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Owner Mitchell Sjerven & Chef Josh Brown |
Only the freshest, high quality local ingredients find their way into the bouchon santa barbara kitchen. Working closely with local produce growers, fishermen and game ranchers we have created a menu we believe captures the essence of California's Central Coast. bouchon santa barbara is dedicated to providing an authentic, regional wine dining experience, carefully choosing menu selections whose ingredients, textures and flavors marry well with the incredible wines coming out of California's fastest growing wine regions-- the Santa Ynez and Santa Maria Valleys, north of Santa Barbara. | |
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bouchon santa barbara "wine country cuisine"
Winter 2008 Menu (October-December) (nightly specials, too)
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appetizers
Sautéed Escargot ‘Napoleon’ classic white wine & butter-sautéed escargot with roasted garlic & fine herbs layered with filo & garnished with organic watercress $14.
Roasted Wild Mushrooms over celery root puree with smoked olive oil, cherry tomato confit & watercress salad $18.
Santa Ynez Wild Boar ‘Rillettes’ apricot compote, shaved Treviso, goat cheese cornichons, whole grain mustard and grilled ciabatta $12.
Buffalo Tartare shallot-caper relish, toasted brioche, soft quail egg, micro greens, smoked EVOO & crispy capers $14.
Crispy Sweetbreads Tutti Frutti Farms English pea risotto, carrot vinaigrette and market pea tendrils $12. salads & soup
Tom Shepherd's Mixed Organic Greens fresh cherries, walnut-crusted goat cheese, shaved sweet onion, Marcona almonds and a pear vinaigrette $9.
'Salade Nicoise' poached albacore tuna, hard-boiled quail egg, cherry tomatoes, baby frisée and Farmer's Market lettuces, haricots verts and Champagne-Dijon vinaigrette $14.
Farmer's Market Tomato 'Duo' heirloom &cherry tomateos, sourdough croutones, BD Farms assorted basils, Purple Haze goast cheese and basil-infused extra virgin olive oil $14. Roasted Farmers Market Squash Purée garnished with crispy sage & brown butter $8. 
restaurant details
private dining at the Grand Table in The Cork Room 10-20 pp
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bouchon santa barbara opened Bastille Day 1998
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we shop produce at local Farmer’s Markets
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chefs will gladly prepare vegetarian items
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bouchon means wine cork in French
~ corkage is $25.
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dinner nightly from 5:30 ~
specials nightly
cheeses (select any three cheeses, selections change frequently)$15.
with house made crackers, candied walnuts & dried fruit compote
typical California selections: Humboldt Fog, Cypress Grove Chevre, Arcata, California Goat, ribbon of vegetable ash. Best California goat cheese we’ve tasted. Bucheret,Redwood Hill Farm, Sebastopol,California Goat, dense buttery texture. Slightly tangy with mild herb flavor. Original Blue, Point Reyes Farmstead Cheese Co., Point Reyes, Ca. Cow, aged 6 months, tangy, smooth and creamy California’s best blue. Mt. Tam,Cowgirl Creamery, Pt. Reyes, California Cow, triple creme. Perfect balance of creaminess & tanginess. St. George,Matos Farms, Santa Rosa, California Cow, Portuguese-style table cheese. Semi-firm, hint of a nutty flavor. Red Hawk,Cowgirl Creamery, Pt. Reyes, California Cow, triple creme. Rich, creamy & complex. Deliciously pungent. Purple Haze,Matos Farms, Santa Rosa, California Goat, Infused with lavender and fennel pollen.. Intense and creamy. Midnight Moon, Cypress Grove Chevre,Arcata, California Goat, Semi-firm, aged cheese. Smooth and creamy with a tart finish. San Joaquin Gold, Fiscalini Farms, Modesto, California Cow, Semi-firm, natural rind. Buttery and nutty, similar to Fontina . We source all of our cheeses from a wonderful local cheese shop in Santa Barbara called 'C'est Cheese' for more info: http://cestcheese.com/index.html
visit our sister restaurant devoted to Coastal Cuisine: www.seagrassrestaurant.com |
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mains
Pan-Seared Pacific Scallops Santa Barbara spiny lobster risotto with saffron & tarragon rustic sweet basil pesto and organic sauteed pea tendrils $28.
Pacific Salmon house-made fettucini 'piccata' with Manila clams roasted eggplant & heirloom tomato 'gratin' $28.
Fresh Pacific Ahi Tuna lightly smoked, seared rare and crusted with BD Farms fine herbs white bean purée, grilled asparagus & cider vinegar gastrique $28.
Pan-Roasted Chicken stuffed with prosciutto & Cravanzina chees, with seared broccolini and mascarpone-chive mashed potatoees $25.
Braised Short Rib creamy truffle golden polenta, sautéed rainbow chard braising jus and bursted tomato beurre blanc $28.
Bourbon & Maple-Glazed California Duck Breast duck confit, thyme-infused jus, succotash of corn, fava beans applewood-smoked bacon and Windrose Farms butternut squash $28.
House-smoked & Roasted Sonoma Rack of Lamb turnip-potato gratin, honey-mustard glazed baby carrots, syrah demiglace $38.
Pepper-Crusted Venison ‘butter-poached new potatoes, sauteed haricots verts, dried cherry demiglace $34.
Grilled Angus Ribeye ‘bouchon hash’ of Yukon Gold potatoes & white cheddar roasted mini shiitake mushrooms, truffle butter, fennel demiglace $38.
desserts Warm Santa Barbara Chocolate ‘Molten Lava’ CakeBrazilian coffee ice cream$11.
Blueberry Upside-down Cake with McConnell's lemon zest ice cream $9.
Apple ‘Tarte Tatin’ on puff pastry with caramel-rum sauce and cinnamon ice cream $9.
Vanilla Crème Brulée $8.
‘Two Scoops’ choose from a selection of ice creams & sorbets $6.
all ice creams from world-famous, Santa Barbara-based McConnell’s Fine Ice Creams
reservations@bouchonsantabarbara.com “Best Restaurants for Wine Lovers” (2001-2008) “Award of Excellence” Wine Spectator Magazine
"With seasonal menu changes, BOUCHON hits a bull's-eye when it comes to fine dining with an understated flair." Santa Barbara Magazine ~ June/July 2003
"This is Central Coast cuisine, at it's finest." Gayot ~ June 2006
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