E V E N T D I N I N G

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Amanda Dixon
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create a dynamic social dining experience.

2 Trailblazer Tavern Trailblazer Tavern is a high-energy dining concept that brings to life the spirit and flavors of the islands of Hawaii. Located at the Salesforce Building at 350 Mission Street in San Francisco s Financial District, Trailblazer combines traditional Japanese and Polynesian charm with modern, urban sophistication to create a dynamic social dining experience. Inspired by the lifestyle and culture of Hawaii, Trailblazer Tavern marries the unmatched talent and expertise of James Beard-nominated Hawaiian chefs, Michelle Karr- Ueoka and Wade Ueoka with MINA Group s innovative approach to upscale dining and Salesforce s Ohana culture. This culture embodies the spirit of family, including employees, customers, partners, and the community. The team will draw inspiration from their backgrounds and travels to create a lively gathering place for locals and visitors to dine, imbibe and revel in the heart of San Francisco. LOCATION 350 MISSION STREET SAN FRANCISCO, CA MANAGING CHEF MICHAEL MINA MICHELLLE KARR-UEOKA WADE UEOKA GENERAL MANAGER JERRY TABIJE FULL RESTAURANT BUYOUT 200 SEATED MEZZANINE 72 RECEPTION OHANA ROOM 24 SEATED EVENTS-SF@TRAILBLAZERTAVERN.COM

This room is equipped with a flat screen monitor for AV needs and can accommodate groups up to 18 guests as a seated lunch or dinner.

3 Event Dining Overview Trailblazer Tavern Trailblazer Tavern can accommodate a party, large or small, and can host special events for either lunch or dinner. Adorned with scenic images of islands of Hawaii, Trailblazer Tavern offers the Ohana Room separated from the main restaurant. This room is equipped with a flat screen monitor for AV needs and can accommodate groups up to 18 guests as a seated lunch or dinner. The restaurant is also available to reserve partially and in its entirety for any special event EVENTS-SF@TRAILBLAZERTAVERN.COM

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

4 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 43 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 MICHAEL MINA, INTERNATIONAL SMOKE, AND PABU IZAKAYA. MICHELLE KARR & WADE UEOKA Chef Wade Ueoka and wife/pastry Chef Michelle Karr- Ueoka opened their first joint venture, MW Restaurant in Honolulu where they specialize in Hawaii regional cuisine. Both have traveled around the world, and draw inspiration from their journeys, but none bigger than the melting pot of Hawaii, drawing from its exotic local bounty. In February 2014, MW Restaurant was nominated by the James Beard Foundation in the category of Best New Restaurant EVENTS-SF@TRAILBLAZERTAVERN.COM

5 MAKANI LUNCH SERVED FAMILY STYLE & INDIVIDUALLY PLATED Pupus AHI POKE NACHOS ORZO SALAD HEART OF PALM SUNOMONO UNAGI AND BUTTERFISH ARANCINI GRAINS & SPROUTS SALAD FRIED CHICKEN avocado salsa, bubu arare, wonton chips long bean, fried tofu, chili lime vinaigrette king crab, cucumber, macadamia nut (additional $4 per person) nori tsukudani, kabayaki mustard papaya, spicy & sour plum vinaigrette kimchee vinaigrette, garlic soy sauce, ssam fixin s S E L E C T T W O O P T I O N S S E R V E D F A M I L Y - S T Y L E Main Plates MOCHI-CRUSTED OPAH HULI-HULI CHICKEN ROASTED JAPANESE EGGPLANT MISO HONEY-GLAZED BUTTERFISH NORTH SHORE-STYLE KAUA I SHRIMP SHORTRIB POT ROAST PEPPER-CRUSTED SKIRT STEAK LOCO MOCO chili-lime orzo, thai basil, long bean rice cakes, chinese broccoli, chili sauce assorted banchan, kimchee fried rice bok choy namul, chinese broccoli, assorted banchan spicy garlic sauce, edamame, carrots, (additional $4 per person) lotus root, salsify, black truffle-soy shiitake mushroom, salt-baked potatoes (additional $7 per person) beet & bean patty, sunny side farm egg, shiitake gravy S E L E C T T W O O P T I O N S S E R V E D I N D I V I D U A L L Y Dessert MW CHOCOLATE CAKE COCONUT CAKE valrhona manjari chocolate dobash, jivara chocolate crunch coconut chiffon, haupia pudding, vanilla chantilly S E L E C T O N E O P T I O N S E R V E D I N D I V I D U A L L Y $ 4 5 P E R P E R S O N TAX AND GRATUITY NOT INCLUDED - MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY *Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of food borne illness.

