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Owner Mitchell Sjerven & Chef Josh Brown |
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"
April-May 2008 Menu (nightly specials, too)
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appetizers
Sautéed Escargot ‘Napoleon’ classic white wine & butter-sautéed escargot with roasted garlic & fine herbs layered with filo & garnished with organic watercress $14.
Roasted Wild Mushrooms over celery root puree with smoked olive oil, cherry tomato confit & watercress salad $12.
Santa Ynez Wild Boar ‘Rillettes’ apricot compote, shaved Treviso, goat cheese cornichons, whole grain mustard and grilled ciabatta $12.
Buffalo Tartare shallot-caper relish, toasted brioche, soft quail egg, micro greens, smoked EVOO & crispy capers $14.
salads & soup
Tom Shepard’s Mixed Organic Greens shaved Carmody cheese, Marcona almonds, dried apricots & pumpkin vinaigrette $9.
‘Salade Niçoise’ poached Ahi tuna, hard-boiled quail egg, cherry tomatoes, baby frisée and Farmer’s Market lettuces, haricots verts & Champagne-Dijon vinaigrette $14.
Roasted McGrath Farms Baby Beets & Carrots red, yellow and candy stripe beets, baby carrots, Purple Haze goat cheese, crushed hazelnuts, lemon basil and sherry vinaigrette $11.
Roasted Artichoke Bisque with Dungeness crab salad garnish $10.
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.
~ 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, Calif. 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 called 'C'est Cheese' for more info: http://cestcheese.com/index.html
visit our sister restaurant devoted to fine dining seafood: www.seagrassrestaurant.com |
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mains
Pan-Seared Pacific Scallops saffron & fine herb risotto, market ratatouille rustic sweet basil pesto and organic baby watercress $28.
Grilled Pacific Salmon house-made tagliatelle with morel mushrooms and English peas in a white wine-cream sauce and garnished with basil oil $28.
Fresh Pacific Ahi Tuna lightly smoked, seared rare and crusted with BD Farms fine herbs white bean purée, grilled asparagus & saffron-cider vinegar gastrique $28.
Pan-Roasted Chicken lemon zest mashed potatoes, braised baby artichokes Meyer lemon marmalade and tarragon beurre noisette $25.
Braised Short Ribs 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 Marinated Char-grilled Rack of Lamb sage spaetzle, braised rappini, sautéed baby carrots and red wine-sage demiglace $32.
Pan-seared Rack of Venison ‘boulangerie’ potatoes, sautéed haricots verts shaved sweet onion and blackberry demiglace $32.
Grilled New York ‘bouchon hash’ of Yukon Gold potatoes, yams, sweet potatoes & San Joaquin Gold cheddar with grilled broccolini and veal demiglace $35.
desserts Warm Santa Barbara Chocolate ‘Molten Lava’ CakeBrazilian coffee ice cream$11.
Meyer Lemon Curd Tart with fresh berry compote and whipped 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” (2001-2007) “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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