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