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Additional Info

Chef Name: Scott Cooper

Attire: Business Casual

Reservation Options: Suggested

Cedit Cards:

American Express

Visa/MasterCard

Discover Card

Diners Club Card

Checks: Not Accepted

Dining Info:

Extensive Wine List

Chef's Tasting Menu

Vegetarian Options

Handicap Accessible

Additional Services:

Full Service Catering

Private Parties

Private Rooms

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South Bay

le papillon

Hours:

Lunch

Friday

11:30 am - 2:00 pm

Daily

Sunday - Saturday

5:00 pm - 9:00 pm

Meals:

Lunch

Dinner

Cuisine:

Contemporary

French

410 Saratoga Avenue

Sal Jose, CA 95129

United States

Google Map

(408) 296-3730

www.lepapillon.com

In the spring of 1977, Le Papillon was established on a bustling street corner in what was to become Silicon Valley. Owner Mike Mashayekh was driven by a single goal - to create one of the finest restaurants in the Bay Area.

The restaurant quickly flourished, building a loyal clientele with a taste for fine dining. With the technology boom of the late seventies, Le Papillon became the favorite restaurant for a new breed of executives from companies like Apple, Intel and Tandem. As the hi-tech industry evolved, so too did the restaurant. Frequent upgrades to the menu and wine list, as well as several remodelings, helped Le Papillon set the standard for food, service and atmosphere in the South Bay Area.

Under Scott Coopers tenure the menu has evolved to include a tasting menu, as well as an a la carte menu. Both menus change often, allowing Scott to use the finest seasonal, sustainable and often organic, ingredients at their peak. It is his ability to blend the old world with the new, creating world class dishes that have helped earn Le Papillon accolades from the Zagat, DiRona, Michelin, The San Jose Mercury News and The Silicon Valley Concierge Association.

Born into a restaurant family, Scott Cooper seemed destined to be a chef from the beginning. Starting as a dishwasher, he moved up to bus boy, prep cook, pantry, line cook and nearly all positions in between on his way to becoming the executive chef of Le Papillon. Along the way, he had the opportunity to work with and learn from the many chefs who worked the kitchens of Le Papillon and its sister restaurant LaForet, where he also worked for eight years.

Chef Cooper credits reading, experimenting and, above all, travel for the development of his style of cooking. He has taken numerous trips to Europe, the Pacific and Asia, which has influenced and broadened his understanding of the world of food as a whole. But his visits to France have proven most inspirational in the development of his cuisine at Le Papillon.

Lunch Tasting Menu

Hokkaido Scallop Seaweed Puree, Puffed Rice and Pickled Miyoga - & - Maryland Soft Shell Crab with Rouille Emulsion, Bisque and Chive Blossom
- & -
Heirloom Radishes with Tangerine, Guanciale and Rye - & -
24 Hour Braised Missouri Wagyu with Truffle-Potato Gremolata and Vincotto Jus - & - Blenheim Apricot with Cocoa Butter Financier and Greek Yogurt Sorbet

Prix Fixe 50 Per Person
Appropriate wines to complement each course available at 32 per person

Appetizer


Pan Roasted Delta Asparagus with Blood Orange, Toasted Bulgur and Sauce Maltaise 18*
Linguine and Prawn with Cognac Truffle Cream 21
Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Lemon 21
Slow Poached Lobster with Lemongrass, Sweet Basil, and Tamarind Gel 25
Truffled Hamachi Tartar with Avocado, Lemon and Pea Shoot Emulsion 22
Dungeness Crab Soufflè with Lemon, Saffron and Caviar 22

Soup and Salad

Soup of the Day 10
Sugar Snap Pea Soup with Roasted Button Shiitake Mushrooms 12 *
Lobster Bisque with a Sweet Corn Timbale 13
Heirloom Tomato Salad with Compressed Watermelon, Goat Cheese and olive Caramel 12*
Pear Salad with Toasted Pecans, Feta Cheese, Baby Lettuce and Chambord Vinaigrette 12 *
Shaved Hamakua Farms Heart of Palm Salad with Ruby Grapefruit, Avocado and Macadamia Nuts 13 *
Baby Lettuce with Sherry Vinaigrette and Danish Blue Cheese 10 *

