French Onion Soup
Gruyere, sourdough crouton

Roasted Butternut Squash Soup
Crispy kale and parsley oil garnish

Seared Pork Belly
Roasted baby turnips, ginger-squash purée, mustard greens, pork jus

Tutti Frutti Farms Heirloom Tomatoes
Herbed chevre croutons, baby arugula, fresh basil, roasted tomato oil, basil oil and balsamic drizzle

Tom Shepherd's Organic Mixed Greens
Shaved torpedo onions, toasted walnuts, Drunken Goat cheese, banyuls vinaigrette

'Salade Lyonnaise'
Baby spinach & frisee, Pt. Reyes blue cheese, sourdough croutons, applewood-smoked bacon, red wine vinaigrette, soft boiled egg

Forest Mushroom Ragout
Black truffle cheese 'panino piccolo', slow-roasted tomato, watercress

Trio of Sea Scallops
Chilled seared carpaccio, cucumber, citrus, fresh watercress; Seared with exotic wild mushrooms and shelled fava beans; Seared on paella 'risotto' with chorizo, asparagus & parsley coulis

Dungeness Crab Cakes
Shaved fennel, grapefruit-dressed frisée, aioli, fresh local avocado

Pan-Roasted Fresh Local Sea Bass
Roasted fingerlings, broccolini & wild mushrooms, asparagus-spring pea purée

Crispy Skin Pacific Coast King Salmon
Caramelized onion faro barley, Lacinato kale, lemon-caper emulsion

Lobster "Pot Pie"
Spring pea & Yukon Gold potatoes in lobster-mushroom velouté, puff pastry dome, arugula, Madeira crème

Pan-Roasted Free-Range Jidori Chicken Breast
Roasted garlic-whipped potatoes, seared Brussles sprouts with pancetta & sage, pan jus

Bouchon Duck
Our signature dish of maple-glazed duck breast & confit of thigh on a succotash of sweet corn, fava beans, leeks, applewood-smoked bacon and Windrose Farms butternut squash, port-thyme demi-glace

Char-Grilled Rack of Lamb
Roasted chickpea purée with roasted fennel, leeks & prosciutto, horseradish gremolata

Cabernet-Braised Short Rib
Grana Padano risotto, sautéed rainbow chard, micro radish garnish, pan jus

Grilled Center-cut American Wagyu Ribeye
bouchon hash with yam, potato, white cheddar & bacon, seared broccolini, sauce bordelaise

Roasted Fingerlings
Fine herbes

Sauteed Broccolini
Garlic-shallot confit

Roasted Brussels Sprouts
Sage, pancetta

Grilled Asparagus
Aged balsamic

California Cheese Plate
Truffle Tremors, Midnight Moon & Point Reyes Blue with house-made crackers and dates

Creme Brulee
Traditional vanilla bean

Two Scoops
Ask your server about tonight's Ice Cream & Sorbet

Warm Blackberry-Lemon Upside-down Cake
Lemon-Marionberry McConnell's ice cream, blackberry puree

Warm Santa Barbara Chocolate ‘Molten Lava’ Cake
McConnell's Vanilla Bean ice cream, raspberry coulis

Chilled Lemon Tart
House-made tart shell with lemon curd, fresh local berries