VALET PAR K I NG S E LF PAR KI NG. Gary Evangelista, General Manager

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Duane Hodges
5 years ago
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1 S PR IN G F IE L D

Cal Mare is an homage to the coast of Italy and Southern Cal, short for California, represents our sensibility, and California from chef/partner Adam Sobel in collaboration with Mare means sea in

2 Cal Mare is an homage to the coast of Italy and Southern Cal, short for California, represents our sensibility, and California from chef/partner Adam Sobel in collaboration with Mare means sea in Italian. When combined as calmare, it Michael Mina and MINA Group. Located on the ground floor means to soothe in Italian. Fortuitously, Cal Mare evokes of the new MGM Springfield, the restaurant celebrates the the vibrant seaside elegance of Italy s Amalfi Coast, - sun- best of coastal Italian cuisine while featuring New England s drenched soulfulness with style. The mission is to transport bountiful ingredients. The menu highlights seafood from both guests to a place of bliss and happiness through truly delicious the Mediterranean and Atlantic Oceans, as well as fresh hand- food, creative drinks and an approachable and convivial made pastas and brick oven pizzas. ambiance. L O C AT I O N VALET PAR K I NG S E LF PAR KI NG One MGM Way Enter Bliss Street or MGM Parking Garage located on Springfield, MA Way Bliss Street & MGM Way H O U R S O F O P E R AT I O N DINNER Sunday - Thursday 5:00p.m. - 10:00p.m. Friday & Saturday 5:00p.m. - 11:00p.m. L E A D S TA F F CHEF/PARTNER EXECUTIVE CHEF Adam Sobel Elliott Drew CHEF/PARTNER GENERAL MANAGER Michael Mina Gary Evangelista BAR Monday - Sunday 5:00p.m.. - Close D E TA I L S P R I VAT E E V E N T S C O N TAC T Dining Room 124 Private Dining Room 18 Bar 14 Lounge 35 Wine Shop 36 Gary Evangelista, General Manager GEvangelista@mgmspringfield.com

4 MICHAEL Mina CHEF/OWNER MINA GROUP 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, 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 Mina Group, with partner Andre Agassi in Under the auspices of Mina Group, he has opened more than 30 operations including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STRIPSTEAK, PUB 1842, PIZZA & BURGER, THE HANDLE BAR, PABU, THE RAMEN BAR, BOURBON PUB, LOCALE MARKET, BARDOT BRASSERIE, MINA BRASSERIE, MINA S FISH HOUSE, CAL MARE, INTERNATIONAL SMOKE and THE MINA TEST KITCHEN.

ADAM Sobel CHEF/PARTNER CAL MARE SPRINGFIELD, MASSACHUSETTS BEVERLY CENTER, LOS ANGELES Adam Sobel is the chef and partner of Cal Mare in Springfield, MA, located at MGM and Cal Mare in Los Angeles.

Sobel earned acclaim and success in Las Vegas after graduating from the Culinary Institute of America in Hyde Park, NY.

In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina s Bourbon Steak.

5 ADAM Sobel CHEF/PARTNER CAL MARE SPRINGFIELD, MASSACHUSETTS BEVERLY CENTER, LOS ANGELES Adam Sobel is the chef and partner of Cal Mare in Springfield, MA, located at MGM and Cal Mare in Los Angeles. Cal Mare is Sobel s flagship and passion project, supported by partner Michael Mina and MINA Group, of which he has been a part of for over 6 years. Sobel earned acclaim and success in Las Vegas after graduating from the Culinary Institute of America in Hyde Park, NY. His first job out of school was opening Bradley Ogden, then moving on to become Chef de Cuisine at Guy Savoy. In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina s Bourbon Steak. His innovative style landed the modern American steakhouse a three-star review in The Washington Post and consecutive high rankings in Washingtonian magazine s annual 100 Best Restaurants issue in 2012 and In 2013, soon after he moved to San Francisco to take on the role of Executive Chef and Partner at RN74, Sobel was crowned the King of Porc at the prestigious Grand Cochon, in Aspen. In February 2014, Sobel was invited to serve as a guest judge on Food Network s cooking competition show, Chopped, and in May 2014, RN74 received a rare 3½ star review in the San Francisco Chronicle.

6 Sorrento Menu SERVED FAMILY-STYLE $50 PER PERSON All Dinners Begin with House Bread Service Italian Country Bread & California Olive Oil Add an Amuse Specialità Della Casa Warm House-Made Zeppole, Siberian Osetra Caviar Stracciatella, Prosciutto $20 supplement/pp Primi TRICOLORE SALAD Pomelo, Semolina Crouton, Negroni Vinaigrette STUFFED PEPPERS Breadcrumb, Pancetta, Pecorino WARM ZEPPOLE Prosciutto Di Parma, Stracciatella, Chive Secondi RIGATONI AL POMODORO House-Made Pasta, San Marzano Tomato, Grana Padano BRICK-PRESSED CHICKEN Chickpea Conserva, Pancetta GRILLED BRANZINO Smoked Butter, Lemon served with BRUSSELS SPROUTS Agrodolce SMASHED POTATOES Bottarga, Roasted Garlic Dolci TRIO OF CANNOLI Chocolate, Pistachio, Vanilla Mascarpone, Ricotta, Crema