Main Course

Pan Roasted Beef Tenderloin with Maitake Mushrooms, Potato Gratin and Bone Marrow 31
California Sturgeon "Wellington" with Chanterelles, Red Wine Miso and Potato Mille-Feuille 28
Noisettes of Red Deer with Cabernet-Truffle Reduction and a Parsnip Tart 29
Sauteed Onaga Snapper with Caramelized Fennel, Black Garlic Romesco and Dauphinois Potatoes 28
Pan Roasted Berkshire Pork Tenderloin with Smoked Maple Syrup and Onion-Hibiscus Marmalade 27
Braised Duck Breast with Kumquat, Black Vinegar, and Forbidden Rice 28
Grilled Loin of Lamb with Ras-el-Hanout, Eggplant Baklava and Syrah Jus 29
Pan Roasted Vegetables with Soft Polenta and Fried Herbs 25 *

Appetizer

Pan Roasted Delta Asparagus, Blood Orange, Toasted Bulgur, Sauce Maltaise 19*

Pan Seared Maine Day Boat Scallops with Hazelnut Polenta and Preserved Lemon 22

Linguine and Prawn, Cognac Truffle Cream 22

Slow Poached Lobster with Lemongrass, Sweet Basil and Tamarind Gel 27

Truffled Hamachi Tartar with Avocado, Lemon and Pea Shoot Emulsion 21

Ragout of Burgundy Snails with Warm Fennel Panna Cotta and Parsley Puree 18

Soup and Salad

Sugar Snap Pea Soup with Roasted Button Shiitake Mushrooms 13*

Lobster Bisque with a Sweet Corn Timbale 14

Heirloom Tomato Salad with Compressed Watermelon, Goat Cheese and Olive Caramel 12*

Pears Salad with Toasted Pecans, Feta Cheese, Baby Lettuce and Chambord Vinaigrette 12*

Shaved Hamakua Farms Heart of Palm Salad with Ruby Grapefruit, Avocado and Macadamia Nuts 14*

Baby Lettuce with Sherry Vinaigrette and Danish Blue Cheese 10 *

Main Course

Pan Roasted Beef Tenderloin with Maitake Mushrooms, Potato Gratin and Bone Marrow 39

Noisettes of Red Deer with Cabernet-Truffle Reduction and a Parsnip Tart 39

Braised Duck Breast with Kumquats, Black Vinegar and Black Forbidden Rice 36

Sauteed Onaga Snapper with Caramelized Fennel, Black Garlic Romesco and Dauphinois Potatoes 35

Sturgeon “Wellington”with Chanterelles, Red Wine Miso and Potato Mille-Feuille 35

Roasted Berkshire Pork Tenderloin with Smoked Maple and Hibiscus-Onion Marmalade 33

Loin of Lamb with Ras-el-Hanout, Eggplant Baklava and Syrah Jus 42

Pan Roasted Vegetables with Soft Polenta and Fried Herbs 28*

* Denotes Vegetarian Items

Roasted Banana Torte, Valrhona Milk Chocolate and Malted Anglaise 10
White Chocolate–Passionfruit Frozen Mousse with Coconut and Palm Sugar 10
Poached Pear and Puff Pastry Tart with Vanilla Mascarpone and Sauternes Syrup 10
Tasting of Cheesecakes: Blueberry, Poppyseed, Walnut, Rosewater 10
Bittersweet Chocolate and Macadamia Nut Marquise 9
Fresh Berries Corbeille in Almond Cookie Cup with Grand Marnier Cream 10
Traditional Crème Caramel 9
Soufflé Grand Marnier with Fresh Berries 13

Wine is an integral part of any dining experience, and to our diners we offer a selection of more than 500 wines. Our list is comprised of the great wines of California and France, complemented by classics from Portugal and Spain. We offer an extensive selection of wines by the glass and by the half bottle to offer more flexibilty in pairing wine with each part of your meal.