PRIVATE DINING YEAR A RARE EXPERIENCE, WELL DONE.

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1 PRIVATE DINING YEAR 2017 A RARE EXPERIENCE, WELL DONE.

B O U R B O N S T E A K S C O T T S D A L E EXPERIENCE ONE OF SCOT TSDALE'S PREMIER STEAKHOUSES Acclaimed chef Michael Mina offers contemporary American fare with a focus on the finest all-natural,

Also featured are American Wagyu Beef, creative variations of poultry and fish dishes, Mina s famous bar burgers, and duck fat fries.

2 B O U R B O N S T E A K S C O T T S D A L E EXPERIENCE ONE OF SCOT TSDALE'S PREMIER STEAKHOUSES Acclaimed chef Michael Mina offers contemporary American fare with a focus on the finest all-natural, organic and hormone-free cuts of beef poached in butter and finished over a mesquite woodburning grill. Also featured are American Wagyu Beef, creative variations of poultry and fish dishes, Mina s famous bar burgers, and duck fat fries. BOURBON STEAK S sensual, upscale and modern atmosphere boasts a 3,000 bottle wine cellar, an extensive collection of Champagne, Burgundy and Bordeaux and classically-engineered cocktails using pure ingredients and hand-crafted spirits. BOURBON STEAK is conveniently located within the Fairmont Scottsdale Princess resort with a separate entrance at the front drive and valet parking. BOURBON STEAK has earned AAA s prestigious Four-Diamond award each year since opening in CELEBRIT Y CHEF GENERAL MANAGER MICHAEL MINA AN D R E W M CL AU G H LI N PRINCESS EXECUTIVE CHEF SOMMELIER 7575 E PRINCESS DR JEREMY MCMILLAN JASON CABALLERO LOCATION FA I R M O N T S C O T T S D A L E S COT TS DA L E, A Z TEL: E V E N T S C O N TAC T: S C P O U T L E T E V E N T FA I R M O N T. C O M E V E N T S P H O N E :

B O U R B O N S T E A K S C O T T S D A L E DINING ROOMS ONE & TWO These semi-private, side by side dining rooms can be combined to create a large dining space.

1 0 8 C O M B I N E D T O TA L S E AT C O U N T 3 8 R O O M O N E T O TA L S E AT C O U N T 7 0 R O O M T W O T O TA L S E AT C O U N T PRIVATE DINING ROOM This private enclosed section of the

4 0 S E AT E D 6 0 R E C E P T I O N PRIVATE DINING TERRACE This private outdoor patio area overlooks the Resort s lushly landscaped grounds and East Pool.

3 B O U R B O N S T E A K S C O T T S D A L E DINING ROOMS ONE & TWO These semi-private, side by side dining rooms can be combined to create a large dining space. Both rooms allow for direct access to the Terrace C O M B I N E D T O TA L S E AT C O U N T 3 8 R O O M O N E T O TA L S E AT C O U N T 7 0 R O O M T W O T O TA L S E AT C O U N T PRIVATE DINING ROOM This private enclosed section of the restaurant boasts a sleek, contemporary design. 4 0 S E AT E D 6 0 R E C E P T I O N PRIVATE DINING TERRACE This private outdoor patio area overlooks the Resort s lushly landscaped grounds and East Pool. 5 0 S E AT E D 6 0 R E C E P T I O N SEMI-PRIVATE DINING ATRIUM This semi-private area of the restaurant offers an intimate experience, perfect for small social or business gatherings. 2 0 S E AT E D CHEF'S TABLE This semi-private area adjacent to the main dining area while offering the contagious atmosphere of the restaurant floor. 1 2 S E AT E D FIRESIDE For intimate events under a starlit sky, our four cozy fire pits can be reserved individually or the entire fire pit area can be reserved exclusively including access to the adjacent lawn. 8 S E AT E D ( P E R F I R E P I T ) 5 0 R E C E P T I O N E V E N T S C O N TAC T: S C P O U T L E T E V E N T FA I R M O N T. C O M E V E N T S P H O N E :

