first courses
California Escargot & Artichoke Hearts
Oak Leaf lettuce, parmesan tuile, red wine reduction
12.
Steak Tartare
Rancho San Julian beef, smoked tomato aioli, radish,
sprouts, sunny side up quail egg on toasteed sourdough
12.
Dungeness Crab Cakes
charred sweet carn & microgreens salad
red bell pepper coulis, basil aioli and fresh avocado
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 Pan-Seared Sweetbreads
slivered snap peas, julienne carrots, roasted beets and carrot vinaigrette
14.
restaurant details
private dining at the Grand Table in The Cork Room 10-20 pp
~
corkage
$20. per 750 ml btl (Mon.-Thurs.) and $40. per 750 ml btl
(Fri., Sat.
and Holidays), max 2 bottles per party
~
bouchon santa barbara opened Bastille Day 1998
~
we shop produce at local Farmer’s Markets
~
chefs will gladly prepare vegetarian items
~
bouchon means wine cork in French
~
dinner nightly from 5:30
~
specials nightly
cheeses
(select any three cheeses, selections change frequently)
$18.
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 .
W e source all of our cheeses from a wonderful local
cheese shop in Santa Barbara, 'C'est Cheese '!
visit our Coastal Cuisine restaurant: www.seagrassrestaurant.com
visit our American Riviera Cuisine restaurant:
www.winecask.com
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 Pork Belly
apricot glaze, black trumpet mushrooms, red carrots, gnocchi and fresh arugula
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 Char-grilled 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 New York
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’ Cake
Brazilian coffee ice cream
11.
Blueberry Upside-down Cake
with McConnell's lemon zest ice cream
9.
'Early Girl' Peach & 'Brooks' Cherry Cobbler
Tahitian Vanilla 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 ” ( 2001-2010)
“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