Outpost Kitchen, the Aussie eatery in Costa Mesa celebrates four years with vibrant new additions to their breakfast and lunch menus. Inspired by the 1970s beach cafes of Australia, restaurateur Jay Lewis recreates the familiar feeling of a neighborhood meeting spot, the go-to place for clean, fresh food with Outpost Kitchen. Lewis recently announced his plans to open a second location this summer at 3420 Bristol St. in Costa Mesa.
To lead culinary operations for his growing brand, Lewis has tapped Executive Chef David Osborn who brings to Outpost Kitchen more than 30 years of culinary and operations experience. With a strong focus on California-grown & bio-dynamic produce, organic & humanely raised meats, and responsibly sourced, sustainable seafood, Chef Osborn artfully crafts dishes which highlight the integrity of their ingredients. Together, they’ve introduced a new menu of vibrant dishes, which now can be pre-ordered online. New additions to the Outpost Kitchen breakfast & lunch menus can also be pre-ordered online and include the following dishes:
Winter Smash - A trio of toasts: avocado smash on toast with Aussie tomato chutney, & a poached egg | goat cheese smash on toast with prosciutto, dried figs, & honey | lemon-infused cream cheese smash on toast with smoked salmon, cucumber, & capers.
Cave Man Skillet- Spanish chorizo, chicken & apple-stuffed sausage, baby ‘brekky’ potatoes topped with a fried egg & toasted ciabatta.
Bagel on the Lox - Scottish salmon, folded egg on lemon creme topped with arugula, capers, & pickled red onion.
Bam Bam Burrito - spinach, chorizo, baby ‘brekky’ potatoes, scrambled eggs, & avocado in a spinach wrap.
Vanilla Orange Pancakes - vanilla pancakes infused with orange zest, topped with housemade cinnamon apple strudel.
‘Ma! The Meatloaf - open-faced sandwich with Roma tomatoes & avocado, topped with melted cheddar served on whole grain.
Chicken Pesto Sandwich - spice-rubbed Mary's chicken breast, mixed greens, herb-roasted tomato, & walnut pesto on a rustic country loaf.
Hatch Chile Chicken Sandwich - spice-rubbed Mary's chicken breast & hatch green chile, house-herbed cheese on toasted French bread.
Catalina Bowl - soba noodles and Asian greens, topped with Scottish salmon, bean sprouts, edamame, & lemon.
Open 7 a.m. - 3 p.m. Monday through Saturday; 7 a.m. - 1 p.m. Sunday.
Outpost Kitchen is at 1792 Monrovia Ave. in Costa Mesa.
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