LUNCHMENUDINNER

Dinner
Starters

Escargot De Bourgogne Served in the Shell with Herb Garlic Butter

Crispy Tempura Calamari with zucchini strings served with light lobster bisque

Roasted Forest Mushroom Ravioli with Sage Butter & Pine Nuts

Crab Cakes with Field Greens, Carmelized Onions, Roasted Pepper Aioli & Cilantro Aioli

Housemade Lobster Ravioli with Lobster Sauce & Shaved Parmesan

Angel Hair Pasta with Artichoke Hearts, Squash, Roasted Garlic in a Tomato Broth

Frog legs & Artichoke Provencal Sauteed with Herb Garlic Butter, Lemon & Tomatoes

Jumbo Coconut Prawns Served with Mango Chutney & Vegetables Slaw in an Citrus Vinaigrette

Norwegian Smoked Salmon with Roasted Garlic Cream Cheese Toast, Caper, Red Onions

Duck Mousse Pate with Port Wine served with Pickled Red Onion, Cornichons and Toasts

Spinach Salad with Cherry Wood Bacon, Candied Walnuts, Strawberries, Orange & Rice Wine Vinaigrette

Classic Caesar Salad with Hearts of Romaine, Garlic Croutons & Shaved Parmesan

French Onion Soup Baked with Puff Pastry

French Onion Soup

Main Entrees

Dinner includes Soup of the Day or House Salad.
Add Caesar Salad or Onion Soup

Roasted Butter Basted Lobster Tail
Add Petit Filet Mignon

Filet Mignon with Cabernet Sauce topped with Gorgonzola, Roasted Sweet Garlic Herb Butter
Add Topped with Sautéed Prawns Scampi or Crab Meat with Lobster Sauce

Angel Hair Pasta with Sautéed Artichoke Hearts, Squash, Roasted Garlic in a Tomato Broth
Add Grilled Chicken or with Grilled Prawns

Vegetarian Baked Eggplant Parmesan with Sautéed Mushrooms and Pasta

Roasted Duck Breast Finished in Cherries Pinot Noir Reduction

Chicken Cordon Bleu Stuffed with Devilled Crab meat, Sun-Dried Tomato Vin Blanc

Slow Oven Roasted Braised Beef Short Rib with Horseradish Mashed Potatoes and Balsamic Onions

Grilled Angus Ribeye in a Marinade of Olive Oil, Roasted Peppers, Basil & Roasted Garlic Puree
Served with Steak Fries or with Sautéed Garlic Mushrooms

Pistachio Encrusted Scallops in Meyer Lemon Buerre Blanc & Braised Scallions

Seafood Wellington Crab Meat, Prawns, Scallop wrapped in puff pastry with Lobster Sauce

Miso-Glazed Chilean Seabass & Orzo with Black Pepper Consommé, Green Bean Tempura

Veal Scaloppini with Potato Gnocchi sautéed with Porcini Mushrooms, Brown Butter

Roasted Rack of Lamb with Herb Garlic Crust served in Rosemary Natural Jus

Classic Beef Wellington served over a Sauce of Roasted Seasonal Forest Mushrooms

Grilled Atlantic Salmon with Herb Potato Purée, Warm Spinach, Cranberry Reduction

Cracked Black Pepper Filet Mignon with Peppercorn Sauce, Flamed with Brandy

Apricot Glazed Pork Tenderloin Sauce Merlot & Caramelized Red Onions & Fuji Apple

A Suggested 15% gratuity for parties of 10 or more. Corkage fee $10.00 per 750ml bottle. Split Charge $5.00
Papillon is not responsible for lost or stolen articles.













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37296 Mission Blvd. Fremont, CA 94536 Reservations: 510-793-6331 | Email: papillonrestaurant1978@gmail.com