7 Portofino Menu SERVED FAMILY-STYLE $65 PER PERSON All Dinners Begin with House Bread Service Italian Country Bread & California Olive Oil Add an Amuse Specialità Della Casa Warm House-Made Zeppole, Siberian Osetra Caviar Stracciatella, Prosciutto $20 supplement/pp TRICOLORE SALAD Pomelo, Semolina Crouton, Negroni Vinaigrette STUFFED PEPPERS Breadcrumb, Pancetta, Pecorino Antipasti (PLEASE SELECT THREE) WARM ZEPPOLE Prosciutto Di Parma, Stracciatella Chive SPICY BABY OCTOPUS Tomato Broth, Fregola, Basil CHEF S SEASONAL CRUDO Market Fresh Fish, Seasonal Accompaniments $5 supplement/pp Secondi (PLEASE SELECT THREE) FUSILLI Parmigiano-Reggiano, Braised Oxtail Senise Peppers RIGATONI ALL AMATRICIANA Spicy Tomato, Guanciale Pecorino Romano GRILLED BRANZINO Smoked Butter, Lemon MONKFISH Fennel, Tomatoes, Calabrian Chili BRICK-PRESSED CHICKEN Chickpea Conserva, Pancetta served with DRY-AGED NEW YORK STRIP Lardo-Wrapped Scallion, Salsa Verde $15 supplement/pp BRUSSELS SPROUTS Agrodolce SMASHED POTATOES Bottarga, Roasted Garlic Dolci TRIO OF CANNOLI Chocolate, Pistachio, Vanilla Mascarpone, Ricotta, Crema

8 Amalfi Menu SERVED FAMILY-STYLE $80 PER PERSON All Dinners Begin with House Bread Service Italian Country Bread & California Olive Oil Add an Amuse Specialità Della Casa Warm House-Made Zeppole, Siberian Osetra Caviar Stracciatella, Prosciutto $20 supplement/pp NANA S MEATBALLS Sugo, Grilled Semolina Bread, Parsley LITTLE GEM LETTUCES Onion Dip, Parmigiano-Reggiano Truffle Vinaigrette Antipasti (PLEASE SELECT THREE) STUFFED PEPPERS Breadcrumb, Pancetta, Pecorino WARM ZEPPOLE Prosciutto Di Parma, Stracciatella Chive TRICOLORE SALAD Pomelo, Semolina Crouton, Negroni Vinaigrette Primi SPICY BABY OCTOPUS Tomato Broth, Fregola, Basil RIGATONI AL POMODORO House-Made Pasta, San Marzano Tomato, Grana Padano BAKED FUSILLI Smoked Mozzarella, Bolognese, Parmesan Secondi (PLEASE SELECT THREE) GRILLED BRANZINO Smoked Butter, Lemon BRICK-PRESSED CHICKEN Chickpea Conserva, Pancetta MONKFISH Fennel, Tomatoes, Calabrian Chili DUROC HERITAGE PORK CHOP Apricot Mostarda, Pepper DRY-AGED NEW YORK STRIP Lardo-Wrapped Scallion, Salsa Verde $15 supplement/pp BRUSSELS SPROUTS Agrodolce served with SMASHED POTATOES Bottarga, Roasted Garlic Dolci TRIO OF CANNOLI Chocolate, Pistachio, Vanilla Mascarpone, Ricotta, Crema

TRAY-PASSED Assaggi Price listed is per person per hour of reception Choose 2 $14 PER PERSON Choose 3 $22 PER PERSON Choose 4 $30 PER PERSON GRILLED OCTOPUS Parsley, Livornese HEARTH-BAKED POLENTA

9 TRAY-PASSED Assaggi Price listed is per person per hour of reception Choose 2 $14 PER PERSON Choose 3 $22 PER PERSON Choose 4 $30 PER PERSON GRILLED OCTOPUS Parsley, Livornese HEARTH-BAKED POLENTA Mascarpone, Rosemary HEIRLOOM TOMATOES Whipped Ricotta CRISPY CALAMARI Fennel, Salsa Verde MARINATED BURRATA Apricot Mostarda TUNA TARTARE Pickled Hot Peppers, Caper, Tonnato Sauce NANA S MEATBALLS Sugo, Grilled Semolina Bread, Fried Parsley SEASONAL OYSTER Limoncello, Pink Peppercorn SPECIALITÀ DELLA CASA Warm Zeppole, Stracciatella, Chive add caviar $12 supplement/pp FRIED RAINBOW CAULIFLOWER Saffron, Guanciale, Lime CRISPY SMASHED POTATOES Bottarga, Roasted Garlic LITTLE GEM LETTUCE Onion Dip, Parmigiano-Reggiano, Truffle Vinaigrette STUFFED PEPPERS Breadcrumb, Pancetta, Pecorino

LOCATION SELF PARKING VALET PARKING HOURS OF OPERATION DETAILS LEAD STAFF

LOCATION SELF PARKING VALET PARKING HOURS OF OPERATION DETAILS LEAD STAFF LO S A N G EL ES Cal Mare is an homage to the coast of Italy and Southern California from chef/partner Adam Sobel in collaboration with Michael Mina and MINA Group. Located on the ground floor of the newly-redesigned