Dinner Menu - Michael Mina

Winter Selections
A Modern
2017
T E L . 4 15 5 4 3 74 74 | W W W . M I C H A E L M I N A . N E T
301 MISSION ST | SAN FR ANCISCO, CA
Dinner Menu
FRENCH BISTRO
EXECUTIVE CHEF
SOMMELIER
GENERAL MANAGER
M I C H A E L LE E R A F I D I
DAV I D CA S T LE B E R RY
J E S S E S E LLS
POUR LA TABLE
HORS D'ŒUVRES
BURGUNDIAN ESCARGOT CROISSANTS
• R OA
S LOW - ROAS TE D MA RC ONA A LMONDS
beluga lentils
apple caramel
shallot aigre-doux
herbes de provence, smoked fleur de sel | 7
BUTTER-DIPPED RADISHES
S •
pommes purée, herb crème, garlic streusel | 13
candied walnut, fourme d'ambert, brûléed apples | 17
RA
ÉPOISSES FONDUE BEIGNETS
S
SALADE D'ENDIVE
G
puff pastry, green chartreuse butter, dill | 18
D FOIE
E
T
BUTTER LETTUCE SALAD
fresh goat cheese, radish, fines herbes vinaigrette | 15
GRILLED SCOTTISH OCEAN TROUT
3.5oz | 40
smoked rillettes, grilled jalapeño bouillon, za'atar | 21
7oz | 80
CHESTNUT & BEURRE NOISETTE VELOUTÉ
pickled huckleberries, burnt marshmallow, pain d'épices | 16
house-cultured butter, parmesan, calamansi vinaigrette | 10
L O B S T E R TA G L I AT E L L E
F R IE D CAULIF LOWE R
uni 'carbonara', saffron & harissa butter, guanciale | 24
uni aïoli, olive oil breadcrumbs, chili flake | 13
TERRINE OF FOIE GRAS & CHICKEN LIVER
sesame butter, macerated satsuma, sour orange marmalade | 21
D U C K W I N G S 'À L' O R A N G E '
'tarte flambée', horseradish crème fraîche, smoked bacon | 17
H O T- S M O K E D B O N E M A R R O W
vadouvan butter, oxtail marmalade, lemon confit | 18
•••••••
H A N D - G R O U N D S T E A K TA R TA R E
One Way Ticket
grand marnier gastrique, orange zest | 16
THE rn74 EXPERIENCE
each night the RN74 kitchen creates a special six course
tasting menu that highlights the best that the bay area
has to offer. this spontaneous tasting is an exciting and
adventurous way to journey through RN74
we do ask that the entire table enjoy this option | 95
les steak frites
12 OZ NY STRIP | 54
8 OZ FILET | 52
PLATS Principaux
C A R A M E L I Z E D C H A N T E R E L L E TA R T E
coddled egg, creamed black trumpets, asian pear, truffle vinaigrette | 28
AU POIVRE STYLE | 5
steaks are served with pommes anna
béarnaise sauce & maître d’hôtel butter
'BASQUE-STYLE' BOUILLABAISSE
charred monkfish, linguiça, olives, seaweed & prawn croûton | 36
BUTTER-BASTED CRÉPINETTE DE COCHON
braised cheek, 'beans & greens', blackened cabbage, smoked leeks | 34
Grande Assiette
CÔTE DE BOEUF FOR T WO
32oz charcoal-grilled, foie gras rossini
PA N - R OA S T E D M A R Y ’ S P O U L E T
'coq au vin' drum, truffle pappardelle, bacon confit, farm egg yolk | 32
C R I S P Y- S C A L E D S T R I P E D B A S S
porcini aigre-doux, yorkshire pudding
white truffle béarnaise | 120
LIMITED AVAILABILITY
pommes mousseline, artichoke barigoule, calamansi-beurre noisette | 36
A 4% SURCHARGE WILL BE ADDED FOR ALL FOOD AND BEVER AGES FOR SAN FR ANCISCO EMPLOYER MANDATE
EATING R AW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESS. PLEASE ALERT YOUR SERVER TO ANY FOOD ALLERGIES