CAPACITY L O C A T I O N MANAGING CHEF ENTIRE LOUNGE: ASSISTANT GENERAL MANAGER ON-SITE EVENTS CONTACT GENERAL MANAGER DINING ROOM: WINE DIRECTOR
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1 R N 7 4 S E A T T L E Taking its name from the highway, Route Nationale 74, which runs directly through the Burgundy region of France, RN74 is a wine-centric French inspired restaurant by Michael Mina. RN74 s wine program, under the direction of Wine Director Jeff Lindsay-Thorsen, focuses heavily on the greatest producers and regions of Burgundy. However, the wellbalanced list also showcases international and domestic selections. RN74 has been awarded Wine Spectator s highest honor, the Grand Award every year it has been eligible starting in 2010 and was named one of America s 100 Best Wine Restaurants of 2016 by Wine Enthusiast Magazine. RN74's cuisine aims to be a perfect complement to the wines creative, modern, but simple interpretations of regional French cuisine punctuated with seasonal, fresh ingredients and bold flavors. L O C A T I O N TH AVENUE SEATTLE, WA ASSISTANT GENERAL MANAGER ON-SITE EVENTS CONTACT EMILY ENOMOTO DIRECT: (206) MANAGING CHEF MICHAEL MINA GENERAL MANAGER JAMES URYU WINE DIRECTOR JEFF LINDSAY- THORSEN CAPACITY ENTIRE LOUNGE: 30 SEATED 50 RECEPTION DINING ROOM: 75 SEATED 85 RECEPTION CHEF 'S TABLE: 18 SEATED 20 RECEPTION PHONE: FAX: WEB: MICHAELMINA.NET
2 RN74 P R I VAT E D I N I N G O V E R V I E W SEAT TLE A C C O M M O D AT I O N RN74 offers semi-private dining or large party reservations for groups ranging from 10 to 100 guests. The Chef's Table & Wine Lounge can host groups from 10 to 50 guests. The Main Dining Room can host groups of The restaurant is also available to reserve in its entirety. E V E N T S C O N TAC T E M A I L: E V E N T S - S E AT T L E@R N 74.C O M P H O N E:
3 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 28 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 EVENTS CONTACT EVENTS-SEATTLE@RN74.COM PHONE:
4 DINNER - SAMPLE 3 COURSE MENU ($65 PP) Fall & Holiday starter BUTTER LETTUCE SALAD fromage blanc, pickled mustard seed, crème fraîche vinaigrette BELGIAN ENDIVE SALAD roquefort papillon, bartlett pear, cassis vinaigrette FRENCH ONION SOUP cave-aged gruyère, baguette croûton, chive main MARY'S CHICKEN 'COQ AU VIN'* pappadelle, bacon lardon, black truffle jus ORA KING SALMON* truffled beluga lentils, roasted sunchokes, frisée salad BELLWHETHER RICOTTA CAVATELLI prunes aux cognac, pomegranate, winter squash sweet CRUNCHY PROFITEROLES rocky road ice cream, dark chocolate, toasted hazelnuts HAND-CUT BEIGNETS salted caramel, macallan butterscotch pot de crème CHEF'S SELECTION OF ICE CREAM OR SORBET SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST - INQUIRE AT EENOMOTO@RN74.COM
5 DINNER - SAMPLE 4 COURSE MENU ($75 PP) Fall & Holiday starter BUTTER LETTUCE SALAD fromage blanc, pickled mustard seed, crème fraîche vinaigrette CLASSIC BEEF TARTARE À LA FRANÇAISE* petit cornichon, crispy shallot, crunchy capers, baguette crostini second BELGIAN ENDIVE SALAD roquefort papillon, bartlett pear, cassis vinaigrette FRENCH ONION SOUP cave-aged gruyère, baguette croûton, chive main ROASTED FILET MIGNON* truffled pommes purée, glazed winter vegtables MARY'S CHICKEN 'COQ AU VIN'* pappadelle, bacon lardon, black truffle jus ORA KING SALMON* truffled beluga lentils, roasted sunchokes, frisée salad BELLWHETHER RICOTTA CAVATELLI prunes aux cognac, pomegranate, winter squash sweet CRUNCHY PROFITEROLES rocky road ice cream, dark chocolate, toasted hazelnuts HAND-CUT BEIGNETS salted caramel, macallan buterscotch pot de crème CHEF'S SELECTION OF ICE CREAM OR SORBET SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST - INQUIRE AT EENOMOTO@RN74.COM
