For the first time since its inception in 2015, Outpost Kitchen has expanded its hours and menu to include weeknight dinners. Now open until 8 pm on weeknights, the Aussie eatery in Costa Mesa known for vibrant & seasonal breakfast and lunch menus, will begin serving dinner on Wednesday, May 1.
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.
Outpost Kitchen is located in Costa Mesa (1792 Monrovia Ave, Costa Mesa, CA 92627) and is open Monday through Friday from 7 a.m. – 8 p.m., Saturday from 7 a.m. – 3 p.m., and Sunday from 8 a.m. – 1 p.m. For more information, please visit www.outpostkitchen.com or follow @outpostkitchen on Instagram and Facebook.
