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

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

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

Roasted Quail
on a bed of arugula & kale salad, pomegranate vinaigrette
Story of Soil Pinot Noir, Gold Coast, Santa Maria (12.50)

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)

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

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)

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

Tutti Frutti Farms Heirloom Tomato Salad
wild arugula, fresh burrata, heritage basil, mixed olive tapanade, toasted sourdough, cucumber basil vinaigrette
Grassini Sauvignon Blanc, Happy Canyon (12.50)

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

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.)

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

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

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

Pan-Roasted Jidori Free-Range Chicken
Pinenut & Kabocha squash 'risotto', dressed mustard greens, lemon beurre noisette

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
caramelized savoy cabbage, braised butternut squash, smoked pear-Dijon puree

Char-Grilled Rack of Lamb
Red lentil & Spanish chorizo 'risotto', braised rainbow chard, sauce Bordelaise

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

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

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

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