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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"
Winter 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.
Ostrich Carpaccio grilled asparagus & endive salad, parmesan tuile, lemon vinaigrette 12.
Dungeness Crab Cakes charred sweet carn & microgreens salad
red bell pepper coulis, basil aioli and fresh avocado
16.
Braised Pork Cheek & Sage Ravioli heirloom tomato ragout, Rinconada Dairy 'chaparral' cheese shaved asparagus &carrot salad 16.
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 Market Vegetables & Fresh Mozzarella
with caramelized onion, herb pesto and wild baby arugula garnish $9.
bouchon French four onion soup
gruyere-brioche crouton 9.
Tom Shepherd's Mixed Organic Greens
fresh pears, walnut-crusted goat cheese, shaved sweet onion, Marcona almonds and a pear vinaigrette 9. 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
Tangerine-Seared Sea Scallops local Ridgeback shrimp risotto, sauteed organic pea tendrils, shaved fennel, crispy prosciutto and tarragon creme 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.
Chicken Duxelles wild mushroom-stuffed, sauteed McGrath Farms baby carrots, Lamb Chopper cheese & herbed 'pommes aligotes', mushroom pan jus 25.
Braised Short Rib chanterelle mushroom & asparagus risotto, carrot-persimmon sauce 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.
Coriander-Crusted Venison Loin sprouted lentils, sauteed shiitake mushrooms, roasted heirloom eggplant, blackberry demiglace 34.
Grilled Wagyu Ribeye of Beef braised organic market rapini greens, ‘bouchon hash’ of Yukon Gold potatoes, applewood-smoked bacon and sweet red bell pepper, syrah demiglace 38.
desserts Warm Santa Barbara Chocolate ‘Molten Lava’ CakeBrazilian coffee ice cream11.
Blueberry Upside-down Cake with McConnell's lemon zest ice cream 9.
Pumpkin-Mascarpone Cheesecake chantilly & eggnog 'shooter' $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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