Toggle bouchon mobile navigation bar

First Courses

Roasted Tomato Purée
Garlic croutons, crème fraîche, basil oil

12

French Onion Soup
Gruyere, sourdough crouton

16

Mediterranean Salad
Shepherd’s Farms mixed organic greens, heirloom cherry tomatoes, feta, cucumber, shaved red onion, garlic croutons and lemon vinaigrette

14

Tutti Frutti Farms Heirloom Tomato Salad
Lemon-herbed burrata, garlic croutons, basil and wild fennel micro greens, roasted tomato oil, white balsamic reduction

22

Warm Pecan & Goat Cheese Tart
Herbed chévre, baby frisée, pear, aged balsamic drizzle

20

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

26

Caramelized Peach & Arugula Salad
Pt. Reyes blue cheese, prosciutto, candied pecans, peach-citrus vinaigrette

22

Escargot
Puff pastry, garlic, shallots, fines herbes, parsley & watercress garnish

22

Rustic Country Pâté
Pickled vegetables, blackberry-Dijon emulsion, toast points

18


Shared Appetizers for Two

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

45

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

MP


Mains

Ahi Niçoise
Herbes de Provence-crusted tuna, baby frisée, haricots verts, medium-boiled egg, heirloom cherry tomatoes, olive tapenade, Dijon vinaigrette

38

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

38

Crispy Skin Pacific Salmon
Lemon zested orzo, seared asparagus, slow-roasted cherry tomatoes & spinach, lemon verbena beurre blanc

38

Roasted Mary's Free-Range Chicken
Roasted garlic-whipped potatoes, roasted Brussels sprouts, pancetta & sage, pan jus

28

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

38

Char-Grilled Rack of Lamb
Parmesan-fine herb risotto, wild mushrooms with kale and cipollini onions, porcini jus

40

Pan-Seared Pepper-Crusted Venison Loin
Caramelized onion farro barley, balsamic-grilled radicchio, sweet corn & wilted basil, roasted red bell pepper purée

38

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

45


Sides

Sauteed Broccolini
Garlic-shallot confit

12

Roasted Brussels Sprouts
Sage, pancetta

16

Grilled Asparagus
Aged balsamic

14



Desserts

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

16

Profiterole Trio
Fresh whipped cream + Toasted local pistachios & honey; Vanilla bean ice cream + Blood Orange Caramel, Fleur de Sel; Vanilla Pastry Creme + Chocolate Ganache & Strawberry

21

Creme Brulee
Traditional vanilla bean

12

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

12

California Cheese Plate
Drunken Goat Goat Cheese, Mt. Tam & Point Reyes Original Blue, House-made crackers, honeycomb, fruit compote

24



9 west victoria street   santa barbara   805.730.1160