4 A MICHAEL MINA RESTAURANT MENU: PRIVATE DINING CANAPÉS COLD CANAPES ' GAZPACHO SHOOTERS FENNEL POLLEN, EVOO HAAS AVOCADO NIGIRI WASABI, SUSHI RICE, SEA SALT SALMON NIGIRI PINK PEPPERCORN, SHISO, SUSHI RICE TOMATO SKEWERS HOUSE-MADE MOZZARELLA, BASIL, BALSAMIC BEEF TARTARE BLACK TRUFFLE, CAPERS, POTATO GAUFRETTES POACHED SHRIMP MARINATED CUCUMBER, PONZU LOBSTER ROLLS HOUSEMADE BRIOCHE, HERB AÏOLI TUNA TARTARE ANCHO CHILE, ASIAN PEAR, MINT, PINE NUT HAMACHI SASHIMI YUZU KOSHO AND SESAME SMOKED SALMON CRÊPE ARUGULA, CRÈME FRAÎCHE, RED ONION HOT CANAPES ' WILD MUSHROOM ARANCINI RISOTTO, PARMIGIANO-REGGIANO TEMPURA PRAWNS WASABI CRÈME FRAÎCHE BEEF TENDERLOIN SKEWERS CUCUMBER, SMOKED PAPRIKA AÏOLI STEAMED PORK BELLY BUNS MARINATED NAPA CABBAGE BUTTERNUT SQUASH SOUP SHOOTERS SPICED CRÈME FRAÎCHE MEATBALL SLIDERS RED SAUCE, PARMIGIANO-REGGIANO CRISPY DUCK RAVIOLI SWEET AND SOUR CABBAGE HOUSE-SMOKED SAUSAGE CHORIPAN CHIMCHURRI, MUSTARD BROCCOLI AND CHEESE ARANCINI CHORIZO, PECORINO FONDUE *FOIE GRAS MOUSSE APRICOT JAM, BRIOCHE, PEPPERCORN GASTRIQUE *FOIS GRAS CROQUETTES MALTED DATE JAM SELECTION OF THREE 15. PER HALF HOUR PER PERSON SELECTION OF FIVE 25. PER HALF HOUR PER PERSON PLUS TAX (7.95%) AND TAXABLE SERVICE CHARGE (24%) *4. PER PERSON SUPPLEMENT SHELLFISH DISPLAYS SERVED WITH CHEF'S ACCOUTREMENTS: SPICY COCKTAIL SAUCE, GREEN GODDESS, WHITE PONZU, CHAMPAGNE MIGNONETTE, LEMON WEDGES, OYSTERS ON THE HALF SHELL (6 EACH) 20. PER PERSON LITTLE NECK CLAMS ON THE HALF SHELL (6 EACH) 15. PER PERSON CHILLED MAINE LOBSTER (HALF TAIL EACH) 40. PER PERSON CHILLED GIANT PRAWNS (2 EACH) 30. PER PERSON CHILLED ALASKAN KING CRAB LEGS (4 OZ EACH) 25. PER PERSON PRINCESS PLATTER 50. PER PERSON MAINE LOBSTER, KING CRAB LEGS, GIANT PRAWNS, OYSTERS AND LITTLE NECK CLAMS ON THE HALF SHELL, CEVICHE AND TARTAR SAUCE ADD FRESH WASABI 2. PER PERSON SUPPLEMENT

5 A MICHAEL MINA RESTAURANT MENU: PRIVATE DINING THREE-COURSE PLATED DINNER AMUSE BOUCHE TRIO OF DUCK FAT FRIES PASTRAMI, PARMESAN, PICKLE SPICE FIRST COURSE CLASSIC CAESAR SALAD ROMAINE HEARTS, WHITE ANCHOVIES, CROUTONS, PARMIGIANO-REGGIANO ICEBURG WEDGE SALAD APPLEWOOD-SMOKED BACON, POINT REYES BLUE CHEESE FARMERS MARKET GREENS FRESH HERBS, SHAVED RADISH (SEASONALITY INFLUENCES INGREDIENTS) GREEN GODDESS QUINOA, LENTILS, AVOCADO, HERBS WILD MUSHROOM SOUP BRAISED GREENS, PESTO, PARMIGIANO BROTH GRILLED THREE CHEESE SANDWICH AND CHEF S SOUP SECOND COURSE SERVED WITH CHEF S SELECTION OF THREE SIDE DISHES FOR THE TABLE PRESELECT THREE: ORGANIC SALMON JIDORI CHICKEN WILD MUSHROOM RISOTTO C.A.B. FILET MIGNON 8 OZ C.A.B. BONE-IN RIBEYE 16 OZ 12. PER PERSON SUPPLEMENT THIRD COURSE PRESELECT ONE: VANILLA CRÈME BRÛLÉE WARM NUTMEG BEIGNETS BOURBON BAR DARK CHOCOLATE, PEANUT BUTTER, PRETZEL STRAWBERRY CRISP BROWN SUGAR OAT CRUST, CRÈME FRAÎCHE SORBET 95 PER PERSON 7.95% TAX, 24% TAXABLE SERVICE CHARGE AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY MENU UPGRADES ADD STATIONARY CANAPÉS SERVED BEFORE THE FIRST COURSE SELECTION OF TWO: 10. PER PERSON SELECTION OF THREE: 13. PER PERSON

