W E L C O M E T O M I C H A E L M I N A

For years, I ’ve yearned to celebrate the Middle Eastern f lavors that def ined my
childhood. I ’m honored to now have this opportunity to pair the traditions of
my family’s home cooking with new, innovative techniques, and bold ing redients
centered around the ultimate spice journey.

mi c h ae l mi na r es er ve caviar s er vice
Caspian Asetra “000”, Imperial Kaluga, Russian Osetra, California Reser ve | MP

6 COURSE MENU 155

WINE PAIRING 130 | RESERVE WINE PAIRING 215

C O U R S E O N E

h a l f mo o n bay s p ot p r awn
E a r l y G i r l To m a t o, C u c u m b e r, G r e e n A l m o n d , H a r i s s a B r o t h

a spa rag u s & s es am e

Fa v a B e a n B e s a r a , S u m a c O n i o n s , H a l v a

ta rtar e o f ahi tu na
U r f a Pe p p e r, P i n e N u t , F i n g e r L i m e

C O U R S E T W O

g l a z e d egy ptian m ango

Fo i e G r a s , C a n d i e d G i n g e r, M I N A S p i c e

c h arcoa l- gr il l ed baby o cto p u s

S a f f r o n Po t a t o, A r t i c h o k e , C a r d a m o m S c h u g

smo k e d fai ry tal e eggp l ant

Ta n g e r i n e L a b n e h , C h i c k e n O y s t e r, To m a t o C o n s e r v a

C O U R S E T H R E E

se mo l i n a d um p l ing
Beef Kubbe, Horseradish, Beetroot Consommé

h a n d - c u t taj ar in
K e f i r, R o s e M a l l o w, K a l u g a C a v i a r
 C O U R S E F O U R

k ataif i-cr u sted wil d hal ibu t

Fe n n e l , G r e e n To m a t o à l a G r e c q u e , P r e s e r v e d L e m o n

m editer r anean s ea bas s

M o l o k h i y a , To m a t o - S h e l l f i s h S t e w, S h e l l i n g B e a n

gr il l ed m aine lo bster
Almond, Coconut, Saffron, Corn, Okra
Ser ved with Hand-Rolled Cous Cous Supplement | 45

C O U R S E F I V E

s p iced s q uab & fo ie gr as

Koshar y Rice, Zucchini, Brooks Cherr y

c h arcoal-gr il l ed baby l am b
B l a c k H a r i s s a , S w e e t Pe a , O m a n i L i m e

y e me nite-st yl e beef str ip lo in

M a t b u c h a , W i l d R a m p s , W h i t e Ya m

mi ya z a k i a5 wagyu beef Supplement | 79

C O U R S E S I X

beet & r hu bar b

P i n k Pe p p e r c o r n , L a b n e h , M e r i n g u e

str awber ry
O a t , M a h l e b, G o a t M i l k

ho ney & o r ange blo s s o m

P i s t a c h i o, C a r d a m o m , Ta n g e l o

br il l at-s avar in
Fr e e k e h , C h e r r y, G i n g e r

*Consuming raw or undercooked meats, poultry, seafood, shellfish or

eggs may increase your risk of foodborne illness.
A 4% surcharge will be added for all food and beverages for San Francisco employer mandates.