SAN FRANCISCO L O C A T I O N MANAGING CHEF GENERAL MANAGER CAPACITY DINING ROOM: EXECUTIVE CHEF WINE DIRECTOR SEMI PRIVATE: ATRIUM:

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Ralf Goodman
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SAN FRANCISCO RN74 SAN FRANCISCO 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

RN74 s wine program, curated by Mina Group wine director and James Beard Award-winning author Rajat Parr, focuses heavily on the greatest producers and regions of Burgundy.

1 SAN FRANCISCO RN74 SAN FRANCISCO 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, Rajat Parr and Adam Sobel. RN74 s wine program, curated by Mina Group wine director and James Beard Award-winning author Rajat Parr, focuses heavily on the greatest producers and regions of Burgundy. However, the well-balanced 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 Executive Chef Adam Sobel s menus are clearly inspired by the wine program; built on a foundation of regional French cuisine, yet market driven with refined, modern American influences. RN74 was named one of America s 100 Best Wine Restaurants of 2014 by Wine Enthusiast Magazine and is the recipient of Wine Spectator s Grand Award of Excellence for 5 years running ( ). In 2014, Michael Bauer of the San Francisco Chronicle awarded RN74 3 ½ Stars. L O C A T I O N 301 MISSION STREET SAN FRANCISCO, CA MANAGING CHEF MICHAEL MINA EXECUTIVE CHEF ADAM SOBEL GENERAL MANAGER LUCAS RIEMENS WINE DIRECTOR RAJAT PARR CAPACITY DINING ROOM: 85 SEATED SEMI PRIVATE: 50 SEATED ATRIUM: 150 RECEPTION PHONE: FAX: WEB: MICHAELMINA.NET

PRIVATE DINING OVERVIEW RN74 SAN FRANCISCO

2 PRIVATE DINING OVERVIEW RN74 SAN FRANCISCO PRIVATE DINING RN74 offers semi private dining for up to 50 guests. The lounge and Atrium can host groups up to 150 guests. The restaurant is also available to reserve in its entirety. EVENTS CONTACT PHONE:

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

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 24 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, CLOCK BAR, PABU and THE RAMEN BAR. EVENTS CONTACT EVENTS-SF@MINAGROUP.NET PHONE:

4 LUNCH - SAMPLE 3 COURSE MENU ($55 PP) starter BUTTER LETTUCE SALAD Country Bread Crouton, Goat Cheese, Fines Herbes PASTRAMI-STYLE SALMON TARTARE Warm Brioche, Dill Crème Fraîche, Herb Salad MARINATED HEIRLOOM BEETS Burrata, Pistachio Streusel, Verjus main MACARONI GRATINEÉ Sweet Peas, Roasted Mushrooms, Parmesan PAN-SEARED ARCTIC CHAR Carrot & Ginger Purée, Coconut Cremed Kale, Cashew GRILLED MARY'S CHICKEN PAILLARD Green Garlic Polenta, Asparagus Panzanella sweet CRÈ ME FRAÎ CHE CAKE Vanilla Mousse, Huckleberry CHOCOLATE POT DE CRÈ M E Chocolate Crémeux, Walnuts, Caramel ARTISAN CHEESE Della Fattoria Walnut Bread

5 LUNCH - SAMPLE 4 COURSE MENU ($75 PP) starter BUTTER LETTUCE SALAD Country Bread Crouton, Goat Cheese, Fines Herbes PASTRAMI-STYLE SALMON TARTARE Warm Brioche, Dill Crème Fraîche, Herb Salad second LEMON-ARTICHOKE SOUP Grilled Gulf Shrimp, Toasted Almonds MACARONI GRATINEÉ Sweet Peas, Roasted Mushrooms, Parmesan main PAN-SEARED ARCTIC CHAR Carrot & Ginger Purée, Coconut Cremed Kale, Cashew BUTTER-ROASTED MARY'S CHICKEN Black Trumpet Crêpe, Sweet Peas, Sauce Albufera, Button Mushrooms sweet CRÈ ME FRAÎ CHE CAKE Vanilla Mousse, Huckleberry CHOCOLATE POT DE CRÈ M E Milk Chocolate Crémeux, Walnuts, Caramel

