p r i vat e d i n i n g BOURBON STEAK SANTA & PUB CLARA A unique evolution of Michael Mina s award-winning, signature steakhouse Bourbon Steak, Bourbon Steak & Pub will be a multi-level, premium steakhouse and pub open year-round, designed specifically for Levi s Stadium. LOCATION LEVI S STADIUM 4900 MARIE P. DEBARTOLO WAY SANTA CLARA, CA 95054 PRIVATE DINING Our private space consists of two intimate Mina Luxury Lofts, as well as the exclusive Tailgate area. Bourbon Steak & Pub is also available to reserve in its entirety. For more information, please contact Tahira Ali at (903) 240-6710 or tali@bourbonsteak.com. MANAGING CHEF MICHAEL MINA EXECUTIVE CHEF JOHN CAHILL EVENTS CONTACT TAHIRA ALI CAPACITY MINA LUXURY LOF T 1: 15 SEATED 20 RECEPTION MINA LUXURY LOF T 2: 20 SEATED 40 RECEPTION MICHAEL MINA s TAILGATE: 200 SEATED 400 RECEPTION EVENTS CONTACT: TAHIRA ALI EMAIL: TALI@BOURBONSTEAK.COM PHONE: 903.240.67 10
Canapé Menu Housemade Frickles BATTERED PICKLES, SPECIAL SAUCE Eggplant Dip SEASONAL VEGETABLES, GRILLED PITA, CHICKPEA FRIES Crab Deviled Eggs SOURDOUGH BREADCRUMBS, HERB MAYO Tuna Meatballs GRILLED TOMATILLOS, FRESNO CHILE, AVOCADO Duck Spring Rolls GINGER CHILE DIPPING SAUCE, MINT, CILANTRO BBQ Chicken Drumsticks CELERY STALKS, SMOKED BLUE CHEESE THE Nachos BORRACHOS BEANS, CHARRED CORN SALSA Prime Steak Tartare SALTED PLUM, SHAVED BONITO, CRISPY RAMEN selection of three $15 per half hour per person selection of five $25 per half hour per person to share Cheese Platter $6 PER PERSON ASSORTED DOMESTIC AND IMPORTED CHEESES, DRIED AND FRESH FRUIT GARNISHES Charcuterie $6 PER PERSON AMERICA S BEST REGIONAL PRODUCTS, FRESH, CURED & POTTED GARNISHED WITH HOUSEMADE PICKLES AND MUSTARD FRUITS shellfish platters wild gulf shrimp gin cocktail sauce $42 PER DOZEN dozen oysters ON THE HALF SHELL - $36 *maine lobster, shrimp, oysters, king crab $125 PER PLATTER (SERVES 6-8 GUESTS) *72 HOUR ADVANCE NOTICE REQUIRED
The FAN Lunch Menu amuse bouche HOUSEMADE FRICKLES 1 ST COURSE: SELECT ONE OF THE FOLLOWING: ROTISSERIE CHICKEN NOODLE SOUP SIMMERED VEGGIES, SCHMALTZ TOAST ECOPIA FARMS GREENS RADISHES, CARROTS, CUCUMBER, YUZU VINAIGRETTE BOURBON BURGER GRIDDLED MUSHROOMS & ONIONS, BLUE CHEESE, TRUFFLE AIOLI CRISPY FLOUNDER FISH & CHIPS BATTERED FLOUNDER, SALT AND VINEGAR POTATO WEDGES SMOKIN DOUBLE BARREL WAGYU DOG HONEY MUSTARD, COLESLAW, CHICHARRONES 3 RD COURSE: SELECT ONE OF THE FOLLOWING: Michael Mina Cookies CHOCOLATE CHIP PECAN, DOUBLE CHOCOLATE Root Beer Float SASSAFRAS ICE CREAM, ROOT BEER SORBET 45 PER PERSON
