Las Vegas’ miX Offers Last Taste of Summer
Renowned Alain Ducasse restaurant offers seasonal menu through September 21
Savor your last taste of summer atop THEhotel at Mandalay Bay at the celebrated Alain Ducasse restaurant miX, with a seasonal menu available through September 21st. The decadent and refreshing three-course menu, which includes new dishes created by Executive Chef Bruno Riou, provides the perfect complement to miX’s breathtaking view of the Strip.
The summer menu at miX offers guests a variety of refreshing choices at each course, including:
- Starters: A selection of three starters include the savory and sweet Chicken & Coconut Thai Soup, succulent Seared Duck Foie Gras served with dates and lemon confit, or the classic Shrimp Cocktail, which Chef Riou gives a twist with spicy tomato syrup.
- Entrees: miX’s seafood selections include an emulsion of fish and garlic cream with the Cod Brandade decorated with capers, brown butter and fried parsley. The ‘Au Curry’ Roasted Maine Lobster brings a unique spice to the popular crustacean, which is cooled by a bed of coconut basmati rice. For guests who prefer meat, the juicy, Slightly Glazed ‘NE3’ Pork Belly is enhanced by a spicy “mangavocado” salad.
- Sweet Endings: Cool summer treats cap off the meal with a choice between miX’s Candy Bar, a multi-layered creation of thin wafers, chocolate and hazelnut, topped with chocolate ganache; or a slice of sweet and always satisfying Cheesecake accompanied by berry compote and buttermilk sorbet.
A selection of summer wines is available by the glass including the legendary and crisp Sauvignon Blanc from Sancerre and a mild Friulano from Italy. Guests looking for fruitier varietals can choose from the Rosé de Provence, Syrah Vin de Pays des Collines Rhodaniennes or a Napa Valley Merlot.
The summer menu at miX is available for $50 through September 21st. For reservations, please visit miX’s website or call (702) 632-7200. Further information can also be found here.
About Mandalay Bay
Mandalay Bay Resort & Casino is a unique destination resort set on 120 lush acres on the Las Vegas Strip. The resort offers three distinct hotel experiences: Mandalay Bay, a AAA Four Diamond award-winning hotel, with 3,211 luxurious rooms and suites reflecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel-within-a-hotel, offering 424 rooms and suites; and the stand-alone all-suite THEhotel which will be redesigned and rebranded as Delano Las Vegas in late 2013. Mandalay Bay boasts an 11-acre tropical pool paradise, featuring real sand, a wave pool and the only climate-controlled, poolside gaming in the city. Other property highlights include world-class entertainment at the 12,000-seat Mandalay Bay Events Center, award-winning dining by celebrity chefs and restaurateurs, Shark Reef Aquarium and the 1.7-million-square-foot Mandalay Bay Convention Center. Mandalay Bay’s offerings also include BATHHOUSE Spa, House of Blues Concert Hall and restaurant, and The Shoppes at Mandalay Place, a collection of unique boutiques and restaurants. In 2013, Mandalay Bay will become home to a resident Cirque du Soleil production based on the music and choreography of the King of Pop, Michael Jackson. Mandalay Bay is a wholly owned subsidiary of MGM Resorts International™ (NYSE: MGM). For more information and reservations, visit mandalaybay.com or call toll free at (877) 632-7800 or find us on Facebook and Twitter.
About Alain Ducasse Entreprise
Alain Ducasse ENTREPRISE devotes itself with passion to the culinary pleasures and arts of hospitality in order to answer to the needs of its varied, mobile and international customers. The group keeps on developing new ideas and ensuring their circulation. This constant search for excellence relies on the particular talents of the men and women of the group, on the utmost quality of its products and on a complete knowledge of modern technologies. At the head of his group, Alain Ducasse is at once a chef-creator, and an entrepreneur. As creator, he insists on offering a cuisine that is just right; as an entrepreneur, he implements a modern economic model, the transmission of his knowledge and a relevant vision of the food service and hospitality industry.
