outlaw kitchens' menu

for January 29, 30 & 31

​​​​

to start:

beet & dill cured smoked salmon!

House made & thinly sliced.

Served with horseradish cream, chive oil,

baguette crisps & shaved cucumber.

$13 gf optional without crisps

​​

for supper:

hanger steak bearnaise! 

Charcoal grilled & sliced Angus hanger steak.

Topped with compound butter of fresh tarragon, shallot reduction & beef glace.

Accompanied by red wine jus, potato gratin

& seared zucchini with tomato. $38 gf

OR

choucroute garnie!

Alsatian winter classic featuring braised sauerkraut with slow roasted rack of duroc pork,

pork belly, smoked loin of pork & bratwurst.

Accompanied by pork jus

& creamy redskin potatoes. $35 gf

or

sweet pea & mushroom risotto! 

 Creamy arborio rice with parmesan reggiano,

seared cremini mushrooms & sweet peas.

Topped with shiitake “bacon”.

Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $27 gf

 

 

 ​​​​for dessert:

flourless chocolate-almond torte!

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

coconut cream pie!

Served in flaky all butter crust with 

Chantilly cream. $12

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with: hanger steak bearnaise $60

with Culinaria special: choucroute garnie $55

with sweet pea & mushroom risotto $48

​

​​​​beverage pairings $30

to start: lillet sparkler

with dinner: kirnbaurer das phantom

for dessert: outlaw egg cream liqueur