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This Evening's Specials

Appetizer

Anise-Braised Pork Belly
roasted root vegetables, citrus-grain mustard purée, anise jus
Fess Parker Pinot Noir, Sta. Rita Hills. (12)

15

Appetizer

Hamachi Carpaccio
slivered pearl onions, micro arugula, blood orange vinaigrette, foie gras 'snow'
Billecart-Salmon Brut Réserve, Mareuil-Sur-Aÿ, France (22.50)

15

Market Soup

Tutti Frutti Farms Cauliflower Purée
pickled ramps, diced apple, curry oil
Big Tar Sauvignon Blanc, McGinley Vineyard, Happy Canyon of Santa Barbara (12)

10

Market Salad

Grilled Baby Gems
parmesan tuille, Spanish white anchovies, garlic-parmesan emulsion, sourdough croutons
Storm Sauvignon Blanc, Santa Ynez (10.50)

14

Warm & Savory

Pan-Seared Foie Gras
braised Belgian endive, sourdough crouton, watercress garnish, sauce bordelaise
Foxen Pinot Noir, Santa Maria (16.25)

22

Shared Appetizer

Trio of Seared Sea Scallops
fennel salad, vinaigrette, orange-rosemary tapenade | prosciutto-wrapped potato rösti, corn pudding, chive oil | vanilla risotto, cherry tomatoes, Thai basil pesto
Habit Grüner Veltliner, Santa Ynez (13.50)

34


First Courses

Bouchon French ‘Four Onion’ Soup
Gruyere-sourdough gratin
Qupé Chardonnay, Bien Nacido-Block Eleven, Santa Maria (14)

12

Tom Shepherd's Organic Mixed Greens Salad
herbed chèvre, Marcona almonds, pickled shallots, tangerine-fennel vinaigrette
Brewer-Clifton Chardonnay, Sta. Rita Hills (16)

12

Salad ‘Lyonnaise’
frisée, spinach, blue cheese, bacon, croutons, red wine vinaigrette, topped with a poached egg
Rusack Pinot Noir, Santa Barbara (16)

15

Pecan & Goat Cheese Tart
house-made pecan tart shell with goat cheese, frisée, red onion soubise, aged balsamic drizzle
Margerum Grenache Rosé, Santa Barbara (10)

14

Forest Mushroom Ragout
roasted tomatoes, baby spinach, black truffle mini-panino, pan jus
Delayed in Glass, Grenache-Syrah-Mourvèdre (10)

18

Dungeness Crab Cakes
red onion-chardonnay purée, black garlic aioli, frisée-charred onion salad
Costa de Oro Chardonnay, Gold Coast Vineyard, Santa Maria (10.50)

20


Mains

Mushroom-Crusted Venison Medallions
roasted garlic bread pudding, braised Brussels sprouts, shiitake mushrooms, pancetta, golden beet purée

30

Pan-Seared Fresh Local Sea Bass
fingerling potatoes, fava beans, rock shrimp, dandelion greens pistou, Tobiko caviar

30

Crispy Skin Pacific Salmon
warm fingerling potato salad with grain mustard, applewood-smoked bacon and frisee, asparagus spears, beurre blanc

30

Polenta-Seared Yellowfin Tuna
crispy polenta, grilled golden corn, shiitake mushrooms, roasted cherry tomatoes. green garlic purée

30

Sage-Laced Mary's Free-Range Chicken
Hen-of-the-Woods mushrooms & baby carrot fricassee, mascarpone whipped potatoes, sage jus

26

Maple-Glazed California Duck Breast & Confit of Thigh
succotash of sweet corn, fava beans, leeks, applewood-smoked bacon and Windrose Farms butternut squash, port-thyme demi-glace

30

Kurobuta Pork Shank
creamy white polenta, braised Brussels sprouts, apples and smoked bacon with an apple-Dijon pan sauce

30

Char-Grilled Rack of Lamb
caramelized onion farro barley with pearl onions, Tutti Frutti Farms braised leeks, cabernet-thyme demiglace

38

Grilled Snake River American Wagyu Center-Cut Ribeye
black truffle potato croquette, caramelized cauliflower florets, applewood-smoked bacon and porcini demiglace