6 WAI LUNCH INDIVIDUALLY PLATED Pupus AHI POKE NACHOS ORZO SALAD MARKET VEGETABLE POKE UNAGI AND BUTTERFISH ARANCINI HEART OF PALM SUNOMONO KONA KAMPACHI CEVICHE GRAINS & SPROUTS SALAD FRIED CHICKEN avocado salsa, bubu arare, wonton chips long bean, fried tofu, chili lime vinaigrette baby tomatoes, long beans, shishito peppers tsukudani, kabayaki mustard king crab, cucumber, macadamia nut (additional $4 per person) pickled tomato, avocado salsa, fresh corn tortillas papaya, spicy & sour plum vinaigrette kimchee vinaigrette, garlic soy sauce, ssam fixin s S E L E C T T H R E E O P T I O N S Main Plates MOCHI-CRUSTED OPAH chili-lime orzo, thai basil, long bean HULI-HULI CHICKEN rice cakes, chinese broccoli, chili sauce NORTH SHORE-STYLE KAUA I SHRIMP ROASTED JAPANESE EGGPLANT SHORTRIB POT ROAST PEPPER-CRUSTED SKIRT STEAK LOCO MOCO spicy garlic sauce, edamame, carrots, short-grain rice assorted banchan, kimchee fried rice lotus root, salsify, black truffle-soy shiitake mushroom, salt-baked potatoes (additional $7 per person) beet & bean patty, sunny side farm egg, shiitake gravy S E L E C T T H R E E O P T I O N S Dessert MW CHOCOLATE CAKE COCONUT CAKE STRAWBERRY SHAVE ICE valrhona manjari chocolate dobash, jivara chocolate crunch coconut chiffon, haupia pudding, vanilla chantilly haupia tapioca, coconut sorbet, strawberry-hibiscus S E L E C T T W O O P T I O N S $ 5 5 P E R P E R S O N TAX AND GRATUITY NOT INCLUDED - MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY *Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of food borne illness.

7 MAUI DINNER FAMILY-STYLE & INDIVIDUALLY PLATED Pupus AHI TUNA POKE NACHOS ORZO SALAD MAITAKE MUSHROOM TEMPURA GRAINS & SPROUTS SALAD UNAGI AND BUTTERFISH ARANCINI FRIED CHICKEN S. P. A. M. M U S U B I HEART OF PALM SUNOMONO avocado salsa, bubu arare, wonton chips long bean, fried tofu, chili lime vinaigrette yuzu mousseline, scallion, togarashi-lime papaya, spicy & sour plum vinaigrette nori tsukudani, kabayaki mustard kimchee vinaigrette, garlic soy sauce, ssam fixin s mochi-crusted smoked pork arabiki meatloaf king crab, cucumber, macadamia nut (additional $4 per person) S E L E C T T H R E E O P T I O N S S E R V E D F A M I L Y - S T Y L E Main Plates HULI-HULI CHICKEN rice cakes, chinese broccoli, chili sauce ROASTED JAPANESE EGGPLANT MISO HONEY-GLAZED BUTTERFISH MOCHI-CRUSTED OPAH NORTH SHORE-STYLE KAUA I SHRIMP PEPPER-CRUSTED SKIRT STEAK SHORTRIB POT ROAST LOCO MOCO assorted banchan, kimchee fried rice assorted banchan, bok choy namul chili-lime orzo, thai basil, long bean garlic butter sauce, edamame, carrot, short-grain rice shiitake mushroom, salt-baked potatoes (additional $7 per person) lotus root, salsify, black truffle-soy beet & bean patty, sunny side farm egg, shiitake gravy S E L E C T T H R E E O P T I O N S S E R V E D F A M I L Y - S T Y L E Dessert MW CHOCOLATE CAKE STRAWBERRY SHAVE ICE COCONUT CAKE valrhona manjari chocolate dobash, jivara chocolate crunch haupia tapioca, coconut sorbet, strawberry-hibiscus coconut chiffon, haupia pudding, vanilla chantilly S E L E C T O N E O P T I O N S E R V E D I N D I V I D U A L L Y $ 7 5 P E R P E R S O N TAX AND GRATUITY NOT INCLUDED - MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY *Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of food borne illness.

