Outlaw Kitchens

3 COURSE DINNER: Included is tonight's appetizer of Velvety smooth with garnish of julienned ham,  gruyere cheese & asparagus tips; Tonight's entree of HANGER STEAK COLBERT - Charcoal grilled Angus beef topped with compound butter of tarragon, shallots & beef glace. Accompanied by red wine jus, charred broccoli & twice baked potato “cupcake”; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or BASQUE CHEESECAKE - Caramelized crustless cheesecake served with fresh strawberry coulis.

3 COURSE DINNER: Included is tonight's appetizer of CREAM OF ASPARAGUS SOUP - Velvety smooth with garnish of julienned ham,  gruyere cheese & asparagus tips; Tonight's entree of PAN SEARED SWORDFISH - Served atop cauliflower-potato puree with a relish of roasted bell peppers, toasted garlic, capers, parsley, tomato confit, golden raisins & pine nuts; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or BASQUE CHEESECAKE - Caramelized crustless cheesecake served with fresh strawberry coulis.

3 COURSE DINNER: Included is tonight's appetizer of CREAM OF ASPARAGUS SOUP - Velvety smooth with garnish of julienned ham,  gruyere cheese & asparagus tips; Tonight's entree of RISOTTO AI FUNGHI E PISELLI - Creamy Arborio rice with sautéed mushrooms, peas, leeks & parmesan reggiano. Topped with shiitake “bacon”. Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or BASQUE CHEESECAKE - Caramelized crustless cheesecake served with fresh strawberry coulis.

Velvety smooth with garnish of julienned ham,  gruyere cheese & asparagus tips.

Crustless, caramelized & served with fresh raspberry coulis.

Made with extra dark Belgium chocolate and toasted almonds. Served with freshly churned sour cream ice cream.

Charcoal grilled Angus beef topped with compound butter of tarragon, shallots & beef glace. Accompanied by red wine jus, charred broccoli & twice baked potato “cupcake”.

Willamette Valley. Delicate & herbal with Meyer lemon & white floral nose.

Served atop cauliflower-potato puree with relish of roasted bell peppers, toasted garlic, capers, parsley, tomato confit, golden raisins & pine nuts.

Creamy Arborio rice with sautéed mushrooms, peas, leeks & parmesan reggiano. Topped with shiitake “bacon”. Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette.

Our delicious salad with Continuity Farms' fresh lettuces dressed in preserved lemon vinaigrette.