米氏春季晚餐菜单 M’s New Spring Dinner Menu

By April 9, 2020 News, Uncategorized
春天里那个百花香~ 忙碌的可不只有蜜蜂,还有我们米氏的大厨们,他们正在以米氏特有的方式向春天致意。
季节的馈赠不断激发着我们灵感,大厨Hamish将其巧妙地融入2020春季晚餐菜单,让大家品尝到最新鲜时令的美味。
We’ve been busy these last weeks devising new dishes for Spring, we’re inspired by all that nature offers us. 
As the season of dining al fresco on M’s famous terrace comes into its own there are plenty of new ideas sprouting.
Chef Hamish, M and the team have created a delightful, delectable Spring 2020 Menu with fresh flavours that say “Spring”! 又是一年露台季,请到外滩来,坐拥上海独一无二的摩登天际线,享受米氏西餐厅的盛情款待。
So come on down to the Bund and join us to enjoy M’s renowned hospitality and soak up the beauty of Shanghai’s famous Skyline.

米氏春季新品佳肴
Here’s a sneak peek of some of the delicious dishes we’ll be serving up from this weekend onwards…

– A Salad of Peas, Peas & Peas ~ Fresh peas, snow peas, sugar snaps, pea shoots & fiddleheads,dressed with candied walnuts & Roquefort cheese
春季色拉配青豆,荷兰豆,甜豆,豆苗芽,黄节瓜,蕨菜,糖渍核桃及蓝纹芝士

– Trio of Gnocchi ~ King Edward, Kumara & Purple Majesty potato, tossed with saffron cauliflower florets, preserved lemon, red pepper, a handful of herbs and a pinch of chilli
三色素面团~ 土豆,红薯,紫薯配藏红花,花菜粒,咸柠檬,红椒酱及辣椒

– Our Classic hot house-smoked Salmonwith new season asparagus & a poached happy egg, dressed with Champagne sabayon and a dollop of Beluga caviar
自制热烟熏三文鱼配扒芦笋,水煮蛋黑鱼子酱及香槟荷兰汁

– Best Australian Beef Fillet (grass fed) King trumpet mushrooms & wilted radicchio, topped with Tartar butter & a rich port wine jus
扒澳洲谷饲牛菲力配烤杏鲍菇,落地球及黄油塔塔

– M’s Crispy Suckling Pig & slow cooked Pork Sirloin with pickled red cabbage, sweet green peas and an apple & horseradish gremolata
米氏脆皮乳猪及慢煮猪里脊配紫色卷心菜,青豆泥及欧芹色拉

为了让大家在米氏西餐厅能够舒适且安心地用餐,我们撤出了将近一半的桌椅和家具,留出了适当的社交距离。或者您也可以选择在更宽敞的露台就餐,空气流通,美景不止。
We take everyone’s safety seriously at M, one way we’ve achieved this is by removing half of our tables in the dining room to give you and your family some social distance. And there’s always plenty of room on M’s famous spacious terrace – ENJOY YOUR SPACE!

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