PRIVATE DINING A RARE EXPERIENCE, WELL DONE.

W A S H I N G T O N D C PRIVATE DINING A RARE EXPERIENCE, WELL DONE.

B O U R B O N S T E A K W A S H I N G T O N D C Encompassing all the tradition of a classic steakhouse with Chef Michael Mina s modern flair, BOURBON STEAK offers contemporary American fare with a focus on all natural, organic, and hormone free cuts of beef, poached and finished over the wood-burning grill. PRIVATE DINING Ideal for leisure or business events, our Private Dining Room accommodates up to 36 guests for a seated dinner and up to 60 guests for a standing reception. The room has floor to ceiling windows with views of the C&O Canal and Rock Creek Park. LOCATION: FOUR SEASONS HOTEL WASHINGTON DC 2800 PENNSYLVANIA AVENUE NW WASHINGTON, DC 20007 TEL: 202.944.9173 MANAGING CHEF MICHAEL MINA EXECUTIVE CHEF DREW ADAMS HEAD SOMMELIER WINN ROBERTON GENERAL MANAGER JOHN GILBERT PRIVATE DINING COORDINATOR BOURBONSTEAK.WAS@FOURSEASONS.COM BATCH ROOM 14 SEATED 20 RECEPTION Barrel Room 16 SEATED 25 RECEPTION spirit (batch & Barrel) 36 SEATED 50 RECEPTION PHONE: 202.944.9173 FAX: 202.944.9186 WEB: BOURBONSTEAKDC.COM

' A MICHAEL MINA RESTAURANT PRIVATE DINING CANAPÉS BEGIN YOUR BOURBON STEAK PRIVATE DINING EXPERIENCE WITH A SELECTION OF DELECTABLE TRAY-PASSED CANAPÉ S PASSED CANAPES SEA LOBSTER CORN DOGS WHOLE GRAIN MUSTARD, CRÉME FRAÎCHE MARYLAND CRAB CAKE YUZU AÏOLI, BREAKFAST RADISH BIG EYE TUNA TARTARE ASIAN PEAR, PINE NUTS, GINGER AÏOLI OYSTERS ROCKEFELLER PERNOD CREAMED SPINACH, BACON LAND PRIME RIB CAP CRISPY YORKSHIRE PUDDING, MELTED BRIE, HORSERADISH SMOKED ELK TARTARE OLD BAY POTATO CHIPS EARTH MAITAKE MUSHROOM TEMPURA FRIED, MISO AÏOLI FIG & GOAT CHEESE CROSTINI SEASONAL CRUDITE SPOONS HOUSE-MADE GIARDINIERA PRICING SELECTION OF 3 CANAPÉ S FIVE PIECES PER PERSON $25 PER HALF HOUR PER PERSON TEN PIECES PER PERSON $40 PER HALF HOUR PER PERSON SELECTION OF 5 CANAPÉ S FIVE PIECES PER PERSON $30 PER HALF HOUR PER PERSON TEN PIECES PER PERSON $45 PER HALF HOUR PER PERSON

PRIVATE DINING DINNER 3 COURSE DUPONT CIRCLE MENU AMUSE BOUCHE TRIO OF DUCK FAT FRIES MIXED HERB, STEAK SEASONED, COOL RANCH FIRST COURSE C H O I C E O F T H E F O L L O W I N G : SOUP OF THE SEASON CHEF'S SEASONALLY-INSPIRED SELECTION ICEBERG WEDGE SMOKEY ROGUE BLUE CHEESE, BRIOCHE CROUTONS, BACON, TOMATO SECOND COURSE C H O I C E O F T H E F O L L O W I N G : WOOD-ROASTED 8 OZ FILET MIGNON OAK-FIRED ARCTIC CHAR SOFRITO, CHARRED LEMON MARKET VEGETABLE HOUSE-MADE PASTA FRESH VEGETABLES, PARMESAN SIDES C H E F ' S S E L E C T I O N O F S I D E D I S H E S S E R V E D F A M I L Y S T Y L E THIRD COURSE C H O I C E O F T H E F O L L O W I N G : KEY LIME PIE" KEY LIME PANNA COTTA, GRAHAM STREUSEL, TROPICAL SORBET BOURBON CHOCOLATE BAR CARAMELIZED CHOCOLATE MOUSSE, PEANUT BUTTER POWDER 95 PER PERSON TAX AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

