MICHAEL MINA SAN FRANCISCO
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1 SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French influences that highlight the finest ingredients the Bay Area has to offer. MICHAEL MINA is also the recipient of a 2012, 2013, , 2016 and 2017 Michelin Star. LOCATION 252 CALIFORNIA STREET SAN FRANCISCO, CA MANAGING CHEF MICHAEL MINA EXECUTIVE CHEF RAJ DIXIT GENERAL MANAGER GIOVANNI PUGLIESE SOMMELIER JEREMY SHANKER VENUE CAPACITY FULL BUYOUT 110 SEATED 250 RECEPTION PRIVATE DINING ROOM 25 SEATED EVENTS-SF@MICHAELMINASF.COM
2 PRIVATE DINING OVERVIEW MICHAEL MINA SAN FRANCISCO PRIVATE DINING MICHAEL MINA San Francisco offers a private dining room, a beautiful venue that can accommodate up to 25 guests as a seated dinner. The restaurant is also available to reserve in its entirety for special events EVENTS-SF@MICHAELMINASF.COM
3 ABOUT MICHAEL MINA Michael Mina s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. With accolades including James Beard Foundation Who s Who of Food & Beverage inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. Michael s culinary and business vision led to the founding of Mina Group, with partner Andre Agassi in Under the auspices of Mina Group, he has opened almost 30 operations including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, STRIPSTEAK, WIT & WISDOM, PUB 1842, THE HANDLE BAR, MICHAEL MINA 74, PABU, THE RAMEN BAR, BOURBON PUB, LOCALE MARKET, BARDOT BRASSERIE and THE MINA TEST KITCHEN EVENTS-SF@MICHAELMINASF.COM
4 LUNCH 3-COURSE MENU - $55 PER PERSON STARTER AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT SPRING PEA GAZPACHO SPECK, LABNEH, ALEPPO PEPPER CITRUS SALAD AVOCADO, CHICORY, CITRONETTE ENTRÉ E SONOMA CHICKEN ONION TARTE TATIN, SWISS CHARD, CARROT PURÉE MT. LASSEN TROUT VIOLET ARTICHOKE, FENNEL, SUNFLOWER 28-DAY DRY AGED RIB EYE SPRING ONION, ASPARAGUS, POMME PURÉE DESSERT MANDARIN SORBET PUFFED RICE, OLIVE OIL DARK CHOCOLATE & COFFEE HAZELNUT, PERSIMMON *DIETARY RESTRICTIONS CAN BE ACCOMMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
5 LUNCH 4-COURSE MENU - $75 PER PERSON STARTER AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT SPRING PEA GAZPACHO SPECK, LABNEH, ALEPPO PEPPER CITRUS SALAD AVOCADO, CHICORY, CITRONETTE *ADD NEW CALEDONIAN PRAWN 4PP MIDDLE HOUSE-MADE TROFIE ARTICHOKE, BURRATA * SHAVED BLACK TRUFFLE ($45 SUPPLEMENT) ENTRÉ E SONOMA CHICKEN ONION TARTE TATIN, SWISS CHARD, CARROT PURÉE MT. LASSEN TROUT VIOLET ARTICHOKE, FENNEL, SUNFLOWER 28-DAY DRY AGED RIB EYE SPRING ONION, ASPARAGUS, POMME PURÉE DESSERT MANDARIN SORBET PUFFED RICE, OLIVE OIL DARK CHOCOLATE & COFFEE *DIETARY RESTRICTIONS CAN BE ACCOMMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
