Jan 6

Jan 6 Papillon Restaurant

Juan Ludeña Chef — **Juan Ludeña**
*Chef*

Break free at Papillon in The Village. It combines history with a trend-setting, elegant menu, infusing its French-Caribbean cuisine with original touches, for a memorable experience.

Famous convict Papillon’s incredible flight to freedom is the restaurant’s theme and the menu reflects the Frenchman’s arduous journey. The spacious outside terrace is perfect for casual fine dining. The iron bars and flecks of rust and stains on the walls make one very glad to be here and not in Papillon’s shoes, in the 1940’s. Charrière would undoubtedly have loved ‘his’ place on Aruba: this is luxury escape for anyone!

View sample menu

[ APPETIZERS ]
Range: 10.50 – 27.50

Escargots
escargots in a creamy sauce with mushrooms, garlic, onions and herbs, served with toasted bread
—
Goat Cheese Crème Brûlée
crème of goat cheese with caramelized apple, walnuts and a reduction of balsamic
—
Carpaccio de Boeuf
rare, thinly sliced truffle-marinated Angus beef with roasted pine nuts, tomatoes, Parmesan and truffle crème
— regular
— with goose liver curls
—
Foie Gras
seared goose liver on a classic brioche accompanied by truffle and goose liver pâté with red fruits

[ EXCLUSIVE RECOMMENDATION ]
Range: 49.00 – 119.00

Caviar
brioche, ahi tuna, crème fraîche, capers
— 10-gram classic Baeri
— 10-gram Royal Ossetra
— 30-gram classic Baeri
— add optional fresh Dutch oysters

[ MAINS ]
Range: 31.00 – 49.00

Poisson Rouge
tuna steak spiked with Cajun spices, seared medium-rare over high heat, served with a soy and brown sugar drizzle, mango compote and spicy papaya sauce
—
Dover Sole Meunière
fresh flown in from Europe, Dover sole served in classic beurre noisette with parsley, lemon and new potatoes
—
Lobster à la Caraïbes
10-oz. Caribbean lobster tail with white wine and garlic butter sauce, served with a tomato-mango compote
—
Filet Mignon
8-oz. Angus beef grilled to your liking, served with a red wine-truffle sauce
—
Poulet Dijon
wing-on chicken breast marinated in Caribbean spices and fried on the skin, served with a Dijon mustard-mango beurre blanc
—
Rack of Lamb
marinated New Zealand rack of lamb with classic beurre maître d’hôtel
—
Wild Boar
slow-braised wild boar shank served in its own gravy with red beet risotto

[ VEGETARIAN AND VEGAN ]
Range: 23.00 – 26.00

Red Beet Risotto aux Champignons
creamy red beet risotto with sautéed mixed mushrooms, served with Parmesan shavings and mesclun
—
Cauliflower Bolognese
spaghetti with fresh tomato-cauliflower sauce, mushrooms and rosemary

[ DESSERTS ]
Range: 11.00 – 15.00

Crème Brûlée
vanilla-bourbon crème classically served with a crispy caramel top layer and a quenelle blueberry fruit sorbet
—
Tarte Tatin à la Papillon
caramelized pineapple with cinnamon on a pastry crust with Bourbon vanilla ice cream and a dark caramel sauce