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Butterfly Restaurant
33 Pier
San Francisco, CA 94111
Uber
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Dinner Menu
Raw And Cold Appetizers
Bloody Mary Oyster Shooter
lime leaf and cilantro gremolata
- $2.00
- Add A Shot Of Vodka Or Tequila $7.00
Smoked Salmon And Strawberry Salad Rolls
$10.00
“nuoc cham” dipping sauce
Ahi Tempura Roll
$11.00
thai black sticky rice, wasabi crème frâiche, micro red shiso, tobiko caviar
Baby Field Greens
$9.00
sesame ginger dressing, cucumbers, manchego cheese, candied cashews
Caramelized Shrimp And Green Papaya Salad
$12.00
mango, honshu pear, micro cilantro, toasted shallots, carrot and siracha coulis
Classic Caesar Salad
$11.00
hearts of romaine, parmesan croutons, grated parmesan cheese
Hot Appetizers
Tom K Ha Seafood “minestrone”
$10.00
israeli toasted couscous, parmesan, macadamia nut pesto
Roasted Asparagus Salad
$11.00
seared rice cakes, 62 degree poache d egg, royal trumpet mushrooms
Chili Chicken Wings
$12.00
cilantro, maytag blue cheese, pickled daikon and carrot
Salt And Pepper Calamari
$11.00
ponzu cucumbers, toasted garlic, micro cilantro, tabasco remoulade
Kalua Pig With Butter Lettuce Cups
$12.00
hoisin bbq sauce, pepper brunoise, toasted cashews, scallions
Duck Confit Spring Rolls
$9.00
chinese hot mustard and honey dipping sauce
Wok Seared Shanghai Garlic Noodles
$10.00
minced scallions, toasted garlic
Appetizers - Add-ons
Shaking Beef
$9.00Shrimp
$9.00Kalua Pig
$7.00Chicken
$7.00Animal Style
$14.00Entrées
Fried Whole Fish
chinese sausage and rice cake stir fry, sweet and spicy black bean sauce, kim chee
- Market Price
Curry Spiced Diver Scallops
$28.00
lemon risotto, garlic pea tendrils, lobster demi glace, xo chili sauce
Sesame Crusted Ahi Tuna
$26.00
shrimp and scallop stir fry, tempura onion ring, sweet soy pepper reduction, celery root
Hoisin Glazed B Aby Back Ribs
pineapple and cucumber “salad”, spam fried brown rice, toasted cashews
- 16 Oz. $27.00
Roasted “peking” Duck
$28.00
sear ed duck breast, duck confit crepes, kumquat confit, hoisin cream sauce
Grilled New York Steak “kalbi” Style
stuffed vegetable quartet, cabernet jus de veau, gochujang mache salad
- 12 Oz. $32.00
Vegetarian Bento Box
$22.00
spring garlic chawan mushi, bok choy and wood ear stir fry, vegetarian black sticky rice
Sizzling Cowboy Steak
chorizo, tomatoes, caramelized onions and herbs, green peppercorn butter, steak fries
- 24 Oz. $42.00
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General Info
Hours
Monday:
-
Tuesday:
11:30am - 12:00am
Wednesday:
11:30am - 12:00am
Thursday:
11:30am - 12:00am
Friday:
11:30am - 12:00am
Saturday:
11:00am - 12:00am
Sunday:
11:00am - 12:00am
About Us
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 Korean. 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.