Pheasant Pate with Pear-Black Pepper Relish

Fennel Jellies with Meyer Lemon Marmalade

Lavender Infused Foie Gras Mousse on Puff Pastry

Braised lamb Terrine with Horseradish Sabayon

Salt Cured Foie Gras with Quince Jelly

Lobster Brandade with Browned Butter Vinaigrette

Roquefort Popover with Apple-Hazelnut Salad

Truffled Lobster Tartar with Meyer Lemon

Fresh Salmon Tartar on Toasted Brioche

Minced Quail Tart in Madeira Glaze

Dungeness Crab and Ruby Grapefruit Terrine in Fillo

Roasted Vegetable and Goat Cheese Pave

Seared Foie Gras on Toast with Julienne Vegetables

Southwestern Style Chicken Sausage with Red Pepper Sauce

Smoked Salmon on a Roasted Shallot Cream Cheese Cake

Ahi Tuna Sashimi with Wasabi Soy Sauce

Bay Shrimp in a Fillo Cup with Bordelaise Mousseline

Lobster Sausage with Saffron Mousse and Caviar

Smoked Sturgeon with Raisin-Almond Relish

Caramelized Onion and Smoked Gouda Galette with Smoked Duck

Green Curry and Halibut Mousse with Mango Chutney

Ratatouille on Toasted Brioche

Escargot Cream Puffs with Sweet Garlic Confit

Grilled Sea Scallops with Creole Spices and Light Cream

Marinated Manila Clams with Tomatoes and Scallions

First Courses
(please select one of the following)

Appetizers

Ahi Tuna Sashimi with Grated Daikon and Soy Wasabi Sauce

Grilled Vegetable Terrine with Tomato Confit and Sweet Basil

Artisan Foie Gras Terrine with Fresh Mango Gastrique

Hamachi Tartar with Avocado, Lemon and Pea Shoot Emulsion

Dungeness Crab Souffle with Lemon-Saffron Beurre Blanc and Caviar

Maine Lobster Tian with Mango, Avocado and Miso

Grilled Sea Scallops with Hazelnut Polenta and Preserved Lemon

Tortellini with Asparagus, Morels and Madeira Cream

Soups

Our Chef will work with you to choose the appropriate soup for your unique event using the finest seasonal ingredients.

Cold Soups

Cold Soups Make an Excellent Passed Hors D’oeuvre or an Elegant Course to Begin a Meal

Chilled Minted English Pea Soup

Heirloom Tomato Gazpacho

Chilled Cucumber and Yogurt

Chilled Carrot and Coconut Milk Soup

Chilled Corn Chowder with a Lobster Timbale

Fennel Vichyssoise

Truffled Peach Soup

Celery Root and Apple Velouté

Heirloom Tomato Water

Warm Soups

Lobster Bisque with a Sweet Corn Timbale

Artichoke Soup with Porcini Mushrooms

Sugar Snap Pea Soup with Roasted Button Shiitake Mushrooms

Duck Soup with Wild Rice and Julienne Aromatic Vegetables

Corn Chowder

Butternut Squash Soup with Pumpkin Seed Oil

Pureed Wild Mushroom Soup

Asparagus Soup

Potato-Fennel Soup

Puree of Heirloom Tomatoes

Smoked Chicken Consommé with Aromatic Vegetables

Salads

Pear Salad with Baby Lettuce, Toasted Pecans, Chambord Vinaigrette And Grated Feta Cheese

Mushroom Salad with Bay Shrimp, Roasted Red Peppers, Smoked Bacon And Fine Herb Vinaigrette

Couscous Salad with Baby Green Lentils, Frissee, Haricot Vert, Almonds, Tomatoes and Saffron Vinaigrette

Dungeness Crab Salad with Citrus Sections, Micro Greens and Cointreau Vinaigrette

Assorted Green Salad with Sherry Vinaigrette and Danish Blue Cheese

Heirloom Tomato Salad with Parmesan Shortcakes, Goat Cheese, Red Onions and Sweet Basil

Spice Roasted Duck Salad with Tart Apples, Belgian Endives and Hazelnut Vinaigrette

