the outlaw kitchens' menu

for may 14, 15 & 16

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to start:

grilled pork & grape kebabs!

Marinated in Moorish spices & charcoal grilled. Served with carrot, cilantro & yogurt salad. $13 gf

 

for supper:

parmesan lamb chops!

Crispy pan fried parmesan & panko crusted

rack chops (3) topped with OK garden basil chiffonade. Accompanied by red wine jus,

sautéed fresh baby spinach & tomato confit. $37

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shrimp provençal!

Saute of jumbo shrimp with white wine, garlic & fresh tomato. Served with OK garden parsley butter, basmati rice & blistered broccoli. $35 gf

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pasta primavera!

 Handmade fettuccine noodles tossed

with spring vegetable melange, cream, parmesan reggiano, fresh basil & toasted pinenuts.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $32

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​​​​​​for dessert:

flourless chocolate-almond torte!

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

Basque cheesecake!

caramelized, crustless cheesecake

served with fresh blackberry coulis. $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 parmesan lamb chops $59

with shrimp Provençal $57

with pasta primavera $54

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​​​​beverage pairings $30

to start: lillet rouge xx with tangerine squeeze

with dinner: liquid farms rosé 

for dessert: outlaw egg cream liqueur