Elaine and Scott Harris
miX, located in the Mandalay Bay Hotel and Casino, is truly a fine dining experience that needs to be highlighted. Many restaurants feature a summer menu, but only miX has one created by the creative and talented hands of chef Bruno Riou. With a decade of experience working alongside culinary legend Alain Ducasse, executive chef Riou continues to roll out the culinary "red carpet" with intense flavors and well-seasoned, palate-pleasing dishes. And the new, three-course summer menu is no exception to the restaurant's star-quality lineup.
The chicken and coconut Thai soup, with a crispy rice cracker, allows diners to begin the meal with the flavors and textures of the Far East in a delightful bowl of Thai perfection.
The appetizer of Main Lobster salad with quinoa and coral dressing is a perfect bite of meaty crustacean accented with a sublime mellow coral dressing, embraced by a bed of humble, yet satisfying quinoa.
For the fish course, the John Dory “Meuniere” adorned with baby fennel and a summer condiment of heirloom tomato was indeed a favorite of all who tried this superbly prepared fish.
The meat course of slightly glazed pork belly with a mango avocado salad was an intensely rich dish and one that needed the refreshing lift of the mango to help balance the flavors and textures.
To finish this extravagant "SummeratmiX" menu is summer fruit of sweet strawberries and tart rhubarb married together in one lovely granite, with yogurt cream and almond crumble.
This stunning summer sensation is prepared only the by skilled hands of pastry chef Orady Ditgnavong. With the fine touches of artistry, skill, and passion from executive chef Riou and chef Ditgnavong, along with their staff of attentive servers and knowledgeable sommelier, this summer menu is something that diners will remember throughout the year.