PRIVATE DINING DINNER 3 COURSE MOUNT PLEASANT MENU AMUSE BOUCHE TRIO OF DUCK FAT FRIES MIXED HERB, STEAK SEASONED, COOL RANCH FIRST COURSE S E L E C T T H R E E O F T H E F O L L O W I N G : SOUP OF THE SEASON CHEF'S SEASONALLY-INSPIRED SELECTION LOCAL GREEN SALAD RADISH, CUCUMBER, LEMON THYME DRESSING ICEBERG WEDGE SMOKEY ROGUE BLUE CHEESE, BRIOCHE CROUTONS, BACON, TOMATO WAGYU BEEF TARTARE SEASONAL ACCOMPANIMENTS AHI TUNA TARTARE ANCHO CHILE, ASIAN PEAR, MINT, TOASTED SESAME OIL SECOND COURSE S E L E C T T H R E E O F T H E F O L L O W I N G : WOOD-ROASTED 8 OZ FILET MIGNON WOOD-ROASTED 12 OZ NEW YORK STRIP PAN-ROASTED CHICKEN WILD MUSHROOM, PEARL ONIONS OAK-FIRED ARCTIC CHAR SOFRITO, CHARRED LEMON MARKET VEGETABLE HOUSE-MADE PASTA FRESH VEGETABLES, PARMESAN SIDES C H E F ' S S E L E C T I O N O F S I D E D I S H E S S E R V E D F A M I L Y S T Y L E THIRD COURSE S E L E C T T H R E E O F T H E F O L L O W I N G : KEY LIME PIE" KEY LIME PANNA COTTA, GRAHAM STREUSEL, TROPICAL SORBET BOURBON CHOCOLATE BAR CARAMELIZED CHOCOLATE MOUSSE, PEANUT BUTTER POWDER MICHAEL'S ROOTBEER FLOAT SASSAFRAS ICE CREAM, ROOTBEER SORBET, CHOCOLATE CHIP WALNUT COOKIES SELECTION OF SORBETS AND ICE CREAMS TRIO OF SEASONAL SELECTIONS 115 PER PERSON TAX AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

PRIVATE DINING DINNER 4 COURSE FOGGY BOTTOM MENU AMUSE BOUCHE TRIO OF DUCK FAT FRIES MIXED HERB, STEAK SEASONED, COOL RANCH FIRST COURSE S E L E C T T W O O F T H E F O L L O W I N G : SOUP OF THE SEASON CHEF'S SEASONALLY-INSPIRED SELECTION LOCAL GREEN SALAD RADISH, CUCUMBER, LEMON THYME DRESSING ICEBERG WEDGE SMOKEY ROGUE BLUE CHEESE, BRIOCHE CROUTONS, BACON, TOMATO CLASSIC CAESAR SALAD GARLIC CROUTON, HOUSE-MADE DRESSING SECOND COURSE SEASONAL MUSHROOM RISOTTO SHAVED PARMIGIANO-REGGIANO AHI TUNA TARTARE ANCHO CHILE, ASIAN PEAR, MINT, TOASTED SESAME OIL THIRD COURSE S E L E C T T W O O F T H E F O L L O W I N G : WOOD-ROASTED 8 OZ FILET MIGNON WOOD-ROASTED 12 OZ NEW YORK STRIP PAN-ROASTED CHICKEN WILD MUSHROOM, PEARL ONIONS OAK-FIRED ARCTIC CHAR SOFRITO, CHARRED LEMON SIDES C H E F ' S S E L E C T I O N O F S I D E D I S H E S S E R V E D F A M I L Y S T Y L E FOURTH COURSE S E L E C T T W O O F T H E F O L L O W I N G : KEY LIME PIE" KEY LIME PANNA COTTA, GRAHAM STREUSEL, TROPICAL SORBET BOURBON CHOCOLATE BAR CARAMELIZED CHOCOLATE MOUSSE, PEANUT BUTTER POWDER SELECTION OF SORBETS AND ICE CREAMS TRIO OF SEASONAL HOUSE-MADE SORBETS AND ICE CREAMS 140 PER PERSON TAX AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

PRIVATE DINING DINNER CHEF'S TASTING MENU CHEF'S TASTING MENU CUSTOMIZABLE UPON REQUEST CITRUS CURED HAMACHI WATERMELON, PONZU GELEE LOCAL VEGETABLE SALAD ALL THE BEST FROM OUR LOCAL FARMING PARTNERS RICOTTA STUFFED AGNOLOTTI WOOD-GRILLED VEGETABLES, SEASONAL PESTO OAK-FIRED SWORDFISH PROVENÇAL VEGETABLES, LAVENDER OIL DARLING DOWNS A3 NEW YORK STRIP ENDIVE MARMALADE, TRUFFLE CRUST, INTERMEZZO BOURBON CHOCOLATE BAR CARAMELIZED CHOCOLATE MOUSSE, PEANUT BUTTER POWDER 185 PER PERSON TAX AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

PRIVATE DINING LUNCH 3 COURSE CAPITOL HILL MENU AMUSE BOUCHE TRIO OF DUCK FAT FRIES MIXED HERB, STEAK SEASONED, COOL RANCH FIRST COURSE C H O I C E O F T H E F O L L O W I N G : SOUP OF THE SEASON CHEF'S SEASONALLY-INSPIRED SELECTION ICEBERG WEDGE SMOKEY ROGUE BLUE CHEESE, BRIOCHE CROUTONS, BACON, TOMATO SECOND COURSE SERVED WITH CHEF S SELECTION OF SIDE DISHES FOR THE TABLE C H O I C E O F T H E F O L L O W I N G : WOOD-ROASTED 12 OZ NEW YORK STRIP GRILLED ARCTIC CHAR SOFRITO, CHARRED LEMON OAK-FIRED PRIME STEAK BURGER CABOT CLOTHBOUND CHEDDAR, SECRET SAUCE, PICKLES THIRD COURSE S E L E C T O N E O F T H E F O L L O W I N G : KEY LIME PIE" KEY LIME PANNA COTTA, GRAHAM STREUSEL, TROPICAL SORBET BOURBON CHOCOLATE BAR CARAMELIZED CHOCOLATE MOUSSE, PEANUT BUTTER POWDER 55 PER PERSON TAX AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

