THE OUTLAW MENU FOR

November 7, 8 & 9

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to start:

oyster beurre blanc!

roast oysters served with shallot-butter sauce,

fresh chives & crispy baguette. $13

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for supper:

pork schnitzel sauce charcutiere!

Crispy pork cutlet served atop demi glace

with cornichons, dijon & white wine.

Accompanied by spaetzle-cabbage sauté

& buttered steamed green beans. $35

or

pappardelle di autunno! 

 Handmade broad noodles with roast delicata squash, sage, apples & Brussels sprouts

sautéed in brown butter.

Topped with toasted walnuts & parmesan.

Accompanied by Continuity Farms’ lettuces

dressed in preserved lemon vinaigrette. $29

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for dessert:

pear custard tart

served in buttery shortbread crust with Chantilly cream. $12  

flourless chocolate-almond torte!

served warm with sour cream ice cream. $12 gf

 

all dinners are served ala carte or as a

3 course prix fixe which includes

starter, entree & dessert

with pork schnitzel charcutiere $57

with pappardelle al' autunno $51

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beverage pairings $30

to start: lillet blanc xx

with dinner: tenuta terre nere etna rosso

for dessert: outlaw egg cream liqueur