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Only the freshest, high quality local ingredients find their way into the bouchon santa barbara kitchen. Working closely with local produce growers, fishermen and game ranchers we have created a menu we believe captures the essence of California's Central Coast! bouchon santa barbara is dedicated to providing an authentic, regional wine dining experience, carefully choosing menu selections whose ingredients, textures and flavors marry well with the incredible wines coming out of California's fastest growing wine regions-- the Santa Ynez and Santa Maria Valleys, north of Santa Barbara. | |
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bouchon santa barbara "wine country cuisine"
Summer 2009 Menu (nightly specials, too)
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first courses
Escargot ‘Vol au Vent' classic white wine & butter-sautéed escargot with roasted garlic, fine herb and sherry sauce in puff pastry tower, garnished with organic watercress $14.
Chilled Marinated Pacific Sea Scallop organic mâche salad with shaved cucumber and heirloom cherry tomatoes served with house-made dill water crackers $12.
Dungeness Crab Cakes charred sweet carn & microgreens salad
red bell pepper coulis, basil aioli and fresh avocado
$16.
Roasted Root Vegetable & Mizuna Greens Salad purple mizuna, roasted parsnip, rutabaga, sweet onion and baby beets with Purple Haze goat cheese, olives, crushed toasted hazelnuts and oregano vinaigrette $12.
Salade 'Lyonnaise' market baby spinach, roasted chanterelle mushrooms, applewood-smoked bacon, Pt. Reyes blue cheese and petite sourdough croutons tossed in warm red wine vinaigrette & topped with a soft-boiled egg $14.
Flatbread with Roasted Tomatoes, Artichoke Hearts & Fresh Mozzarella
with caramelized onion, herb pesto and wild baby arugula garnish $9.
Sweet Corn Bisque
fresh market sweet corn puree topped with fine herb & crispy shallot garni $8.
Tom Shepherd's Mixed Organic Greens
fresh pears, walnut-crusted goat cheese, shaved sweet onion, Marcona almonds and a pear vinaigrette $9. goat cheese-tempura squash medallion garnish $8. Warm Sweet Onion & Blue Cheese Tart caramelized onions, Avila Farms toasted walnuts and Pt. Reyes blue cheese with organic baby watercress pomegranate-balsamic reduction $14. restaurant details
private dining at the Grand Table in The Cork Room 10-20 pp
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bouchon santa barbara opened Bastille Day 1998
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we shop produce at local Farmer’s Markets
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chefs will gladly prepare vegetarian items
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bouchon means wine cork in French
~ corkage is $25.
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dinner nightly from 5:30 ~
specials nightly
cheeses (select any three cheeses, selections change frequently)$15.
with house made crackers, candied walnuts & dried fruit compote
typical California selections: Humboldt Fog, Cypress Grove Chevre, Arcata, California Goat, ribbon of vegetable ash. Best California goat cheese we’ve tasted. Bucheret,Redwood Hill Farm, Sebastopol,California Goat, dense buttery texture. Slightly tangy with mild herb flavor. Original Blue, Point Reyes Farmstead Cheese Co., Point Reyes, Ca. Cow, aged 6 months, tangy, smooth and creamy California’s best blue. Mt. Tam,Cowgirl Creamery, Pt. Reyes, California Cow, triple creme. Perfect balance of creaminess & tanginess. St. George,Matos Farms, Santa Rosa, California Cow, Portuguese-style table cheese. Semi-firm, hint of a nutty flavor. Red Hawk,Cowgirl Creamery, Pt. Reyes, California Cow, triple creme. Rich, creamy & complex. Deliciously pungent. Purple Haze,Matos Farms, Santa Rosa, California Goat, Infused with lavender and fennel pollen.. Intense and creamy. Midnight Moon, Cypress Grove Chevre,Arcata, California Goat, Semi-firm, aged cheese. Smooth and creamy with a tart finish. San Joaquin Gold, Fiscalini Farms, Modesto, California Cow, Semi-firm, natural rind. Buttery and nutty, similar to Fontina .
We source all of our cheeses from a wonderful local cheese shop in Santa Barbara, 'C'est Cheese'!
for more info: http://cestcheese.com/index.html
visit our sister restaurant devoted to Coastal Cuisine: www.seagrassrestaurant.com |
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mains
Pan-Seared Pacific Fresh Local Sea Bass fennel-roasted fingerling potatoes, sauteed summer squash rustic sweet basil pesto and Santa Barbara olives relish $28.
Roasted Skin-on Pacific Salmon served medium-rare over smashed chick peas, pancetta-braised mustard greens and savory-grapefruit marmalade $28.
Fresh Pacific Ahi Tuna lightly smoked, seared rare and crusted with BD Farms fine herbs white bean purée, grilled asparagus & cider vinegar gastrique $28.
Pan-Roasted Chicken stuffed with prosciutto & Cravanzina cheese, with seared broccolini and mascarpone-chive mashed potatoes $25.
Braised Short Rib creamy truffle golden polenta, sautéed rainbow chard braising jus and bursted tomato beurre blanc $28.
Bourbon & Maple-Glazed California Duck Breast duck confit, thyme-infused jus, succotash of corn, fava beans applewood-smoked bacon and Windrose Farms butternut squash $28.
Blood Orange & Mint-marinated Chargrilled Rack of Lamb caramelized onion & herb farro barley, BD Farms organic rapini greens, honey-mint glaze and blood orange demiglace $38.
Pepper-Crusted Venison butter-poached new potatoes, sauteed haricots verts, dried cherry demiglace $34.
Grilled Angus New York braised market greens, ‘bouchon hash’ of Yukon Gold potatoes, applewood-smoked bacon and cipollini onions, roasted mini shiitake mushrooms, truffle butter and fennel demiglace $38.
desserts Warm Santa Barbara Chocolate ‘Molten Lava’ CakeBrazilian coffee ice cream$11.
Blueberry Upside-down Cake with McConnell's lemon zest ice cream $9.
Apple ‘Tarte Tatin’ on puff pastry with caramel-rum sauce and cinnamon ice cream $9.
Vanilla Crème Brulée $8.
‘Two Scoops’ choose from a selection of ice creams & sorbets $6.
all ice creams from world-famous, Santa Barbara-based McConnell’s Fine Ice Creams
reservations@bouchonsantabarbara.com “Best Restaurants for Wine Lovers” (2001-2009) “Award of Excellence” Wine Spectator Magazine
"With seasonal menu changes, BOUCHON hits a bull's-eye when it comes to fine dining with an understated flair." Santa Barbara Magazine ~ June/July 2003
"This is Central Coast cuisine, at it's finest." Gayot ~ June 2006
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