秉承北歐風味特色的夏季菜單！The Georg has Launched its New Summer Menu！

The Georg餐廳現已正式推出夏季新菜單，此菜單依然秉承北歐烹飪特色，使用風乾、發酵、腌漬等手法，與極具時令性的食材相結合，為各方食客帶來一場視覺、味覺雙重盛宴。

The Georg has launched its new Summer Menu, showcasing its Northern European influences by using only the highest quality, freshest ingredients and traditional Northern European cooking methods such as dry preserving, curing as well as fermentation.

部分新款餐前小食; Samples of new canapes

全新夏季菜單共有12道菜品，保持一貫3款海鮮類菜品，3款家禽類菜品，3款肉類菜品，3款時蔬類菜品的劃分方式，為各方賓客帶來難以忘懷的用餐體驗。

Featuring over 12 brand new dishes, the new menu offers three seafood selections, three poultry selections, three meat selections and three vegetarian selections.

扇貝荸薺百里香，使用千島湖卡盧加魚子醬及北海道扇貝，不經任何烹調，突出食材本味，整個菜品清爽，充滿海洋氣息。

Scallop, water chestnut and thymeis a cold seafood dish showcasing the natural flavors of its ingredients. Petrossian caviar and scallops from Hokkaido are delicately prepared to highlight their innate flavors.

扇貝荸薺百里香; Scallop, water chestnut and thyme

馬鮫魚煙熏芝士黃瓜凍，以北歐家喻戶曉的馬鮫魚三明治為靈感，提煉其中精華，使用冰島馬鮫魚製成。

Inspired by a famous mackerel sandwich from Northern Europe, our culinary team has extracted the finest from the finest in creatingmackerel, smoked cheese and pickles.

鴨肝葡萄洋蔥，使用本季新鮮葡萄製片及凍，洋蔥制醬及片，以濃厚鴨肝為基礎，帶來酸甜平衡、脆軟相容的均衡口感。

Foie gras, grape and onionis a rich dish with a balance of sweet and sour, crisp and delicate flavors.

青豆黑松露龍蒿，以夏季鮮青豆為原料製成意式餃子，蘑菇及來自澳大利亞、法國的當季黑松露為餡料，配以龍蒿油，適合素食主義者。

Green pea, truffle and tarragonis a vegetarian dish that features seasonal green peas and truffles from Australia and France.

婆羅門參宮特芝士蔥，用奶油、牛奶精心燉制婆羅門參，軟且富有奶香味，低溫慢煮大蔥成醬，去除大蔥辛辣味，配以18個月宮特芝士，口感濃香，令人流連忘返。

Braised for hours in cream and milk,salsify, comte and leekis an unforgettable dish due to its nourishment and richness.

婆羅門參宮特芝士蔥; Salsify, comte and leek

和牛牛肉生蚝塔塔，使用澳洲和牛牛肉，芬迪克萊爾生蚝，製成北歐開放式三明治形式，為食客帶來不同感官體驗。

Beef, oyster and caviarfeatures Australian wagyu beef, Fendi Claire oysters, as well as Petrossian caviar.

羊排芹根黑松露，使用廣為各方食客喜愛的紐西蘭羊排低溫慢烤而成，與來自澳洲、法國的時令黑松露及芹根結合，肉質鮮嫩，味香濃。

Sous-vide lamb from New Zealand and truffle from Australia and France makelamb, celery and trufflesa tender, rich yet balanced dish.

熟成牛肉，擺盤方式僅為展示; In-house dry-aged beef, plating may vary

除了12道最新菜品，餐廳還引入了全新概念，由廚師長王斌為食客精選、熟成、烹飪澳洲牛排。牛腩排、西冷牛排，菲力牛排、T骨牛排、戰斧牛排等，定期交替供應。

The Georg has also added in-house dry-aged beef to the menu. Cuts varying from flank, tenderloin, and sirloin to porterhouse and even tomahawks will be available on a rotational basis.

The Georg

營業時間:周二至周日12：00 - 22:30

地址: 北京市東城區平安大街玉河一號

預定或了解更多：86 10 8408 5300

Operating Hours: 12:00 to 22:30, every Tuesday to Sunday

Location: No.1 Jade River, Ping』an Avenue, Dongcheng District, Beijing

地處北京老城核心區，在倡導品質生活方式的玉河一號內的The Georg餐廳，充滿北歐設計風格，富有藝術氣息。為賓客提供休閑式北歐高端餐飲服務，並定期更新餐品，使廣大食客體驗到最具時令性的佳肴。餐廳包括空間寬廣，可直接接觸到自然光線的大堂、私密雅間、溫馨愜意的酒廊及酒品豐富的酒吧、咖啡吧等，整個餐廳設計均以起居室為靈感，同時被雅緻藝術氣息包圍，為各位來客創造出舒適、放鬆身心的氛圍。另外，綠蔭繁茂的四合院，更是商務休閑、友人小聚的絕佳之地。

Located in No.1 Jade River in the heart of Beijing, The Georg is a lifestyle space that combines art, design and food. Itincludesa 「casual fine-dining」 restaurant, private dining room, lounge and bar/café. The outdoor courtyard is perfect for casual business meetings as well as unwinding after work with friends. Seasonal menus ensure that each guest』s dining experience is a refreshing and unforgettable one.

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