PRIVATE DINING LUNCH 3 COURSE GEORGETOWN MENU AMUSE BOUCHE TRIO OF DUCK FAT FRIES MIXED HERB, STEAK SEASONED, COOL RANCH FIRST COURSE S E L E C T T H R E E O F T H E F O L L O W I N G : SOUP OF THE SEASON CHEF'S SEASONALLY-INSPIRED SELECTION LOCAL GREEN SALAD RADISH, CUCUMBER, LEMON THYME DRESSING ICEBERG WEDGE SMOKEY ROGUE BLUE CHEESE, BRIOCHE CROUTONS, BACON, TOMATO AHI TUNA TARTARE ANCHO CHILE, ASIAN PEAR, MINT, TOASTED SESAME OIL SECOND COURSE SERVED WITH CHEF S SELECTION OF SIDE DISHES FOR THE TABLE S E L E C T T H R E E O F T H E F O L L O W I N G : WOOD-ROASTED 12 OZ NEW YORK STRIP AMISH CHICKEN CAESAR CLASSIC CAESER DRESSING, BABY ROMAINE, GARLIC CROUTON GRILLED ARCTIC CHAR SOFRITO, CHARRED LEMON OAK-FIRED PRIME STEAK BURGER CLOTHBOUND CABOT CHEDDAR, SECRET SAUCE, PICKLES THIRD COURSE S E L E C T T W O O F T H E F O L L O W I N G : KEY LIME PIE" KEY LIME PANNA COTTA, GRAHAM STREUSEL, TROPICAL SORBET BOURBON CHOCOLATE BAR CARAMELIZED CHOCOLATE MOUSSE, PEANUT BUTTER POWDER SELECTION OF SORBETS AND ICE CREAMS TRIO OF SEASONAL SELECTIONS 65 PER PERSON TAX AND GRATUITY NOT INCLUDED MENU ITEMS SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

PRIVATE DINING MENU UPDRAGES MENU UPGRADES PREMIUM WAGYU STEAKS 14 OZ RIB EYE, 7X RANCH, CO 20 PER PERSON 16 OZ NEW YORK STRIP, DARLING DOWNS, AUS 20 PER PERSON MICHAEL MINA'S SIGNATURE LOBSTER POT PIE INDIVIDUAL LOBSTER POT PIES 30 PER PERSON FAMILY STYLE LOBSTER POT PIES 50 EACH ICE-COLD SHELLFISH OYSTERS & CLAMS ON THE HALF SHELL EAST & WEST COAST OYSTERS, LOCAL CLAMS $42 PER DOZEN FAMILY-STYLE CHILLED SHELLFISH TOWER SEASONAL SELECTION SERVES 4-6 GUESTS $150 PER TOWER GRAND FAMILY-STYLE CHILLED SHELLFISH TOWER SEASONAL SELECTION SERVES 10-12 GUESTS $300 PER TOWER ACCOMPANIMENTS TRUFFLE BUTTER 5 PER PERSON BLUE CHEESE & CARAMELIZED ONION GRATIN 6 PER PERSON OLD BAY CRAB BUTTER 10 PER PERSON SAUTEED KEY WEST PINK SHRIMP 25 PER PERSON SEARED HUDSON VALLEY FOIE GRAS 28 PER PERSON GRILLED LOBSTER CLAMBAKE 29 PER PERSON COFFEE COFFEE SERVICE WITH HOUSE-MADE MIGNARDISES 10 PER PERSON

PRIVATE DINING FLOORPLAN SPIRIT BOURBON STEAK WASHINGTON DC This private enclosed section of the restaurant hosts up to 60 guests for a standing reception and seats up to 36 guests for a seated function. The room has floor to cieling windows with views of the C&O Canal and Rock Creek Parkway. BATCH This private room is one half of the Spirit room with it's own private entrance and sound-proof air wall. The Batch room can accommodate 14 guests for a seated function and includes a complimentary use 60" flat screen television BARREL Similar to the Batch room, this private room accommodates up to 16 guests for a seated function. Although this room is not equipped with a television, it features an extra wall of windows with beautiful views of the C&O canal EVENTS CONTACT: TONI JACKSON EMAIL: BOURBONSTEAK.WAS@FOURSEASONS.COM EVENTS PHONE: 202.944.9173

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 20 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. 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 and Clock Bar. EVENTS CONTACT: TONI JACKSON EMAIL: BOURBONSTEAK.WAS@FOURSEASONS.COM EVENTS PHONE: 202.944.9173