6 DINNER - SAMPLE 3 COURSE MENU ($85 PP) starter BUTTER LETTUCE SALAD Country Bread Crouton, Goat Cheese, Fines Herbes PASTRAMI-STYLE SALMON TARTARE Warm Brioche, Dill Crème Fraîche, Herb Salad MARINATED HEIRLOOM BEETS Whipped Burrata, Chicory Walnuts, Dandelion Greens main PAN-ROASTED ARCTIC CHAR Black Truffle Lentils, Salsify, Crispy Chicken Skins BUTTER-ROASTED MARY'S CHICKEN Black Trumpet Crêpe, Sweet Peas, Sauce Albufera, Button Mushrooms BRAISED BEEF SHORT RIB Potato Mousseline, Bacon Lardons, Wild Mushrooms sweet CRÈ ME FRAÎ CHE CAKE Vanilla Mousse, Huckleberry CHOCOLATE POT DE CRÈ M E Milk Chocolate Crémeux, Walnuts, Caramel ARTISAN CHEESE Della Fattoria Walnut Bread

7 DINNER - SAMPLE 4 COURSE MENU ($105 PP) starter BUTTER LETTUCE SALAD Country Bread Crouton, Goat Cheese, Fines Herbes PASTRAMI-STYLE SALMON TARTARE Warm Brioche, Dill Crème Fraîche, Herb Salad second ARTICHOKE SOUP Grilled Gulf Shrimp, Meyer Lemon, Toasted Almond HAND-CUT TAGLIATELLE Razor Clams, Olive Oil Bread Crumbs, Calabrian Chili main PAN-ROASTED ARCTIC CHAR Black Truffle Lentils, Salsify, Crispy Chicken Skins BRAISED BEEF SHORT RIB Potato Mousseline, Bacon Lardons, Wild Mushrooms sweet CRÈ ME FRAÎ CHE CAKE Vanilla Mousse, Huckleberry CHOCOLATE POT DE CRÈ M E Milk Chocolate Crémeux, Marcona Almonds, Caramel

8 hors d oeuvres platters PRICE PER PLATTER $75 EACH (SERVES PEOPLE) Charcuterie, Smoked Fish Assortment, Oysters on the Half Shell, Vegetable Crudites, Chef s Selection of Cheeses, Assorted Mignardises passed canapés FOR GROUPS OF 20 OR MORE BURRATA CANNELLONI Pickled Hon Shimeji, Garlic Streusel BABY SPRING VEGETABLES Saffron Cream FRIED CAULIFLOWER Capers, Golden Raisins, Vadouvan 20-YEAR PARMIGIANO-REGGIANO Cherry Compote, Toasted Hazelnut, Balsamic GREEN GAZPACHO Baby Zucchini, Olive Oil Crouton SWEET PEA ARANCINI Parmesan CHILLED PRAWNS Gin Cocktail Sauce, Horseradish, Shaved Green Celery DEVILED EGGS Bacon Lardons, Smoked Paprika, Chive Blossoms RN74 VIETNAMESE-STYLE BEEF TARTARE Lobster Cracker, Toasted Peanut, Wild Herbs CROQUE MONSIEUR PANINI Black Forest Ham, Gruyere Cheese, Whole Grain Mustard TOULOUSE SAUSAGE EN CROUTE Whole Grain Mustard, Tarragon, Puff Pastry CRISPY PORK BELLY Pineapple Jam, Jalapeños SELECTION OF THREE SELECTION OF FIVE ADDITIONAL CANAPES $25/PERSON PER HOUR* $35/PERSON PER HOUR* $10/PERSON PER HOUR*

SAN FRANCISCO LOCATION MANAGING CHEF GENERAL MANAGER CAPACITY DINING ROOM: EXECUTIVE CHEF WINE DIRECTOR SEMI PRIVATE: ATRIUM:

SAN FRANCISCO LOCATION MANAGING CHEF GENERAL MANAGER CAPACITY DINING ROOM: EXECUTIVE CHEF WINE DIRECTOR SEMI PRIVATE: ATRIUM: SAN FRANCISCO RN74 SAN FRANCISCO Named after Route National 74, the major thoroughfare passing through the heart of France s Burgundy region, RN74 is a San Francisco urban wine bar and restaurant by Michael