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Robert Lam
Business Casual
American Express
Visa/MasterCard
Not Accepted
Terrace/Patio Dining
City/Bay View
Extensive Wine List
Handicap Accessible
Non-Smoking in Restaurant
Full Service Catering
Private Parties
4pm to close
Happy HourTues - Fri 4-7:00pm
San Francisco
butterfly
Hours:
Brunch
Sat/Sun 11:00am
Lunch
Tue-Fri 11:30am
Happy Hour
Tues-Fr 4-7:00pm
Specials
Tue-Thur 4-7:00pm
Dinner
Tue-Sat 5:00 pm
Meals:
Lunch
Dinner
Sunday Brunch
Cuisine:
Asian
Californian
Pier 33 at Bay Street
San Francisco 94111United States
415-864-8999
SPECTACULAR FOOD. BREATHTAKING VIEWS
LIVELY ATMOSPHERE
WELCOME TO BUTTERFLY
After 3 years of success on Mission St, butterfly moved to its current location on Pier 33 in the fall of 2003. Butterfly’s 5000 square foot dining room has floor to ceiling windows, offering dramatic views of San Francisco’s bay The open kitchen offers exciting views of Chef and owner Robert Lam, in action.
Butterfly restaurant offers reasonably priced innovative dishes from various Asian cuisines.
Robert Lam is committed to supporting San Francisco’s diverse and innovative artistic communities. As part of his commitment, works by local artists adorn the walls of butterfly.
About Chef Robert Lam
Robert Lam was named 1 of 6 “Rising Star Chefs” by the San Francisco Chronicle. The food staff of the Chronicle is confident that he will become a “national star” chef, shaking up culinary expectations and setting trends across the country.
Robert Lam, Vietnam-born model student-turned-chef, calls what he does “Asian within Asian” pulling from culinary traditions from Vietnamese, Thai, Chinese, Japanese, and Korea. Influenced by his mother, who opened a Vietnamese restaurant, Vien Dong, just outside Los Angeles when the family landed in Southern California after the fall of Saigon. Robert is devoted to bringing out the true flavors of his dishes.
After graduating from the University of San Francisco with a degree in American History, Lam headed straight for NewYork and the Culinary Institute of America.
Moving back to the west coast after graduation, he cooked to high praise at Brannan’s Grill in Calistoga. When butterfly came up for sale, Lam decided to “swim in the big pond” and bought it. The dreams and skills that were stoked in his mother’s kitchen, the hunger he found at culinary school and the streak of rebellion that infused it all have found their wings at butterfly.
In 2009 Robert Lam dove into an even deeper pond by purchasing a second restaurant, Eastside West, a lounge and restaurant located in the heart of San Francisco’s Marina district. Lam also hopes to someday bring San Francisco his mother’s restaurant.
Continue to watch Robert Lam, as this star is still on the rise.
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New Years Menu:
Happy New Year!
amusement
Ahi Poke, Fried Rice Cracker, Foie Gras Escebeche
Chilled Beausoleil Oyster, Shiso, “Nuoc Cham”
Wagyu Beef Tartar, Kumquat Confit, Malted Sesame
Bloody Mary Oyster Shooter, Garlic and Cilantro Gremolata
first course
Duo of Pear and Endive Salad
Roaring 40’s Blue Cheese Muffin, Candied Pecans, Pomegranates
or
Soft Poached Farm Eggs
Royal Trumpet Mushrooms, White Truffle Foam, Buttered Texas Toast
or
Coconut and Celery Root Soup
Curried Fuji Apple, Grilled Hokkaido Scallop, Tobiko Caviar
entrée
Iron Skillet Maine Lobster Pot Pie
Rock Shrimp Velouté Sauce
or
Five Spice and Brown Butter Seared Gnocchi
Black Chanterelle Mushrooms, Cauliflower Gratin, Macadamia Nut Pesto
or
Grilled New York Steak “Kal Bi” Style
Wagyu and Shrimp Stuffed Mushrooms, Foie Gras Butter, Fried Black Sticky Rice
dessert
Kumquat and Grand Marnier Crépes with Lychee Granita
or
Hot Chocolate Pot De Crème, Vietnamese Coffee, Frangelico Foam
$75 per person 1st seating 5:00-7pm
$150 a person 2nd seating 7:30 – 9pm *
* Veuve Clicquot Champagne toast, dancing after dinner, party favors and balloon drop.
