| Escargot de Bourgogne |
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Served in the shell with herb garlic butter |
| Housemade Lobster Ravioli |
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With lobster sauce & shaved parmesan |
| Crab Cakes |
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With field greens, caramelized onions, roasted peppers aioli & cilantro aioli |
| Frog Legs & Artichoke Provencal |
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Sauteed with herb garlic butter, lemon & tomatoes |
| Jumbo Coconut Prawns |
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Served with mango chutney, vegetables slaw in citrus vinaigrette |
| Norwegian Smoked Salmon |
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With roasted garlic cream cheese toast, caper, red onion |
| Truffles & Cognac Duck Pate |
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Served with pickled red onion & toasts |
| French Onion Soup Baked with Puffed Pastry |
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| Papillon's Salad |
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Artichoke hearts, grilled vegetables, gorgonzola, balsamic vinaigrette |
| Spinach Salad with Bacon |
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Candied walnuts, strawberries, orange & rice wine vinaigrette |
| Classic Caesar Salad |
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Hearts of romaine, garlic croutons & shaved parmesan |
| Seafood Wellington Scallop |
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Prawns, crab, wrapped in puffed pastry, lobster sauce |
| Grilled Pork Tenderloin |
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With mashed potatoe, caramelized red onions & fuji apple |
| Calamari Steak Almondine |
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With sauteed almonds, tomatoes and lemon herb butter |
| Open-Face Crab Melt Baked |
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With natural swiss served with steak fries |
| Prawns & Scallops |
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Sauteed with tequila, lime, tomatoes, mushrooms, over pasta |
| Angel Hair Pasta |
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With sauteed artichoke hearts, squash, roasted garlic in tomato broth |
| Angel Hair Pasta with Grilled Chicken |
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| Angel Hair Pasta with Grilled Prawns |
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| Chicken Cordon Bleu |
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Stuffed with devilled crab meat, sun-dried tomato vin blanc |
| Housemade Gnocchi & Prawns Scampi |
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With mushrooms in herb butter and garlic perfume |
| Roasted Forest Mushroom Ravioli |
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Served with sage butter & pine nuts |
| Vegetarian Baked Eggplant Parmesan |
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Served with medley of vegetables |
| Grilled Angus Ribeye in Roasted Red Bell Peppers |
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Roasted garlic with sauteed mushrooms |
| Slow Oven Braised Kobe Beef |
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Served with horseradish mashed potatoes |
| Veal Scaloppini |
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With linguini pasta sauteed with caper, lemon and herb butter |
| Pistachio Encrusted Scallops |
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Served with tomato, herb butter over pasta |
| Grilled Atlantic Salmon |
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With warm spinach, in meyer's lemon buerre blanc |
| Roasted Lamb Chop |
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Served with cabernet rosemary sauce, roasted sweet garlicky butter |
| Sauteed Sliced Filet Mignon |
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With mushrooms, peppercorn sauce, flamed with brandy on baked puffed pastry |
