the outlaw kitchens menu

for march 12, 13 & 14

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to start:

roast gulf oysters beurre blanc!

Quick roasted (3) on half shell

served with shallot-white wine-butter sauce

& fresh snipped chives.

Accompanied by crusty baguette $13

 

for supper:

the outlaw chicken fried steak! 

Angus beef steak in crispy crust

with cream “gravy” & cracked black pepper.

Accompanied by buttery pommes puree, angel biscuit & green beans with sautéed shallots & mushrooms. $38

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100 layer lasagne!

Paper thin sheets of handmade pasta layered with zucchini, eggplant, fresh tomatoes, spinach,

ricotta, fresh mozzarella & parmesan reggiano.

Baked with bechamel crust

& served over sauce pomodoro.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $32​​

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"Louis othier" chicken sauté!

Airline breast of Bell & Evans chicken served with sauce of shallots, white wine, cream, mushrooms, capers & diced tomato. Accompanied by wild rice pilaf & buttered steamed asparagus. $35 gf 

 

​​​​​for dessert:

flourless chocolate-almond torte!

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

lemon profiteroles!

Crispy cream puffs filled with lemon pastry cream. Served with jumbo bluettes & fresh blueberry coulis. $12

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with o.k. c.f.s. $60

with 100 layer lasagne $54

with "Louis othier" chicken sauté $57

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​​​​beverage pairings $30

to start: lillet sparkler

with dinner: ricossa barbera d'asti

or bouillon dorléans Chenin blanc 

for dessert: outlaw egg cream liqueur