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Le Papillon -- Fine French Dining http://www.lepapillon.com/catering/index.

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For over a quarter of a century, Le Papillon has


carried out a tradition of serving the finest
cuisine, beautifully presented in an elegant,
quiet setting. Over the years, accolades have
accumulated for this first-rate establishment,
including the highest of ratings in Zagat
Survey, flawless reviews by the San Jose
Mercury News, and inclusion in DiRoNa Awards
publications. Chef Scott Cooper’s culinary
talents continue to amaze the international
patrons who frequent the restaurant. His
extensive innovative menu, along with his
seasonal tasting menus, reflect his passion and
dedication to serving world class cuisine.

We bring this same commitment to quality to all


our catered events, from intimate gatherings to
grand affairs. The following is a small sample of
our menu repertoire. We specialize in custom
tailoring menus to the specific needs and tastes
of our clients, so please feel free to contact us
about any catering needs you may have.

We look forward to assisting you in the near


future.

Sincerely,

Mike Mashayekh - Proprietor

Please contact us with your Catering needs

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Le Papillon -- Fine French Dining http://www.lepapillon.com/catering/index.html

Hors D'oeuvres
(please select five of the following)

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)

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Le Papillon -- Fine French Dining http://www.lepapillon.com/catering/index.html

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

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Le Papillon -- Fine French Dining http://www.lepapillon.com/catering/index.html

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

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Le Papillon -- Fine French Dining http://www.lepapillon.com/catering/index.html

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

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Le Papillon -- Fine French Dining http://www.lepapillon.com/catering/index.html

Estimated Pricing

Costs
Hors d'Oeuvres $15.00 per person
Three course menu $50.00 per person
Labor Charge $6.50 (10% of the Food Total)
$20.00 (Wine Bar) to $30.00 (Full Bar) (tax & service charge to be
Beverage Charges*
added)
Rental Charges** $12.00 - $18.00 (Varies by Venue)
Service Charge 22% of the total
State and Local Tax 8.25%

* 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.

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