COASTAL CUISINE, SUMMER 2009

this evening’s specials

APPETIZERS

pacific oysters

served on half-shell with sauce mignonette & seaweed salad garnish

2. /ea.

Crab Cake

on spicy greens with citrus vinaigrette, butter emulsion, & fine herbs

13.

SOUPS

sweet white corn bisque

garnished with sweet pepper coulis

8.

bay Scallop CHOWDER

drizzled with roasted lobster oil and garnished with fresh dill

10.

Foie Gras

Pan-seared

on Brioche French Toast with House-made Blueberry Syrup

topped with a Sunny side up Quail Egg & Organic Microgreens Salad

18.

Main

Duck Confit

Potato-apple-bacon hash, brussel sprouts, apple demiglace

28.

First Courses

Shepherds Farms mixed Organic field Greens

shaved fennel, toasted marcona almonds, dried cherries

goat cheese medallions and sherry vinaigrette

8.

tutti frutti farms heirloom tomato salad

house-marinated artichoke hearts, picked cippolini onions

parmesan chip and verde emulsion

10.

duck confit salad

Salty duck confit tossed in rice wine vinaigrette with

napa cabbage, julienned carrots, chives, roasted peanuts and red grapes

12.

chilled lobster salad

pea tendrils, granny smith apples, fresh avocado,

sweet 100 tomatoes, tangerine vinaigrette & crispy prosciutto

18.

crispy chili-lime calamari

tossed with roasted garlic & sweet cherry peppers, fresh lime wedges

11.

Giant Seared Sea Scallop

paella cake, baby organic watercress & pistou

chive potato cake, prosciutto & corn miso emulsion

soba noodles, shiitake mushrooms, lemongrass consommé

one presentation   12.50 / all three   32.

Mains

LITTLE NEcK CLAMS

Spanish chorizo, white beans, garlic, baby arugula and grilled crostini

24.

bouillabaisse

Pacific seafood and shellfish in a saffron tomato broth

26.

lobster risotto

English pea, sweet corn, saffron cream topped with fresh wild arugula

32.

pacific whitefish

smoky beluga lentils, mustard greens, baby beeets,

applewood-smoked bacon and whole grain mustard crema

29.

pan-seared blueberry-glazed salmon

caramelized farro barley, grilled asparagus, thyme beurre blanc

28.

lemongrass & coriander-crusted ahi tuna

marbled mashed garnet yams & russet potatoes,

braised bok choy, blood orange & sweet soy 'grastrique'

28.

pan-roasted chicken breast

lemon-zested gnocchi, brasied artichokes, parmesan, herbed pan jus

26.

braised short rib

charred tomato polenta, roasted sweet 100 tomatoes, syrah-rosemary jus

26.

pomegranate-marinated rack of lamb

white bean ragouit, dried Spanish chorizo,

BD Farms oraanic rainbow chard, pomegranate demiglace

32.

desserts

 

warm chocolate 'molten lava' cake

vanilla bean ice cream

11.

lemongrass creme brulee

9.

pineapple upside-down cake

warm pecan-caramel sauce, coconut ice cream

10.

avila farms peach-cherry crisp

vanilla ice cream

10.

CITRUS-GINGER CARROT CAKE

frosted with cream cheese mousse

9.

ice creams from world-famous, Santa Barbara-based, McConnell’s Fine Ice Creams

 


Please note that due to seasonality and local availability, items &prices may change.
   www.SeagrassRestaurant.com   
30 East Ortega Street, Santa Barbara, California, USA | 805.963.1012
info@SeagrassRestaurant.com