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First Courses

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

12

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

12

Italian Farmhouse Salad
Grilled radicchio & pears, burrata cheese, smoked bacon, fig-balsamic vinaigrette
soulstruck Grenache Blanc by Babcock (10)

14

Tom Shepherd's Organic Mixed Greens Salad
herbed chevre, Marconas, citrus supremes, blood orange-fennel vinaigrette
Storm Sauvignon Blanc, Santa Ynez (11)

12

Dungeness Crab Cake
shaved fennel, grapefruit aioli, fresh avocado, grapefruit supreme
Grimm's Bluff Sauvignon Blanc, Reserve, Happy Canyon (15.50)

14


Appetizers

Asparagus Salad
farm-fresh egg, black truffle, crispy prosciutto, hollandaise
Habit Grüner Veltliner, Santa Ynez (14)

18

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

14

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

18

Petite Spring Risotto
Wild leeks, asparagus, morel mushrooms and fresh black truffle, spinach purée
Habit Gruner Veltliner, Santa Ynez (14)

16

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
Hilliard Bruce 'Moon' Pinot Noir, Sta. Rita Hills (16.25)

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

Pan-Roasted Venison Medallions
sage-cherry bread pudding, asparagus spears, pancetta, sage glace

36

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

30

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

30

Pan-Roasted Jidori Free-Range Chicken
lemon-scented whipped potatoes, braised baby artichokes, pickled ramps, fava beans and parsley coulis

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 apricots, goat cheese, pancetta, pearl onions, grain mustard emulsion

30

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

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

Spiced Plum Gateau
puff pastry, cinnamon-orange chantilly

12

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

9



9 west victoria street   santa barbara   805.730.1160