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Miró
at Bacara Resort & Spa
(805) 968-0100
8301 Hollister Ave., Santa Barbara
www.bacararesort.com
Miró, named after Spanish artist Joan Miró, offers
stunning views of the Pacific Ocean, an artistic, luxurious
interior, and extraordinary Basque-Catalonian cuisine
from Bacara Executive Chef David Reardon and Chef de
Cuisine David Garwacki. To further enhance the dining
experience, all dishes are accented with fresh herbs
and vegetables grown nearby at the resort’s 1,000-acre
Ranch at Bacara. In addition, there’s a 12,000 bottle
Wine Cellar featuring over 800 world-class labels.
Tuesday – Saturday: 6:30 p.m. – 10 p.m.
Reservations
Recommended
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Sweet Pea Soup
- 19
Shallot Flan, Morel Mushrooms, and Santa Barbara Spot Prawn
Organic Bibb Lettuce - 18
Grapefruit, Avocado, Shallots, and Moscatel Vinaigrette
Half-Dozen Pacific Oysters - 25
Osetra Caviar, and Blood Orange Mignonette
Bacara Ranch Vegetable Salad - 19
Wild Arugula, Crisp Fingerling Chips, and Jerez Vinegar
Fricassee of Escargot - 24
Sweet Garlic Raviolini, Confit Tomato, Chanterelle and Manchego
Sheep’s Milk Ricotta Gnocchi - 22
Serrano Ham, Wild Mushrooms, Pea Tendrils, and White Port
Grilled Calamari Salad - 21
Fennel, Watercress, Piquillo Peppers, and Crisp Garbanzo
Beans
Chesapeake Bay Soft Shell Crab - 23
Summer Vegetable Succotash, Crisp Capers, and Citrus Emulsion
Pavé of Big Eye Tuna - 26
Sweet Onion, Confit Tomato, Avocado, and Lemon Granita
Loup de Mer - 44
Coco Beans, Opal Basil,
Artichoke, Clams, and
Sugar Snap Pea Emulsion
Salmon 'a la
plancha'
- 43
Braised Leeks, Chive, Dijon, Shaved Asparagus, and Piperade
Sauce
Pan Roasted Turbot - 45
Braised Endive, Blood Orange, Parsley, and Marcona Almond
Milk
Atlantic Skate Wing - 43
Braised Spinach, Serrano Ham, Cauliflower Purée, and Rioja
Wine
Butter Roasted Lobster - 49
Squash Blossoms, White Asparagus, Chorizo, and Licorice
Jus
Roasted Guinea Hen - 43
Pimentón Ahumado, Ratatouille, Chanterelles, and Jerez
Vinegar Glaze
Saddle of Rabbit - 44
Apple-Wood Smoked Bacon, Morels, and Summer Bean Cassoulet
Dry Aged Rib Eye - 49
Bleu Cheese Beignets, Heirloom Tomato, Sweet Corn, and
Chanterelles Warm
Almond Short Cake - 16
with Strawberry-Rhubarb Compote, and Orange Tuile
Orange Blossom Beignets - 16
Pistachio Pot de Créme
Tasting of Chocolate - 16
Warm Chocolate Tart, Chocolate Decadence, and Malted
Chocolate
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