS OF SOLE SAUCE GRIBICHE!

Crisp fried strips of flounder

accompanied by sauce gribiche

with freshly made mayonnaise, chopped gherkins,

hard cooked egg, lemon & dill. $14 gf

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for supper:

CHARCOAL GRILLED LAMB!

Butterflied & marinated leg of domestic lamb

served with red wine jus & house made pita bread. Accompanied by grilled zucchini, eggplant,

peppers, tomatoes & okra. $35

 gf optional without pita bread

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SUPREME DE VOLAILLE LOUIS OTHIER!

Airline breast of air chilled chicken

sautéed with shallots, white wine, cream,

mushrooms, capers, tomato & chives.

Accompanied by rice pilaf & seared broccoLI. $35 GF

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RAVIOLI DI SPINACHI CON RATATOUILLE E UOVO!

Handmade fresh spinach & ricotta filled ravioli

tossed with ragout of summer vegetables

& crowned with poached egg, basil & pecorino romano. Accompanied by Continuity Farms’ lettUces

dressed in our preserved lemon vinaigrette. $32

 

​​​​​​for dessert:

flourless chocolate-almond torte!

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

LEmon cloud tart!

Served in vanilla shortbread crust

with Chantilly cream. $12

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with CHARCOAL GRILLED LAMB  $58

with SUPREME DE VOLAILLE LOUIS OTHIER $58

with RAVIOLI DI SPINACHI CON RATATOUILLE E UOVO $55

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​​​​beverage pairings $30

to start: Contratto Cocktail

with dinner: Leduc Frouin Cab Franc

or Sean Minor Chardonnay 

for dessert: outlaw egg cream liqueur