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First Courses

Bouchon French ‘Four Onion’ Soup
Gruyere-sourdough gratin
Costa de Oro Chardonnay, Santa Maria (14)

12

Butternut Squash Purée
crispy ginger, parsley oil
Habit Grüner Veltliner, Santa Ynez (14)

12

Tutti Frutti Farms Heirloom Tomato Salad
Arugula-white balsamic salad, cherry tomatoes, sourdough batons, heirloom basils, dressed burrata, basil and tomato oils
Vogelzang Sauvignon Blanc, 'Reserve', Happy Canyon (14.50)

16

Warm Lobster Roll
lobster salad with fresh avocado and Santa Barbara uni aioli, seared Portuguese roll
Riverbench Chardonnay, 'Bedrock', Santa Maria (12.50)

25

Tom Shepherd's Organic Mixed Greens Salad
Pt. Reyes blue cheese cream, walnuts, pickled grapes, banyuls vinaigrette
Big Tar Sauvignon Blanc, McGinley Vineyard, Happy Canyon (12)

12

Warm Pan-Seared Foie Gras
duck confit and savoy cabbage roll, toasted brioche, bordelaise
Foxen Pinot Noir, Santa Maria (16.25)

25

Dungeness Crab Cake
crimson beet puree, citrus aioli, pink lady-golden beet relish
Blair Fox Viognier, Terra Alta, Santa Barbara (13.50)

14


Appetizers

Hamachi Carpaccio
cracked peppercorns, citron vinaigrette, slivered shallots, micro greens
Taittinger 'La Fraincaise', Brut, Reims, France (20)

20

Pecan and Goat Cheese Tart
house-made pecan tart shell, herbed chèvre, persimmon, frisee, pomegranate
Jaffurs Viognier, Bien Nacido, Santa Maria (12.50)

16

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
Margerum ‘M5’, Grenache-Syrah-Mourvedre, Santa Barbara (14.50)

22

Trio of Seared Sea Scallops
chilled cauliflower and black truffle salad | prosciutto, potato rösti, corn pudding, chive oil | vanilla risotto, cherry tomatoes, Thai basil pesto
LIquid Farm Chardonnay, 'White Hill', Santa Rita Hills (16.25)

34


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, dandelion greens, hazelnut Romesco, tomato buerre blanc

30

Pan-Seared Pacific Salmon
beluga lentils, braised Earthtrine Farm heirloom beets, porcini cream

30

Pan-Roasted Mary's Free-Range Chicken
pommes aligote, baby carrots, pancetta, Miatake mushrooms, 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 Medallions
mascarpone-fine herb risotto, braised turnips, macerated figs, star anise and grain mustard jus

30

Char-Grilled Rack of Lamb
caramelized onion farro barley with pearl onions, braised broccolini, blood orange-rosemary demi-glace

38

Grilled Snake River American Wagyu Center-Cut Ribeye
celeriac, bacon lardon and shiitake hash, confit celery, cabernet mushroom veal reduction

42



Desserts

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

12

Cheese Plate Trio
Brillat Savarin, Point Reyes Blue and Midnight Moon Cheeses with house-made crackers, honeycomb and fruit compote

18

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

14

Crème Brulée
Traditional vanilla bean

10

Spiced Granny Smith Apples
brown sugar-crisped oats, mascarpone whipped cream

12

Sticky Toffee Pudding
date-almond cake, passionfruit caramel, Marcona almond butter, chantilly, fresh persimmon

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. Reservations, for the holiday’s listed below, can only be booked by directly calling the restaurant at 805.730.1160. (We do not offer Opentable reservations for these dates.)

Valentine’s Weekend  |  5:00-9:30pm  |  $85 per person
From Thursday, February 14th, through Saturday, February 16th, 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  |  Sold Out
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 the 2018 menu.

9 west victoria street   santa barbara   805.730.1160