contemporary american steakhouse

Size: px

Start display at page:

Download "contemporary american steakhouse"

Walter Dixon
6 years ago
Views:

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

1 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 cuts of beef poached in butter and finished over a mesquite wood-burning 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 BOURBON STEAK by Michael Mina at the Fairmont Scottsdale Princess 7575 E Princess Drive Scottsdale, AZ Outlet Events scpoutletevents@fairmont.com

private dining spaces dining spaces subject to availability; food and beverage minimums do apply based on desired private dining space, availability, guest count and date(s) dining rooms one and two

2 private dining spaces dining spaces subject to availability; food and beverage minimums do apply based on desired private dining space, availability, guest count and date(s) dining rooms one and two These semi-private spaces are side by side dining rooms which can be combined to create a large dining space able to accommodate up to 108 guests. Individually, Dining Room One may accommodate up to 38 guests and Dining Room Two may accommodate up to 70 guests. Both rooms allow for direct access to the Terrace. private dining room This private enclosed section of the restaurant boasts a sleek, contemporary design and offers seating for 40 and cocktail reception space for 60. private dining terrace This private outdoor patio area of the restaurant overlooks the Resort s lushly landscaped grounds along with the East Pool and offers seating for 60 and cocktail reception space for 50. semi-private dining atrium This semi-private area of the restaurant offers an intimate experience with seating for 20. Perfect for small social or business gatherings. chef s table This semi-private area adjacent to the main dining area offers seating for 12 while offering the contagious atmosphere of the restaurant floor. fireside For intimate events under a starlit sky, our four cozy fire pits each seat up to 8 guests, or the entire fire pit area can be reserved exclusively for a reception for up to 50 guests including access to the adjacent lawn.

3 receptions selection of three: $15/person/half hour selection of five: $25/person/half hour plus tax (7.95%) and taxable service charge (24%) tray passed canapé menu cold Gazpacho shooters, fennel pollen, EVOO Haas avocado nigiri, wasabi, sushi rice, sea salt Salmon nigiri, pink peppercorn, shiso, sushi rice Tomato, housemade mozz skewers, basil, balsamic Beef tartar, black truffle, capers, potato gaufrettes Poached shrimp, marinated cucumber, ponzu Lobster rolls, housemade brioche, herb aioli Tuna tartare, ancho chile, Asian pear, mint, pine nut Hamachi sashimi, yuzu kosho and sesame Smoked salmon crepe, arugula, creme fraiche, red onion hot Wild mushroom arancini, risotto, parmigiano reggiano Tempura prawns, wasabi crème fraiche Beef tenderloin skewers, cucumber, smoked paprika aioli Steamed pork belly buns, marinated Napa cabbage Foie gras mousse, apricot jam, housemade brioche, peppercorn gastrique ($4 pp supplement) Butternut squash soup shooters, spiced crème fraiche Meatball sliders, red sauce, parmigiano reggiano Chestnut black truffles Crispy duck ravioli, sweet and sour cabbage House smoked sausage choripan, chimchurri, mustard Broccoli and cheese arancini, chorizo, pecorino fondue Fois gras croquettes, malted date jam ($4 pp supplement) prices are per person plus tax (7.95%) and taxable service charge (24%) shellfish presentations Shellfish displays are served with Chef s accoutrements: spicy cocktail sauce, green goddess, white ponzu, champagne mignonette, lemon wedges, fresh seaweed garnish and dry ice Add fresh wasabi ($2 per person supplement) princess platter Maine lobster, king crab legs, giant prawns, oysters and little neck clams on the half shell, ceviche and tartar sauce. $35 per person shellfish Oysters on the half shell 6 each $20/person Little neck clams on the half shell 6 each $15/person Chilled Maine lobster half tail each $28/person Chilled giant prawns 2 each $22/person Chilled Alaskan king crab legs 4 oz each $22/person

4 three-course plated dinner $95 per person plus tax (7.95%) and taxable service charge (24%) amuse bouche first course (preselect two) Classic Caesar salad, romaine hearts, white anchovies, torn croutons, parmigiano reggiano Butter lettuce wedge salad, applewood smoked bacon, Point Reyes blue cheese Farmers market greens, fresh herbs, local citrus (seasonality influences ingredients) Grilled three cheese sandwich and Chef s soup Green goddess, quinoa, lentils, herbs Wild mushroom soup, braised greens, pesto, parmigiano broth second course (preselect three) all options below include chef s selection of thee sides for the table Organic Arctic Char Jidori Chicken C.A.B. Filet Mignon 8 oz Wild Mushroom Risotto upgrade your steak selection to C.A.B. 16 oz bone In ribeye for $12 addition ++/person third course (preselect one) Vanilla crème brûlée, warm nutmeg beignets Bourbon bar, dark chocolate, peanut butter, pretzel Strawberry crisp, brown sugar oat crust, crème fraiche sorbet enhancements add stationery canapés to be served before the first course selection of two: $10++/person selection of three: $15++/person