6 passed canapés PRICED PER PIECE MINIMUM ORDER OF 25 PIECES PER ITEM COLD OFFERINGS EGGPLANT CAVIAR $3.5 smoked baba ganoush, basil seeds, lemon citronette vegetarian BURRATA ENDIVE CUPS $3.5 bartlett pear, cassis vinaigrette vegetarian gluten free HASS AVOCADO TOAST $4 sunflower seed, fresno chili, sourdough bâtard vegetarian dairy free SMOKED SALMON MOUSSE $5 cucumber, chive, crème fraîche, pickled shallot gluten free pescatarian HAMACHI CRUDO $5 avocado mousse, champagne mango, kataifi pescatarian FOIE GRAS MOUSSE $5 huckleberry, meyer lemon FILET MIGNON TARTARE $5 parmesan tuile, truffle aïoli, mini crostini WE RECOMMEND 2 PIECES PER PERSON. IF RECEPTION BEFORE DINNER, WE RECOMMEND 4-6 PIECES PER PERSON. RECEPTION ONLY, WE RECOMMEND 6-10 PIECES PER PERSON. SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST - INQUIRE AT EENOMOTO@RN74.COM
7 passed canapés PRICED PER PIECE MINIMUM ORDER OF 25 PIECES PER ITEM HOT OFFERINGS BEECHER S CHEESE GOUGÈRES $3.5 pâte à choux, beecher s white cheddar mornay Vegetarian BRAISED PORK BELLY SLIDER $4 red onion marmalade, whole grain mustard aïoli, sweet roll Dairy Free WILD MUSHROOM ARANCINI $4 parmigiano-reggiano, lamb jus gras aïoli *Vegetarian Option Available Upon Request TRUFFLE CROQUETTES $4 gruyère mornay, parsley aïoli, scallion, garlic streusel Vegetarian GRILLED STEAK SKEWERS $5 black pepper tamari glaze, sexy scallion Dairy Free Gluten Free SHORT RIB BOUCHÉ E À LA REINE $6 mushroom crème fraîche, puff pastry WE RECOMMEND 2 PIECES PER PERSON. IF RECEPTION BEFORE DINNER, WE RECOMMEND 4-6 PIECES PER PERSON. RECEPTION ONLY, WE RECOMMEND 6-10 PIECES PER PERSON. SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST
8 Chef-Attended Stations PRICED PER PERSON CARVING preferred protein accompanied by duck fat frites LAND served with sauce au poivre, béarnaise or maître d' hôtel butter mary's free range chicken $14 pork tenderloin $16 filet mignon $24 new york strip loin $26 prime rib $28 snake river farms wagyu starts at $32 SEA served with beurre blanc, dijonaise or truffle brown butter market fish $22 seared scallop $24 lobster half tail $28 whole tail $55 ADD-ON SUPPLEMENTS *seared foie gras $22 *market crab oscar-style $24 SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST
9 Chef-Attended Stations PRICED PER PERSON SALADS, GRAINS & SIDES SALADS BUTTER LETTUCE AUX COURGETTES $7 summer squash, aged mimolette, crème fraîche dressing BELGIAN ENDIVE SALAD $8 roquefort papillon, bartlett pear, cassis vinaigrette GRAINS FORAGED MUSHROOM RISOTTO $8 roasted king trumpet, parmigiano-reggiano, lemon beurre fondue SIDES MACARONI & CHEESE $6 beecher's white cheddar, truffled mornay, parmigiano-reggiano MUSHROOM & FENNEL FRICASSÉ E $5 blue oyster, shiitake, tamari CRISPY BRUSSLES SPROUTS $5 almond, lady apple, honey-fishsauce glaze ROASTED HARVEST SQUASH $4 butternut squash, bliss maple syrup, cranberry confiture POMMES PURÉ E $4 country butter, chive ADD-ON SUPPLEMENTS *Shaved Black Truffle $22 *Market Crab $24 SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST
10 hors d oeuvres platters FOR GROUPS OF CHARCUTERIE & CHEESE $110 E AC H prosciutto di parma, coppa, duck liver mousse, soppresatta cornichons, pickled onion, mustard, baguette chef's selection of 3 cheeses toasted nuts, dried fruit, baguette VEGETABLE CRUDITÉ $55 EACH pike place market vegetables french dressing, avocado ranch dressing LOCAL SHELLFISH $275 EACH seasonal selection from the pacific northwest shucked oysters, poached prawns, chilled mussels & clams red wine mignonette, cocktail sauce, dijonnaise, green tartar sauce, lemon ADD-ON SUPPLEMENTS *market Crab $60 *caviar (2oz) starts at $80 SWEETS SELECTION OF 2 DESSERTS $100 EACH SELECTION OF 3 DESSERTS $135 EACH choice of: holiday spiced cookies macaron spiked eggnog shooters seasonal panna cotta valrhona chocolate & coffee pot de crème beignets SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST
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BRASSERIE LEAD STAFF MANAGING CHEF. Michael Mina EXECUTIVE CHEF. Brent Balika PASTRY CHEF. Ashley Torto LEAD SOMMELIER. Ryan Baldwin GENERAL MANAGER
Margeaux BRASSERIE Inspired by Parisian culture, Margeaux Brasserie is a celebration of french cuisine featuring regional, Midwestern ingredients. Margeaux Brasserie offers guests the ambiance of an established
Luncheon Event Menu (A)
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SALADS. SPECI A L EV ENT Lunch Menu. $37 Per Person (plus tax and gratuity) Please Select One. Please Select One.
