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This media file displays a page from a restaurant menu, showcasing various main course dishes with accompanying photographs and descriptions. The primary subjects are five different food preparations, each presented on a plate or platter, alongside text in both Chinese (Simplified) and English. The top-left dish is "AUSTRALIAN FILLET MIGNON WITH GRILLED VEGETABLE" (澳洲菲力牛排配扒时蔬), featuring two cuts of steak, grilled garlic, and vegetables, priced at ¥198. Below it is "AUSTRALIAN M3-4 RIB EYE" (澳洲M3-4眼肉牛排), a larger cut of steak with roasted vegetables and garlic, priced at ¥280. On the right side, the top dish is "ROASTED CHICKEN WITH HERBS" (香草烤鸡), served with vegetables like cauliflower, zucchini, and bell pepper, available for ¥65 (half) or ¥118 (whole). Below this is a "SURF AND TURF" (海陆双拼) platter, featuring Australian fillet, roast chicken, salmon, black pepper sausage, broccolini, pepper, and corn, priced at ¥158. The bottom-right item is "PISTACHIO HERB LAMB CHOPS" (开心果香草羊排), described as pistachio-crusted lamb chops with sweet dates mustard and potato. Notable details include the attractive plating of each dish, with garnishes such as rosemary, lime, and lemon slices. Small wooden spice jars and sauce containers are visible in some photos. The menu uses icons next to prices to indicate categories like "招牌" (Signature) and "素食" (Vegetarian). The overall setting is a physical menu book. The text also includes a partial Chinese description "谷3-4、烤" for the Rib Eye and "下架" which means 'off the shelf' or 'discontinued' for the Lamb Chops. Given the location context of Beijing, China, the bilingual format is typical.
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