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First Courses

French Onion Soup
Gruyere, sourdough crouton

14

Roasted Butternut Squash Soup
Crispy kale and parsley oil garnish

12

Seared Pork Belly
Roasted baby turnips, ginger-squash purée, mustard greens, pork jus

20

Tutti Frutti Farms Heirloom Tomatoes
Herbed chevre croutons, baby arugula, fresh basil, roasted tomato oil, basil oil and balsamic drizzle

20

Tom Shepherd's Organic Mixed Greens
Shaved torpedo onions, toasted walnuts, Drunken Goat cheese, banyuls vinaigrette

12

'Salade Lyonnaise'
Baby spinach & frisee, Pt. Reyes blue cheese, sourdough croutons, applewood-smoked bacon, red wine vinaigrette, soft boiled egg

18

Forest Mushroom Ragout
Black truffle cheese 'panino piccolo', slow-roasted tomato, watercress

22


Shared Appetizers for Two

Trio of Sea Scallops
Chilled seared carpaccio, cucumber, citrus, fresh watercress; Seared with exotic wild mushrooms and shelled fava beans; Seared on paella 'risotto' with chorizo, asparagus & parsley coulis

36

Dungeness Crab Cakes
Shaved fennel, grapefruit-dressed frisée, aioli, fresh local avocado

34


Mains

Pan-Roasted Fresh Local Sea Bass
Roasted fingerlings, broccolini & wild mushrooms, asparagus-spring pea purée

34

Crispy Skin Pacific Coast King Salmon
Caramelized onion faro barley, Lacinato kale, lemon-caper emulsion

36

Lobster "Pot Pie"
Spring pea & Yukon Gold potatoes in lobster-mushroom velouté, puff pastry dome, arugula, Madeira crème

36

Pan-Roasted Free-Range Jidori Chicken Breast
Roasted garlic-whipped potatoes, seared Brussles sprouts with pancetta & sage, pan jus

26

Bouchon Duck
Our signature dish of maple-glazed duck breast & confit of thigh on a succotash of sweet corn, fava beans, leeks, applewood-smoked bacon and Windrose Farms butternut squash, port-thyme demi-glace

34

Char-Grilled Rack of Lamb
Roasted chickpea purée with roasted fennel, leeks & prosciutto, horseradish gremolata

38

Cabernet-Braised Short Rib
Grana Padano risotto, sautéed rainbow chard, micro radish garnish, pan jus

30

Grilled Center-cut American Wagyu Ribeye
bouchon hash with yam, potato, white cheddar & bacon, seared broccolini, sauce bordelaise

42


Sides

Roasted Fingerlings
Fine herbes

9

Sauteed Broccolini
Garlic-shallot confit

10

Roasted Brussels Sprouts
Sage, pancetta

14

Grilled Asparagus
Aged balsamic

12



Desserts

California Cheese Plate
Truffle Tremors, Midnight Moon & Point Reyes Blue with house-made crackers and dates

22

Creme Brulee
Traditional vanilla bean

10

Two Scoops
Ask your server about tonight's Ice Cream & Sorbet

10

Warm Blackberry-Lemon Upside-down Cake
Lemon-Marionberry McConnell's ice cream, blackberry puree

14

Warm Santa Barbara Chocolate ‘Molten Lava’ Cake
McConnell's Vanilla Bean ice cream, raspberry coulis

14

Chilled Lemon Tart
House-made tart shell with lemon curd, fresh local berries

12



9 west victoria street   santa barbara   805.730.1160