the outlaw menu 

April 18, 19 & 20

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to start:

beet & dill cured smoked salmon!

House made & served with baguette crisps, horseradish cream, chive oil,

shaved cucumber & red onion. $13

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for supper:

grilled hanger steak bearnaise!

Charcoal grilled Angus beef

with tangy tarragon-butter sauce & red wine jus.

Served with croquette potato, blistered broccoli

& basil crusted baked tomato. $38 gf optional

or

cacio e pepe! 

Handcut tonnarelli pasta tossed with pecorino romano & toasted cracked black pepper.

Topped with campari tomato “meatballs.

Accompanied by Continuity Farms’ lettuces

dressed in preserved lemon vinaigrette. $28

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for dessert:

lemon tart!

served in shortbread crust with Chantilly cream $12

flourless chocolate-almond torte

served warm with sour cream ice cream $12

 

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with chargrilled hanger steak $60

with cacio e pepe $50

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beverage pairings $30

to start: lillet Sparkler

with dinner: mettler family Lodi zinfandel

for dessert: outlaw egg cream liqueur