Menu
Print
lunch appetizers
Bloody Mary Oyster Shooter 2-
Add a Shot of Vodka or Tequila 5-
Garlic and Cilantro Gremolata
Baby Field Greens Salad 9-
Manchego Cheese, Dijon and Thyme Vinaigrette, Oranges, Cashew Nuts
Caramelized Onion Soup 9-
Apple Wood Smoked Bacon, Trio of Cheeses
Lemongrass and Curry Mussels 14-
Sesame Grilled Bread, Cilantro
Classic Caesar Salad 10-
Chilled Hearts of Romaine, Parmesan Croutons, Hand Grated Parmesan Cheese
Add Chicken 5- Add Shrimp 7- Add Shaking Beef 6-
Duck Confit Spring Rolls 9-
SPICY!!! Chinese Hot Mustard and Honey Dipping Sauce
Fried Calamari 12-
Ponzu Cucumbers, Toasted Garlic, Micro Cilantro, Tabasco Remoulade
House Smoked Salmon and Strawberry Salad Rolls 10-
Spicy Garlic and Ginger Dipping Sauce
Kalua Pig with Butter Lettuce Cups 12-
Hoisin Barbeque Dipping Sauce, Brunoise Peppers, Toasted Cashews
Wok Seared Shanghai Garlic Noodles 10-
Minced Scallions, Toasted Garlic
Add Chicken 5- Add Shrimp 7- Add Kalua Pig 5- Add Calamari 5-
Add Shaking Beef 6-
lunch entrées
Sesame Grilled Ahi Tuna 20-
Shrimp Stuffed Shiitake Mushrooms, Calamari Black Sticky Rice, Avocado, Shishito Peppers
Vietnamese Fried Snapper Sandwich 12-
Toasted Sweet French Baguette, Pickled Carrots and Cucumbers, Cilantro
Mushroom Dip Sandwich 12-
Toasted Sweet French Baguette, Macadamia Pesto, Mozzarella Cheese, Miso Au Jus
House Ground American Kobe Beef Burger 8 oz 14-
Aged Cabot Cheddar, Steak Fries
Grilled Chicken Salad Club 12-
Avocado, Swiss Cheese, Bacon, Steak Fries
Shaking Beef Cobb Salad 12-
Poached Egg, Prosciutto, Maytag Blue Cheese, Bacon
A Duo of White and Red Chowders 14-
Sourdough Bread Bowl, Shrimp and Bacon
“Loco Moco” Cheeseburger 16-
Spam, Pineapple, Fried Egg, Onion Ring, Mushroom Sauce, Steak Fries
Hoisin Glazed Baby Back Ribs 22-
Toasted Cashews, Steak Fries, Pickled Asian Pear
Turmeric Grilled Snapper with Sizzling Onions and Herbs 17-
Cold Rice Noodles, Vietnamese Herbs Salad, “Nuoc Cham” Dipping Sauce
18% Gratuity on Parties of 6 or More
$3 split entree fee
Saturday & Sunday Brunch Special
$18 Bottomless Mimosas and Bloody Mary’s 11am-3:00pm
Join us for Happy Hour Tuesday - Friday from 4-7
Menu prices subject to change
raw and cold appetizers
Bloody Mary Oyster Shooter 2
Add a Shot of Vodka or Tequila 5
Garlic and Cilantro Gremolata
Shiso Cured Albacore Sashimi 15
Yuzu Kosho, Pomelo Grapefruit and Avocado, Soy Poached Foie Gras
House Smoked Salmon Carpaccio Chips 11
Crème Fraiche Whipped Horseradish, Wasabi Wonton Crackers, Tobiko Caviar
Baby Field Greens Salad 8
Shallot-Thyme Vinaigrette, Orange Medallions, Manchego Cheese, Puffed Rice, Cashews
Classic Caesar Salad 9
Hearts of Romaine, Parmesan Croutons, Grated Parmesan Cheese
Poached Pear and Endive Salad 11
Roaring 40’s Blue Cheese, Warm Hawaiian Bread Muffin, Pomegranate, Macadamia Nuts
hot appetizers
Soft Poached Farm Egg 10
