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First Courses

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

15

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

12

Burrata-Avocado Toast
ciabatta, Roots Farm Gem Lettuce, orange segment, walnut-citrus vinaigrette
Palmina Pinot Grigio, Santa Barbara (10)

18

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

12

Polenta-Seared Yellowfin Tuna
crispy polenta, grilled corn, porcinis, roasted cherry tomatoes, green garlic puree
Rusack Pinot Noir, Santa Barbara (16)

20

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

22

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

14


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
Israeli couscous, rock shrimp, shaved fennel, tangy cherry tomatoes, dressed arugula, tomato beurre blanc

30

Crispy Skin Pacific Salmon
roasted fingerling potatoes, asparagus, braised pearl onions, sauce gribiche

30

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

30

Pan-Roasted Mary's Free-Range Chicken
Parmesan risotto with golden corn & fava beans, tomato-basil gastrique

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, braised broccolini, blood orange-rosemary demi-glace

38

Grilled Snake River American Wagyu Center-Cut Ribeye
roasted new potatoes with braised pearl onions, lemon-dressed arugula, parsley-caper coulis

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

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