6 DINNER 4-COURSE MENU - $135 PER PERSON STARTER PLEASE PRESELECT 2 OPTIONS AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT BERNARD RANCH REED AVOCADO CRISPY KATAIFI, HUILE D'ARGAN, HARISSA CAPE COD SEA SCALLOP 3 CELERIES, LOVAGE, GREEN APPLE *MICHAEL S PARFAIT OSETRA CAVIAR, SMOKED SALMON, CRÈME FRAÎCHE ($50 SUPPLEMENT) M I D D L E HOUSE-MADE TROFIE ARTICHOKE, BURRATA CASSARECCE SPRING LAMB, SUGO, SULTAN, SPICE * SHAVED BLACK TRUFFLE ($45 SUPPLEMENT) ENTRÉ E PLEASE PRESELECT 2 OPTIONS ALASKAN HALIBUT EGGPLANT, APRICOT, SNAP PEA MUSCOVY DUCK CHERRIES, PURPLE KALE, MOREL 28 DAY DRY-AGED CÔTE DE BŒ UF POTATO PAVÉ, SPRING ONION, JEAN-LOUIS CLOUD MAINE LOBSTER POT PIE MARKET VEGETABLES, COGNAC CREAM ($45 SUPPLEMENT) DESSERT PLEASE PRESELECT 2 OPTIONS NOUGAT GLACÉE PISTACHIO, ORANGE BLOSSOM DARK CHOCOLATE VANILLA, STRAWBERRY JASPER HILL HARBISON SEASONAL PICKLES, HOUSE-MADE BAGUETTE *DIETARY RESTRICTIONS CAN BE ACCOMMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
7 DINNER MICHAEL MINA S GREATEST HITS TASTING MENU $150 PER PERSON AMUSE SOUP AND SANDWICH GRUYÈRE, DUNGENESS CRAB, TOMATO-VADOUVAN MICHAEL S PARFAIT OSETRA CAVIAR, SMOKED SALMON, CRÈME FRAÎCHE ($50 SUPPLEMENT) FIRST AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT SECOND BLACK SEA BASS ENGLISH PEA, ALEPPO PEPPER, MOREL THIRD MINI LOBSTER POT PIE MARKET VEGETABLES, COGNAC CREAM BLACK TRUFFLES ($45 SUPPLEMENT) FOURTH SCHMITZ RANCH CÔTE DE BŒ UF 'ROSSINI' BRIOCHE FOIE GRAS, PÉ RIGORD TRUFFLE JAPANESE A-5 MIYAZAKI WAGYU BEEF ($79 SUPPLEMENT) *DIETARY RESTRICTIONS CAN BE ACCOMMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
8 DINNER 5-COURSE VEGETARIAN TASTING MENU $105 PER PERSON FIRST VIOLET ARTICHOKES FARMHOUSE EGG, HEIRLOOM GRITS, ENGLISH PEA SECOND BERNARD RANCH REED AVOCADO CRISPY KATAIFI, HUILE D'ARGAN, HARISSA THIRD PUMPKIN AGNOLOTTI WILD PORCINI, SPIGARELLO FOURTH HEN OF THE WOOD MUSHROOM SESAME, F.M. VEGETABLES FIFTH APPLE MILLE-FEUILLE HUCKLEBERRY, PINE, BROWN BUTTER
9 CANAPÉ MENU PLATTERS MARKET OYSTERS CITRUS MIGNONETTE 4.50 EACH CHEF MINA S SIGNATURE MINIATURE CAVIAR PARFAIT OR WITH TRADITIONAL ACCOMPANIMENTS 175 CALIFORNIA RESERVE (PER 1 OZ) 225 RUSSIAN (PER 1 OZ) 275 GOLDEN (PER 1 OZ) ARTISANAL CHEESEBOARD TRADITIONAL ACCOMPANIMENTS 150 (SERVES 10-12) SELECTION OF CHARCUTERIE TRADITIONAL ACCOMPANIMENTS 180 (SERVES 10-12) SEASONAL CANAPÉ S PRICED PER PERSON SELECTION OF THREE 35 SELECTION OF FOUR 45 SELECTION OF FIVE 50 SELECTION OF SIX 55 ANY ADDITIONAL CANAPÉ S 15 PT. REYES TOMA CHEESE AND BLACK TRUFFLE SANDWICH PARMESAN BISCUIT HABAN ERO-RED PEPPER JELLY, COUNTRY HAM VEGETABLE TART BUCKWHEAT CRISP, JIMMY NARDELLO PICKLED PEPPERS MAITAKE MUSHROOM TEMPURA YUZU KOSHO AÏ OLI DUNGENESS CRAB "TATER TOT", LOVAGE WARM SMOKED SALMON BLINI WHITE TRUFFLE HONEY, STEELHEAD TROUT ROE MAINE LOBSTER FRITTER SHISO, BACON FOIE GRAS TERRINE KYOTO MISO, PEACH JIDORI CHICKEN WING MEYER LEMON, CAPER STEAK TARTARE DEVILED EGGS RAMP, PICKLED MUSTARD SEED WAGYU BEEF ROBATAYAKI SKEWER PLUM, WASABI
MICHAEL MINA SAN FRANCISCO
SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French influences that highlight the finest ingredients
MICHAEL MINA SAN FRANCISCO
SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French influences that highlight the finest ingredients
MICHAEL MINA SAN FRANCISCO
SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French influences that highlight the finest ingredients
MICHAEL MINA SAN FRANCISCO
SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French influences that highlight the finest ingredients
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Evening Events Reception & Dinner Menus 1 Receptions 51 Exclusive Package $51.50 per hour, per guest Five Passed Canapés Full Bar Imported & Domestic Beers Assorted Liquors Assorted Sodas, Juices & Water
181 W 10 TH STREET, NEW YORK CITY
181 W 10 TH STREET, NEW YORK CITY 212 488 2624 The Space THE GARDEN Our private, temperature controlled garden located beside our dining room. Capacity: 30 seated & 45 standing The Space THE MAIN DINING
SEATED BREAKFAST $35 Per Person. FIRST COURSE (choice of one)
SEATED BREAKFAST $35 Per Person (choice of one) Granola Parfait Seasonal Berries, Yogurt Smoked Salmon Chive Mascarpone, Black Bread Farmed Baby Greens Salad Red and Yellow Beets, Ricotta, Mandarin Orange,
2018 SPRING & SUMMER DINNER MENU SELECTIONS FOR EVENTS
2018 SPRING & SUMMER DINNER MENU SELECTIONS FOR EVENTS Menus prepared by Executive Chef Jason Bangerter Pinnacle Award s, Chef of the Year 2017 Canada s 100 Best, Farm to Table Chef 2017 Ranked 5 th by
Hors d oeuvres (priced per piece) Reception Enhancements
Hors d oeuvres (priced per piece) Tuna Tartar, Wonton Chip, Seaweed Salt $4.00 Shrimp Cocktail, Smoked Cocktail Sauce $3.75 Seared Foie Gras, Brioche, Caramel Apple $5.25 Pesto Grilled and Chilled Shrimp
NOBU MONTE CARLO DINNER MENU
NOBU MONTE CARLO DINNER MENU NOBU COLD DISHES Spicy Miso Chips Tuna or Scallop (4 pc) 12 Matsuhisa Shrimp with Caviar (2 pc) 24 Salmon Karashi Su- Miso 20 Tuna Tempura Roll 22 Yellowtail Sashimi with Jalapeño
PRIVATE DINING GUIDE OAK BROOK
PRIVATE DINING GUIDE OAK BROOK MIDWEST EVENT COORDINATOR Erin Koss EKoss@RokaAkor.com ASSISTANT EVENT COORDINATOR Diane Furczon DFurczon@RokaAkor.com 630.634.7652 RokaAkor.com 166 Oakbrook Center, Oak
Our Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
Semi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs
Semi-Buffet Menu Complimentary on each table Smoked duck breast and kumquat compote Bread and butter Carving Station Slow cooked glazed pork ribs Charcuterie Selection Cured duck saucisson Mini pork saucisson
FALL & WINTER DINNER MENU SELECTIONS FOR EVENTS
2018-2019 FALL & WINTER DINNER MENU SELECTIONS FOR EVENTS Menus prepared by Executive Chef Jason Bangerter Pinnacle Award s, Chef of the Year 2017 Canada s 100 Best, Farm to Table Chef 2017 Ranked 5 th
CHICAGO. Private Dining Guide Erin Kannett N Clark St. Chicago, IL 60654
