One Way Ticket
Transcription
One Way Ticket
Fall Selections A Modern 2016 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 D U C K W I N G S 'À L' O R A N G E ' grand marnier gastrique, orange zest | 16 S • pommes purée , herb crème, chive blossom | 12 beluga lentils RA ÉPOISSES FONDUE BEIGNETS S SALADE D'ENDIVE G puff pastry, green chartreuse butter, dill | 18 D FOIE E T apple confit shallot aigre-doux | 80 candied walnut, fourme d'ambert, heirloom apple | 17 BUTTER LETTUCE SALAD fresh goat cheese, radish, fines herbes vinaigrette | 14 SMOKED SUNCHOKE VELOUTÉ lobster bisque, pickled leeks, crispy bacon | 16 7 OZ W H I P P E D F R O M A G E B L A N C TA R T I N E macerated quince, pickled beet, mustard seed | 14 SEA TROUT CRUDO F O R T H E TA B L E apple consommé, grilled jalapeño, baby fennel | 21 H A N D - C U T C H I TA R R A & C L A M S S T E A K TA R -TA R T E F L A M B É E uni 'carbonara', lobster butter, guanciale | 22 horseradish crème fraîche, worcestershire onion, bacon | 17 TERRINE OF FOIE GRAS & CHICKEN LIVER honey butter, white sesame praline, concord grape | 21 C O U N T R Y- S T Y L E P ÂT É D E G A S C O G N E vadouvan butter, oxtail marmalade, lemon confit | 18 ••••••• SMOKED BONE MARROW One Way Ticket bacon-wrapped, smoked duck ham, fig & date jam | 18 PLATS Principaux 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 | 85 G A R D E N R ATAT O U I L L E TA R T E grilled squash blossom, tomato aigre-doux, blackened eggplant | 26 'BASQUE-STYLE' FISHERMAN'S STEW saffron potato, linguiça, picholine olive, seaweed & prawn croûton | 36 BERKSHIRE PORK LOIN EN 'BALLOTINE' choucroute garni, roasted apple, pig jowl, smoked mustard | 34 PA N - R OA S T E D M A R Y ’ S C H I C K E N 'coq au vin' drum, truffle pappardelle, bacon confit, farm egg yolk | 32 Grande Assiette AG E D C ROWN OF DUC K endive brulée, apple caramel foie gras dirty rice, beet jus | 115 Serves 2- 4 LIMITED AVAILABILITY B UT TE R-BASTE D O C EAN TR O UT lobster 'fried rice', tasso ham, corn-brown butter sabayon | 35 les steak frites 12 OZ NY STRIP | 54 8 OZ FILET | 52 AU POIVRE STYLE | 5 steaks are served with pommes anna béarnaise sauce & maître d’hôtel butter cÔtes P O T A U F E U V E G E TA B L E S beef jus | 9 P OMMES DAUPHINOISE mimolette cheese | 11 CREAMY WILD MUSHROOMS summer truffle | 12 F R IE D CAULIF LOWE R uni aïoli | 12 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