Papillon Restaurant

Described as one of the county's best new restaurants, Papillon offers intriguing and delicious courses, drawn from the seasonal menus of Chef Jensen Lorenzen's French-American cuisine. On opening Papillon, he and restaurant manager Grace Wingett envisioned a place where the customer feels comfortable from the moment they walk in the door.

Wingett's expert ability to compliment a meal with fine wines and aperitifs has recently been recognised with a Wine Spectator Award of Excellence. A carefully chosen wine list enables her to enhance the varied flavors created in the kitchen while keeping the menu affordable.

Their talents combine to create a dining experience to be truly savored.

French American Cuisine

The heart of Papillon's appeal is Lorenzen's French American Cuisine, which demonstrates a fresh and elegant approach to both classics and local favorites. At Papillon you can sample the delightful richness of apple cider and pale ale braised pork baby back ribs with roasted shallot potato puree and spiced blackberry compote, or indulge yourself in the bold flavors of pan roasted wild Alaskan halibut with crispy green garlic and basil risotto, tomato confit and white truffle morel au jus.

"I teach my staff to take a sense of pride in their craft." Lorenzen has said, confirming his desire to see Papillon Restaurant be the best it can possibly be, "We're preserving a tradition."