bouchon santa barbara 

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

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

visit our sister restaurant devoted to fine dining seafood and enjoy private dining in the Roosterfish Room:  www.seagrassrestaurant.com

Special Event Dinner Menu

Santa Barbara 'Late Spring' 2008 

(April-May)

(served to your guests just after ordering)

chef's amuse-bouche 

a small bite to awaken the palate

(guests select a first course)

Roasted Artichoke Bisque

with Dungeness crab garnish

- or -

Tom Shepherd’s Mixed Organic Greens

shaved Carmody cheese, Marcona almonds,

dried apricots & pumpkin vinaigrette

- or -

Santa Ynez Wild Boar ‘Rillettes’

apricot compote, Treviso, goat cheese, cornichons,

grain mustard, grilled Ciabatta

- or -

Roasted Wild Mushrooms

over celery root puree with smoked olive oil & baby watercress

- or -

Roasted McGrath Farms Baby Beets & Carrots

Purple Haze goat cheese, hazelnuts, lemon basil and sherry vinaigrette

(choice of main offered to your guests)

Fresh Pacific Sea Bass

saffron & fine herb risotto, ratatouille, basil pesto & baby watercress

- or -

Grilled Pacific Salmon

house-made tagliatelle with morel mushrooms and English peas

in a white wine-cream sauce and garnished with basil oil

- or -

Pan-Roasted Chicken

lemon zest mashed potatoes, braised baby artichokes

Meyer lemon marmalade and tarragon beurre noisette

- 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 -

Pan-seared Rack of Venison

‘boulangerie’ potatoes, sautéed haricots verts & blackberry demiglace

- or -

Grilled New York

‘bouchon hash’ of Yukon Gold potatoes, yams & white cheddar

with grilled broccolini and veal demiglace

Chocolate ‘Molten Lava’ Cake

McConnell’s coffee ice cream

- or -

Traditional Vanilla Crème Brulée

- or -

Meyer Lemon Curd Tart

berry compote and whipped cream