MICHAEL MINA SAN FRANCISCO

Size: px

Start display at page:

Download "MICHAEL MINA SAN FRANCISCO"

Madeline Burns
6 years ago
Views:

SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French

LOCATION 252 CALIFORNIA STREET SAN FRANCISCO, CA 94111 415.397.

1 SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French influences that highlight the finest ingredients the Bay Area has to offer. MICHAEL MINA is also the recipient of a 2012, 2013, and 2016 Michelin Star. LOCATION 252 CALIFORNIA STREET SAN FRANCISCO, CA MANAGING CHEF MICHAEL MINA EXECUTIVE CHEF RAJ DIXIT GENERAL MANAGER GIOVANNI PUGLIESE SOMMELIER MARTIN SHEEHAN- STROSS VENUE CAPACITY FULL BUYOUT 110 SEATED 250 RECEPTION PRIVATE DINING ROOM 25 SEATED EVENTS-SF@MICHAELMINASF.COM

PRIVATE DINING OVERVIEW MICHAEL MINA SAN FRANCISCO

private dining room, a beautiful venue that can

The restaurant is also available to reserve in its

2 PRIVATE DINING OVERVIEW MICHAEL MINA SAN FRANCISCO PRIVATE DINING MICHAEL MINA San Francisco offers a private dining room, a beautiful venue that can accommodate up to 25 guests as a seated dinner. The restaurant is also available to reserve in its entirety for special events EVENTS-SF@MICHAELMINASF.COM

3 ABOUT 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, 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 almost 30 operations including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, STRIPSTEAK, WIT & WISDOM, PUB 1842, THE HANDLE BAR, MICHAEL MINA 74, PABU, THE RAMEN BAR, BOURBON PUB, LOCALE MARKET, BARDOT BRASSERIE and THE MINA TEST KITCHEN EVENTS-SF@MICHAELMINASF.COM

4 LUNCH 3 COURSE MENU - $55 PER PERSON STARTER AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT MARKET SALAD APPLEWOOD BACON, GREEN GODDESS, PEARL ONION CRISPY PHYLLO-CRUSTED WHITE SHRIMP TENBRINK FARMS PEACH GAZPACHO, KEFIR, FINGER LIME ENTRÉ E HANDMADE RIGATONI PECORINO, SALT MEADOW LAMB, BLACK WALNUT BOLINAS BAY SALMON CUCUMBER, RED MISO, SHISHO 28-DAY DRY-AGED RIBEYE POTATO PAVÉ, ONION SOUBISE, HARICOT VERT DESSERT DARK CHOCOLATE AND RASPBERRY CRÈME FRAÎCHE, MERINGUE AMBROSIA MELON AND SHISO WHITE SESAME, MATCHA, PUFFED RICE *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

5 LUNCH 4 COURSE MENU - $75 PER PERSON STARTER AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT MARKET SALAD APPLEWOOD BACON, GREEN GODDESS, PEARL ONION CRISPY PHYLLO-CRUSTED WHITE SHRIMP TENBRINK FARMS PEACH GAZPACHO, KEFIR, FINGER LIME MIDDLE HANDMADE RIGATONI PECORINO, SALT MEADOW LAMB, BLACK WALNUT ENTRÉ E SONOMA CHICKEN FAVA, ONION TARTE TATIN, DANDELION BOLINAS BAY SALMON CUCUMBER, RED MISO, SHISHO 28-DAY DRY-AGED RIBEYE POTATO PAVÉ, ONION SOUBISE, HARICOT VERT DESSERT DARK CHOCOLATE AND RASPBERRY CRÈME FRAÎCHE, MERINGUE AMBROSIA MELON AND SHISO WHITE SESAME, MATCHA, PUFFED RICE *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

6 DINNER 4 COURSE MENU - $135 PER PERSON STARTER PLEASE PRESELECT 2 OPTIONS AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT HAY-SMOKED BUFFALO MOZZARELLA HEIRLOOM TOMATO, SUNFLOWER NEW CALEDONIA BLUE PRAWN PLEUROTTE MUSHROOM, PIXIE EGGPLANT, COCONUT *MICHAEL S PARFAIT OSETRA CAVIAR, SMOKED SALMON, CRÈME FRAÎCHE ($50 SUPPLEMENT) MIDDLE HOUSE-MADE TAGLIATELLE BROWN BUTTER, MEYER LEMON * SHAVED BLACK TRUFFLE ($45 SUPPLEMENT) ENTRÉ E PLEASE PRESELECT 2 OPTIONS BLACK SEA BASS 24-HOUR TOMATO, ZUCCHINI, THYME SONOMA LIBERTY DUCK FOIE GRAS, BRENTWOOD CORN, GREY MORELS SCHMITZ RANCH CÔTE DE BŒ UF POTATO PAVÉ, HARICOT VERT, SANSHO PEPPERCORN MAINE LOBSTER POT PIE MARKET VEGETABLES, COGNAC CREAM ($45 SUPPLEMENT) DESSERT PLEASE PRESELECT 2 OPTIONS DARK CHOCOLATE AND RASPBERRY CRÈME FRAÎCHE, MERINGUE AMBROSIA MELON AND SHISO WHITE SESAME, MATCHA, PUFFED RICE ARTISANAL CHEESE SEASONAL ACCOUTREMENTS *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

