SAN FRANCISCO RN74 SAN FRANCISCO Taking its name from

SAN FRANCISCO RN74 SAN FRANCISCO Taking its name from

SAN FRANCISCO
R N 74 S A N F R A N C I S C O
Taking its name from the highway, Route Nationale 74, which
runs directly through the Burgundy region of France, RN74
is a wine-centric French inspired restaurant by Michael Mina
and Rajat Parr.
RN74’s wine program, under the direction of Lead Sommelier
David Castleberry, focuses heavily on the greatest producers
and regions of Burgundy. However, the well-balanced list also
showcases international and domestic selections. RN74 has
been awarded Wine Spectator’s highest honor, the “Grand
Award” every year it has been eligible starting in 2010 and
was named one of America’s 100 Best Wine Restaurants of
2016 by Wine Enthusiast Magazine. Executive Chef Michael
Rafidi’s cuisine at RN74 aims to be a perfect complement
to the wines – creative, modern, but simple interpretations
of regional French cuisine punctuated with seasonal, fresh
ingredients and bold flavors.
L O C AT I O N
301 MISSION STREET
SAN FRANCISCO, CA 94105
415.543.7474
MANAGING CHEF
GENER AL MANAGER
CAPAC IT Y
MICHAEL MINA
JESSE SELLS
DINING ROOM:
EXECUTIVE CHEF
LEAD SOMMELIER
MICHAEL LEE RAFIDI
DAV I D CA S T L E BE R RY
85 SEATED
S E M I P R I VAT E :
55 SEATED
AT R I U M :
150 RECEPTION
P H O N E: 415 . 5 4 3 .7474
FA X: 415 . 6 2 7. 0 9 81
W E B: M I C H A E L M I N A . N E T
RN74
P R I VAT E D I N I N G O V E R V I E W
SAN
FR ANCISCO
P R I VAT E D I N I N G
RN74 offers semi private dining for up to 5 guests. The lounge and
Atrium can host groups up to 150 guests. The restaurant is also
available to reserve in its entirety.
E V E N T S C O N TAC T
E M A I L: E V E N T S - S F @M I N AG RO U P. N E T
P H O N E: 415 . 6 2 5 . 5 4 6 0
MICHAEL
ABOUT
MINA
Michelin-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 RN74, MICHAEL MINA, BOURBON STEAK, CLOCK
BAR, PABU and THE RAMEN BAR.
E V E N T S C O N TAC T
E M A I L: E V E N T S - S F @M I N AG RO U P. N E T
P H O N E: 415 . 6 2 5 . 5 4 6 0
LUNCH - SAMPLE 3 COURSE MENU ($55 PP)
s ta r t e r
BUTTER LETTUCE SALAD
Olive Oil Crouton, Goat Cheese, Fines Herbes
PA S T R A M I - S T Y L E S A L M O N TA R TA R E
Country Bread, Dill Crème Fraîche, Herb Salad
main
HAND - CUT PAPPAR DE LLE
Zucchini, Parmesan Crème Fraîche, Crispy Squash Blossom
BUTTER-BASTED OCEAN TROUT
Smoked Pepper Couscous, Ratatouille, Charrred Eggplant
G R ILLE D MARY ' S C HIC K E N PAILL AR D
Sunny-Side Up Egg, Tasso-Fried Rice, Corn Sabayon
sweet
CRÈME FRAÎCHE CAKE
Vanilla Crème, Strawberries
C H O C O L AT E P O T D E C R È M E
Candied Hazelnuts, Chocolate Tuile
ARTISAN CHEESE
Della Fattoria Bread
