bourbon steak - Michael Mina

P R I VAT E D I N I N G
BOURBON
SAN
STEAK
FRANCISCO
L
ocated at the historic Westin St. Francis Hotel
in Union Square, BOURBON STEAK is a modern
American steakhouse tailored to the San Francisco
dining audience. The restaurant offers contemporary fare focused on seasonal West Coast ingredients.
LOCATION
THE WESTIN ST. FRANCIS
355 POWELL STREET
SAN FRANCISC0, CA 94110
general manager
Tel: 415.397.3003
JENNY YUN
SPECIAL EVENTS
executive chef
BOURBON STEAK can host events in the main dining room for
groups up to 30 guests. Special menus may apply.The restaurant is
also available to reserve in its entirety.
PAJO BRUICH
sommelier
NOAH DRANOW
CAPACITY
DINING ROOM:
120 TOTAL SEAT COUNT
250 RECEPTION
LARGE GROUP DINING :
36 SEATED
BAR & LOUNGE:
45 SEATED
PHONE: 415.397.3003
FAX: 415.397.9220
WEB: WWW.MICHAELMINA.NET/RESTAURANTS/SAN-FRANCISCO-BAR-AREA/BOURBON-SF
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A MICHAEL MINA RESTAURANT
E X E C U T I V E C H E F : PAJO BRUICH
3 course menu
STARTERS:
SELECT THREE OF THE FOLLOWING:
PETITE ROMAINE CAESAR SALAD
GARLIC CROUTON, BAGNA CAUDA, ONION SPROUTS, PARMIGIANO REGGIANO
BABY ICEBERG “ WEDGE ”
PT. REYES BLUE CHEESE MOUSSE, HOUSE-CURED BACON, AVOCADO ‘GODDESS’ DRESSING
AHI TUNA TARTARE
SCOTCH BONNET PEPPER, PINE NUTS, MINT, SESAME OIL
CURRENT SEASONAL SOUP
PLEASE INQUIRE AS WE CHANGE SEASONALLY
FARRO SALAD
ENTREES:
SELECT THREE OF THE FOLLOWING:
ACQUERELLO CARNAROLI RISOT TO
WILD MUSHROOMS, PARMIGIANO-REGGIANO, MADEIRA-COFFEE REDUCTION
GRILLED OR POACHED SEASONAL FISH
PLEASE INQUIRE AS CHANGE SEASONALLY
8OZ ANGUS FILET
140Z ANGUS NEW YORK
DESSERT:
CHOICE OF:
BEIGNETS
CINNAMON SUGAR, MACALLAN CARAMEL CUSTARD
MICHAEL MINA’S SIGNATURE ROOT BEER FLOAT
SASSAFRAS, CHOCOLATE CHIP COOKIES
95 PER PERSON
* TA X A N D S E RV I C E C H A R G E N OT I N C LU D E D
M E N U I T E M S S U B J E C T TO C H A N G E B A S E D O N S E A S O N A L AVA I L A B I L I T Y
|
A MICHAEL MINA RESTAURANT
E X E C U T I V E C H E F : PAJO BRUICH
4 course menu
starters:
SELECT TWO OF THE FOLLOWING:
PETITE ROMAINE CAESAR SALAD
GARLIC CROUTON, BAGNA CAUDA, ONION SPROUTS, PARMIGIANO REGGIANO
BABY ICEBERG “ WEDGE ”
PT. REYES BLUE CHEESE MOUSSE, HOUSE-CURED BACON, AVOCADO ‘GODDESS’ DRESSING
FARRO SALAD
MIDDLE:
SELECT ONE OF THE FOLLOWING:
AHI TUNA TARTARE
SCOTCH BONNET PEPPER, PINE NUTS, MINT, SESAME OIL
GULF SHRIMP & AVOCADO LOUIE
ECOPIA FARM LETTUCES, SUNFLOWER SPROUTS, SALTINE CRACKERS
CURRENT SEASONAL SOUP
PLEASE INQUIRE AS WE CHANGE SEASONALLY
BRANDT FARMS STEAK TARTARE
CARMELIZED ONION, CONFIT EGG, TRADITIONAL GARNITURE
ENTREES:
SELECT TWO OF THE FOLLOWING:
ACQUERELLO CARNAROLI RISOT TO
WILD MUSHROOMS, PARMIGIANO-REGGIANO, MADEIRA-COFFEE REDUCTION
GRILLED OR POACHED SEASONAL FISH
PLEASE INQUIRE AS CHANGE SEASONALLY
8OZ ANGUS FILET
140Z ANGUS NEW YORK
DESSERT:
CHOICE OF:
BEIGNETS
CINNAMON SUGAR, MACALLAN CARAMEL CUSTARD
MICHAEL MINA’S SIGNATURE ROOT BEER FLOAT
SASSAFRAS, CHOCOLATE CHIP COOKIES
120 PER PERSON
* TA X A N D G R AT U I T Y N OT I N C LU D E D
M E N U I T E M S S U B J E C T TO C H A N G E B A S E D O N S E A S O N A L AVA I L A B I L I T Y
p r i vat e d i n i n g f lo o r p l a n
BOURBON
SAN
STEAK
FRANCISCO
ABOUT
MICHAEL
MINA
M
ICHELIN-STARRED CHEF MICHAEL
MINA FIRST APPEARED ON THE
CULINARY MAP AS EXECUTIVE
CHEF AT AQUA RESTAURANT IN SAN
FRANCISCO. SHORTLY AFTER, MINA’S
CULINARY AND BUSINESS VISION LED TO
THE FOUNDING OF HIS COMPANY MINA
GROUP, WITH PARTNER ANDRE AGASSI IN
2002 .
UNDER THE AUSPICES OF MINA GROUP,
HE HAS OPENED 24 RESTAURANTS. HIS
ACCOLADES INCLUDE JAMES BEARD
FOUNDATION “WHO’S WHO OF FOOD
& BEVERAGE” INDUCTEE IN 2013 WINE
ENTHUSIAST MAGAZINE RESTAURATEUR
OF THE YEAR 2012, GAYOT
RESTAURATEUR OF THE YEAR 2011, FOOD
ARTS SILVER SPOON AWARD WINNER MAY
2011, BON APPÉTIT CHEF OF THE YEAR
2005, SAN FRANCISCO MAGAZINE CHEF
OF THE YEAR 2005, AS WELL AS THE
INTERNATIONAL FOOD AND BEVERAGE
FORUM’S RESTAURATEUR OF THE YEAR
2005.
MICHAEL MINA HAS ALSO PLAYED AN
INTEGRAL PART IN THE DEVELOPMENT
OF THE SAN FRANCISCO DINING SCENE,
CONTRIBUTING TO SUCH OUTSTANDING
PROJECTS AS MICHAEL MINA, RN74,
BOURBON STEAK, PABU, THE RAMEN BAR
AND CLOCK BAR.
EVENT TEAM CONTACTS:
[email protected]
415.625.5460