8 GRAND LUAU DINNER FAMILY-STYLE FEAST Cold Pupus AHI POKE NACHOS ORZO SALAD HEART OF PALM SUNOMONO GRAINS & SPROUTS SALAD avocado salsa, bubu arare, wonton chips long bean, fried tofu, chili lime vinaigrette king crab, cucumber, macadamia nut (additional $4 per person) papaya, spicy & sour plum vinaigrette S E L E C T T H R E E O P T I O N S Hot Pupus UNAGI AND BUTTERFISH ARANCINI FRIED CHICKEN S. P. A. M. M U S U B I MAITAKE MUSHROOM TEMPURA BIG FIN REEF SQUID nori tsukudani, kabayaki mustard kimchee vinaigrette, garlic soy sauce, ssam fixin s mochi-crusted smoked pork arabiki meatloaf yuzu mousseline, scallion, togarashi-lime shishito pepper, calamansi aioli S E L E C T T H R E E O P T I O N S Main Plates A C C O M P A N I E D B Y C H E F S E L E C T I O N O F S I D E S HULI-HULI CHICKEN JAPANESE ROASTED EGGPLANT MISO HONEY-GLAZED BUTTERFISH MOCHI-CRUSTED OPAH SHORTRIB POT ROAST PEPPER-CRUSTED SKIRT STEAK NORTH SHORE-STYLE KAUA I SHRIMP LOCO MOCO rice cakes, chinese broccoli, chili sauce assorted banchan, kimchee fried rice assorted banchan, bok choy namul chili-lime orzo, thai basil, long bean lotus root, salsify, black truffle-soy shiitake mushroom, salt-baked potatoes (additional $7 per person) garlic butter sauce, edamame, carrot, short-grain rice beet & bean patty, sunny side farm egg, shiitake gravy S E L E C T T H R E E O P T I O N S Dessert MW CHOCOLATE CAKE COCONUT CAKE COFFEE & CREAM SHAVE ICE STRAWBERRY SHAVE ICE valrhona manjari chocolate dobash, jivara chocolate crunch coconut chiffon, haupia pudding, vanilla chantilly vanilla-tapioca manulele panna cotta, lamill coffee gelée haupia tapioca, coconut sorbet, strawberry-hibiscus S E L E C T T W O O P T I O N S S E R V E D I N D I V I D U A L L Y $ 9 5 P E R P E R S O N TAX AND GRATUITY NOT INCLUDED - MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY *Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of food borne illness.

9 Sommelier Selection Wine Options P R I C E D P E R B O T T L E SPARKLING HENRIOT SOUVERAIN BRUT Champagne, France NV citrus, brioche, almonds CASA COSTE PIAN PROSECCO Veneto, Italy 2017 apple, peach, elderberry WHITE SANDHI CHARDONNAY Santa Barbara, California 2015 meyer lemon, white flowers, pinenuts 68 SOMM BLANC SAUVIGNON BLANC North Coast, California 2016 grapefruit, passion fruit, almond 64 RED MONTE RIO CELLARS SYRAH North Coast, California 2016 blackberries, pepper, licorice 64 PIED A TERRE CABERNET SAUVIGNON Sonoma, California 2015 black cherry, cassis, violet 72 ROSE DOMAINE SÉROL CÔTE ROANNAISE CABOCHARD GAMAY Loire Valley, France 2016 strawberry, red currants, cranberry 60 F O R F U R T H E R S E L E C T I O N S, P L E A S E C O N T A C T O U R S O M M E L I E R R I C H A R D Y E A G E R R Y E A G E T R A I L B L A Z E R T A V E N. C O M

10 Supplement Dishes & Sides T O B E A D D E D T O A N Y S I G N A T U R E M E N U L A N D Pepper-Crusted Rib Eye A-5 Miyazaki Wagyu P R I C E D P E R P E R S O N S E A Half Maine Lobster Diver Scallops SIDES Kimchee & Pork Belly Fried Rice Yaki-Onigiri with Black Truffle Butter Blistered Long Beans with Szechuan Peanuts Roasted Broccolini With House-made XO Cocktail Reception Options S T A T I O N A R Y P L A T T E R S $ 5 2 E A C H ( S E R V E S 1 0 ) Ahi Poke Nachos Kona Kampachi Tostadas Prosciutto & Pineapple Skewers Unagi & Butterfish Arancini S. P. A. M. Musubi Spicy Fried Chicken Lettuce Cups Fried Tofu Orzo Salad Vegetable Poke Togarashi-Spiced Grilled Pineapple Mochi-Crusted Vegetable Tofu C H E F S T A T I O N S Whole Roasted Kalhua Pig includes steamed buns & traditional condiments $ E A C H ( S E R V E S ) Shellfish Display includes seasonal oysters, king crab, shrimp, lobster $ 2 5 P E R P E R S O N TAX AND GRATUITY NOT INCLUDED - MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY *Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of food borne illness.

T H E S T E A K H O U S E. E V O L V E D. Y E A R P R I V A T E D I N I N G

T H E S T E A K H O U S E. E V O L V E D. Y E A R P R I V A T E D I N I N G T H E S T E A K H O US E. E VO LV E D. YEAR 2018 P R I VA T E D I N I N G WAIKIKI Encompassing all the tradition of a classic steakhouse with Chef Michael Mina s modern flair, STRIPSTEAK is the steakhouse