The COACH lunch menu amuse bouche Housemade Frickles 1 ST COURSE: ECOPIA FARMS GREENS SHAVED MARKET VEGETABLES, YUZU VINAIGRETTE THE GREEK salad MARINATED FETA, SHAVED RED ONION, OREGANO ROTISSERIE CHICKEN NOODLE SOUP SIMMERED VEGGIES, SCHMALTZ TOAST Pulled PORK SAMMY BLACK PEPPER POTATO BUN BBQ Salmon Burger CUCUMBER KIMCHI, KOREAN BBQ SAUCE, GINGER AIOLI HERB-MARINATED SKIRT STEAK GARLIC FRIES, BOURBON STEAK SAUCE, WATERCRESS Rotisserie 38 North Half Chicken TRUFFLE MAC & CHEESE, WATERCRESS, ONION JUS DESSERT: SELECT ONE OF THE FOLLOWING: ROOT BEER FLOAT SASSAFRAS ICE CREAM, ROOT BEER SORBET POTTED PUDDING PEANUT BUTTER GANACHE, MILK CHOCOLATE MOUSSE, DEVIL S FOOD CAKE Michael Mina s Signature Cookies CHOCOLATE CHIP PECAN, DOUBLE CHOCOLATE 55 PER PERSON
The OWNER Lunch Menu amuse bouche Housemade Frickles 1 ST COURSE: SELECT THREE OF THE FOLLOWING: 49ers RANCH GRILLED ROMAINE, PICKLED CUCUMBER, PARMESAN THE GREEK SALAD MARINATED FETA, SHAVED RED ONION, OREGANO ROTISSERIE CHICKEN NOODLE SOUP SIMMERED VEGGIES, SCHMALTZ TOAST SELECT THREE OF THE FOLLOWING: THE GOLD RUSH Burger WAYGU BEEF, BACON MARMALADE, SECRET SAUCE, AGED CHEDDAR Herb-Marinated Skirt Steak GARLIC FRIES, BOURBON STEAK SAUCE, WATERCRESS ROTISSERIE 38 NORTH HALF CHICKEN TRUFFLE MAC & CHEESE, WATERCRESS, ONION JUS WOOD-FIRED SEASONAL FISH SHAVED FENNEL, SALT ROASTED POTATOES, CHARRED LEMON DESSERT: Warm Beignets CINNAMON SUGAR, AND SPICE ROOT BEER FLOAT SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE CHIP COOKIE POTTED PUDDING PEANUT BUTTER GANACHE, MILK CHOCOLATE MOUSSE, DEVIL S FOOD CAKE 65 PER PERSON
THE FAN DINNER menu 1 ST COURSE: SERVED FAMILY STYLE WARM SOFT PRETZELS MERICAN CHEESE, CODDLED EGG, BACON BBQ CHICKEN DRUMSTICKS CELERY STALKS, SMOKED BLUE CHEESE THE NACHOS BORRACHO BEANS, CHARRED CORN SALSA, SUNNYSIDE EGG HOUSE-MADE FRICKLES BATTERED PICKLES, SECRET SAUCE THE GREEK SALAD MARINATED FETA, SHAVED RED ONION, OREGANO BABY ICEBERG CREAMY HERB VINAIGRETTE, PANCETTA, SMOKED BLUE CHEESE ROTISSERIE CHICKEN NOODLE SOUP KALE CHIPS, SCHMALTZ BREAD 3 RD COURSE: SELECT THREE OF THE FOLLOWING: Rotisserie 38 North Half Chicken TRUFFLE MAC & CHEESE, WATERCRESS, ONION JUS THE GOLD RUSH Burger WAYGU BEEF, BACON MARMALADE, SECRET SAUCE, AGED CHEDDAR BERKSHIRE PORK RIBS LIQUID GOLD BBQ SAUCE WOOD-FIRED SEASONAL FISH SHAVED FENNEL, SALT ROASTED POTATOES, CHARRED LEMON DESSERT: WARM BEIGNETS SERVED WITH BUTTERSCOTCH PUDDING Root Beer FloaT AND COOKIE DUO SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE CHIP COOKIE PEANUT BUTTER CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS 75 PER PERSON