CHICAGO Private Dining Guide Erin Kannett 312.477.7652 EKannett@RokaAkor.com 456 N Clark St. Chicago, IL 60654 ABOUT ROKA AKOR WHAT DOES ROKA AKOR MEAN? The meaning of ROKA: Ro is a place to gather and
SWEETS - BRIOCHE BREAD PUDDING FRENCH TOAST -12 MAPLE AND SMOKED BACON BUTTER SEASONAL FRUIT CHUTNEY BOURBON CARAMEL CHANTILLY CREAM SAVORY
SWEETS - BRIOCHE BREAD PUDDING FRENCH TOAST -12 MAPLE AND SMOKED BACON BUTTER SEASONAL FRUIT CHUTNEY BOURBON CARAMEL CHANTILLY CREAM -BUTTERMILK PANCAKES -11 WARM MAPLE SYRUP SEASONAL CHUTNEY CHANTILLY
Indulge Lunch. Indulge Lunch includes sliced Artisan Baguettes, Butter, Starbucks Coffee, and Mighty Leaf Teas.
Indulge Lunch Indulge Lunch includes sliced Artisan Baguettes, Butter, Starbucks Coffee, and Mighty Leaf Teas. STARTERS THREE GRAIN SALAD Applewood Smoked Bacon, Shaved Raw Beets, Green Goddess Dressing
The Private Room at. We provide all events with complimentary menu cards, place cards and decorate the tables with flowers and candles on your behalf.
The Private Room at The Private Room, hung with work by leading British artists, is an attractive and intimate Art Deco-style space, seating up to 40 guests for lunch or dinner. In addition to dining,
EXECUTIVE CHEF RAY ENGLAND
cheese & inside outside dockside t&t cheese burger & fries wo enjoy. en meat boards the special daily grind joy. enjoy. enjoy. the barkeep s daily toast d fired brick oven pizza EXECUTIVE CHEF RAY ENGLAND
118 Alexander Street, Crows Nest NSW 2065
La Grillade Restaurant and Bar offers a sophisticated, yet relaxed setting. A welcoming blend of classic French and modern Sydney, La Grillade remains an icon of the Sydney dining scene, twenty five years
PRIVATE DINING GUIDE HOUSTON
PRIVATE DINING GUIDE HOUSTON Jessica Orona 713.622.1777 jorona@rokaakor.com rokaakor.com 2929 Weslayan Street, #100, Houston, Texas 77027 ABOUT ROKA AKOR WHAT DOES ROKA AKOR MEAN? The meaning of ROKA:
Prelude. Sweet. Cage-Free Eggs. Skillets. Signature. Sides
BREAKFAST Prelude Sweet Overture Continental 12 Fresh baked croissant, danish or muffin, seasonal fruit, cereal or oatmeal, coffee & juice Mixed Berry Parfait 9 Vanilla Greek yogurt, house made coconut
Christmas PRIVATE DINING
SAMPLE REDUCED A LA CARTE MENU LUNCH 65 PP / DINNER 84 PP STARTER Gazpacho Soup, Courgette Mousse Aged Beef Tartare, Tarragon & Nasturtium Leaf Burrata, Broad Beans, Arbequina Olive Oil, Crouton Roast
NOBU DOHA DINNER MENU
NOBU DOHA DINNER MENU NOBU SPECIAL COLD DISHES Beef Tenderloin with Dry Miso 125 Tuna Tempura Roll 120 Yellowtail Sashimi with Jalapeño 150 Wagyu Beef Tataki (150 grams) Grade A5 300 Salmon Spicy Ponzu
CUSTOM LUNCH MENU SELECTIONS
CUSTOM LUNCH MENU SELECTIONS Birk s serves hardwood grilled steaks, chops and seafood. The classic American cuisine served at Birk s is complimented by our chef s daily creations, which are influenced
SHERRY SHE CRAB SOUP WILD ARUGULA WINTER APPLE SALAD HOUSE SMOKED APPLEWOOD BACON & PLANTAIN SALAD ROASTED PARSNIP & KABOCHA SQUASH SOUP