6 A MICHAEL MINA RESTAURANT MENU: PRIVATE DINING FOUR-COURSE PLATED DINNER AMUSE BOUCHE TRIO OF DUCK FAT FRIES PASTRAMI, PARMESAN, PICKLE SPICE FIRST COURSE CLASSIC CAESAR SALAD ROMAINE HEARTS, WHITE ANCHOVIES, CROUTONS, PARMIGIANO-REGGIANO ICEBURG WEDGE SALAD APPLEWOOD SMOKED BACON, POINT REYES BLUE CHEESE FARMERS MARKET GREENS FRESH HERBS, SHAVED RADISH (SEASONALITY INFLUENCES INGREDIENTS) SECOND COURSE MICHAEL S TUNA TARTARE ANCHO CHILE, PEAR, SESAME OIL FOIE GRAS MOUSSE APRICOT JAM, HOUSE MADE BRIOCHE, PEPPERCORN GASTRIQUE BACON AND EGG PORK BELLY CONFIT, CRISPY POACHED EGG GRILLED THREE CHEESE SANDWICH AND CHEF S SOUP THIRD COURSE SERVED WITH CHEF S SELECTION OF THREE SIDE DISHES FOR THE TABLE PRESELECT THREE: ORGANIC SALMON JIDORI CHICKEN WILD MUSHROOM RISOTTO COLORADO LAMB CHOPS C.A.B. FILET MIGNON 8 OZ 12. PER PERSON SUPPLEMENT C.A.B. BONE-IN RIBEYE 16 OZ 12. PER PERSON SUPPLEMENT FOURTH COURSE PRESELECT ONE: VANILLA CRÈME BRÛLÉE WARM NUTMEG BEIGNETS BOURBON BAR DARK CHOCOLATE, PEANUT BUTTER, PRETZEL STRAWBERRY CRISP BROWN SUGAR OAT CRUST, CRÈME FRAÎCHE SORBET 115 PER PERSON 7.95% TAX, 24% TAXABLE SERVICE CHARGE AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY MENU UPGRADES ADD STATIONARY CANAPÉS SERVED BEFORE THE FIRST COURSE SELECTION OF TWO: 10. PER PERSON SELECTION OF THREE: 13. PER PERSON

7 A MICHAEL MINA RESTAURANT MENU: PRIVATE DINING GRAND TASTING MENU FIRST COURSE FARMERS MARKET GREENS FRESH HERBS, SHAVED RADISH (SEASONALITY INFLUENCES INGREDIENTS) MICHAEL S TUNA TARTARE ANCHO CHILE, PEAR, SESAME OIL CHEESE STEAK FILET MIGNON TARTARE, AGED PECORINO, BRIOCHE, ROASTED PEPPERS LOBSTER BISQUE FINGERLING POTATO, LOBSTER KNUCKLES GREEN GODDESS QUINOA, LENTILS, AVOCADO, HERBS WILD MUSHROOM SOUP BRAISED GREENS, PESTO, PARMIGIANO BROTH SECOND COURSE WILD MUSHROOM RISOTTO TRUFFLE EMULSION, PARMIGIANO-REGGIANO MESQUITE-GRILLED SEA BASS NORI EMULSION, CHARRED LEMON MESQUITE-GRILLED ORGANIC SALMON NORI EMULSION, CHARRED LEMON THIRD COURSE SERVED WITH CHEF S SELECTION OF THREE SIDE DISHES FOR THE TABLE KUROBUTA PORK CHOP APRICOT MOSTARDA, ROSEMARY JUS WOOD-ROASTED RIB EYE PAVÉ CARROT REDUCTION WOOD-ROASTED FILET MIGNON CARROT REDUCTION JIDORI CHICKEN ROASTED BABY CARROTS, THYME JUS FOURTH COURSE PRESELECT ONE: VANILLA CRÈME BRÛLÉE WARM NUTMEG BEIGNETS BOURBON BAR DARK CHOCOLATE, PEANUT BUTTER, PRETZEL STRAWBERRY CRISP BROWN SUGAR OAT CRUST, CRÈME FRAÎCHE SORBET 135 PER PERSON 7.95% TAX, 24% TAXABLE SERVICE CHARGE AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

