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First Courses

Bouchon French ‘Four Onion’ Soup
Gruyere-sourdough gratin
Dierberg Chardonnay, Estate, Santa Maria (11.25)

12

Italian Farmhouse Salad
Grilled radicchio & pears, burrata cheese, smoked bacon, fig-balsamic vinaigrette
soulstruck Grenache Blanc by Babcock (10)

14

Summer Squash Purée
Crispy leeks, sweet pepper and basil oil garni
Margerum Sauvignon Blanc, 'Sybarite', Happy Canyon (12)

12

Tom Shepherd's Organic Mixed Greens Salad
herbed chevre, Marconas, citrus supremes, blood orange-fennel vinaigrette
Paul Lato Malvasia Bianco, 'Boogie Nights', Larner Vineyard, Santa Barbara 15.50

15

Dungeness Crab Cake
piquillo pepper purée, basil aioli, charred corn relish, fresh avocado
Grassini Sauvignon Blanc, Happy Canyon (13)

14


Appetizers

Asparagus Salad
farm-fresh egg, black truffle, crispy prosciutto, hollandaise
Habit Grüner Veltliner, Santa Ynez (14)

18

Chicken Liver Mousse Quenelles
toasted sourdough baguette, grilled golden nectarines and micro basil
Dr. Klapper Riesling, 'Spatlese Halbtrocken', Santa Barbara (12)

14

Crispy Kurobuta Pork Belly
Lemon-arugula salad, potato rösti, poached duck egg, tomato-basil gastrique
Folded Hills 'Grant' Grenache, Santa Ynez (14)

18

Dungeness Crab & Melon Salad
Heritage melon medley, butter lettuce, speck ham, verbena vinaigrette
Fiddlehead Rose, 'Pink Fiddle' Fiddlestix Vineyard, Sta. Rita Hills (12)

18

Petite Garden Risotto
Wild mushrooms, local scallions, asparagus spears and black truffle-spinach purée
Hilliard Bruce Chardonnay, Estate, Sta. Rita Hills (14)

16

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
Loring Pinot Noir, Sta. Rita Hills (13.50)

22

Trio of Seared Sea Scallops
CRUDO celery-chive vinaigrette, finger limes, fleur de sel PAN-SEARED polenta 'batons', corn-saffron pudding, chives PAN-SEARED caramelized fingerlings, caper-marjoram coulis, pink grapefruit
TRIO of diatom Chardonnay: Santos Road | Katherine's | Bar-M (Tasting Flight 22.)

36


Mains

Pan-Roasted Venison Medallions
sage-cherry bread pudding, asparagus spears, pancetta, sage glace

36

Pan-Seared Fresh Local Sea Bass
Yukon Gold potatoes, Spanish chorizo, Littleneck clams, hazelnut Romesco, yuzu crema

30

Pan-Seared Pacific Salmon
warm German potato salad, asparagus spears, thyme buerre blanc

30

Pan-Roasted Jidori Free-Range Chicken
Sage & prosciutto-stuffed breast, mascarpone-whipped potatoes, petite summer squash, sage pan 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

Pan-Roasted Pork Loin
Cornbread ‘panzanella’ with grilled apricots, goat cheese, pancetta, pearl onions, grain mustard emulsion

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
bouchon bacon lardons & white cheddar hash, seared broccolini, horseradish glace

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

Strawberry Baked Alaska
strawberry chiffon, Italian meringue, strawberry flambe

12

Spiced Plum Gateau
puff pastry, cinnamon-orange chantilly

12

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

9



9 west victoria street   santa barbara   805.730.1160