Three-Course Gourmet Tasting Menu for Two or Four at Seagrass (Up to 54% Off)

Lower State

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In a Nutshell

Sustainably fished scallops, cod, and spiny lobster from Santa Barbara's coastline served at a Zagat-rated eatery

The Fine Print

Expires Jan 23rd, 2013. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation recommended. Valid only for seating from 5:30–6 p.m., or after 8:30 p.m. Not valid on holiday weekends. Customers may not bring their own alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Water covers more than 75% of the globe, teeming with still undiscovered life forms we could probably boil. Discover delicious fish with this Groupon.

Choose Between Two Options

  • $49 for a three-course early-bird or late-night tasting menu for two (a $104 value)
  • $95 for a three-course early-bird or late-night tasting menu for four (a $208 value)

Served to parties seated before 6 p.m. or after 8:30 p.m., the tasting menu changes from day to day. Past items have included wild-boar spare ribs; heirloom-tomato salad with chives, brandy, and a blue-cheese-walnut pâté; and sautéed sushi-grade diver scallops with wilted rainbow chard, apple-smoked bacon, and a sherry-curry tomato sauce.

Seagrass

At Zagat-rated Seagrass, chef Robért Perez prepares coastal cuisine with seafood sustainably fished from the Pacific Ocean. Top-shelf ingredients get a creative twist in entrees such as jumbo diver scallops with apple-smoked bacon, wilted rainbow chard, and a vanilla-and-cardamom-infused sauce. At times, Perez creates a fresh culinary experience by fusing cooking methods. The Muscovy duck breast, for example, is both seared and smoked, and the black cod is sautéed before being poached in butter. An abundant wine list, representative of Santa Barbara's diverse wine country, keeps pairing from becoming a tiresome chore like washing the dishes or organizing all the kids’ sweaters by mouthfeel. Inside the dining room, the eponymous seagrass covers the walls, and vaulted ceilings soften conversational sounds.

Seagrass

At Zagat-rated Seagrass, chef Robért Perez prepares coastal cuisine with seafood sustainably fished from the Pacific Ocean. Top-shelf ingredients get a creative twist in entrees such as jumbo diver scallops with apple-smoked bacon, wilted rainbow chard, and a vanilla-and-cardamom-infused sauce. At times, Perez creates a fresh culinary experience by fusing cooking methods. The Muscovy duck breast, for example, is both seared and smoked, and the black cod is sautéed before being poached in butter. An abundant wine list, representative of Santa Barbara's diverse wine country, keeps pairing from becoming a tiresome chore like washing the dishes or organizing all the kids’ sweaters by mouthfeel. Inside the dining room, the eponymous seagrass covers the walls, and vaulted ceilings soften conversational sounds.

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