Le Papillon Menu

Soup of the Day

Pear Salad

With toasted pecans, feta cheese, baby lettuce and chambord vinaigrette

Salsify Soup

With duck royale and truffle

Sugar Snap Pea Soup

With button shiitake mushrooms

Roasted Beet Salad

With date, pistachio and sherry vinegar gelee

Shaved Hamakua Farms Heart of Palm Salad

With ruby grapefruit, avocado and macadamia nuts

Roasted Carrots

With caramelized yogurt and pumkin seed granola

Ragout of Burgundy Snails

With warm fennel panna cotta and parsley puree

Linguine and Prawn

With cognac truffle cream

Pan Seared Maine Day Boat Scallops

With hazelnut polenta and preserved lemon

Tolenas Farms Quail

With steelcut oatmeal and madeira reduction

Truffled Hamachi Tartar

With avocado, lemon and pea shoot emulsion

Slow Poached Lobster

With lemongrass, sweet basil, and tamarind gel

Pan Roasted Vegetables

With soft polenta and fried herbs

Pan Roasted Berkshire Pork Tenderloin

With smoked maple syrup and onion-hibiscus marmalade

California Sturgeon Wellington

With chanterelles, red wine miso and potato mille feuille

Grilled Swordfish

With soy-verjus reduction, scallions and risotto croquette

Braised Duck Breast

With pomegranate, walnut and forbidden rice

Noisettes of Red Deer

With roaste pear, huckelberries and a parsnip tart

Grilled Loin of Lamb

with sheep's milk yogurt, eggplant baklava and barberries

Pan Roasted Beef Tenderloin

With maitake mushrooms, potato gratin and bone marrow ravioli