the outlaw kitchens' menu

July 16, 17 & 18

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​​​​to start:

shrimp & crab ravioli!

Paper thin sheets of handmade pasta pillows

filled with shrimp mouseline & lump crab meat. Served atop zucchini “noodles”

with tomato beurre blanc. $14

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for supper:

pork schnitzel!

Crispy pan fried pork loin cutlet

served with lemon, capers & pork jus.

Accompanied by buttered yukon gold potatoes

& arugula. $33

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chicken marbella!

Chicken sauté in sauce of white wine, garlic,

herbs, green olives, capers & dried plums. Accompanied by parmesan crusted polenta,

seared broccoli & tomato confit. $33 gf optional​​

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pate choux & parmesan gnocchi!

Sautéed in olive oil & served over hearty

Provençal summer vegetable broth.

Topped with OK garden basil puree & parmesan reggiano. 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  

classic crème brûlée!

Served with caramelized sugar top

& fresh berries. $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 pork schnitzel $56

with chicken marbella $56

with pate choux & parmesan gnocchi $53

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​​​​beverage pairings $30

to start: lillet sparkler

with dinner: Sean minor chardonnay

for dessert: outlaw egg cream liqueur