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First Courses

Bouchon French ‘Four Onion’ Soup
Gruyere-sourdough gratin
Dierberg Chardonnay, Santa Maria (12.50)

12

Heritage Apple & Little Gem Salad
Toasted walnuts, blue cheese cream, smoked bacon, cider-walnut vinaigrette
Ground Truth Viognier, White Hawk, SB (11.25)

15

Pecan & Goat Cheese Tart
House made pecan tart shell, herbed chevre, persimmons, dressed frisee
Grassini Sauvignon Blanc, Happy Canyon (12.50)

15

Roasted Cauliflower Purée
black truffle vinaigrette, roasted cauliflower florets, micro celery garnish
Habit Chenin Blanc, Jurassic Park, Santa Ynez (16.25)

12

Tom Shepherd's Organic Mixed Greens Salad
fresh endive, candied pecans, blue cheese, pickled grapes, banyuls vinaigrette
Ojai Riesling, Kick On Ranch, Santa Barbara (14)

12

Dungeness Crab Cake
Grain mustard & sweet bell pepper remoulade with warm asparagus & frisée salad
Grimm's Bluff Sauvignon Blanc, Reserve, Santa Ynez (15.50)

14


Appetizers

Chioggia & Golden Beet Salad
Wild arugula, burrata cheese, toasted hazelnuts, sherry vinaigrette
Foxen Rose of Mourvedre, Santa Barbara (14.50)

15

Crispy Kurobuta Pork Belly
Lemon-arugula salad, potato rösti, poached duck egg, tomato-basil gastrique
Press Gang Cellar 'Cuvee Milo', Grenache-Syrah-Mourvedre (12.50)

18

Escargots
Puff pastry vol au vent, fresh garlic, gem lettuce, marjoram beurre blanc
Foxen Rose of Mourvedre, Santa Barbara (14.50)

18

Local Spiny Lobster Bisque
Madeira and lobster veloute, puff pastry garnish
Henriot Champagne, Brut Souverain, Reims, France (20)

16

Oysters on-the-half
Buckley Bay oysters 'mignonette'
Scharffenberger Brut Rose, Mendocino, CA (12.50)

15

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
Cooper Jaxon by Loring Pinot Noir, Santa Barbara (12)

22

Trio of Seared Sea Scallops
CRUDO local avocado, grilled corn, Ruby Red grapefruit PAN-SEARED roasted cauliflower, Marcona almonds, mixed olives, orange zest PAN-SEARED pancetta-wrapped Brussels sprouts, apples, lemon-Dijon vinaigrette
TRIO of diatom Chardonnay: Santos Road | Katherine's | Bar-M (Tasting Flight 22.)

36


Mains

Pan-Roasted Venison Medallions
Potatoes boulangerie, Brussels sprouts, bacon, braised cipollini onions, thyme jus

36

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

30

Santa Barbara Lobster Risotto
Local spiny lobster, fava beans and fresh corn, saffron cream sauce

34

Pan-Seared Pacific Salmon
Fingerlings, braised Cipollini onions, Earthtrine Farms Tuscan kale, roasted porcinis, pan jus

30

Pan-Roasted Jidori Free-Range Chicken
Roasted garlic-Dijon whipped potatoes, baby heirloom carrots, honey-Dijon glaze

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
Potato puree, cabernet-braised cabbage, pancetta lardons, crispy Brussels leaves

28

Char-Grilled Rack of Lamb
Warm chickpea puree, braised rainbow chard, pickled dates, harissa 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

Lime Shortbread Tart
finger limes, house-made lime curd, blackberry Chantilly cream

12

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

9



9 west victoria street   santa barbara   805.730.1160