S A N F R A N C I S C O MICHAEL MINA SAN FRANCISCO the crowned 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 2014 Michelin Star. LOCATION 252 CALIFORNIA STREET SAN FRANCISCO, CA 94111 415.397.9222 MANAGING CHEF MICHAEL MINA EXECUTIVE CHEF RON SIEGEL WINE DIRECTOR RAJAT PARR GENERAL MANAGER GIOVANNI PUGLIESE SOMMELIER EVAN HUFFORD CAPACITY DINING ROOM: 85 SEATED 150 RECEPTION PRIVATE DINING ROOM 25 SEATED 30 STANDING PHONE: 415.397-9222 FAX: 415.627.0981 WEB: MICHAELMINA.NET
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 or up to 30 guests as a reception. The restaurant is also available to reserve in its entirety for special events. EVENTS CONTACT EMAIL: EVENTS-SF@MINAGROUP.NET PHONE: 415.625.5460
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 24 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, CLOCK BAR, PABU and THE RAMEN BAR. EVENTS CONTACT EMAIL: EVENTS-SF@MINAGROUP.NET PHONE: 415.625.5460
LUNCH 3 COURSE MENU - $55 PER PERSON STARTERS AHI TUNA TARTARE* ANCHO CHILE, HABANERO-INFUSED SESAME OIL, PINE NUTS, MINT MIXED GREEN SALAD ASPARAGUS, HAZELNUT, RADISH, GOLDEN NUGGET MANDARIN DAILY SOUP & GRILLED CHEESE SANDWICH PT. REYES TOMA CHEESE, DAILY MARKET SOUP MAINS ENGLISH PEA RISOTTO PEA SHOOT, SHIITAKE MUSHROOM, PARMESAN FOAM ALASKAN HALIBUT* LEEK PURÉ E, FAVA BEAN, RAMP, RICOTTA DUMPLING ROASTED CHICKEN BREAST ASPARAGUS, KING TRUMPET MUSHROOM, YOUNG CABBAGE SWEETS HIBISCUS JASMINE CREAM, TAPIOCA, STRAWBERRY DARK CHOCOLATE & JUNIPER GRAPEFRUIT CONFIT, JUNIPER CHANTILLY, GRAPEFRUIT MERINGUE *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
LUNCH 4 COURSE MENU - $75 PER PERSON STARTERS AHI TUNA TARTARE* ANCHO CHILE,HABANERO-INFUSED SESAME OIL, PINE NUTS, MINT MIXED GREEN SALAD ASPARAGUS, HAZELNUT, RADISH, GOLDEN NUGGET MANDARIN DAILY SOUP & GRILLED CHEESE SANDWICH PT. REYES TOMA CHEESE, DAILY MARKET SOUP MIDDLE ENGLISH PEA RISOTTO PEA SHOOT, SHIITAKE MUSHROOM, PARMESAN FOAM MAINS ALASKAN HALIBUT* LEEK PURÉ E, FAVA BEAN, RAMP, RICOTTA DUMPLING ROASTED CHICKEN BREAST ASPARAGUS, KING TRUMPET MUSHROOM, YOUNG CABBAGE PRIME BLACK ANGUS RIB EYE ITALIAN BUTTER BEAN, BACON, BROCCOLINI, RED WINE JUS SWEETS HIBISCUS JASMINE CREAM, TAPIOCA, STRAWBERRY DARK CHOCOLATE & JUNIPER GRAPEFRUIT CONFIT, JUNIPER CHANTILLY, GRAPEFRUIT MERINGUE *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
DINNER 3 COURSE MENU - $105 PER PERSON STARTERS PLEASE PRESELECT 3 OPTIONS HAMACHI* SHISO SALT, SUDACHI KOSHU, RADISH, KOMBU EARLY SPRING SALAD ASPARAGUS, GREEN GARLIC, PISTACHIO TUILE, ARTICHOKE, MANDARIN SEASONAL SPRING SOUP GRILLED LOBSTER SALAD ($20 SUPPLEMENTAL CHARGE) MIDDLE COURSE OPTION MAINE LOBSTER RISOTTO ($15 SUPPLEMENTAL CHARGE) MAINS PLEASE PRE-SELECT 3 OPTIONS ALASKAN HALIBUT* PORK CONFIT, BRAISED LEEKS, BROCCOLI, KALE, RAMP SONOMA DUCK BREAST PURPLE CARROT, TOKYO TURNIP, TATSOI, LEMONGRASS REDUCTION PRIME BLACK ANGUS RIB EYE ARTICHOKE MEZZALUNA, ASPARAGUS, BABY CARROT JAPANESE WAGYU ($80 SUPPLEMENTAL CHARGE) SWEETS PLEASE PRE-SELECT 2 OPTIONS HIBISCUS JASMINE CREAM, TAPIOCA, STRAWBERRY DARK CHOCOLATE & JUNIPER GRAPEFRUIT CONFIT, JUNIPER CHANTILLY, GRAPEFRUIT MERINGUE CHEESE SABA REDUCTION, PICKLED TOMATO *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
DINNER 5 COURSE TASTING MENU - $150 PER PERSON FIRST TORO SASHIMI* RADISHES, KOMBU, SOY SALT SECOND GRILLED MAINE LOBSTER SUNCHOKE, TRUFFLE LEMONGRASS, PEACOCK KALE THIRD SONOMA DUCK BREAST PURPLE CARROT, TOKYO TURNIP, TATSOI, LEMONGRASS REDUCTION FOURTH PRIME BLACK ANGUS RIB EYE ARTICHOKE MEZZALUNA, ASPARAGUS, BABY CARROT FIFTH DARK CHOCOLATE & JUNIPER GRAPEFRUIT CONFIT, JUNIPER CHANTILLY, GRAPEFRUIT MERINGUE *DIETARY RESTRICTIONS CAN BE ACCOMODATED *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
DINNER 5 COURSE VEGETARIAN TASTING MENU - $150 PER PERSON FIRST SEASONAL SPRING SOUP SECOND EARLY SPRING SALAD ASPARAGUS, GREEN GARLIC, PISTACHIO TUILE, WHITE MARSH GRAPEFRUIT THIRD WILD MUSHROOM SUNCHOKE, ROASTED CARROT, SHERRY ONION, PEACOCK KALE FOURTH ENGLISH PEA RISOTTO PEA SHOOT, SHIITAKE MUSHROOM, PARMESAN FOAM FIFTH DARK CHOCOLATE & JUNIPER GRAPEFRUIT CONFIT, JUNIPER CHANTILLY, GRAPEFRUIT MERINGUE