5 four-course plated dinner $115 per person plus tax (7.95%) and taxable service charge (24%) amuse bouche first course (preselect two) Classic Caesar salad, romaine hearts, white anchovies, torn croutons, parmigiano reggiano Butter lettuce wedge salad, Haas avocado, apple wood smoked bacon, Point Reyes blue cheese Farmers market greens, fresh herbs, local citrus, baby arugula, toasted hazelnuts (seasonality influences ingredients) second course (preselect two) Grilled three cheese sandwich and Chef s soup 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 third course (preselect three) all options below include chef s selection of thee sides for the table Organic Arctic Char Jidori Chicken C.A.B. Filet Mignon 8 oz Wild Mushroom Risotto Colorado Lamb Chops upgrade your steak selection to C.A.B. 16 oz bone In ribeye for $12 addition ++/person fourth course (preselect one) Vanilla crème brûlée, warm nutmeg beignets Bourbon bar, dark chocolate, peanut butter, pretzel Strawberry crisp, brown sugar oat crust, crème fraiche sorbet enhancements add stationery canapés to be served before the first course selection of two: $10++/person selection of three: $13++/person

6 grand tasting menu $135 per person plus tax (7.95%) and taxable service charge (24%) first course (preselect two) Farmers market greens, fresh herbs, local citrus, vegetables, aged sherry vinaigrette Michael s tuna tartare, ancho chile, pear, sesame oil Cheese steak, tartar of filet mignon, aged provolone, house made brioche, roasted peppers Lobster bisque, fingerling potato, lobster knuckles Green goddess, quinoa, lentils, herbs Wild mushroom soup, braised greens, pesto, parmigiano broth second course (preselect two) Wild mushroom risotto, truffle emulsion, parmigiano reggiano Jidori chicken, roasted baby carrots, thyme jus Mesquite-grilled sea bass, nori emulsion, charred lemon Mesquite-grilled Arctic char, nori emulsion, charred lemon third course (preselect two) Kurobuta pork chop, apricot mostarda, rosemary jus Wood-roasted rib eye pavé, carrot reduction Wood-roasted filet mignon, carrot reduction fourth course (preselect two) Vanilla crème brûlée, warm nutmeg beignets Bourbon bar, dark chocolate, peanut butter, pretzel Strawberry crisp, brown sugar oat crust, crème fraiche sorbet

wine and cocktails wine sommelier Our resident Wine Sommelier is versed in our more than 1600+ bottles of wine housed within our extensive wine cellar at BOURBON STEAK.

7 wine and 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 his tory and vintages and has a deep knowledge of our 500+ labels including each of their individual tasting notes and expressions. instructional cocktail & mixology 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 $20++ per person plus tax (7.95%) & taxable service charge (24%) includes cocktail, instruction and printed recipes 60-minute class Guests will be greeted with three sample (tasting size) cocktails and Chef s choice tray-passed canapes upon seating Guests will be given opportunity to work hands on with house-made ingredients $35++ per person plus tax (7.95%) & taxable service charge (24%) includes cocktails, canapés, instruction and printed recipes

entertainment enhancements cigar roller A trained cigar roller will set up a display with humidors, a large selection of antiques and cigar artifacts.

8 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 contact us by calling or by ing AdventureArizona@fairmont.com. Pricing subject to availability.

biography My philosophy of cooking is my philosophy of life: create balance and harmony. In the end, it is all about creating lasting relationships. I hope to meet, and cook for you one day soon.

9 biography My philosophy of cooking is my philosophy of life: create balance and harmony. In the end, it is all about creating lasting relationships. I hope to meet, and cook for you one day soon. 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, 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 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 his company, Mina Group, with partner Andre Agassi in Under the auspices of Mina Group, he has opened 20 concept restaurants and a lounge concept including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, STRIPSTEAK, WIT & WISDOM, BOURBON STEAK & PUB, FARMTABLE KITCHEN, LOCALE MARKET, THE RAMEN BAR, PABU, PUB 1842, THE HANDLE BAR, and MICHAEL MINA 74. In addition to 20 concept restaurants, Michael recently launched the Michael Mina Wine Club in fall of 2013 as a way to bring many of the wines featured in his restaurants into the guest s home.

PRIVATE DINING YEAR A RARE EXPERIENCE, WELL DONE.

PRIVATE DINING YEAR A RARE EXPERIENCE, WELL DONE. 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