Roasted Beet Salad with Pistachio Oil Vinaigrette and Goat Cheese Sabayon

Entrées

(For combination entrée, please select two of the following)

Fish Selections

Herb Crusted Halibut with Dill and Cherry Tomatoes

Slow Roasted King Salmon with Lemon Thyme and Caper Relish

Grilled Swordfish with Coconut Milk Curry and Fresh Mango Chutney

Poached Pave of Petrale Sole with Lemon Saffron Reduction

Butter Poached Gulf Prawns with Lemon and Risotto Croquettes

Fowl Selections

Grilled Tolenas Farms Quail with Madeira-Truffle Reduction and Crispy Leeks

Braised Breast of Duck with Gingered Orange Glaze and Wild Rice Crépe

Roasted Breast of Pheasant with Cognac, Porcini Mushrooms and a Red Beet Pave

Roasted Poussin with Black Forbidden Rice and Thyme Scented Jus

Pinot Noir Braised Squab with Shallots and Wild Mushrooms

Meat Selections

Grilled Medallion of Filet Mignon with Cognac Jus Sauce and Sautéed Wild Mushrooms

Grilled Medallions of Beef Tenderloin with Ginger Glace and Crispy Shallots

Pepper Seared Filet of Beef with Brandy Demi-Glace

Roasted Loin of Red Deer with Cabernet-Truffle Reduction And a Parsnip Tart

Grilled Noisettes of Lamb with Cabernet Jus and Dried Sour Cherries

Spice Seared Pork Tenderloin with a Yam Timbale and Red Onion Marmalade

Vegetarian Selections

Please Ask for Our Vegetarian Menu

Desserts

(Please select one of the following)

Traditional Crème Caramel

Apple Tart Frangipagne

Flourless Chocolate Truffle Cake

Individual Seasonal Berry Tartletts

Chocolate Macadamia Nut Marquis

Raspberry and White Chocolate Napoleon

Orange and Bittersweet Chocolate Tart

Fresh Berries Jubilee over Vanilla Gelato

Poppy Seed Cheesecake with Fresh Raspberries

Fresh Berries Corbeille in Almond Cookie Cup With Grand Marnier Cream

Six Nut Crusted Pound Cake with Apricot Glaze

Vanilla Custard Crepe with Meyer Lemon Butterscotch

Coconut Almond Macaroon Tart with Amaretto Crème Anglaise

Selection of Petite Fours: Variety of Chocolate Truffles, Toffee, Cookies, Petite Cakes and Pastries

Wedding Cake Recommendations Available Upon Request

Estimated Pricing

* The above prices reflect estimated beverage costs. All beverages will be charged on an as consumed basis. We feel that this is the fairest arrangement for the client. Based on experiences we estimate average beverage costs to be in the area of $20.00 per person for a bar that includes Champagne, beer, wines, bottled waters, sodas, coffee and tea. This is of course, dependent of which wines are chosen and how much is actually consumed. Estimated costs for a full bar which includes all of the above plus mixed drinks and hard liquor is $30.00 per person. If you wish to provide your own beverages we charge $5.00 per person as a beverage service charge, and $2.50per person for coffee and tea. All beverages are subject to tax and service charge.

** The above prices do reflect all rentals to be provided by Le Papillon. Le Papillon will provide all items pertaining to the service of food and beverages, including all china, silverware, glassware, linens (for standard table set-up), white cotton napkins only, chafing dishes (if applicable) and bread baskets. Not included in the pricing are items such as tables, chairs, space heaters, flowers, candles or other decorations since these items are not related to food or beverage service. We can, however, assist you in the rental of these items should you request it.

*** The pricing for children under eight years of age is free. Children between the ages of nine to twelve years of age are charged at half the total per person price. Vendor meals are charged at half the total per person price.

Cancellations: If for any reason the contract is canceled at least 180 days prior to the event Le Papillon will refund 100% of the deposit. If the event is canceled at least 90 days in advance, 50% of the deposit will be refunded. Should you cancel less than 90 days prior to the scheduled date we regret that we will be unable to refund any part of your deposit. The only exceptions to this policy shall be if Le Papillon catering is able to book the date to another party. In this instance, 100% of the deposit will be refunded regardless of the notice given.