Dinner Menu E-mail

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 Avocado, Chiles, Lime & Cilantro 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 11

Farmers' Market Salad Greens with Choice of Two Dressings 11

B.D.'s "Little Gem" Lettuce with Sundried Tomatoes, Parmesan, Pine Nuts & Balsamic 11

 

ENTREES

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

Grilled Duck with Fresh Peach Chutney, Exotic Grains & Ginger Sauce  39

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 Halibut & Shrimp with Fennel, Tomatoes, Angelhair & Saffron-Shellfish Broth  32

Colorado Lamb Loin with Sugarsnap Peas, Morels & Rosemary  40

Last Updated on Wednesday, 30 April 2014 23:41
 
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TASTE OF SANTA BARBARA MENU



 

 

 

4-course menu pairing seafood and meats with

 

 

 

the best produce from the local Farmers’ Market.

 

 

 

Call for details 805-966-5006

 

 

 

 






 

 

 

 

 

 

 












 

 


 

 

Downey's Restaurant | 1305 State Street | Santa Barbara, CA 93101 
805-966-5006

Open for Dinner, Tuesday through Sunday from 5:30 p.m.


Website: Paul Berenson