Madame Butterfly 110 W Congress St.

Pork, mushrooms, carrots, noodles, sweet chili sauce, taro

Extra crispy, spicy bang bang sauce, topped with sesame seeds & chive

Spicy mustard sauce and yumyum sauce on side

Sesame oil & togarashi

Spicy cabbage coleslaw, yumyum sauce, lemon

Tamarind glaze, chili peanuts, wasabi peas, tobiko aioli, scallions

All served with spicy Asian slaw, steamed rice, and teriyaki sauce

Sesame oil, croutons, chives

Croutons, parmesan cheese, white anchovies

Cucumbers, red onions, cherry tomatoes, pine nuts, bacon, blue cheese dressing

Mixed greens, cucumber, tomato, onion, sesame croutons, goat cheese, ginger vinaigrette

Napa cabbage, red onion, pickled ginger, mint, pickled carrot/daikon, tamarind dressing, peanuts and cilantro

Korean seafood broth with tofu, mussels, clams, shrimp, scallops

All natural half roasted chicken, seasonal vegetables, chili garlic glaze and poke sauce

Seasonal vegetables and homemade red curry sauce

Marinated steak, egg, rice, gochujang sauce, pickled vegetables

Filet Mignon in beef broth with carrot, peanuts, potato, sweet onion, choice of rice or grilled bread

Treat the team to a drink after service.

Black bean sauce, onions, cabbage, green beans, ground pork and shiitake mushrooms

SELECTED FROM MYERS FARMS

Seasonal Chef’s Selection, seasonal vegetables, curry sauce, poke sauce

Seasonal vegetables, curry sauce

Trout stuffed with crab meat, seasonal vegetables, turmeric lemon basil sauce

Korean seafood broth with tofu, mussels, clams, shrimp, scallops

Warm water lobster tail stuffed with crab meat, seasonal vegetables, curry sauce, poke sauce

with sea salt, garlic oil, pesto

Sesame oil & togarashi

Light fluffy layers of mousse and vanilla cake with a key lime glaze. Sweet and tart.

Chocolate sponge cake, white and milk chocolate mousse, in a soft chocolate shell. Lightly airy.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon finished with a chocolate coating.

Ricotta and pistachio creams separated by sponge cake, decorated with crushed pistachios and dusted with powdered sugar.