HORS D OEUVRE SHARED BEAU SOLEIL OYSTERS, CHAMPAGNE MIGNONETTE, OSSETRA CAVIAR DEVILED EGG TOAST WITH SMOKED TROUT AND PICKLED SHALLOT FRIED OKRA WITH SURRYANO COUNTRY HAM BLUE CRAB FRITTER SAUCE ROUILLE
www.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire
PRIVATE DINING AND EVENTS
PRIVATE DINING AND EVENTS 24 Fifth Avenue NYC 212 488 2624 The Space THE FLAMINGO ROOM Capacity: 30 seated & 40 standing Our intimate private dining room located one floor below the Main Dining Room. The
BANQUETING MENU AUTUMN/WINTER
BANQUETING MENU AUTUMN/WINTER DIAMOND CLUB The Diamond Club encapsulates the pinnacle of luxury and exclusivity. Comprising an open-plan restaurant, private dining booths, an armchair lounge and a fabulous
Spring & Summer Seasonal Menu
Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring
* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
All hors d oeuvres serve 12. Vegetarian Friendly. Cheese Stuffed Medjool Dates 45 herbs / meyer lemon. Soft Pretzel Bites 20 whole grain mustard
Hors d oeuvres Hors d oeuvres are priced per dozen and may be served in food stations for more intimate cocktail parties, or passed appetizers for larger, social gatherings. You may select any of the following
canapé menu 2014 / 15...is catering t f dish.ae p.o. box dubai u.a.e
canapé menu 2014 / 15...is catering King fish ceviche cornet, green harissa, coconut cream Blackened salmon, kale slaw, corn tortilla, chipotle dressing White truffle infused custard, blue swimmer crab,
PRIVATE DINING & EVENTS
PRIVATE DINING & EVENTS LUNCH MENUS WINTER 2017 THE BEST OF CALIFORNIA COASTAL dining PAGE 2 CUSTOMIZE YOUR PERFECT LUNCHEON PRIVATE DINING ROOM Featuring magnificent ocean views, comfortably elegant décor
ANZU Restaurant and Bar Group Dinner Menus Winter 2019
ANZU Restaurant and Bar Group Dinner Menus Winter 2019 The Downtown Dinner Menu Heirloom Beet Salad Shishito Pepper Mousse, Mizuna, Ponzu Drizzle Choice of Entrée Numbers of each entrée are due 3 business
Peter Canlis Prawns. dry vermouth, garlic, red chilies and lime. Braised Beef Short Rib. cilantro pesto and red chili demi-glace. Dungeness Crab Cake
warmed Peter Canlis Prawns dry vermouth, garlic, red chilies and lime 15 Braised Beef Short Rib cilantro pesto and red chili demi-glace 14 Dungeness Crab Cake carrot-coriander butter, scallions and beet
Minimum 24. Cucumber Cup, Melon "Caviar," Mint Syrup. Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion
Cold Hors D'oeuvres Minimum 24 Cucumber Cup, Melon "Caviar," Mint Syrup Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion Tuna Niscoise Salad, Watermelon Radish Taco* Golden Beet Cup, Caramelized
2019 SPRING & SUMMER WEDDING MENU
2019 SPRING & SUMMER WEDDING MENU Menus prepared by Executive Chef Jason Bangerter Iron Chef Canada Champion 2018 Ranked 5 th by Canada s 100 Best Restaurants 2018 Canada s 100 Best, Farm to Table Chef