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Seagrass Restaurant
(805) 963-1012
30 East Ortega St., Santa Barbara
www.seagrassrestaurant.com
Offering fresh
Santa Barbara Coastal
Cuisine, Seagrass
uses the highest
quality ingredients
available. A Sonoma
Rack of Lamb, Santa
Barbara Spiny Lobster
and even local
McConnell's ice
cream underscore
this commitment
to offer the best.
A charter member
of the Sustainable
Seafood Program,
they draw all of
their seafood,
fish and shellfish
from the Pacific
Ocean and work
closely with the
Farmers Market
to ensure their
produce is fresh,
local, and organic
whenever possible.
Creating the innovative
menu with wine
in mind, their
wine list features
the best the Central
Coast has to offer.
Hours: Sunday – Thursday: 5:30 p.m. – 9 p.m.
Friday & Saturday: 5:30 p.m. – 10 p.m.
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FIRST COURSES
Caviar - Market Price
Tsar Nicoulai California Estate Sturgeon Caviar & accoutrements:
hard-boiled quail egg, potato planks, minced shallots, crème
fraîche
Shepherd's Farms
Organic Greens - 8
roasted beets, shaved fennel, dried cherries & Humboldt
Fog cheese
Chilled Pacific Spiny Lobster Salad - 18
pea tendrils, granny smith apples, fresh avocado, sweet 100
tomatoes, tangerine vinaigrette and crispy prosciutto
Exotic Wild Mushroom
Sauté - 18
braised artichoke hearts, roasted teardrop tomatoes, on turnip
puree with purple haze goat cheese
Giant Seared Sea Scallop one presentation 12.50 /
all three -
32
watercress, mandarin & peanut salad
black rice, green curry & apricot chutney
grilled asparagus, mushrooms
and sauce 'gribiche'
MAINS
Santa Barbara Lobster Risotto - 32
local spiny lobster, saffron, fava beans, pea tendril and
basil pesto
Seared North Pacific Ling Cod - 28
chorizo sausage, butter beans, Japanese eggplant, rapini
greens,toasted pine nuts, drizzled fennel oil
Crispy Skin-on South Pacific Whitefish - 29
cilantro pesto, rice
noodles, shiitake mushrooms,
bay scallops, 'julienne'
carrot, toasted peanut,
coconut milk, mint & fresh
lime
Pan-Roasted
Russian River Sturgeon
- 30
market squash, tarragon-saffron
potatoes, rosemary-tomato
relish
Citrus and Soy-Glazed Pacific Ahi Tuna - 28
Yam 'batons,' baby
bok choy and sweet
corn-miso purée
Roasted Free-Range Chicken Breast - 26
caramelized shallot and herb mashed potatoes, blue lake
green beans
Char-Grilled Sonoma Rack of Lamb - 36
honey-mint glaze, fig
demi glace, crushed
pistachios, sautéed
Brussels sprouts, sweet lipstick pepper and turnip hash
14 oz Grilled Ribeye - 36
horseradish demi glace,
saffron creamed corn,
potatoes 'au gratin'
'Surf and Turf'
- 48
two giant grilled Australian
prawns and a grilled
ribeye steak, potatoes
'au gratin' and garlic-seared
rapini greens
DESSERTS
Select Artisanal Cheeses - Market Price
served with quince paste and marcona almonds
Warm Chocolate
'Molten Lava' Cake
- 11
with McConnell's coconut
ice cream
Meyer Lemon Curd Tart - 9
with whipped berry cream
Avila Farms Dried Fruit Crisp - 9
with McConnells's vanilla
ice cream
Lemongrass
Créme Brülée
- 10
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