Dinner Menu - Michael Mina

Thanksgiving
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
hors d'oeuvres
POUR LA TABLE
SALAD D'E N DIVE
candied walnut, fourme d'ambert, bruléed apple
g r ü n e r v e l t l i n e r, n i g l ' f r e i h e i t ' , k r e m s t a l , a u s t r i a 2 0 1 4
ROASTE D F OI E G RAS 60 supplement
beluga lentils, calvodos glazed apples, house-made brioche
riesling, wili schafer 'graacher dompbrost' auslese, mosel 2013
B UTTE R LETTUCE SALAD
fresh goat cheese, radish, fines herbes vinaigrette
s a u v i g n o n b l a n c , j e a n - c l a u d e r o u x q u i n c y, l o i r e 2 0 1 3
PU M PKI N R ISOTTO 45 supplement
white truffle butter, braised oxtail, parmesan
pierre-yves colin-morey, saint aubin 'en remilly'' burgundy 2014
WAR M AUTU M N SALAD
roasted pumpkin, shaved comté, speck, brussels sprouts
riesling, leitz 'dragonstone', rheingau, germany 2014
C H E STN UT & B E U R R E N O I S ET TE VE LO UTÉ
b u r n t m a r s h m a l l o w, p i c k l e d h u c k l e b e r r i e s , p a i n d ' é p i c e s
c h a r d o n n a y, l o u i s m i c h e l c h a b l i s , f r a n c e 2 0 1 4
S U G A R P U M P K I N G N O C C H I PA R I S I È N N E
coddled egg, fried sage, pumpkin seed
c h a r d o n n a y, r e m o i s s i n e t b o u r g o g n e b l a n c , f r a n c e 2 0 1 4
CÔtes - $7EA
- POMME PURÉE gravy
plats principaux
B U T T E R - B A S T E D H E R I TA G E T U R K E Y
smoked chestnut stuffing, cranberry-orange aigre-doux, leg crepinette
g a m a y, s u n i e r f l e u r i e b e a u j o l a i s , f r a n c e 2 0 1 3
GRILLED 72 HOUR SHORT RIB
' p o t a u f e u ' v e g e t a b l e s , b o n e m a r r o w, c e l e r i a c s o u b i s e
merlot, bodega chacra amor seco rio negro, argentina 2014
MAI N E LO B STE R TH E R M I D O R ($30 S U P P LE M E NT)
coral velouté, cognac crème, swiss chard
pierre-yves colin-morey, saint aubin 'en remilly'' burgundy 2014
B UTTE R-BASTE D ARCTIC CHAR
honey-glazed mirepoix, black truffle, beluga lentils
white blend, dirty & rowdy 'familiar', california 2015
- B R U S S E LS S P R O UTS cider glaze
-
P U M P K I N G R AT I N É E R O A S T E D P O R C I N I TA R T E
shallot jam, blistered chicories, black truffle, asian pear
aligoté, francois carillon, burgundy 2014
marshmallow
- TURKEY LEG EN CROUTE sage
- SMOKE D CH ESTN UT STU FFI NG -
S H AV E D B L A C K T R U F F L E
35 supplement
turkey sausage
• DESSERT •
PU M PKI N SPICE CAKE
CHOCOLATE P OT DE CR È M E
APPLE MARSH MALLOW
sesame, caramelia mousse, candied pumpkin
sauternes, château foûmieu-lacoste, france 2012
hazelnuts, cocoa nib dentelle
banyuls, france 2013
oat streusel, apple compote, lemon oil
kracher cuvée beerenauslese, austria 2011
menu - 85 WINE - 65
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