the outlaw kitchens' menu

July 23, 24 & 25

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​​​​to start:

ANTIPASTI!

OK garden melon wrapped with San Danielle prosciutto, marinated cerignola green olives with roasted red peppers, salad caprese skewer & bruschetta with shrimp & crab salad. $14 gf optional

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for supper:

parmesan lamb chops!

Crispy, panko & parmesan crusted New Zealand chops. Thinly pounded, pan fried

and served with red wine jus.

Accompanied by summer ratatouille,

sautéed baby spinach & straw potatoes. $35

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shrimp provençal!

Five jumbo shrimp sautéed with evoo, fresh tomato, garlic, fresh fennel, white wine & herbs.

Served atop basmati rice pilaf.

accompanied by seared zucchini with scallions.

$35 gf

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100 layer lasagne!

OK classic of paper thin handmade pasta sheets

layered with eggplant, ricotta, parmesan,

mozzarella, zucchini, tomato & basil.

Baked with creamy bechamel topping

& served atop sauce pomodoro.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $33

 

​​​​​​for dessert:

flourless chocolate-almond torte!

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

strawberry panna cotta!

Served with Gran Marnier macerated strawberries

& pistachio biscotti. $12​​

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with parmesan lamb chops $58

with shrimp Provençal $58

with 100 layer lasagne $56

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​​​​beverage pairings $30

to start: contratto cocktail

with dinner: liquid farm rosé

for dessert: outlaw egg cream liqueur