Appetizer
Roasted Carrots
$18.00
With caramelized yogurt and pumkin seed granola
Linguine and Prawn
$21.00
With cognac truffle cream
Pan Seared Maine Day Boat Scallops
$21.00
With hazelnut polenta and preserved lemon
Slow Poached Lobster
$28.00
With lemongrass, sweet basil, and tamarind gel
Truffled Hamachi Tartar
$23.00
With avocado, lemon and pea shoot emulsion
Ragout of Burgundy Snails
$18.00
With warm fennel panna cotta and parsley puree
Tolenas Farms Quail
21.00
With steelcut oatmeal and madeira reduction
$Soup and Salad
Soup of the Day
$12.00
Salsify Soup
$13.00
With duck royale and truffle
Sugar Snap Pea Soup
$13.00
With button shiitake mushrooms
Roasted Beet Salad
$13.00
With date, pistachio and sherry vinegar gelee
Pear Salad
$12.00
With toasted pecans, feta cheese, baby lettuce and chambord vinaigrette
Shaved Hamakua Farms Heart of Palm Salad
17.00
With ruby grapefruit, avocado and macadamia nuts
$Main Course
Pan Roasted Beef Tenderloin
$32.00
With maitake mushrooms, potato gratin and bone marrow ravioli
California Sturgeon Wellington
$29.00
With chanterelles, red wine miso and potato mille feuille
Noisettes of Red Deer
$31.00
With roaste pear, huckelberries and a parsnip tart
Grilled Swordfish
$29.00
With soy-verjus reduction, scallions and risotto croquette
Pan Roasted Berkshire Pork Tenderloin
$28.00
With smoked maple syrup and onion-hibiscus marmalade
Braised Duck Breast
$29.00
With pomegranate, walnut and forbidden rice
Grilled Loin of Lamb
$31.00
with sheep's milk yogurt, eggplant baklava and barberries
Pan Roasted Vegetables
$25.00
With soft polenta and fried herbs
Appetizer
Ragout of Burgundy Snails
With warm fennel panna cotta and parsley puree
Pan Seared Maine Day Boat Scallops
With hazelnut polenta and preserved lemon
Roasted Carrots
With caramelized yogurt and pumkin seed granola
Slow Poached Lobster
With lemongrass, sweet basil and tamarind gel add $10.00
Truffled Hamachi Tartar
With avocado, lemon and pea shoot emulsion
Linguine and Prawns
With cognac truffle cream
Tolenas Farms Quail
With steelcut oatmeal and madeira reductio
Soup and Salad
Sugar Snap Pea Soup
With roasted button shiitake mushrooms
Salsify Soup
With duck royale and truffle
Roasted Beets Salad
With date, pistachio and sherry vinegar gelee
Pear Salad
With toasted pecans, feta cheese, baby lettuce and chambord vinaigrette
Shaved Hamakua Heart of Palm Salad
With ruby grapefruit, avocado and macadamia nuts add $3.00
Baby Lettuce
With sherry vinaigrette and danish blue cheese
Main Course
Pan Roasted Beef Tenderloin
With maitake mushrooms, potato gratin and bone marrow
Noisettes of Red Deer
With huckelberries, roasted pear a parsnip tart
Braised Duck Breast
With pomegranate, walnut and black forbidden rice
Grilled Swordfish
With soy-verjus reduction, scallions and risotto croquettes
Sturgeon Wellington
With chanterelles, red wine miso and potato mille-feuille
Roasted Berkshire Pork Tenderloin
With smoked maple and hibiscus-onion marmalade
Loin of Lamb
With sheeps milk yogurt, and eggplant baklava and barberries
Pan Roasted Vegetables
With soft polenta and fried herbs
Dessert
Artisan Cheese
Domestic and imported add $3.00
Roasted Banana Torte
Valrhona milk chocolate and malted anglaise
White Chocolate
Passionfruit frozen mousse with coconut and palm sugar
Carrot Cake
With raisin molasses, walnut streusal and cream cheese ice cream
Butterscotch Pudding
With chocolate textures
Chocolate-Coconut Terrine
With chocolate and crisp caramel
Fresh Berries Corbeille
In almond cookie cup with grand marnier cream
Souffle Grand Marnier
With fresh berries add $3.00
Lunch - Tasting Menu
$64.00Hokkaido Scallop Seaweed Puree
Puffed rice and pickled miyoga
Pan Roasted Sea Bream
With caramelized fennel and black lime
Breast of Squab
With braised sunflower seeds and confit ravioli
Bison Tenderloin
With vanilla parsnip puree and fermented black garlic
Strawberry Vacherin
With mascarpone, marzipan and lemon balm
Dinner - Tasting Menu
Three courses $70.00, four courses $80.00Hokkaido Scallops
With seaweed puree, puffed rice and pickled miyoga
Pan Roasted Sea Bream
With caramelized fennel and black lime
Grilled Matsutake Mushrooms
With mirin tahini and agretti
Breast of Squab
With braised sunflower seeds and confit tortellini
Bison Tenderloin
With vanilla parsnip puree and fermented black garlic
Odre with Fig
Pine nut butter and mastic
Strawberry Vacherin
With mascarpone, marzipan and lemon balm
Menu for Le Papillon is provided by findrestaurantmenu.com
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