Bouchon French ‘Four Onion’ Soup
Gruyere-sourdough gratin
Costa de Oro Chardonnay, Santa Maria (14)

Braised Kurobuta Pork Belly
Red cabbage confiture, black pepper tater tots, dressed arugula, apple glace
Hilliard Bruce Pinot Noir, 'Earth', Sta. Rita Hills (15)

Carrot & Ginger Purée
mustard greens, crispy ginger, chive oil
Jaffurs Viognier, Bien Nacido, Santa Maria (12.50)

Heirloom Baby Carrots & Lemon-Herb Burrata
slivered radishes, spicy greens, grain mustard vinaigrette
Palmina Pinot Grigio, Santa Barbara (10)

Tom Shepherd's Organic Mixed Greens Salad
herbed chevre, Marconas, citrus supremes, blood orange-fennel vinaigrette
Grimm's Bluff Sauvignon Blanc, 'Reserve', Happy Canyon (15)

Dungeness Crab Cake
crimson beet puree, citrus aioli, pink lady-golden beet relish
Blair Fox Viognier, Terra Alta, Santa Barbara (13.50)

Baked Brie 'en croute'
lemon-dressed wild arugula, balsamic-pickled date, Marcona almond 'snow'
'16 Au Bon Climat Chardonnay, Los Alamos, Santa Barbara (12.50)

Roasted Veal Bone Marrow
sherry-whole grain mustard puree, sourdough crostini, crispy parsley
Foxen Pinot Noir, Santa Maria (16.25)

Steak Tartare
American Wagyu, sourdough crostini, black truffle vinaigrette, cold-poached quail egg
Folded Hills Grenache, Santa Ynez (14)

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
Margerum ‘M5’, Grenache-Syrah-Mourvedre, Santa Barbara (14.50)

Trio of Seared Sea Scallops
chilled cauliflower and black truffle salad | prosciutto, potato rösti, corn pudding, chive oil | roasted root vegetables, black kale, sauce pistou
Liquid Farm Chardonnay, 'White Hill', Sta. Rita Hills (16.25)

Mushroom-Crusted Venison Medallions
roasted garlic bread pudding, braised Brussels sprouts, shiitake mushrooms, pancetta, golden beet purée

Pan-Seared Fresh Local Sea Bass
fingerling potatoes, dandelion greens, hazelnut Romesco, tomato buerre blanc

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

Pan-Roasted Jidori Free-Range Chicken
heirloom carrot & fava bean risotto, carrot-Dijon emulsion, wilted pea tendrils

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

Braised Kurobuta Pork Shank
house-made pappardelle, baby chanterelles, braised fennel, black garlic pan sauce

Char-Grilled Rack of Lamb
caramelized onion farro barley with pearl onions, braised broccolini, blood orange-rosemary demi-glace

Grilled Snake River American Wagyu Center-Cut Ribeye
celeriac, bacon lardon and shiitake hash, confit celery, cabernet mushroom veal reduction

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

Spiced Granny Smith Apples
brown sugar-crisped oats, mascarpone whipped cream

Sticky Toffee Pudding
date-almond cake, passionfruit caramel, Marcona almond butter, chantilly, fresh persimmon

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