Le Papillion, San Jose, California

amuse bouche

Foie Gras, Chilled Lobster with Miso Butterscotch and Preserved Mandarinquat

Local Abalone with Caramelized Avocado and Sauce Meuniere, Pan Roasted Sea Bream with Fennel and Black Lime

Potato with Cheese topped with Black Truffles, Breast of Squab, Iowa Wagyu Culotte Steak with Porcini Mushrooms

Zamorano with Olive Oil Financier, Green Walnut and Manuka Honey, Soufflé Grand Marnier with Fresh Berries

Strawberry Vacherin with Mascarpone, Marzipan and Lemon Balm, Sweets