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le Papillon
Executive Chef Scott Cooper
Cuisine
Contemporary, French
Meals Served
Lunch for private parties only Dinner
Restaurant Hours
Nightly
5:00 pm - 9:00 pm
Dining
Vegetarian Options Extensive Wine List Chef ’s Tasting Menu
Attire
Semi-Formal, Dressy Casual
Additional Services
Full Service Catering Private Rooms Private Parties
Lounge/Bar Reservations
Suggested
Credit Cards
Visa, MasterCard American Express Discover Card Diners Club Card
410 Saratoga Avenue, San Jose, CA 95129
Innovative modern cuisine best describes Le Papillon with its newly remodeled interior. A restaurant of rare quality and consistency for over 35 years continues to receive high marks from a variety of publications and its patrons.
Chef Scott Cooper’s culinary talents continue to amaze the international guests who frequent the restaurant. His extensive menu, along with his seasonal tasting menus, re ect his passion and dedication to serving world class cuisine.
408.296.3730
www.lepapillon.com
APPETIZERS
SOUP & SALAD
MAIN COURSE
* Denotes Vegetarian Items
PRIX FIXE
TASTING MENU
TASTING MENU IS PREPARED FOR ENTIRE TABLE
RAGOUT OF BURGUNDY SNAILS with Warm Fennel Panna Cotta and Parsley Puree
PAN SEARED MAINE DAY BOAT SCALLOPS
with Hazelnut Polenta and Preserved Lemon
EGGPLANT
with Sweet Miso Glaze and Tahini*
LINGUINE AND PRAWNS with Cognac Truffle Cream
SUGAR SNAP PEA SOUP
with Roasted Button Shiitake Mushrooms*
SALSIFY SOUP
with Duck Royale and Truffle
SUNCHOKE AND ARTICHOKE SALAD with Dates, Sorrel and Olive*
PEAR SALAD
with Toasted Pecans, Feta Cheese, Baby Lettuce and Chambord Vinaigrette*
PAN ROASTED BEEF TENDERLOIN with Maitake Mushrooms, Potato Gratin and Bone Marrow
NOISETTES OF RED DEER with Huckelberries and Golden Chanterelles
BRAISED DUCK BREAST with Sour Cherry, Sage and Black Forbidden Rice
GRILLED HAWAIIAN SWORDFISH with Soy-Verjus Emulsion and Dauphinois Potatoes
THREE COURSES...75
FLUKE
with Preserved Mandarinquat, Okinawa Sweet Potato and Nori Oil
PAN ROASTED SEA BREAM
with Caramelized Fennel and Black Lime
WARM POTATO MOUSSE
with Taleggio and Black Truffle
BREAST OF SQUAB
with Braised Sunflower Seeds and Confit Tortellini
TASTING MENU 110 Per Person
SLOW POACHED LOBSTER
with Lemongrass, Sweet Basil and Tama- rind Gel...add $10
TRUFFLED HAMACHI TARTAR with Avocado, Lemon and
Pea Shoot Emulsion
TOLENAS FARMS QUAIL with Steelcut Oatmeal and Madeira Reduction
SHAVED HAMAKUA HEART OF PALM SALAD
with Ruby Grapefruit, Avocado and Macadamia Nuts...add $3*
BABY LETTUCE
with Sherry Vinaigrette and Danish Blue Cheese*
HEIRLOOM TOMATO SALAD
with Ricotta, Black Olive Caramel, and Shiso*
ROASTED HALIBUT
with Mussel-Saffron Jus,
Melted Leeks 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*
FOUR COURSES...85
SHIO KOJI ROASTED BISON TENDERLOIN
with Porcini Mushrooms
SAINT-AGUR
with Birch Syrup and Hazelnut
SYTRAWBERRY VACHERIN
with Mascarpone, Marzipan and Lemon Balm
MATCHING WINES 60 Per Person
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com
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