THE OUTLAW menu

April 24, 25 & 26

 

to start:

house made hot smoked trout

& dill cured salmon!

Served with baguette crisps, chive oil

& horseradish cream. $13

 

for supper:

pork schnitzel sauce charcutiere!

Crispy pork loin cutlet

served with cornichon garnished demi glace

made with white wine & dijon.

Accompanied by steamed green beans

& spaetzel sautéed in brown butter with cabbage. $35

OR

vegetarian shepherd's pie! 

  Rich ragout of carrot, celery, leeks, turnips,

pearl onions, mushrooms, cabbage, garden greens & lentils topped with buttery mashed potatoes & baked. Accompanied by red wine vegetable jus

& Continuity Farms’ Lettuces

dressed in preserved lemon vinaigrette. $26 gf

for dessert:

flourless chocolate-almond torte!

served warm with sour cream ice cream. $12 gf  

classic crème brûlée!

served with fresh raspberries. $12 gf

​

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with pork schnitzel sauce charcuterie $57

with vegetarian shepherd's pie $48

​

beverage pairings $30

to start: lillet sparkler

with dinner: cavalier Malbec

for dessert: outlaw egg cream liqueur