Madame Butterfly’s World Gourmet Summit celebratory menu reflects the Asian feel of the restaurant with their ingredients. The appetizer is foie gras mousse layered with beancurd skin, served with Peking duck and crispy banana. The second course was pumpkin butter nut with top shell and roasted almonds. To clear the palate, Madame Butterfly served red wine strawberry sorbet. There were two choices for the main course: Chilean white bass served with Fuji apple puree and honey wolfberry or double boiled Black Angus beef cheek with herbal soyu and broccoli. Dessert was champagne Valhorna chocolate truffle with wild berries sabayon. A choice of Cape Mentelle Sauvignon Blanc Semillion 2006 Margaret River Australia or Cape Mentelle Cabernet Sauvignon Merlot 2005 Margaret River Australia is offered during the course of the meal.