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First Courses

Bouchon French ‘Four Onion’ Soup
Gruyere-sourdough gratin
Fess Parker Chardonnay, Santa Barbara (10.)

12

Heritage Apple & Little Gem Salad
Toasted walnuts, blue cheese cream, smoked bacon, cider-walnut vinaigrette
Fiddlehead 'Pink Fiddle' Rose, Santa Barbara (12.)

15

Roasted Tomato Purée
basil croutons, crème fraîche, EVOO
Margerum 'M5 White', Grenache Blanc-Roussanne, Los Olivos (10.50)

12

Tom Shepherd's Organic Mixed Greens Salad
fresh endive, candied pecans, blue cheese, pickled grapes, banyuls vinaigrette
Storm Sauvignon Blanc, Santa Ynez (11)

12

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

14


Appetizers

Chicken Liver Mousse
On toasted sourdough baguette with grilled golden nectarines, bruléed local figs, bacon jam and fig vin cotto
Dr. Klapper Riesling, “Spatlese Halbrocken”, Santa Barbara (12.)

15

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

18

Herb-Crusted Yellowfin Tuna
chilled shelling bean salad with market cherry tomatoes, citrus, wild arugula
bouchon Pinot Noir Estate, Sta. Rita Hills (15.)

18

Tutti Frutti Farms Heirloom Tomato Salad
wild arugula, fresh burrata, heritage basil, mixed olive tapanade, toasted sourdough, cucumber basil vinaigrette
Palmina Vermentino, Los Olivos (10.)

18

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
D'Alfonso-Curran Pinot Noir, 'Sky', Santa Barbara (13.)

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

Herb-Crusted Yellowfin Tuna
chilled shelling bean salad with market cherry tomatoes, citrus, wild arugula

30

Pan-Roasted Venison Medallions
caramelized onion farro barley with grilled local corn, braised Belgian endive, wild arugula, blackberry-thyme glace

36

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

30

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

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 stone fruit, goat cheese, pancetta, pearl onions, grain mustard emulsion

30

Char-Grilled Rack of Lamb
goat cheese potato croquette, braised spinach, Medjool date-stuffed Lipstick peppers, roasted pepper-sherry gastrique

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

Fresh Fig Tart
Avila & Sons figs, puff pastry, verbena whipped creme fraiche

12

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

9



9 west victoria street   santa barbara   805.730.1160