Appetizer
- Chef's Seasonal Market Soup
- Carpaccio of Duck
  
  pink shallot vinaigrette
- Grilled Octopus
  
  gold potato, lemon supremes, oregano, & mediterranean olives
- Prawns
  
  sauteed jumbo prawns, red quinoa, champagne, & lime citrus sauce
- Organic Polenta
  
  trio of mushrooms, sun dried tomatoes, aged goat cheese, roasted garlic, & veal sauce
- Beets Salad
  
  nage of two color beetroots with seasonal vegetables and fresh herbs.
- Papillon Salad
  
  mixed green tossed with roasted pine nuts, roquefort cheese, & raspberry vinaigrette
- Heirloom Tomato Salad
  
  heirloom tomato with sweet red onions, french feta cheese, balsamic creme, and extra virgin olive oil.

Entrees
- Norwegian Salmon
  
  salmon, saffron potato, mini capers & green grape citrus sauce
- Soft Shell Crab
  
  crispy soft shell with brown butter & macadamia nuts.
- Maple Leaf Duck
  
  roasted duck breast with wild being cherries, sage & port sauce
- Veal Chateau
  
  medallions of veal tenderloin, green peas, & forestiere sauce
- Filet Mignon
  
  filet mignon dusted with porcini mushrooms with roasted shallots, mushrooms & cabernet reduction
- Vegetarian
  
  today's vegetarian dish, vegetables of the season
- Colorado Spring Lamb
  
  baked, crusted spring lamb with rosemary, garlic, & scallions.
- Cheeses
  
  selection of mature cheeses

Menu for Papillon provided by Allmenus.com

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