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

Italian Farmhouse Salad
Grilled radicchio, heirloom figs, burrata cheese, bacon, fig-balsamic vinaigrette
Habit Grüner Veltliner, Santa Ynez (14.)

Roasted Tomato Purée
basil croutons, crème fraîche, EVOO
Paul Lato Malvasia Bianco, “Boogie Nights”, Larner Vineyard, Santa Barbara (15.50)

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

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

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

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

Dungeness Crab & Melon Salad
Heritage melon medley, butter lettuce, speck ham, verbena vinaigrette
Dragonette Rosé, Happy Canyon (12)

Herb-Crusted Yellowfin Tuna
chilled shelling bean salad with market cherry tomatoes, citrus, wild arugula
Costa de Oro Pinot Noir Estate, Santa Maria (15.)

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.)

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
Hilliard Bruce Pinot Noir, 'Sky', Sta. Rita Hills (14)

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.)

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

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

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

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

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

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

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

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

Grilled Snake River American Wagyu Center-Cut Ribeye
bouchon bacon lardons & white cheddar hash, seared broccolini, horseradish glace

Blackberry-Lemon Upside-down Cake
McConnell’s lemon and marionberry ice cream, crème anglaise and berry coulis

Cheese Plate Trio
Brillat Savarin, Point Reyes Blue and Midnight Moon Cheeses with house-made crackers, honeycomb and fruit compote

Spiced Stone Fruit Galette
puff pastry, cinnamon-orange chantilly

Warm Santa Barbara Chocolate ‘Molten Lava’ Cake
McConnell’s vanilla bean ice cream

Crème Brulée
Traditional vanilla bean

Strawberry Baked Alaska
strawberry chiffon, Italian meringue, strawberry flambe

Spiced Plum Gateau
puff pastry, cinnamon-orange chantilly

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