Garlic Pea Tendrils, Soft Tofu, Fried Yuba Skins, Szechuan Peppercorns
Wild Mushroom Cappuccino Soup 9
Shiimenji Mushrooms, Truffle Foam, Porcini Powder
Garlic Seared Mussels 14
Mirin, Lemongrass, Sesame Grilled Bread, Cilantro
Wok Seared Shanghai Garlic Noodles 9
Minced Green Onions, Toasted Garlic
Crispy Fried Calamari 11
Ponzu Cucumbers, Toasted Garlic, Micro Cilantro, Tabasco Remoulade
Kalua Pig with Butter Lettuce Cups 10
Hoisin BBQ Sauce, Pepper Brunoise, Toasted Cashews, Scallions
Duck Confit Spring Rolls 9
Chinese Hot Mustard and Honey Dipping Sauce
Entrees
Fried Whole Fish market
Chinese Sausage and Rice Cake Stir Fry, Sweet and Spicy Black Bean Sauce, Housemade Kim Chee
Grilled NY Steak “Kalbi” Style 12oz 28
Medley of Stuffed Vegetables, Royal Trumpet Mushroom Jus de Veau, Mache Salad
Fall Vegetarian Bento Box 18
Tempura Sweet Potatoes and Onion Ring, Tofu and Coconut Curry, Steamed Rice Noodles
Thai Pesto Crusted Pacific Swordfish 26
Tom Kha Gai Clam Chowder, Pickled Bermuda Onions, Panko Fried Rock Shrimp
Roasted “Peking” Duck 26 Seared Duck Breast, Scallion and Duck Confit Crepes, Candied Kumquat, Hoisin Cream Sauce
Wood Oven Roasted Chicken Clay Pot 22 Chinese Sausage Sticky Rice, Soft Boiled Egg, XO Shrimp and Chili Sauce
Five Spice Braised Beef Short Ribs 24 Crispy Rice Cakes, Butternut Squash, Scallion and Pumpkin Seed Relish, Braising Jus
Sizzling Cowboy Steak 22oz 39 Chorizo Sausage and Tomatoes, Caramelized Onions and Jalapeno, Foie Gras Butter Steak Fries
18% Gratuity will be added to all parties of 6 or more guests
Menu prices subject to change
specialty cocktails
kiwi and cucumber gimlet 9
hendrick’s gin, muddled kiwi and cucumber, soda, lime
honey bourbon sour 8
bulleit bourbon, orange blossom honey, regans orange bitters, lemon
emperor’s margarita one pint 12
herradura silver tequila, agave nectar, fresh lime
cherry blossom 8
svedka cherry vodka, lemon, brandied cherry
fig brandy punch 10
figcello fig brandy, maker’s mark whisky, fresh figs, basil
thai spiced caipirinha 9
leblon cachaca, shishito pepper, lemongrass, ginger
lycheetini 9
belvedere vodka, lychee puree
bottled beers 5
anchor steam, anchor porter, bud light, corona, heineken, pilsner urquell,
pyramid hefeweizen, clausthauler n/a
chimay blue 8
non-alcoholic cocktails
acai berry lemonade 7
acai, lemon juice, soda, agave nectar
virgin lycheetini 6
lychee puree, simple syrup, served up
pomegranate spritz 7
pomegranate juice, sparkling water, fresh orange juice
Dessert Wines and Ports
Charbay, Pomegranate Dessert Wine, California NV 10
Tokaji Aszú 5 Puttonyos , Royal Tokaji Co., Hungary ’06 11
Pacific Rim Ice Wine, Vin de Glaciere, Columbia Valley ’10 12
Croft Distinction Special Reserve Port, Portugal NV 12
Taylor Fladgate 10 yr. Tawny Porto, Portugal NV 12
SF’s Café Roma Coffee 3
Espresso 3
Cappuccino 4
Latté 4
Desserts 7
Warm Chocolate Torte Iron Skillet Chocolate Cookie
