SANTA BARBARA CUISINE BY CHEF JOHN DOWNEY, USING SOME OF THE FINEST ORGANIC FOODS OF LOCAL PRODUCERS TOM SHEPHERD, B.D. FARMS, DOMINGO FARM, S.B. MARICULTURE, AND F/V “MYSTERI”

Examples that may appear on our Daily-changing Menu

APPETIZERS

Downey's Prosciutto with Cantaloupe, Arugula & Roasted Walnuts 14

Santa Rosa Island Crab Salad with Papaya & Fresh Ginger-Lime Dressing 16

Santa Barbara Smokehouse Salmon with Roast Golden Beets & Meyer Lemon Dressing 14

Local Mussels with Watercress, Sweet Corn & Chili Vinaigrette 14

Artichoke Heart Salad with Fresh Herb Vinaigrette 13

Lobster & Angelhair Salad with Sundried Tomatoes, Olives & Basil 17

SECOND COURSES

Market Cauliflower Soup with Gremolata 10

Farmers' Market Salad Greens with Choice of Two Dressings 10

B.D.'s "Little Gem" Lettuce with Sundried Tomatoes, Parmesan, Pine Nuts & Balsamic 10

ENTREES

Local Black Cod with Meyer Lemon Sauce, Leafy Greens & Parsley Potatoes 30

Grilled Duck with Fresh Peach Chutney, Exotic Grains & Ginger Sauce  38

Local King Salmon with Sorrel Sauce, Asparagus & Parsley Potatoes 32

Watkins Ranch Filet Mignon w/ Balsamic Sauce, Roast  Beets, Potatoes & Scallions 40

Carpenter Ranch Squab with Roasted Garlic, Swiss Chard & Potatoes 38

Local White Seabass with Saffron-Lobster Sauce, Braised Fennel & Parsley Potatoes 32

Colorado Lamb Loin with Shepherd's Green Beans, Roasted Garlic & Shiitakes 39