LUNCH - SAMPLE 4 COURSE MENU ($75 PP)
s ta r t e r
BUTTER LETTUCE SALAD
Olive Oil Crouton, Goat Cheese, Fines Herbes
PA S T R A M I - S T Y L E S A L M O N TA R TA R E
Country Bread, Dill Crème Fraîche, Herb Salad
second
CHILLED SWEET CORN SOUP
Maine Lobster, Whipped Buttermilk, Puffed Corn
HAND - CUT PAPPAR DE LLE
Zucchini, Parmesan Crème Fraîche, Crispy Squash Blossom
main
BUTTER-BASTED OCEAN TROUT
Smoked Pepper Couscous, Ratatouille, Charrred Eggplant
G R ILLE D MARY ' S C HIC K E N PAILL AR D
Sunny-Side Up Egg, Tasso-Fried Rice, Corn Sabayon
sweet
CRÈME FRAÎCHE CAKE
Vanilla Crème, Strawberries
C H O C O L AT E P O T D E C R È M E
Candied Hazelnuts, Chocolate Tuile
DINNER - SAMPLE 3 COURSE MENU ($85 PP)
s ta r t e r
BUTTER LETTUCE SALAD
Olive Oil Crouton, Goat Cheese, Fines Herbes
PA S T R A M I - S T Y L E S A L M O N TA R TA R E
Country Bread, Dill Crème Fraîche, Herb Salad
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
main
BUTTER-BASTED OCEAN TROUT
Lobster "Fried Rice', Tasso Ham, Corn-Brown Butter Sabayon
PAN - ROAS TE D MARY ' S C HIC K E N
'Coq Au Vin', Truffle Pappardelle, Bacon Confit
BRAISED BEEF SHORT RIB
Onion Soubise, Wild Mushrooms, Watercress
sweet
CRÈME FRAÎCHE CAKE
Vanilla Crème, Strawberries
C H O C O L AT E P O T D E C R È M E
Candied Hazelnuts, Chocolate Tuile
ARTISAN CHEESE
Della Fattoria Bread
D I N N E R - S A M P L E 4 C O U R S E M E N U ( $10 5 P P )
s ta r t e r
BUTTER LETTUCE SALAD
Olive Oil Crouton, Goat Cheese, Fines Herbes
PA S T R A M I - S T Y L E S A L M O N TA R TA R E
Country Bread, Dill Crème Fraîche, Herb Salad
second
CHILLED SWEET CORN SOUP
Maine Lobster, Whipped Buttermilk, Puffed Corn
R ATAT O U I L L E R I S O T T O
Grilled Squash Blossom, Tomato Aigre-Doux, Garlic Streusel
main
BUTTER-BASTED OCEAN TROUT
Lobster "Fried Rice', Tasso Ham, Corn-Brown Butter Sabayon
BRAISED BEEF SHORT RIB
Onion Soubise, Wild Mushrooms, Watercress
sweet
CRÈME FRAÎCHE CAKE
Vanilla Crème, Strawberries
C H O C O L AT E P O T D E C R È M E
Candied Hazelnuts, Chocolate Tuile
h o r s d ’ o e u v r e s p l at t e r s
P R I C E P E R P L AT T E R $ 75 E A C H ( S E R V E S 10 -15 P E O P L E )
Charcuterie, Smoked Fish Assortment, Oysters on the Half Shell, Vegetable Crudités,
Chef’s Selection of Cheeses, Assorted Mignardises
pa s s e d c a n a p é s
FOR GROUPS OF 20 OR MORE
SMOKED FROMAGE BLANC CANNELLONI
Ratatouille, Garlic Crumble
T O M AT O & C O M P R E S S E D M E L O N
Smoked Fromage Blanc
FRIED CAULIFLOWER
Uni Aïoli
ESCARGOT CROISSANT
Chartreuse Butter, Fines Herbes
R N 74 S M O K E D B A C O N
Stone Fruit Butter, Hickory
CHILLED SWEET CORN SOUP
Whipped Crème Fraîche, Puffed Corn
MUSHROOM ARANCINI
Parmesan, Chive
