October 12, 2006
You don't have to be a geisha to engage yourself in Japanese culture. Take yourself to Nagasaki via opera specials with a contemporary interpretation of traditional Japanese cuisine with a touch of French flare. Madama Butterfly Prefixe Dinner Offered Thursdays, Fridays, and Saturdays; October 12th-14th; 19th-21st and 26th-28th in honor of Opera Carolina’s production of Madama Butterfly. $45.00 per person. Five courses total. Choice of one item for each course. Tax and gratuity not included in base price. Dinner includes a complementary decanter of hot Ozeki sake, a glass of chilled Hakutsuru sake, or a glass Sycamore Lane Pinot Grigio, Chardonnay, Merlot, or Cabernet Sauvingnon, APPETIZER Tuna Tower Lean cut Big Eye tuna tartar mixed with avocado, pine nuts, scallions, tomato and ponzu sauce, stacked on lightly deep-fried wonton chips. Beef Tataki Thinly-sliced Certified Angus sirloin seared rare and served with ponzu sauce, wasabi and our own aioli dressing. Tempura Appetizer Jumbo shrimp, fresh whitefish and assorted vegetables decorated with tempura batter and lightly deep fried. SOUP Miso Soup Traditional bean paste broth with wakame seaweed, shiitake and enoki mushrooms and scallions. Edamame Cream Soup A velvety-smooth soybean puree with vegetable stock and with a touch of cream. Soups served with fresh-baked French baguette and sun-dried tomato butter. SALAD Green Salad Mixed mesclun greens, candied pecans and ribbons of sweet potato frites tossed in a delicate onion vinaigrette. Seaweed Salad Pickled wakame seaweed in a light sesame-red chili dressing. MAIN COURSE Rhapsody in Blue Ocean Pan-seared halibut and shrimp in a delicate vin blanc with tomato concassé and ohba chiffonade. A light and lively masterpiece. Kobe Beef Flank Steak Originally from Kobe, Japan, this world-class beef is now raised in the States under exacting specifications. We grill our thinly-sliced and tenderized Wagyu flank medium-rare and serve it with our chef’s special ginger-soy demi-glace. Idyllic Picture of Japan Grilled chicken glazed with our perfectly sweet and tangy authentic Japanese teriyaki sauce. Served with a side of steamed white rice. Chef’s Select Sushi Plate Big Eye tuna, Atlantic salmon, yellowtail, marinated mackerel, boiled tiger shrimp, tamago and six pieces of maki roll. DESSERT Japanese Cheese Cake Light, souffle-style cream cheese cake with fresh whipped cream and strawberries. Served with chef’s select ice cream. Flourless Chocolate Cake Rich, brownie-like chocolate cake topped with candied pecans, almonds, fresh whipped cream, and chocolate sauce. Served with chef’s select ice cream. Poached Peach White wine-poached peach with fresh peach sorbet and strawberry coulis.