7 DINNER MICHAEL MINA S GREATEST HITS TASTING MENU $150 PER PERSON AMUSE SOUP AND SANDWICH GRUYÈRE, BRIOCHE, TOMATO-VADOUVAN MICHAEL S PARFAIT OSETRA CAVIAR, SMOKED SALMON, CRÈME FRAÎCHE ($50 SUPPLEMENT) FIRST AHI TUNA TARTARE* ANCHO CHILE, QUAIL EGG, PINE NUT, MINT SECOND BLACK SEA BASS WHITE EGGPLANT, SHISHITO, AVOCADO THIRD MINI LOBSTER POT PIE MARKET VEGETABLES, COGNAC CREAM BLACK TRUFFLES ($45 SUPPLEMENT) FOURTH SCHMITZ RANCH CÔTE DE BŒ UF 'ROSSINI' BRIOCHE FOIE GRAS, PÉ RIGORD TRUFFLE JAPANESE A-5 MIYAZAKI WAGYU BEEF ($79 SUPPLEMENT) FIFTH ROOT BEER FLOAT MALTED-VANILLA, CANDIED COCOA NIB *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

8 DINNER 5 COURSE VEGETARIAN TASTING MENU $105 PER PERSON FIRST HAY-SMOKED MOZZARELLA HEIRLOOM TOMATO, SUNFLOWER SECOND VIOLET ARTICHOKES FARMHOUSE EGG, HEIRLOOM GRITS, SPRING ONION THIRD HOKKAIDO SQUASH TORTELLINI BLACK TRUFFLE, PINK PEARL APPLE FOURTH BRENTWOOD CORN MATBUCHA, SQUASH BLOSSOM, ROMANO BEANS FIFTH DARK CHOCOLATE AND RASPBERRY CRÈME FRAÎCHE, MERINGUE

9 CANAPÉ MENU PLATTERS MARKET OYSTERS CITRUS MIGNONETTE 4.50 EACH CHEF MINA S SIGNATURE MINIATURE CAVIAR PARFAIT OR WITH TRADITIONAL ACCOMPANIMENTS 175 CALIFORNIA RESERVE (PER 1 OZ) 225 RUSSIAN (PER 1 OZ) 275 GOLDEN (PER 1 OZ) ARTISANAL CHEESEBOARD TRADITIONAL ACCOMPANIMENTS 18 PER PERSON 48-MONTH MANGALITSA IBÉ RICO HAM TRADITIONAL ACCOMPANIMENTS 35 PER PERSON SEASONAL CANAPÉ S PRICED PER PERSON SELECTION OF THREE 35 SELECTION OF FOUR 45 SELECTION OF FIVE 50 SELECTION OF SIX 55 ANY ADDITIONAL CANAPÉ S 15 PT. REYES TOMA CHEESE AND BLACK TRUFFLE SANDWICH PARMESAN BISCUIT HABAN ERO-RED PEPPER JELLY, COUNTRY HAM BROKAW AVOCADO TOAST HEIRLOOM TOMATO, SWEET PEA, MINT EGGPLANT TART BUCKWHEAT CRISP, JIMMY NARDELLO PICKLED PEPPERS MAITAKE MUSHROOM TEMPURA YUZU KOSHO AÏ OLI DUNGENESS CRAB "TATER TOT", LOVAGE WARM SMOKED SALMON BLINI WHITE TRUFFLE HONEY, STEELHEAD TROUT ROE MAINE LOBSTER FRITTER SHISO, BACON FOIE GRAS TERRINE KYOTO MISO, PEACH JIDORI CHICKEN WING MEYER LEMON, CAPER STEAK TARTARE DEVILED EGGS RAMP, PICKLED MUSTARD SEED WAGYU BEEF ROBATAYAKI SKEWER PLUM, WASABI

MICHAEL MINA SAN FRANCISCO

SAN FRANCISCO MICHAEL MINA SAN FRANCISCO The crown jewel of the Mina Group features contemporary American cuisine with Japanese sensibilities and French influences that highlight the finest ingredients