R N 7 4 S E A T T L E 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. RN74 s wine program, under the direction of Wine Director Jeff Lindsay-Thorsen, focuses heavily on the greatest producers and regions of Burgundy. However, the wellbalanced 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 2010 and was named one of America s 100 Best Wine Restaurants of 2016 by Wine Enthusiast Magazine. RN74's cuisine aims to be a perfect complement to the wines creative, modern, but simple interpretations of regional French cuisine punctuated with seasonal, fresh ingredients and bold flavors. L O C A T I O N 1433 4TH AVENUE SEATTLE, WA 98101 206.456.7474 ASSISTANT GENERAL MANAGER ON-SITE EVENTS CONTACT EMILY ENOMOTO DIRECT: (206)456-7612 MANAGING CHEF MICHAEL MINA GENERAL MANAGER JAMES URYU WINE DIRECTOR JEFF LINDSAY- THORSEN CAPACITY ENTIRE LOUNGE: 30 SEATED 50 RECEPTION DINING ROOM: 75 SEATED 85 RECEPTION CHEF 'S TABLE: 18 SEATED 20 RECEPTION PHONE: 206.456.7474 FAX: 206.456.7470 WEB: MICHAELMINA.NET
RN74 P R I VAT E D I N I N G O V E R V I E W SEAT TLE A C C O M M O D AT I O N RN74 offers semi-private dining or large party reservations for groups ranging from 10 to 100 guests. The Chef's Table & Wine Lounge can host groups from 10 to 50 guests. The Main Dining Room can host groups of 14-70. 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 E AT T L E@R N 74.C O M P H O N E: 2 0 6-4 5 6-7612
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 2002. Under the auspices of Mina Group, he has opened 28 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 2005. EVENTS CONTACT EMAIL: EVENTS-SEATTLE@RN74.COM PHONE: 206-456-7612
DINNER - SAMPLE 3 COURSE MENU ($65 PP) Fall & Holiday starter BUTTER LETTUCE SALAD fromage blanc, pickled mustard seed, crème fraîche vinaigrette BELGIAN ENDIVE SALAD roquefort papillon, bartlett pear, cassis vinaigrette FRENCH ONION SOUP cave-aged gruyère, baguette croûton, chive main MARY'S CHICKEN 'COQ AU VIN'* pappadelle, bacon lardon, black truffle jus ORA KING SALMON* truffled beluga lentils, roasted sunchokes, frisée salad BELLWHETHER RICOTTA CAVATELLI prunes aux cognac, pomegranate, winter squash sweet CRUNCHY PROFITEROLES rocky road ice cream, dark chocolate, toasted hazelnuts HAND-CUT BEIGNETS salted caramel, macallan butterscotch pot de crème CHEF'S SELECTION OF ICE CREAM OR SORBET SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST - INQUIRE AT EENOMOTO@RN74.COM
DINNER - SAMPLE 4 COURSE MENU ($75 PP) Fall & Holiday starter BUTTER LETTUCE SALAD fromage blanc, pickled mustard seed, crème fraîche vinaigrette CLASSIC BEEF TARTARE À LA FRANÇAISE* petit cornichon, crispy shallot, crunchy capers, baguette crostini second BELGIAN ENDIVE SALAD roquefort papillon, bartlett pear, cassis vinaigrette FRENCH ONION SOUP cave-aged gruyère, baguette croûton, chive main ROASTED FILET MIGNON* truffled pommes purée, glazed winter vegtables MARY'S CHICKEN 'COQ AU VIN'* pappadelle, bacon lardon, black truffle jus ORA KING SALMON* truffled beluga lentils, roasted sunchokes, frisée salad BELLWHETHER RICOTTA CAVATELLI prunes aux cognac, pomegranate, winter squash sweet CRUNCHY PROFITEROLES rocky road ice cream, dark chocolate, toasted hazelnuts HAND-CUT BEIGNETS salted caramel, macallan buterscotch pot de crème CHEF'S SELECTION OF ICE CREAM OR SORBET SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST - INQUIRE AT EENOMOTO@RN74.COM
