Outsider Tart Blog

So, it's that time of year again. If you know any turkeys, probably best tell them to get their affairs in order.

We've got Thanksgiving coming up on Thursday 26th November, but we're repeating the fiesta Friday and Saturday night too (27th and 28th) click to check out the menu and book for either the Friday or Saturday night.

We're staying turkey-tastic every Saturday night in November, with the three must have elements of Thanksgiving: turkey, cornbread and pumpkin in all different formats for the holiday festivities. So what with Halloween last month, not a great time to be a pumpkin either?

3PO 14.5

pumpkin pancetta pizza, oh my

Tamale Pie 10.5

Baked casserole with corn bread base, OD's spicy beef chili with chipotle chilies and cheese

Thanksgiving Sandwich 12.5

Turkey and all the fixins (cherry corn bread stuffing, cranberry compote and of course turkey)

Cluck and Pluck 16.5

After it clucks, we cook and pluck it

Spicy Bourbon BBQ Sauce on Buttermilk Loaf

Pork baked beans, Carolina slaw, backyard macaroni salad

Chili Mac 14.5

OD's spicy beef chili on top of our Mac N Cheese, Cornbread

Turkey on Mac N Cheese Pancake 14.5

Stewed turkey on a mac and cheese pancake

Pumpkin Kugel 5.5

A pumpkin noodle pudding



So it's here once again - Thanksgiving.

It's a feast to celebrate family, friends, and all the good (and not so good) times we share together.

We have a trilogy of celebrations: Thursday, Friday and Saturday night (26th, 27th & 28th November)


Meringue-Baked Pecans

cinnamon, nutmeg, brown sugar

 Rosemary Roasted Nuts
pecans, walnuts, peanuts, cumin and cayenne

To start
Apple and Cranberry Salad
feta & Dijon vinaigrette

The main event
Roast Turkey

Cranberry Cornbread Stuffing
apples, Texas Sausage, Raisins
Turkey Gravy

The supporting players
Sweet Potatoes with Lemon Glaze
American Green Bean Casserole with Mushrooms
My Sister's Brussels Sprouts
Sherry/maple vinaigrette, walnuts
Corn Pudding
OD's Collards
Kale and Ham hock
Carolina Slaw
Glazed Autumn Vegetables
swede, carrot, turnip
Pumpkin Mac N Cheese
Cranberry Compote

On the side
Corn Bread
Pumpkin Bread

The grand finale


The evening starts at 19.30, please book by clicking on the links below:

Thursday: SOLD OUT

Friday: click here

Saturday: click right here

Dinner and wine - £85 per person

Dinner only - £60 per person

Everyone talks about New England in the Fall, and true, the leaves are beautiful. But on the other side of the country, the Pacific Coast Highway looks pretty spectacular too. So we decided to head to the Golden State as it's the colour of the season.

Our menu features classics born in California such as Chop Suey, America's attempt at Chow Mein, which was served up to the thousands of Chinese workers toiling to build the railroad. Along the lower hills of the Sierra Nevada Mountains is Placerville, a former hub of gold mining. Your typical rough and ready gold rush town, it's nickname was Hangtown - apparently garnered when three fugitive murders were hanged from an old oak tree in the town's only street. In this friendly place, a miner flush with cash from striking gold ordered the kitchen to make him 'whatever is most expensive'. The kitchen obliged with eggs, bacon and oysters - the Hangtown Fry - which is always a huge favourite here.

California is also home to a modern cooking pioneer, Alice Waters, who championed bringing fresh, local produce back into the kitchen. She started a local food movement that has spread all the way to West London with our Farmers' Markets and Whole Foods stores. On Friday 16th, we'll dedicate an entire menu to her, to complement our Californian Wine Tasting (click here for more on that), but if you can't make that, her divinely simple Olive Oil Eggs are here every Saturday night this month:


Alice Waters' Olive Oil Eggs

on sourdough bread, heirloom tomato salad 11.5

Berkeley Baked Goat Cheese

fresh seasonal greens 7.5

Brown Derby Cobb (on Hollywood and Vine)

bacon, avocado, chicken breast, tomato, hard-boiled egg,

chives and blue cheese 12.5

Chop Suey

Made to order like you're working the railroad (minus the dynamite)

so sit back and take a (well-earned) rest 11.5

Mexi-Cali Burrito

Two burritos with watermelon salsa, chicken, blackbeans

and avocado 14.5

Hangtown Fry

We shuck um oysters, bacon and eggs all fried up 14.5

So, it's officially fall (or autumn as you guys call it) the leaves are...well, you get it. And with all the bonfires it just seemed like the perfect smokey time to focus on all things BBQ.

This menu is a bit of a pit stop - a celebration of BBQ rubs and sauces from all over the Southern states of America.


Mississippi Barbeque Meat Balls 6.5

Three big meatballs with a sweet and spicy bbq sauce

Alabama BBQ Chicken 10.5

Poached chicken breast in our own spicy bourbon BBQ sauce

Western Kentucky BBQ 14.5

Slow-roasted mutton dressed as BBQ, first with vinegar mop then with Black Dip

Served with your choice of side

Here little Piggy, Piggy 20.5

pulled pork two ways, North Carolina sauce'd (vinegary) and NC pig "chili" (hot)

served with your choice of side

Memphis Dry Ribs 16.5

Dry roasted baby back ribs served with your choice of side and a Memphis BBQ sauce

Carolina "Cheaper by the Dozen" Spare Ribs 16.5

Roasted pork ribs with a spicy tomato vinegar BBQ sauce served with your choice of side


Potato Salad 4.5

potato, egg, onion, celery, greens, southern vinegar dressing

Carolina Slaw 4.5

Fresh cabbage, peppers and onions in a boiled vinegar sauce

Creamed corn 4.5

Corn in a sweet cream sauce

Beer Bread 4.5

Ale and rosemary bread

Texas BBQ Pinto Beans 4.5

Pinto beans simmered in a coffee-chipotle BBQ sauce

Desserts all freshly made on site STCDC

(subject to chef's daily cravings ) 


© Outsider Tart Bakery, Chiswick, London 2010-12