42



California Farmstead Cheese Plate

CHOOSE ANY THREE
served with house made crackers, sliced apple, candied walnuts and dried fruit compote
all cheese from the fabulous ‘c’est cheese’
18

Humboldt Fog
Goat, center ribbon of vegetable ash. Best California goat cheese we’ve tasted.
Cypress Grove, Arcata

Lamb Chopper
Sheep semi-firm, mildly sweet, hints of herbs and grass, creamy finish.
Cypress Grove, Arcata

Midnight Moon
Goat, semi-firm, aged cheese. Smooth and creamy with a tart finish.
Cypress Grove, Arcata

Mt. Tam
Cow, triple cream. Similar to brie, perfect balance of creaminess & tanginess.
Cowgirl Creamery, Point Reyes

Original Blue
Cow, aged 6 months, tangy, fresh, smooth and creamy. California’s best blue.
Point Reyes Farmstead Cheese Co., Point Reyes

Purple Haze
Goat, infused with lavender and fennel pollen. Intense and creamy.
Cypress Grove, Arcata

Red Hawk
Cow, triple creme. Rich, creamy & complex. Deliciously pungent.
Cowgirl Creamery, Point Reyes

San Joaquin Gold
Cow, semi-firm, natural rind. Buttery and nutty, similar to Fontina.
Fiscalini Farms, Modesto

Truffle Tremors
Goat, marbled with black truffle. Distinctly tart & delicious.
Cypress Grove, Arcata


Desserts

Blackberry-Lemon Upside-down Cake
McConnell’s lemon and marionberry ice cream, crème anglaise and berry coulis

12

Warm Santa Barbara Chocolate ‘Molten Lava’ Cake
McConnell’s vanilla bean ice cream

14

Crème Brulée
Traditional vanilla bean

10

Granny Smith Apple Crisp
toasted oat-brown sugar topping, McConnell's vanilla bean ice cream

12

Strawberry Baked Alaska
lemon zest cake, McConnell's strawberry ice cream, bruleed meringue, coulis

12

‘Two Scoops’
Choose from a selection of ice creams & sorbets

9



Holidays

Bouchon is honored to be a part of celebrating the holidays with you, please call 805.730.1160 for reservations.

Valentine’s Day  |  5:00-9:30pm  |  $85 per person
Bouchon will offer our Seasonal Wine Country Cuisine Dinner Menu in three-course format. (First, Main and Dessert) This is not a tasting menu but rather guests have full choice from the entire menu, including, Chef’s romantically-inspired specials.

Thanksgiving Dinner  |  3:30-8:30pm  |  $85 per person
Bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format. (First, Main and Dessert) This is not a tasting menu but rather guests have full choice from the entire menu, including, of course, our mouth-watering Roast Turkey Feast: White & Dark Turkey, ‘marbled mash’ of Yukon gold potatoes & yams, turkey confit-sourdough stuffing, garlic-sautéed Blue Lake green beans, pan gravy and orange-rosemary-cranberry compote.

Christmas Eve Dinner  |  5:00-9:00pm  |  $85 per person
Bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format. (First, Main and Dessert) This is not a tasting menu but rather guests have full choice from the entire menu, including our Holiday Prime Rib ‘Fiorentina’ Special.

Christmas Dinner  |  4:00-9:00pm  |  $85 per person
Bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format. (First, Main and Dessert) This is not a tasting menu but rather guests have full choice from the entire menu, including our Holiday Prime Rib ‘Fiorentina’ Special.

New Year's Eve Dinner  |  Two Seatings: 6:00 & 9:00pm  |  $85-$125 per person
6:00pm Symphony Seating: Bouchon offers our Seasonal Wine Country Cuisine Dinner Menu in three-course format. (First, Main and Dessert) This is not a tasting menu but rather guests have full choice from the entire menu. This seating is designed for those attending the Santa Barbara Symphony (8:30 curtain) or who simply have somewhere else to be for the stroke of midnight! ($85 per person)

9:00pm Premier Seating: This seating is designed for guests who wish to enjoy a multi-course wine dining experience, ringing in the New Year in style. This seating includes Chef’s five-course tasting menu. Seating is limited to sixty guests and reservations go quickly, so reserve now! ($125 per person) Download a sample menu.

9 west victoria street   santa barbara   805.730.1160