8 A MICHAEL MINA RESTAURANT MENU: PRIVATE DINING WINE & COCKTAILS WINE SOMMELIER Our resident Wine Sommelier is versed in our more than bottles of wine housed within our extensive wine cellar at BOURBON STEAK. He is also proficient in the history and vintages and has a deep knowledge of our 500+ labels including each of their individual tasting notes and expressions. COCKTAIL & MIXOLOGY INSTRUCTIONAL CLASSES Give your guests the opportunity to join our mixologist for an exciting and interactive libations course in the bar and lounge or one of our private dining rooms. All classes include education and background information for all ingredients provided, Q&A session and printed recipes to take home. 30-MINUTE CLASS Guests will be greeted with one sample cocktail upon seating. Cocktail will be prepared for the guest with a focus on theory and technique. Class includes cocktail, instruction and printed recipes. 20. PER PERSON PLUS TAX (7.95%) AND TAXABLE SERVICE CHARGE (24%) 30-MINUTE CLASS Guests will be greeted three sample (tasting size) cocktails and Chef s choice of tray-passed canapés upon seating. Guests will be given the opportunity to work hands on with house-made ingredients. Class includes cocktails canapés, instruction and printed recipes. 35. PER PERSON PLUS TAX (7.95%) AND TAXABLE SERVICE CHARGE (24%)

9 A MICHAEL MINA RESTAURANT MENU: PRIVATE DINING ENTERTAINMENT ENHANCEMENTS CIGAR ROLLER A trained cigar roller will set up a display with humidors, a large selection of antiques and cigar artifacts. Traditional rolling tools and bunches of raw tobacco will be used by the roller to entertain the guests. The attendant will educate the guests with exciting stories about the history of cigars and how a cigar is constructed. This is, by far, the most popular option and a favorite part of any event. Available in outdoor locations only. $850 PER ROLLER CIGAR PACKAGES START AT $12 PER CIGAR PLUS TAX ACOUSTIC GUITARIST Add a professional acoustic guitarist to your event for ambiance everyone will enjoy. From background music to classical and jazz styles, your guests will be wowed by live entertainment. 1 HOUR - $400 2 HOURS - $500 3 HOURS - $600 4 HOURS - $700 OUR IN-HOUSE TEAM OF DESIGNERS WILL TURN MOMENTS INTO MEMORIES BY ENHANCING YOUR SPECIAL EVENT WITH ENTERTAINMENT, CUSTOM LINENS, FLORAL, ETC. FOR FURTHER INFORMATION OR ADDITIONAL SOLUTIONS (SUCH AS TRANSPORTATION, GIFTS, ETC), PLEASE CALL OR BY ADVENTUREARIZONA@FAIRMONT.COM. PRICING SUBJECT TO AVAILABILITY.

10 PRIVATE DINING FLOORPLAN E V E N T S C O N TAC T: S C P O U T L E T E V E N T FA I R M O N T. C O M BOURBON S TE A K SCO T T SD A LE E V E N T S P H O N E :

ABOUT MICHAEL MINA Michelin-Starred Chef Michael Mina first appeared on the culinary map as executive chef at Aqua Restaurant in San Francisco.

His accolades include James Beard Foundation Who s Who of Food & Beverage inductee in 2013 Wine Enthusiast Magazine Restaurateur of the Year 2012, Gayot Restaurateur of the Year 2011, Food Arts

11 ABOUT MICHAEL MINA Michelin-Starred Chef Michael Mina first appeared on the culinary map as executive chef at Aqua Restaurant in San Francisco. Shortly after, Mina s culinary and business vision led to the founding of his company Mina Group, with partner Andre Agassi in Under the auspices of Mina Group, he has opened 20 restaurants. His accolades include James Beard Foundation Who s Who of Food & Beverage inductee in 2013 Wine Enthusiast Magazine Restaurateur of the Year 2012, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, 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 Michael Mina has also played an integral part in the development of the San Francisco dining scene, contributing to such outstanding projects as RN74, Michael Mina, Bourbon Steak and Clock Bar. EVENTS CONTACT: SCPOUTLETEVENTS@FAIRMONT.COM EVENTS PHONE:

contemporary american steakhouse

contemporary american steakhouse experience one of scottsdale s premiere steakhouses Acclaimed chef Michael Mina offers contemporary American fare with a focus on the finest all-natural, organic and hormone-free