The newest Outpost Kitchen eatery, located at 3420 Bristol Street, just launched dinner service, Thursday through Saturday evenings from 5 -9 p.m., beginning April 7. Like Outpost Kitchen’s Aussie-inspired breakfast, lunch and weekend brunch offerings, the new dinner menu, courtesy of award-winning Executive Chef David Osborn, features creative, locally sourced, all-natural, and seasonal options as well as a new spring-inspired cocktail menu.
Start the evening with Willapa Bay Oysters, Hummus & Meatballs with rosemary-infused lemon oil, or the Charcuterie Board loaded with piccolo mortadella, Molinari salami, imported cheese, house-made jams, olives, cornichons, and toasties.
Entrée selections from the sea include the Australian Barramundi with savory tomato chutney, light lemon cream,OutpostKitchen.com and white wine sauce, Southern Ocean Chilean Sea Bass with maitake mushroom pan sauce, Pacific Alaskan Halibut with a spring pesto and charred lemon, and Rock Shrimp Pasta with baby spinach, shaved parmesan, black pepper, and lemon zest.
Grass-fed prime meats include the Rib Eye Steak, Filet Mignon, Bone-In “Kurobuta” Pork Chop, and Australian Rack of Lamb. Complement any dish with a side of garlic mashed potatoes, roasted root vegetables, mac ‘n’ cheese, bone broth cilantro rice, pan-seared baby spinach, or butter garlic EVOO noodles.
Finish the evening with a Bourbon Strudel filled with McIntosh apples, golden raisins, walnuts, dates, and vanilla bean ice cream, or indulge in an after-dinner Negroni with Cleo Gin, sweet vermouth, coffee-infused Campari, tiramisu liqueur and chocolate bitters.
The Outpost Kitchen dinner offerings pair perfectly with a new menu of spring-inspired cocktails featuring house-made juices, syrups, and bitters. Sip on the Ruby Rose with house-infused grapefruit vodka, Pamplemousse liqueur, lemon, honey, Angostura, and Peychaud Bitters. Visit Bumbu Beach with Bumbu Rum, pineapple juice, chili simple syrup, lime, and ginger beer. Go big with the smoked Millionaire Cocktail featuring Cincoro Reposado Tequila, Macallan 12 Year Scotch, Verde Memento, Bauchant Orange Liqueur, and thyme simple syrup.
Outpost Kitchen at 3420 Bristol Street is open for breakfast and lunch Sunday - Wednesday from 9 a.m. - 3 p.m. and breakfast, lunch, and dinner, Thursday - Saturday from 9 a.m. - 9 p.m. For more information about Outpost Kitchen and to make a reservation, visit OutpostKitchen.com or call (714) 852-3044.
