the OUTLAW menu

for January 8, 9 & 10

​​​​

to start:

cornmeal fried oysters!

Served with cajUN remoulade & vinegar sLAW. $13 

​

for supper:

southern style pork barbecue! 

Slow smoked roasted pork butt

topped with french fried onions.

Accompanied by creamy mac-n-cheese,

braised greens & buttered cornbread. $35 

OR

seared redfish!

Saltine cracker crumb crusted & served over

spicY shrimp & sausage gumbo.

Accompanied by basmati rice,

sautéed spinach & scallions. $35

or

cacio e pepe! 

 Handmade tonnarelli pasta tossed with

pecorino romano, parmesan reggiano

& toasted cracked black pepper.

Topped with OK garden rapini & tomato confit. Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $29

 

 ​​​​for dessert:

flourless chocolate-almond torte!

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

grapefruit & greek yogurt cake!

Served with Chantilly cream

& brûleed Texas grapefruit. $12

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with Southern style pork bbq $57

with seared redfish $57

with cacio e pepe $51

​

​​​​beverage pairings $30

to start: contratto cocktail

with dinner: Leduc frouin cabernet franc

for dessert: outlaw egg cream liqueur