COASTAL CUISINE, WINTER 2010

Dear Guest,
Welcome to SEAGRASS! We offer a fresh Santa Barbara Coastal Cuisine fine dining experience. We believe our ‘coastal’ living experience is deserving of celebration. We care deeply about procuring the highest quality ingredients available and are fortunate to have access to superior local bounty. Sonoma Lamb, Farmers Market produce and Santa Barbara Spiny Lobster (soon to be in season) are just a few of the treasures that make our ‘coastal cuisine’ special. And that goes double for Santa Barbara wine country, as you’ll see in the wine list.

SEAGRASS is a charter member of the Sustainable Seafood Program through the Ty Warner Sea Center. All of our seafood, fish and shellfish are drawn from the Pacific Ocean and procured from the Santa Barbara Fish Market in our harbor. We work closely with the Farmers Market to ensure all of our produce is of the highest quality, local and organic whenever possible—we hope you’ll notice the freshness!

Bon Appétit!

Please note that due to seasonality & local availability, items & prices may change.

this evening’s specials
with suggested wine pairings

CHILLED APPETIZER

pacific oysters
on the half-shell, banyuls mignonette
2. /ea.
’08 Alma Rosa Pinot Gris, Sta. Rita Hills, 8.

SOUPS

Lobster and Pumpkin Bisque
lobster tortellini, Greek yogurt, arugula, radish
10.
NV Scharffenberger Brut, 10

Cream of Celery Soup
picholine olives, black truffle vinaigrette, roasted chestnuts
10.
’08 Costa de Oro Pinot Noir, Santa Barbara, 11.50

MAIN

Local White SeaBass
sunchokes, mustard greens, heirloom carrots, grainy mustard and carrot reduction
28.
’07 Flying Goat, Salisbury Vineyard, Pinot Noir, Santa Maria, 14.5

FIRST COURSES

Sashimi of Hamachi
watermelon radish, shiso, orange gelée, celery vinaigrette
12.
’07 Westerly Sauvignon Blanc, Santa Ynez, 10.50

Winter Greens Salad
red flame grapes, Belgian endive, gorgonzola dolce, candied pecans, white balsamic vinaigrette
9.
’07 Costa de Oro Pinot Noir, Santa Barbara, 11.50

Fennel and Grapefruit Salad
red onion, mint, sparkling gelée
10.
’08 Flying Goat ‘Goat Bubbles’, Santa Maria, 13.75

Chicken Confit Pasta
red Russian kale, toy box tomato, grana padano tuile, port wine sauce
12.
’08 Jaffurs Syrah, Santa Barbara , 12.50

Dungeness Crab Salad
toasted pistachios, baby beets, apples, curry essence
16.
’07 Cold Heaven Viognier, Santa Barbara, 9.5

Sea Scallop Chef's Trio

• 'carpaccio' - lime, cilantro, mint & jalapeno
• ‘tea smoked’ – capers, radish, black olives, tomatoes
• 'seared' - saffron & vanilla sauce, napa cabbage, oyster mushrooms

MAINS

Bouillabaisse Velouté
Pacific seafood, fennel, chick peas, Niçoise olives, sweet peppers
26.

Spiny Lobster
Santa Barbara sea urchin risotto, grana padano, sweet pea emulsion
36.

Local Rock Cod
pearl onions, celery root, Spanish chorizo, yuzu-clam emulsion
28.

Halibut
sunchoke purée, tarragon, local abalone, heirloom carrot reduction
28.

Oven-Roasted Calamari
farro, kabocha squash, dandelion greens, bacon jerky, red wine-brown butter sauce
28.

Chicken Breast
potato rösti, sweet onions, pancetta, red cabbage, prunes, tarragon jus
25.

Kurobuta Poer Cheeks
sweet potato puree, turnips, pink lady apples, roasted garlic sauce
29.

Kobe Beef Ribeye
potato gnocchi, chanterelle mushrooms, little gems, bordelaise sauce
30.

Lamb Cops
braised shank, pasta e fagioli, cipollini onions, Swiss chard, thyme jus
32.