Butterfly Restaurant Info and Reservations

Located on Pier 33, Butterfly hosts a view of San Francisco Bay that simply can’t be beat. With spectacular floor-to-ceiling windows, an open kitchen where Owner/Chef Robert Lam concocts his creations, and a large and airy dining room, there is no lack of visual stimulation here. The trendy, modern décor is perhaps most complimented by the vibrant art-work that adorns the walls and ceilings, all of which have been amassed from local artists. The Cal-Asian cuisine is nothing to scoff at either. The flavorful dishes reflect Chef Lam’s culinary background as well as his Vietnamese heritage.

Reservations

Restaurant Info

Address: Pier 33 -The Embarcadero, San Francisco CA 94111
Cross Street: Bay Street
Location: | Embarcadero
Location: | Embarcadero
Cuisine: Asian | Fusion | Seafood | Steak |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Unknown
Dress Code: Casual Elegant
Meals Served: Brunch | Lunch | Dinner |
Parking: Street |
Payment Options: VISA |
Corkage Fee: N/A
Website: http://www.butterflysf.com
Phone: (415) 864-8999
Features: Full Bar, Ocean View, Sunday Brunch, Outdoor Seating, Wheelchair Access, Happy Hours,
Occasion: Quiet Conversation, Special Occasion, Trendy / Hip,

Photos

Business Hours

Reservations Available

Monday
Tuesday: | Lunch 11:30 a.m. - 3 p.m.; | Dinner 5 p.m. - 10 p.m.; | Happy Hours 4 p.m. - 7 p.m.
Wednesday: | Lunch 11:30 a.m. - 3 p.m.; | Dinner 5 p.m. - 10 p.m.; | Happy Hours 4 p.m. - 7 p.m.
Thursday: | Lunch 11:30 a.m. - 3 p.m.; | Dinner 5 p.m. - 10 p.m.; | Happy Hours 4 p.m. - 7 p.m.
Friday: | Lunch 11:30 a.m. - 3 p.m.; | Dinner 5 p.m. - 10 p.m.; | Happy Hours 4 p.m. - 7 p.m.
Saturday: | Brunch 11 a.m. - 3 p.m.; | Dinner 5 p.m. - 10 p.m.
Sunday: | Brunch 11 a.m. - 3 p.m.

Menus

Select Menu
- Dinner

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

Butterfly