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

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 Vermentino, Los Olivos District (10)

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

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

Butternut Tortelloni
house-made ricotta and butternut-stuffed pasta, sage-squash puree, crispy kale
Sanguis 'See Through', Santa Barbara (15)

Chicken Liver Mousse
spring onion puree, grilled baguette, pickled ramps
Dr. Klapper Riesling, 'Spatlese Halbtrocken', Santa Barbara (12)

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

Steak Tartare
American Wagyu, sourdough crostini, black truffle vinaigrette, cold-poached quail egg
Foxen Pinot Noir, Santa Maria (16.25)

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)

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.)

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 & spring pea 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
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

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