Bouchon French ‘Four Onion’ Soup
Gruyere-sourdough gratin
Dragonette Chardonnay, Sta. Rita Hills (15)

Heritage Apple & Little Gem Salad
Toasted walnuts, blue cheese cream, smoked bacon, cider-walnut vinaigrette
Ojai Viognier, Roll Ranch, Ventura (12.50)

Pecan & Goat Cheese Tart
House made pecan tart shell, herbed chevre, Asian pears, dressed frisee
Brander Sauvignon Blanc 'au Naturel', Los Olivos (15)

Roasted Cauliflower Purée
black truffle vinaigrette, roasted cauliflower florets, micro celery garnish
Foxen Chenin Blanc, Ernesto Wickenden, Santa Maria (13.50)

Tom Shepherd's Organic Mixed Greens Salad
fresh endive, candied pecans, blue cheese, pickled grapes, banyuls vinaigrette
Margerum 'M5 White', Grenache Blanc-Roussanne, Los Olivos (10.50)

Dungeness Crab Cake
Grain mustard & sweet bell pepper remoulade with warm asparagus & frisée salad
soulstruck Grenache Blanc by Babcock, Santa Barbara (10)

Chioggia & Golden Beet Salad
Wild arugula, burrata cheese, toasted hazelnuts, sherry vinaigrette
Fiddlehead Rose, 'Pink Fiddle', Sta. Rita Hills (12.50)

Escargots
Puff pastry vol au vent, fresh garlic, gem lettuce, marjoram beurre blanc
Fess Parker Chardonnay, Santa Barbara (10.)

Local Spiny Lobster Bisque
Madeira and lobster veloute, puff pastry garnish
Henriot Champagne, Brut Souverain, Reims, France (20)

Forest Mushroom Ragout
roasted tomato, baby spinach, truffled panino, K & C Garden watercress, pan jus
bouchon Pinot Noir, Sta. Rita Hills (15.)

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
Habit Grüner Veltliner, Santa Ynez (16.25)

Pan-Roasted Venison Medallions
Potatoes boulangerie, Brussels sprouts, bacon, braised cipollini onions, thyme jus

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
Roasted garlic-Dijon whipped potatoes, baby heirloom carrots, honey-Dijon glaze

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
Potato puree, cabernet-braised cabbage, pancetta lardons, crispy Brussels leaves

Char-Grilled Rack of Lamb
Warm chickpea puree, braised rainbow chard, pickled dates, harissa glace

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

Strawberry Bread Pudding
McConnell's Vanilla Bean ice cream, berry coulis

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

Crème Brulée
Traditional vanilla bean

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

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