passed canapés PRICED PER PIECE MINIMUM ORDER OF 25 PIECES PER ITEM COLD OFFERINGS EGGPLANT CAVIAR $3.5 smoked baba ganoush, basil seeds, lemon citronette vegetarian BURRATA ENDIVE CUPS $3.5 bartlett pear, cassis vinaigrette vegetarian gluten free HASS AVOCADO TOAST $4 sunflower seed, fresno chili, sourdough bâtard vegetarian dairy free SMOKED SALMON MOUSSE $5 cucumber, chive, crème fraîche, pickled shallot gluten free pescatarian HAMACHI CRUDO $5 avocado mousse, champagne mango, kataifi pescatarian FOIE GRAS MOUSSE $5 huckleberry, meyer lemon FILET MIGNON TARTARE $5 parmesan tuile, truffle aïoli, mini crostini WE RECOMMEND 2 PIECES PER PERSON. IF RECEPTION BEFORE DINNER, WE RECOMMEND 4-6 PIECES PER PERSON. RECEPTION ONLY, WE RECOMMEND 6-10 PIECES PER PERSON. SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST - INQUIRE AT EENOMOTO@RN74.COM
passed canapés PRICED PER PIECE MINIMUM ORDER OF 25 PIECES PER ITEM HOT OFFERINGS BEECHER S CHEESE GOUGÈRES $3.5 pâte à choux, beecher s white cheddar mornay Vegetarian BRAISED PORK BELLY SLIDER $4 red onion marmalade, whole grain mustard aïoli, sweet roll Dairy Free WILD MUSHROOM ARANCINI $4 parmigiano-reggiano, lamb jus gras aïoli *Vegetarian Option Available Upon Request TRUFFLE CROQUETTES $4 gruyère mornay, parsley aïoli, scallion, garlic streusel Vegetarian GRILLED STEAK SKEWERS $5 black pepper tamari glaze, sexy scallion Dairy Free Gluten Free SHORT RIB BOUCHÉ E À LA REINE $6 mushroom crème fraîche, puff pastry WE RECOMMEND 2 PIECES PER PERSON. IF RECEPTION BEFORE DINNER, WE RECOMMEND 4-6 PIECES PER PERSON. RECEPTION ONLY, WE RECOMMEND 6-10 PIECES PER PERSON. SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST
Chef-Attended Stations PRICED PER PERSON CARVING preferred protein accompanied by duck fat frites LAND served with sauce au poivre, béarnaise or maître d' hôtel butter mary's free range chicken $14 pork tenderloin $16 filet mignon $24 new york strip loin $26 prime rib $28 snake river farms wagyu starts at $32 SEA served with beurre blanc, dijonaise or truffle brown butter market fish $22 seared scallop $24 lobster half tail $28 whole tail $55 ADD-ON SUPPLEMENTS *seared foie gras $22 *market crab oscar-style $24 SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST
Chef-Attended Stations PRICED PER PERSON SALADS, GRAINS & SIDES SALADS BUTTER LETTUCE AUX COURGETTES $7 summer squash, aged mimolette, crème fraîche dressing BELGIAN ENDIVE SALAD $8 roquefort papillon, bartlett pear, cassis vinaigrette GRAINS FORAGED MUSHROOM RISOTTO $8 roasted king trumpet, parmigiano-reggiano, lemon beurre fondue SIDES MACARONI & CHEESE $6 beecher's white cheddar, truffled mornay, parmigiano-reggiano MUSHROOM & FENNEL FRICASSÉ E $5 blue oyster, shiitake, tamari CRISPY BRUSSLES SPROUTS $5 almond, lady apple, honey-fishsauce glaze ROASTED HARVEST SQUASH $4 butternut squash, bliss maple syrup, cranberry confiture POMMES PURÉ E $4 country butter, chive ADD-ON SUPPLEMENTS *Shaved Black Truffle $22 *Market Crab $24 SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST
hors d oeuvres platters FOR GROUPS OF 15-20 CHARCUTERIE & CHEESE $110 E AC H prosciutto di parma, coppa, duck liver mousse, soppresatta cornichons, pickled onion, mustard, baguette chef's selection of 3 cheeses toasted nuts, dried fruit, baguette VEGETABLE CRUDITÉ $55 EACH pike place market vegetables french dressing, avocado ranch dressing LOCAL SHELLFISH $275 EACH seasonal selection from the pacific northwest shucked oysters, poached prawns, chilled mussels & clams red wine mignonette, cocktail sauce, dijonnaise, green tartar sauce, lemon ADD-ON SUPPLEMENTS *market Crab $60 *caviar (2oz) starts at $80 SWEETS SELECTION OF 2 DESSERTS $100 EACH SELECTION OF 3 DESSERTS $135 EACH choice of: holiday spiced cookies macaron spiked eggnog shooters seasonal panna cotta valrhona chocolate & coffee pot de crème beignets SUPPLEMENTAL OPTIONS AVAILABLE UPON REQUEST