Bao Buns at the Outpost, courtesy photo.

The New Year brings a new menu to Outpost at the Goodland, where Chef Nick Bajal has added seasonal dishes to his already very tasty menu.

Start with one of the new starters, like the Plantain Empanada with pork carnitas, tomatillo broth, and queso fresco; or the Crispy Chicken Thighs with miso potato salad, Korean chili cucumber and grilled lime. Next, move on to larger plates, like the Acorn Squash with red quinoa, shaved heirloom carrot, ginger vinaigrette, crispy lotus root and pickled fresno chili; the Confit Duck Leg with coriander vinaigrette, greens, mirin roasted apples and parsnip; or Lamb with braised red cabbage, nori butter peas and crispy white sweet potato.

Outpost has also made some changes to the “Pick Three” smaller bites section, offering a variety of street tacos and bao-buns, like a Mushroom Bao-Bun with hoisin leeks, scallions and sesame seeds, and the Seafood Scrapple Bao-Bun with uni aioli and green onion.

Don’t miss dessert! New to the menu is a tasty Mexican Spiced Chocolate Pudding with salted caramel whipped cream and crispy sugar cookie.

Outpost at the Goodland is located at 5650 Calle Real, Goleta, www.outpostsb.com.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on January 26, 2017.