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THE OUTLAW
VALENTINE'S WEEK MENU. FEBRUARY 13, 14 & 15

TO START:
SCALLOP & SHRIMP COQUILLE ST. JACQUES
Mousseline of day boat scallops and shrimp in puff pastry "shell". Served with lobster cream sauce, fresh chives & dill. $14

FOR SUPPER:
STEAK DIANE
Pan seared strip loin of Angus beef sliced & served with shallot-brandy demiglace, mushrooms & dijon. Accompanied by carrots, steamed buttered green beans
& gaufrette potatoes. $38 gf

or
CACIO E PEPE
House made, handcut tonnarelli pasta tossed with pecorino romano, parmesan reggiano & toasted black pepper. Topped with Campari tomato "meatballs" & basil chiffonade. Accompanied by Continuity Farms' lettuces dressed in our preserved lemon vinaigrette. $28

FOR DESSERT:
STRAWBERRY PANNA COTTA
Served with Gran Marnier macerated strawberries & chocolate-pistachio biscotti. $12
FLOURLESS CHOCOLATE-ALMOND TORTE 
Served warm with sour cream ice cream. $12

BEVERAGE PAIRINGS:
With Starter:
Rivarosé Pink Champage
With Dinner: 
Martin Woods Cabernet Franc
With Dessert:
Outlaw Egg Cream Liqueur
$30


 

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