Grande Assiette Roasted Foie Gras

Summer Selections
2016
FRENCH BISTRO
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
A Modern
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
SMOKED BONE MARROW
vadouvan butter, oxtail marmalade, lemon confit | 16
F R IE D CAULIF LOWE R
uni aïoli, olive oil bread crumb, chili flake | 12
D U C K W I N G S 'À L' O R A N G E '
grand marnier gastrique, orange zest | 16
W H I P P E D B U R R ATA TA R T I N E
macerated stone fruit, mustard seed, suc de prunes | 14
S T E A K TA R -TA R T E F L A M B É E
horseradish crème fraîche, worcestershire onion, bacon | 17
Roasted Foie Gras
7 O Z F O R T H E TA B L E
pistachio butter, french toast, brûléed fig | 80
BURGUNDIAN ESCARGOT CROISSANTS
puff pastry, green chartreuse butter, dill | 18
ÉPOISSES FONDUE BEIGNETS
pomme purée, herb crème, chive blossom | 12
C O U N T R Y- S T Y L E PÂT É D E G A S C O G N E
bacon-wrapped, smoked duck ham, fig & date jam | 18
TERRINE OF FOIE GRAS & CHICKEN LIVER
yellow peach, honey butter, almond praline | 19
GRILLED SONOMA LAMB RIB
harissa yogurt, charred cucumber, calamansi vinaigrette | 14
HORS D'OEUVRES
S U M M E R T O M AT O & M E L O N S A L A D
smoked fromage blanc, calabrian chili, lardo toast | 17
C H ILLE D S W E E T C OR N VIC H YS SOIS E
maine lobster, whipped crème fraîche, puffed corn | 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 | 75
H A N D - C U T C H I TA R R A & C L A M S
uni 'carbonara', lobster butter, guanciale | 22
Grande Assiette
AG E D C ROWN OF DUC K
foie gras dirty rice, country-fried leg
PLATS Principaux
G A R D E N R ATAT O U I L L E TA R T E
glazed turnip, plum caramel | 115
Serves 2-4
LIMITED AVAILABILITY
grilled squash blossom, tomato aigre-doux, blackened eggplant | 26
SMOKED HALIBUT BOUILLABAISSE
stuffed monterey squid, stewed piperade, seaweed croûton | 36
BERKSHIRE PORK LOIN EN 'BALLOTINE'
BŒUF
12 OZ NY STRIP
| 54
8 OZ FILET
| 52
pigtail cassoulet, toulouse sausage, charred peach | 34
PA N - R O A S T E D M A R Y ’ S C H I C K E N
'coq au vin', truffle pappardelle, bacon confit | 32
B UT TE R-BASTE D O C EAN TR O UT
lobster 'fried rice', tasso ham, corn-brown butter sabayon | 35
AU POIVRE STYLE
| 5
steaks are served with pommes anna
béarnaise sauce & maître d’hôtel butter
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