Butterfly

Dinner

Raw & Cold Appetizers

House Smoked Loch Duarte Salmon and Strawberry Salad Rolls 10.00

spicy garlic and ginger "nuoc cham" sauce

Sweet Soy Glazed Figs and Panko Fried Explorateur Brie 12.00

wild arugula, toasted marcona almonds, fig and huckleberry bruschetta, aged balsamic

1/2 Dozen Beausoleil Oysters 15.00

with a bloody mary oyster shooter; classic champagne and thai mignonette sauce

Bread Stuffed Heirloom Tomato Salad 12.00

burrata cheese, pepperoncini and olives, chilled tomato gazpacho, extra virgin olive oil

Hamachi Sashimi "Stir Fry" Bowl 14.00

shishito pepper, micro shiso greens, unagi, warm mirin and ponzu sauce

Baby Field Greens Salad 9.00

shaved manchego cheese, dijon and thyme vinaigrette, pickled cherry tomatoes

Classic Caesar Salad 11.00

chilled hearts of romaine, parmesan croutons, hand grated parmesan cheese

Vietnamese Caramelized Shrimp and Green Papaya Salad 14.00

mico cilantro and chive blossoms with sliced mango, fried shallots, and spicy carrot and sriacha coulis

Hot Appetizers

Sonoma Liberty Duck Confit Spring Rolls 10.00

chinese hot mustard and honey dipping sauce

Caramelized Maui Onion Soup 9.00

hobb's apple wood smoked bacon, cabot new york aged cheddar and swiss cheese

Pan Fried Shanghai Noodles 10.00

tomato confit and toasted garlic

Fire Fried Calamari 11.00

ponzu and lemon dressed cucumbers, toasted garlic, micro cilantro, tobasco remoulade

"Hot and Sour" Seafood Minestrone 12.00

roasted pancetta, grated parmesan, micro herbs, basil oil

Kalua Pig with Butter Lettuce Cups 12.00

hoisin barbeque sauce with toasted cashews and green onions

Garlic Seared Clams & Mussels 12.00

lemongrass-curry broth with cilantro and sesame grilled bread

Hoisin Glazed BBQ Baby Back Ribs 16.00

toasted cashew nuts and a cucumber and pineapple relish

Entrees

Crispy Fried Whole Fish 0.00

a trio of bell peppers and chinese sausage chow fun, sweet and spicy fermented black bean sauce, home made red chili kim chee

Northern California Heirloom Tomato Risotto 20.00

spicy margarita pizetta, concasse of toybox cherry tomatoes, rosemary foam, grated parmesan cheese

Mesquite Grilled Kurobuta Pork 26.00

macaroni and four cheese gratin, morel mushrooms and young onion, balsamic glazed cherries, toasted pistachio nut and oil

Crab & Mascarpone Stuffed Crispy Chicken Breast 28.00

summer corn, shrimp and shiitake mushroom ragout, aged balsamic vinegar, wild arugula salad

Pan Seared Wild Alaskan King Salmon 26.00

pearl cous cous and tapioca "risotto", red pepper and miso coulis, fried rock shrimp, peeled cherry tomatoes and cilantro salad

Sesame Crusted Ahi Tuna 28.00

scallop stir-fry stuffed onion ring, celery root puree, sweet pepper and soy sauce reduction, micro wasabi greens, red chili sesame oil

Roasted Sonoma Liberty Duck "Peking Style" 32.00

pan roasted duck breast, seared duck leg confit, green onion and brown butter crepes, orange segment and daikon sprouts salad, hoisin cream sauce

Grilled Creekstone Angus Filet Mignon 32.00

chinese bacon and sausage fried black sticky rice, buttered asparagus, shimenji mushrooms, foie gras butter, xo shrimp and chili sauce

Horseradish Crusted Grass Fed 16oz Rib Eye 36.00

kobe beef stuffed tomato, shrimp stuffed shiitake mushroom, chorizo stuffed cippolini, twice baked new potato, mache salad, au jus

Desserts

Warm Chocolate Torte 6.00

coffee ice cream and raspberry compote

Banana Bread Pudding 6.00

macapuno ice cream and macadamia nut brittle

Lychee Shaved Ice 6.00

almond jello with brandied cherry and candied ginger

Vanilla Bean Creme Brulee 6.00

topped with fresh seasonal berries

Chocolate Chip & Almond Cookies 6.00

chilled vietnamese coffee and tiny creme brulee

Apple & Candied Ginger Cobbler 6.00

vanilla ice cream and caramel sauce

Banana Lumpia Rolls 6.00

warm banana's foster with coconut pineapple ice cream