Mitchell’s Coffee Ice Cream Mitchell’s Mint Chocolate Chip Ice Cream
Banana Bread Pudding Lychee Shaved Ice
Mitchell’s Macapuno Ice Cream Coconut and Almond Tofu, Brandy Cherry,
And Banana Brulee’ Ginger Candy
Banana Lumpia Rolls Classic Crème Brulee
Warm Banana’s Foster and
Coconut Cream
Menu prices subject to change
Glass Bottle
Chandon, Brut Rose, California NV 10 45
Monmarthe, Brut, Ludes NV 15 35 half btl
Moet & Chandon, “White Star”, Epernay NV 70
Veuve Clicquot, Brut, Reims NV 18 90
Veuve Clicquot, “La Grande Dame”, Reims 1998 205
Dom Perignon, Champagne 2002 225
Simi, Sauvignon Blanc, Sonoma 2009
9 36
Simaine, Sauvignon Blanc, Mendocino 2009 42
Twomey, Sauvignon Blanc, Napa 2010 54
Jade Mountain, Chardonnay, California 2008
9 36
Marimar Estate, Chardonnay, Russian River 2009
13 52
Falcor, “Durell”, Chardonnay, Sonoma 2007 65
Stonestreet, “Lower Rim”, Chardonnay, Alexander Valley 2008
70
Kistler, “Les Noisetiers”, Chardonnay, Sonoma Coast 2009 75
Robert Sinskey, “Abraxas”, Alsacian Blend, Los Carneros 2010 60
Terra d’Oro, Rose, Amador 2008 32
Yalumba, Viognier, South Australia 2010 34
Viña Cartín, Albariño, Rías Baixas Spain 2009 36
Torre di Luna, Pinot Grigio, Delle Venezie Italy 2010
8 32
Chalk Hill, “North Slope”, Pinot Gris, Chalk Hill 2008 48
Laurenz, Grüner Veltliner, Austria 2009
9 36
Toni Jost, Bacharacher Hahn Riesling Spatlese, Germany 2006 42
Elizabeth Rose, Pinot Noir, Napa 2009
10 40
Hangtime, Pinot Noir, Arroyo Seco 2008
11 44
Calera, Pinot Noir, Central Coast 2009 48
Charbay, Pinot Noir, Mendocino Ridge 2006 58
Littorai, Pinot Noir, Sonoma Coast 2009 75
Flowers, Pinot Noir, Sonoma Coast 2008 82
Robert Mondavi, Merlot, Napa 2007
10 40
Freemark Abbey, Merlot, Napa 2008 52
Ancient Peaks, Cabernet, Paso Robles 2009 10 40
Robert Mondavi, Cabernet, Napa 2007 52
Hartwell, “H”, Cabernet, Napa 2009 60
Charbay, Cabernet, Napa 2005 65
Dashe, Zinfandel, Dry Creek Valley 2009
11 44
Collier Falls, Zinfandel, Dry Creek Valley 2006 52
Orin Swift, “The Prisoner”, Zinfandel Blend, Napa 2010
5 60
Foppiano, Petite Sirah, Russian River 2009 42
Charbay, Syrah, Lake County 2006 60
Wind Gap, “Griffin’s Lair”, Syrah, Sonoma Coast 2009 80
Three Course Dinner Special
$25.95
Available Tuesday – Thursday
5 – 7pm
Appetizers
(select one)
fire fried calamari,
tabasco remoulade, ponzu marinated cucumbers
caramelized onion soup
applewood smoked bacon, trio of cheeses
roasted miso oysters
saffron foam, tobiko caviar, melted scallions
Entrées
(select one)
gnocchi and baby squash stir fry
tempura squash blossoms, macadamia nut pesto
young turmeric grilled snapper, caramelized onions,
rice noodles and nuoc cham dipping sauce
shanghai garlic noodles, toasted garlic, scallions
choice of: shaking beef, shrimp, chicken, or kalua pig
Desserts
(select one)
lychee shaved ice
classic crème brulée
Menu prices subject to change
© All rights reserved. San Francisco Cuisine 2011