The COACH Dinner Menu amuse bouche TRIO OF DUCK FAT FRIES 1 ST COURSE: AHI TUNA TARTARE* ASIAN PEAR, PINE NUTS, SCOTCH BONNET, MINT, SESAME ROMAINE CAESAR RICOTTA SALATA, GARLIC CROUTON, BAGNA CAUDA BABY ICEBERG CREAMY HERB VINAIGRETTE, PANCETTA, SMOKED BLUE CHEESE ROTISSERIE 38 NORTH CHICKEN DRY-AGED SIRLOIN 10 OZ. FILET MIGNON 8 OZ. WOOD-FIRED SEASONAL FISH SELECTION OF SEASONAL SIDES SERVED FAMILY STYLE (UP TO THREE SELECTIONS) DESSERT: WARM BEIGNETS SERVED WITH BUTTERSCOTCH PUDDING Root Beer Float and cookie DUO SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE WITH HOUSEMADE CHOCOLATE CHIP PECAN COOKIES PEANUT BUTTER CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS 85 PER PERSON
A MICHAEL MINA RESTAURANT EXECUTIVE CHEF:JOHN CAHILL The OWNER Dinner Menu amuse bouche TRIO OF DUCK FAT FRIES 1 ST COURSE: AHI Tuna Tartare* ASIAN PEAR, PINE NUTS, SCOTCH BONNET, MINT, SESAME ROMAINE CAESAR RICOTTA SALATA, GARLIC CROUTON, BAGNA CAUDA BABY ICEBERG CREAMY HERB VINAIGRETTE, PANCETTA, SMOKED BLUE CHEESE GULF SHRIMP & AVOCADO LOUIE ECOPIA LETTUCES, SUNFLOWER SPROUTS, SHRIMP CHIPS PRIME STEAK TARTARE* SALTED PLUM, SHAVED BONITO, CRISPY RAMEN SOUP OF THE SEASON 3 RD COURSE: SELECT THREE OF THE FOLLOWING: ROTISSERIE 38 NORTH CHICKEN Filet Mignon 8 oz. DRY-AGED BONE IN RIBEYE 18 oz. WOOD-FIRED SEASONAL FISH SELECTION OF SEASONAL SIDES SERVED FAMILY STYLE (UP TO THREE SELECTIONS) DESSERT: Warm Beignets SERVED WITH BUTTERSCOTCH PUDDING Root Beer Float and Cookie Duo SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE WITH HOUSEMADE CHOCOLATE CHIP PECAN COOKIES PEANUT BUTTER CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS Seasonal Cheese Course 95 PER PERSON
The COMMISIONER Chef s Tasting Menu Amuse Bouche TRIO OF DUCK FAT FRIES BABY ICEBERG CREAMY HERB VINAIGRETTE, PANCETTA, SMOKED BLUE CHEESE OR Romaine Caesar RICOTTA SALATA, GARLIC CROUTON, BAGNA CAUDA PRIME STEAK TARTARE* SALTED PLUM, SHAVED BONITO, CRISPY RAMEN OR AHI Tuna Tartare* ASIAN PEAR, PINE NUTS, SCOTCH BONNET, MINT, SESAME Maitake Mushroom Soup TRUFFLE CREME FRAICHE BUTTER POACHED LOBSTER SOFT POLENTA, FENNEL America s Best Steaks Prime Black Angus & American Waygu SEASONAL GARNISH, BORDELAISE PEANUT BUTTER CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS Signature Bourbon Caramels 125 PER PERSON
p r i vat e d i n i n g BOURBON STEAK SANTA EVENTS CONTACT: TAHIRA ALI & PUB CLARA EMAIL: tali@bourbonsteak.com PHONE: 903.240.67 10
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: TAHIRA ALI tali@bourbonsteak.com 903.240.6710