Restaurateur Jay Lewis and Executive Chef David Osborn have put together a new lunch and dinner menu of entree salads, bowls, and seasonal renditions of house favorites. The dinner menu strongly reflects Outpost Kitchen’s focus on California-grown & bio-dynamic produce, organic & humanely raised meats, and responsibly sourced, sustainable seafood.
Lewis recently announced his plans to open a second location this summer (3420 Bristol St., Costa Mesa) which will serve breakfast, lunch, and dinner. The weeknight dinner menu will occasionally offer guests a first look at some of the exclusive menu items that will be available at the new location.
“Since we opened four years ago, we’ve cultivated a strong, loyal customer base over breakfast and lunch. Adding dinner service allows us to connect with our guests in a whole new way, while welcoming in a new evening crowd,” comments Jay Lewis, who is currently developing Outpost Kitchen’s second location set to open this summer in Costa Mesa. “We’re looking forward to giving guests a sneak peek at what they have to look forward to with our new location during dinner.”
Ranging in price from $12 – $16, Outpost Kitchen’s new weeknight dinner menu can be pre-ordered online and includes the following new dishes:
Spring Salad – organic greens, grilled peaches, prosciutto di Parma, baby heirloom tomatoes, Kashmir pomegranate, walnuts, goat cheese tossed in honey and aged balsamic vinaigrette
Spring Salmon Bowl – hickory-smoked Scottish salmon, lemon pesto, quinoa, Asian greens, broccoli, avocado, pickled red onion, soft boiled cage-free egg
Asian Chicken Spring Wrap – baby spinach, Asian greens, roasted chicken breast, shredded carrots, watermelon radish, cucumber, Chinese bean shoots, micro cilantro, pickled red onion, soy ginger sauce
All Hail Chefs Wrap – Santa Maria prime skirt steak, pesto smooshed potatoes, arugula, ruby red beets, goat cheese, lemon pepper splash
Miracle Mile Smoked Ham and Cheese Wrap – baby spinach, arugula, Roma tomato, cucumber, shredded carrots, pickled red onion, avocados, smoked ham, melted white cheddar, aged balsamic
Feta and Kale-Stuffed Meatloaf – house-made meatloaf, spring veggies, tomato chutney, avocado, cage-free fried egg, mustard aioli
Sun Basket Pasta – pappardelle, baby spinach, English peas, hazelnuts, prosciutto di Parma, house-made ricotta, chili flakes, white wine lemon reduction
Chef Osborn has also put together a menu of family-style take-home dinners available Monday through Friday. The rotating daily selections, which include sides, are priced between $15 – $25 per person and can serve 2-8 people. Selections include family-style meals featuring entrees such as Scottish Seared Salmon, Leg of Lamb, and Chicken Rigatoni.
Check back for more information.
Find more delicious Orange County Restaurants OPENING SOON