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BREAKFAST We politely request a minimum of 12 guests for breakfast buffets. There will be a $100 set up fee for buffets less than 12 guests. Buffets will be refreshed for one hour. Pricing is per person
All Entrées served with Two Accompaniments, One Salad, Bread & Butter
!!! Entrée Choices: All Entrées served with Two Accompaniments, One Salad, Bread & Butter Oven Roasted Turkey 14.99 Served with Gravy & Cornbread Stuffing. Prime Rib of Beef 35.99 Classic pairing of Aus
Sarah Bouissou Catering
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Winter Catering Menu
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CHEF S IMAGINATION Chef s selection of hors d oeuvres to include 1 beef, 1 chicken, 1 seafood, 1 vegetarian SEA LAND GARDEN
LUNCH CATERING AND SPECIAL EVENT SALES P 213 972 3028 F 213 972 3782 events@nickandstefs.com 330 South Hope St., Los Angeles, CA 90071 patinacatering.com GUEST COUN HORS D OEUVRES 30 MINUTES Selection
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Wedding Packages. All Wedding Packages Include the Following:
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(Menu pricing and items subject to change due to market price or availability of specific items chosen for your menu)
For your special occasion, Bistro Campagne offers a seasonally changing menu of classic bistro fare that is based on the best products from local organic farmers. From our beginning in the summer of 2002,
Stationary Hors d oeuvres
Wedding Stationary Hors d oeuvres Number of Guests: 25 50 75 100 Petite Meatballs $65 $120 $170 $215 Marinara sauce New England Raw Bar ~ Market ~ Oyster on the half, Littleneck clams, Mussel salad & traditional
PRIVATE DINING & EVENTS
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Private Events Dining Options Menu Pricing
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BRASSERIE LEAD STAFF MANAGING CHEF. Michael Mina EXECUTIVE CHEF. Greg Biggers PASTRY CHEF. Ashley Torto LEAD SOMMELIER. Ryan Baldwin GENERAL MANAGER
Margeaux BRASSERIE Inspired by Parisian culture, Margeaux Brasserie is a celebration of french cuisine featuring regional, Midwestern ingredients. Margeaux Brasserie offers guests the ambiance of an established
Butlered Hors D oeuvres
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Hors D oeuvres Reception
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WEDDING PACKAGE OUR CELEBRATED WEDDING RECEPTION FEATURES:
WEDDING MENU WEDDING PACKAGE OUR CELEBRATED WEDDING RECEPTION FEATURES: Tray Passed Infused Water & Signature Arnold Palmer Upon Guest Arrival Passed Hors d'oeuvres and Appetizer Station Champagne Toast
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MICHAEL MINA SAN FRANCISCO
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Ignite Your Holiday Spirit
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~ The Captain s Table ~
Our food is freshly prepared on board using the finest local purveyors. Our prices include round tables with upgraded linens and evening votives for your dining pleasure. Our Cruise Director and ample
Avocado Mousse, Horseradish, Soy, Yuzu Vinaigrette 16. Scallop, Sweet Blue Prawn, Golden Raisen Jus, Asparagus Foam 18
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Lounge Offerings. Parmesan Fries with House Spread $7. Seasonal Soup $12 Chef s Whim, Prepared Nightly
Lounge Offerings Our Lounge Offerings are individual orders with portions serving two. Select from this menu for groups of 10-15 guests. Multiple orders can be combined for a larger portion, but these
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private dining The Chicago Firehouse Restaurant 1401 South Michigan Avenue chicagofirehouse.com
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RESTAURANT & BAR CATERING MENU BREAKFAST & BREAKS
RESTAURANT & BAR CATERING MENU BREAKFAST & BREAKS one west washington street chicago, illinois 60602 phone 312.940.7997 fax 312.276.4293 thealisechicago.com BREAKFAST SEARS TOWER fresh fruit juices sliced
We offer a full bar with classic cocktails, specialty drinks, local, regional wines and an eclectic list of artisanal, craft beers.
Paragon Restaurant in San Francisco is the ideal venue for private parties, receptions, corporate and convention groups, and celebrations at nearby AT&T Park. We offer two beautiful indoor private event
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Social Menu. Chef Suggests 3 Pieces of Each Selected Item per Guest for a Heavy Hors d oeuvre Event Suggestions May Vary per Each Specific Reservation
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