Bouchon menu - Santa Barbara CA 93101 - (805) 730-1160

Menu

First Courses
- Bouchon French Four Onion Soup $12
  
  Served with gruyere-sourdough gratin.
- Heritage Apple & Little Gem Salad $15
  
  Served with toasted walnuts, blue cheese cream, smoked bacon & cider-walnut vinaigrette.
- Pecan & Goat Cheese Tart $15
  
  Served with house made pecan tart shell, herbed chevre, persimmons & dressed frisee.
- Roasted Cauliflower Puree $12
  
  Served with black truffle vinaigrette, roasted cauliflower florets & micro celery garnish.
- Tom Shepherd's Organic Mixed Greens Salad $12
  
  Served with fresh endive, candied pecans, blue cheese, pickled grapes & banyuls vinaigrette.
- Dungeness Crab Cake $14
  
  Served with grain mustard & sweet bell pepper remoulade with warm asparagus & frisée salad.

Appetizers
- Chioggia & Golden Beet Salad $15
  
  Served with wild arugula, burrata cheese, toasted hazelnuts & sherry vinaigrette.
- Crispy Kurobuta Pork Belly $18
  
  Served with lemon-arugula salad, potato rösti, poached duck egg, tomato-basil gastrique.
- Escargots $18
  
  Served with puff pastry vol au vent, fresh garlic, gem lettuce & marjoram beurre blanc.
- Local Spiny Lobster Bisque $16
  
  Served with madeira and lobster veloute & puff pastry garnish.
- Forest Mushroom Ragout $22
  
  Served with roasted tomato, baby spinach, truffled panino, K & C Garden watercress & pan jus.
- Trio of Seared Sea Scallops $36
  
  Served with local avocado, grilled corn, Ruby Red grapefruit pan seared roasted cauliflower, Marcona almonds, mixed olives, orange zest pan seared pancetta wrapped Brussels sprouts, apples & lemon-Dijon vinaigrette.

Mains
- Pan-Roasted Venison Medallions $36
  
  Served with caramelized onion farro barley with grilled local corn, braised Belgian endive, wild arugula & blackberry-thyme glace.
- Pan-Seared Fresh Local Sea Bass $30
  
  Served with yukon Gold potatoes, Spanish chorizo, Littleneck clams, hazelnut Romesco & yuzu crema.
- Santa Barbara Lobster Risotto $34
  
  Served with local spiny lobster, fava beans and fresh corn & saffron cream sauce.
- Pan-Roasted Jidori Free-Range Chicken $26
  
  Served with pinenut & Kabocha squash 'risotto', dressed mustard greens & lemon beurre noisette.
- Maple-Glazed California Duck Breast & Confit of Thigh $30
  
  Served with succotash of sweet corn, fava beans, leeks, applewood-smoked bacon and Windrose Farms butternut squash & port-thyme demi-glace.
- Pan-Roasted Pork Loin $28
  
  Served with caramelized savoy cabbage, braised butternut squash & smoked pear Dijon puree.
- Char-Grilled Rack of Lamb $38
  
  Served with red lentil & Spanish chorizo 'risotto', braised rainbow chard & sauce Bordelaise.
- Grilled Snake River American Wagyu Center-Cut Ribeye $42
  
  Served with bouchon bacon lardons & white cheddar hash, seared broccolini & horseradish glace.
- Pan-Seared Pacific Salmon $30
  
  Served with fingerlings, braised Cipollini onions, Earthtrine Farms Tuscan kale, roasted porcinis & pan jus.

Desserts
- Blackberry-Lemon Upside-down Cake $12
  
  Served with McConnell's lemon and marionberry ice cream, crème anglaise and berry coulis.
- Cheese Plate Trio $18
  
  Served with brillat Savarin, Point Reyes Blue and Midnight Moon Cheeses with house-made crackers, honeycomb and fruit compote.
- Warm Santa Barbara Chocolate ?Molten Lava' Cake $14
  
  Served with mcConnell's vanilla bean ice cream.
- Creme Brulee $10
  
  Served with traditional vanilla bean.
- Strawberry Baked Alaska $12
  
  Served with strawberry chiffon, Italian meringue & strawberry flambe.
- Lime Shortbread Tart $12
  
  Served with finger limes, house-made lime curd & blackberry chantilly cream.
- Two Scoops $9