it's restaurant weeks!!!

all three course dinners are $35 for the month of january.

 

the outlaw menu for JANUARY 7, 8 & 9

to start

BACALAO VESUVIANA

Housemade salt cod with tomatoes, capers, toasted pine nuts, saltana golden raisins & crostini crisps. 

for supper

MOROCCAN STYLE BRAISED LAMB SHANK

lamb shank braised with tomato, onions,

cumin, cinnamon & turmeric.

Served with cous cous, seared zucchini & harissa.

or

POLENTA WITH RATATOUILLE

Soft polenta served with ratatouille of peppers, onions & tomato.

Topped with poached egg, basil puree & sautéed rapini.

 

for dessert:

tira misu

with layers of marscapone, lady fingers & coffee-marsala liqueur

or

strawberries romanoff

with sour cream ice cream

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THE OUTLAW MENU FOR JANUARY 14, 15 & 16

 

to start:

harirra

spicy middle eastern lamb & legume soup

with tomato, cilantro, parsley & preserved lemon. (GF)

for supper:

seared salmon

with cucumber, dill, tomato & cream.

Accompanied by braised leek-puff pastry fleuron.

or

creamy saffron risotto!

with sugar snap peas, cremini mushrooms,

pea tendrils & shiitake "bacon". 

accompanied by simple green salad 

dressed in preserved lemon vinaigrette. (GF)

for dessert:

pecan pie 

with bourbon whipped cream

Tangerine sorbet 

with coconut macaroons

~

 

The outlaw menu for january 21, 22 & 23

to start:

crab & shrimp ravioli

Handmade ravioli filled with crab & shrimp. 

Served with zucchini noodles & tomato beurre blanc.

for supper:

pork schnitzel charcuterie

Crispy pork loin cutlet & dijon-cornichon pork jus

with spaetzle & cabbage sautéed in brown butter. 

Accompanied by haricot vertes & root vegetable puree. 

or

seared cauliflower steak

with red wine jus & french fried onions.

accompanied by twice baked potato 

& buttered haricot vertes with mushrooms.

for dessert:

flourless chocolate cake 

with sour cream ice cream 

coconut cream pie

~

the outlaw menu for january 28, 29 & 30

to start:

shrimp, chicken & andouille gumbo

a little spicy. Served with basmati rice & scallions.

for supper:

chargrilled jumbo quail

charcoal fired Bandera quail. 

Served over asparagus & mushroom risotto.

topped with crispy fried leeks. 

or

vegetarian shepherd's pie

Hearty stew of carrots, turnips, parsnips, pearl onion

mushrooms, celery, sweet potatoes, peas & lentils.

Oven browned with crust of creamy mashed potatoes.

Accompanied by red wine jus & simple green salad. (gf)

 

for dessert:

meyer lemon tart

with shortbread crust & hand whipped cream

profiteroles

stuffed with creme diplomat.

topped with warm chocolate sauce & hazelnuts.

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