|
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
~
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
~
corkage is
$25.
per 750 ml btl
~
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 |
|
.jpg)
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’ Cake
Brazilian
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
|