the OUTLAW menu

for DECEMBER 18, 19 & 20

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to start:

crispy lump crab cake!

Served with caper-dill mayonnaise

& vinegar slaw. $13

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for supper:

grilled beefsteak a l'oignon! 

Charcoal grilled & marinated Angus hanger steak served with red wine jus & french fried onions. Accompanied by gratin of Dauphinois potatoes

& blistered broccoli. $38

OR

seared salmon! 

Fresh off the boat salmon fillet pan seared

& served with tarragon cream, cucumber, diced tomato & puff pastry fleuron filled with creamed leeks. Accompanied by buttered steamed haricot verte.

$36 gf optional without flueron

or

paglia e fieno (straw & hay pasta)! 

 Handmade spinach & egg fettuccine pastas

tossed with cream, peas, cremini mushrooms & parmesan reggiano. Topped with shiitake “bacon”. Accompanied by Continuity Farms’ lettuces

dressed in our preserved lemon vinaigrette. $28 

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​​​for dessert:

flourless chocolate-almond torte!

served warm with sour cream ice cream. $12 gf  

goat cheesecake

Served in buttery graham cracker crust

with fresh blueberry coulis. $12​​

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all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with grilled onion steak $60

with seared salmon $58

with paglia e fieno $50

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​​​​beverage pairings $30

to start: Lillet Sparkler

with dinner: aviary cabernet

or Sean minor chardonnay

for dessert: outlaw egg cream liqueur