Lunch
Dinner

Tasting Menu
- Hokkaido Scallop Seaweed Puree
  
  Puffed rice and pickled miyoga.
- Local Albacore
  
  With smoked tomato marmalade, caramelized fennel and lardo.
- Breast Of Squab
  
  With braised sunflower seeds, porcini mushrooms and confit ravioli.
- 24 Hour Braised Missouri Wagyu
  
  With fermented black garlic and vincotto jus.
- Apricot Curd wtih Vanilla-Cocoa Butter Torte and Lemon Balm

Appetizer
- Roasted Asparagus $18.00
  
  With browned butter Hollandaise, toasted almond and orange.
- 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.

Soup And Salad
- Soup Of The Day $11.00
- Sugar Snap Pea Soup $13.00
  
  With roasted button shiitake mushrooms.
- Salsify Soup $13.00
  
  With duck royale and truffle.
- Sungold Cherry Tomato Salad $13.00
  
  With fromage blanc, red shiso and black olive caramel.
- Pear Salad $12.00
  
  With toasted pecans, feta cheese, baby lettuce and chambord vinaigrette.
- Shaved Hamakua Farms Heart Of Palm Salad $14.00
  
  With ruby grapefruit, avocado and macadamia nuts.

Main Course
- California Sturgeon Wellington $29.00
  
  With chanterelles, red wine miso and potato mille-feuille.
- Noisettes Of Red Deer $31.00
  
  With chestnut puree, huckelberries and a parsnip tart.
- Mirin Glazed Salmon $29.00
  
  With corn Anglaise, rhubarb 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 caramelized yogurt and barberries.
- Pan Roasted Vegetables $25.00
  
  With soft polenta and fried herbs.
- Pan Roasted Beef Tenderloin $32.00
  
  With maitake mushrooms, potato gratin and bone marrow ravioli.

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.
- Pan Roasted Green And White Asparagus
  
  With blood orange, hollandaise and macadamia nuts.
- Slow Poached Lobster $5.00
  
  With lemongrass, sweet basil and tamarind gel. Add $5.00.
- Truffled Hamachi Tartar
  
  With avocado, lemon and pea shoot emulsion.
- Linguine and Prawns with Cognac Truffle Cream

Soup And Salad
- Sugar Snap Pea Soup
  
  With roasted button shiitake mushrooms.
- Salsify Soup
  
  With duck royale and truffle.
- Sungold Cherry Tomato Salad
  
  With fromage blanc, red shiso and black olive caramel.
- Pear Salad
  
  With toasted pecans, feta cheese, baby lettuce and chambord vinaigrette.
- Shaved Hamakua Farms Heart Of Palm Salad $3.00
  
  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 chestnut puree, huckelberries a parsnip tart.
- Braised Duck Breast
  
  With pomegranate, walnut and black forbidden rice.
- Mirin Glazed Salmon
  
  With corn Anglaise, rhubarb 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 caramelized yogurt, and barberries.
- Pan Roasted Vegetables
  
  With soft polenta and fried herbs.

Prix Fixe
- Prix Fixe $70.00+
  
  Three & four courses.

Tasting Menu

Per person.
- Tasting Menu $110.00
- Hokkaido Scallops
  
  With seaweed puree, puffed rice and pickled miyoga.
- Local Albacore
  
  With caramelized fennel, smoked tomato marmalade and lardo.
- Heirloom Radishes
  
  With guanciale, tangerine and rye.
- Breast Of Squab
  
  With braised sunflower seeds, porcini mushrooms and confit tortellini.
- 36 Hour Missouri Wagyu Tri Tip
  
  With fermented black garlic and vincotto jus.
- Seahive
  
  With walnut financier and preserved green walnuts.
- Apricot Curd with Vanilla-Cocoa Butter Tort
  
  With Greek yogurt sorbet and lemon balm.

Menu for Le Papillon provided by Allmenus.com

DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.