CHILLED ROCK SHRIMP
Gin Cocktail Sauce, Shaved Celery
PA S T R A M I - S T Y L E S A L M O N TA R TA R E
House-Made Chip
R N 74 S T E A K TA R TA R E
Tarte Flambée Cracker
SHOR T R IB F R E NC H DIP PANINI
Gruyère, Pesto
POMMES BEIGNET
Apple Jam, Mustard Greens
SELECTION OF THREE
$25/PERSON PER HOUR*
SELECTION OF FIVE
$35/PERSON PER HOUR*
ADDITIONAL CANAPES
$10 / P E R S O N P E R H O U R *
MOVEABLE FEAST
SAMPLE MENU OPTIONS
s ta r t e r s tat i o n
S U P P L E M E N TA L A D D I T I O N S
CHEESE & CHARCUTERIE
$10 P E R P E R S O N
Local Artisan Cheese, House-Made Charcuterie and Terrines, Mustard & Pickles
S H E L L F I S H S TAT I O N
$20 PER PERSON
Littleneck Clams, Oysters, Prawns, Maine Lobster
Served With Traditional Garnish
TA R TA R E S TAT I O N
$15 P E R P E R S O N
Choice of Salmon or Steak
C AV I A R S TAT I O N
MP
Warm Blini & Potato Gaufrettes
Served with Tradtional Garnish
MOVEABLE FEAST
SAMPLE MENU OPTIONS
sal ad
BUTTER LETTUCE
Olive Oil Crouton, Goat Cheese, Fines Herbes
SLOW-ROASTED HEIRLOOM CARROTS
Vadouvan Yogurt, Grilled Apricots, Mint
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
LITTLE GEM CAESAR SALAD
Country Bread Crouton, Parmesan
PA S TA S TAT I O N
CREAMY GARGANELLE
Summer Squash, Basil Pesto, Crème Fraîche
SEASONAL RISOTTO
Accompanied with the Finest Ingredients Available from the Market
PA S T U R E R A I S E D M E AT S & DAY B OAT F I S H
MEYER LEMON ROASTED CHICKEN
Rosemary, Caramelized Onion Jus
GRILLED PORK LOIN
Apple Mustarda, Spicy Pork Jus
CRUSTED LAMB SHOULDER
Basil Pistou, Lamb Jus
BUTTER-ROASTED BEEF BRISKET
Horseradish Crème Fraîche
S A LT- R O A S T E D O C E A N T R O U T
Saffron Beurre Blanc
MOVEABLE FEAST
SAMPLE MENU OPTIONS
M A R K E T V E G E TA B L E S
BROCCOLI
Lemon, Toasted Garlic
FRIED CAULIFLOWER
Uni Aïoli
C O R N S U C C O TA S H
Bacon, Thyme, Apple Cider
M A R B L E P O TAT O E S
Herb Butter
G R E E N G A R L I C P O L E N TA
S W E E T S & PA S T R I E S
ASSORTED COOKIES, CAKES & PETIT FOURS
B E I G N E T S S TAT I O N
Served with Seasonal Jams, Custards, Pastry Creams
SELECTIONS OF PROFITEROLE
Chocolate & Vanilla Crème Fraîche
MOVEABLE FEAST
PRICING OPTIONS PER PERSON
pac k ag e 1 - $ 7 5
2 S A L A D S TAT I O N S
1 PA S TA S TAT I O N
2 M E AT S TAT I O N S
2 H O T V E G E TA B L E S
1 D E S S E R T S TAT I O N
pac k ag e 2 - $ 9 5
3 S A L A D S TAT I O N S
1 PA S TA S TAT I O N
2 M E AT S TAT I O N S
3 H O T V E G E TA B L E S
1 D E S S E R T S TAT I O N
pac k ag e 3 - $ 1 1 5
3 S A L A D S TAT I O N S
2 PA S TA S TAT I O N S
3 M E AT S TAT I O N S
4 H O T V E G E TA B L E S
2 D E S S E R T S TAT I O N S
* B R E A D S TAT I O N I N C L U D E D I N A L L PA C K A G E S