bouchon santa barbara 

9 W. Victoria Street                          phone: (805) 730-1160
Santa Barbara, California 93101        email: info@bouchonsantabarbara.com
Online Reservations

The Cork room

Cork Room Details:

•   The Cork Room is a one-of-a-kind dining room, a memorable private restaurant experience.

• The Grand Table is designed to accommodate any number of guests between ten and twenty.

• While there is no fee to enjoy the privacy of the cork room, a $250.00 deposit is required. This deposit is non-refundable unless the room reservation is cancelled at least 30 days prior to the reservation.  

• The minimum guaranteed expenditure in the Cork Room is $750.00, food and wine.  Service charge of 20% and CA tax of 7.75% are additional.

• The Special Event Dinner Menu (shown to the right) is a streamlined version of our dinner menu and is designed to provide a restaurant-quality experience.

• Guests do not have to “pre-order” their meal but rather select from a personalized menu that evening.

• Vegetarian requests & substitutions are available.   Please remember, items and ingredients may change.

• Fiji & Pellegrino bottled water is included in per person price.

• Our extensive wine list features hundreds of selections, many hard-to-find local treasures.  Outside wine (BYOB) is not permitted. 

• Private heating, air conditioning and music controls provide the ultimate in comfort.

   

  info@bouchonsantabarbara.com

  or

  (805) 730-1160

Special Event Dinner Menu

Summer 2010

(served to your guests just after ordering)

chef's amuse-bouche 

a small bite to awaken the palate

(guests select a first course)

Farmer Market Puree

chef's garni

- or -

Tom Shepherd’s Mixed Organic Greens

fresh pears, Marcona almonds, shaved sweet onions walnut-crusted goat cheese

- or -

Dungeness Crab Cake

charred corn & watercress salad, roasted red ball pepper coulis, fresh avocado

- or -

Pan-Seared Crispy Sweetbreads

slivered snap peas, julienne carrots and roasted beets

(choice of main offered to your guests)

Tangerine-Seared Sea Scallops

local Ridgeback shrimp risotto, sautéed organic pea tendrils,

shaved fennel, crispy prosciutto and tarragon crème

- or -

Pan-Roasted Salmon

on sauté of smashed chickpeas, pancetta-braised Market kale,

roasted red bell pepper, sundried tomato and roasted garlic with

parsley purée and grapefruit marmalade

- or -

Chicken Duxelles

wild mushroom stuffed, sautéed McGrath Farms baby carrots,

- or -

Bourbon & Maple-Glazed California Duck Breast

duck confit, thyme-infused jus, succotash of corn, fava beans

applewood-smoked bacon and Windrose Farms butternut squash

- or -

Blood Orange & Mint-Marinated Rack of Lamb

caramelized onion & herb farro barley, organic rapini greens, blood orange demiglace

- or -

Grilled Wagyu New York

Yukon gold potato hash with applewood-smoked bacon,

braised market organic rapini greens, blood orange demiglace

Chocolate ‘Molten Lava’ Cake

McConnell’s coffee ice cream

- or -

Traditional Vanilla Crème Brulée

- or -

Blueberry Upside-down Cake

McConnell's lemon zest ice cream

~

Chef Brandon Hughes         Santa Barbara Wine Country Cuisine

$58. per person

(includes Fiji & Pellegrino bottled waters)

visit our Coastal Cuisine restaurant and

enjoy private dining in the Roosterfish Room:  www.seagrassrestaurant.com

30 East Ortega St., Santa Barbara  CA  93101

(805) 963-1012