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Bouchon
Santa Barbara
(805) 730-1160
9 West Victoria St., Santa Barbara
www.bouchonsantabarbara.com
Utilizing the freshest ingredients and preparing them
with care, Bouchon serves acclaimed and innovative
wine country cuisine in a warm and refreshingly intimate
atmosphere. Sourcing all of their ingredients using
an 'as-fresh-and-as-local-as-possible' approach, with
fish from the Santa Barbara Channel, produce from the
surrounding countryside, and meats and poultry from
local micro-ranches, Bouchon also features one of the
most comprehensive Central Coast wine lists, offering
more than 50 local wines by the glass.
Dinner nightly from 5:30 p.m.
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APPETIZERS
Escargot 'Napoleon' - 14
classic white wine & butter-sautéed escargot with roasted
garlic & marjoram layered with filo garnished with organic
watercress
Roasted Wild Mushrooms - 18
served over celery root purée with smoked olive oil, cherry
tomato confit & watercress salad
Buffalo Tartare - 14
shallot-caper relish, toasted brioche, soft quail egg, micro
greens, smoked EVOO & crispy capers
Santa Ynez Wild Boar 'Rillettes'
- 12
apricot compote, shaved Treviso, goat cheese cornichons,
whole grain mustard and grilled ciabatta
'Salade Niçoise' - 14
poached Albacore, hard-boiled quail egg, cherry tomatoes,
frisée and Farmer's Market lettuce, haricots verts & Champagne-Dijon
vinaigrette
Roasted McGrath Farms Baby Beets & Carrots
- 11
red, yellow and candy stripe beets, baby carrots, Purple
Haze goat cheese, crushed hazelnuts, lemon basil and sherry
vinaigrette
MAINS
Pan-Seared Pacific Scallops - 28
saffron & fine herb risotto, market ratatouille, rustic
sweet basil pesto and organic baby watercress
Grilled Pacific Salmon - 28
house-made tagliatelle with exotic mushrooms and English
peas in a white wine-cream sauce and garnished with basil
oil
Fresh Pacific Ahi Tuna - 28
lightly smoked, crusted with BD Farms fine herbs and seared
rare white bean purée, grilled asparagus & saffron-cider
vinegar gastrique
Braised Short Rib - 28
creamy truffle golden polenta, sautéed rainbow chard, braising
jus and bursted tomato beurre blanc
Bourbon & Maple-Glazed California
Duck Breast - 28
duck confit, thyme-infused jus, succotash of corn, fava beans
applewood-smoked bacon and Windrose Farms butternut squash
Blood Orange Marinated Char-grilled
Rack of
Lamb - 32
sage spaetzle, braised rappini, sautéed baby carrots and
red wine-sage demi glace
Pan Seared Rack of Venison -
33
roasted garlic farro barley, oven roasted eggplant, apple
chutneyand mint-parsley vinaigrette
Grilled New York - 35
‘Bouchon hash' of Yukon Gold potatoes, yams, sweet potatoes & San
Joaquin Gold cheddar with grilled broccolini and veal demi
glace
DESSERTS
Warm Santa Barbara Chocolate
'Molten Lave' Cake - 11
McConnell’s Brazilian coffee ice cream
Farmers Market Stone Fruit Crisp - 9
peaches & cherries, toasted oat topping, vanilla ice
cream
Blueberry Upside Down Cake -
9
with thyme créme anglaise, blueberry coulis, lemon zest ice
cream
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