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

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Nigel Golden
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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

Designed by acclaimed New York design and concept firm, Avroko, RN74 incorporates elements of glass and steel tempered with warm, rich leathers and reclaimed wood to create a contemporary space

1 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 Mina, Rajat Parr and Adam Sobel featuring modern interpretations of refined American and regional French cuisine with an extensive wine list highlighting the Burgundy region of France. Designed by acclaimed New York design and concept firm, Avroko, RN74 incorporates elements of glass and steel tempered with warm, rich leathers and reclaimed wood to create a contemporary space softened with rustic earthiness. 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. LOCATION 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

RN74 P R I VAT E D I N I N G O V E R V I E W SAN FR ANCISCO

The restaurant is also available to reserve in its entirety.

2 RN74 P R I VAT E D I N I N G O V E R V I E W SAN FR ANCISCO P R I VAT E D I N I N G 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. E V E N T S C O N TAC T E M A I L: E V E N T S - S I N AG RO U P. N E T 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

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 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 SLOWLY SIMMERED MOROCCAN-STYLE CHICKEN Preserved Orange, Marcona Almonds, Saffron Potatoes 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 ARTISAN CHEESE Della Fattoria Walnut Bread

5 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 ROASTED CHESTNUT SOUP Pain D Épices, Dried Fruits, Honey Crème Fraîche OCTOPUS RISOTTO Uni, Guanciale, Garlic Streusel, 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

6 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, Chocolate Truffles passed canapés FOR GROUPS OF 20 OR MORE BURRATA CANNELLONI Pickled Hon Shimeji, Garlic Streusel FRENCH BREAKFAST RADISH & CHERVIL BUTTER Espelette Pepper, Sea Salt PICKLED GARDEN VEGETABLES Coriander, Extra Vigin Olive Oil, Meyer Lemon 20-YEAR PARMIGIANO-REGGIANO Cherry Compote, Toasted Hazelnut, Balsamic CHILLED PRAWNS Gin Cocktail Sauce, Horseradish, Shaved Green Celery PASTRAMI-CURED SCOTTISH SALMON Toasted Brioche, Dill, Frisée Salad ROASTED SQUASH & CRAB VELOUTÉ Kaffir Lime, Vadouvan, Crispy Shallots DEVILED EGGS Bacon Lardons, Smoked Paprika, Chive Blossoms BUTTERMILK-FRIED CHICKEN OYSTER Espelette Pepper, Honey SPICY RN74 STEAK TARTARE Lobster Cracker, Toasted Peanut, Wild Herbs PATÉ GASCOGNE Duck Confit, Green Peppercorns, Pickled Mustard Seeds TOULOUSE SAUSAGE EN CROUTE Whole Grain Mustard, Tarragon, Puff Pastry CRISPY PORK BELLY Compressed Apple, Pickled Mustard Seed, Verus Honey Glaze SELECTION OF THREE SELECTION OF FIVE ADDITIONAL CANAPES $25/PERSON PER HOUR* $35/PERSON PER HOUR* $10/PERSON PER HOUR*

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

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