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 a e l mi na r es er ve caviar s er vice
Amur Kaluga, Russian Osetra, Golden Osetra, MINA Reser ve |MP
Fa t e e r, L a f f a , K e f i r, H i b i s c u s - I n f u s e d S h a l l o t

6 COURSE MENU 195

WINE PAIRING 180 | RESERVE WINE PAIRING 300

C O U R S E O N E

sto n i n gto n s ea s cal lo p cr u do

Mint, Black Sesame, Serrano Chile, Citrus

t e r r i n e o f beetro ot
B l u e Po p p y, M a r c o n a A l m o n d , G o a t Fe t 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

w i l d mu sh ro o m & ha zel nu t du kk ah
C o c o n u t & G a r l i c B r o t h , Fa r m h o u s e E g g

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

Fu l M e d a m e s , Q u a i l E g g , C a r d a m o m S c h u g

c r i spy v e a l sweetbr ead ‘s chnit z el ’

Fa i r y t a l e E g g p l a n t , Tu r m e r i c , C a p e r

C O U R S E T H R E E

sw e e t o n i on ko s hary
Devil's Gulch Rabbit Dolma, Mombar Mahsay

ri cotta g n u di
Beef Kubbe, Medjool Date, Sumac

h a n d - c u t taj ar in
Pa r m i g i a n o - R e g g i a n o B r u n a , M e y e r L e m o n
Pé r i g o r d B l a c k W i n t e r Tr u f f l e S u p p l e m e n t | 4 5
 C O U R S E F O U R

day boat chatam bay co df is h

G o l d e n S e s a m e , B l a c k Ta h i n i , R o a s t e d C a b b a g e

tai s nap p er
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, B a b y L e e k

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

C O U R S E F I V E

ap iciu s gl a zed s q uab

CÔtelette, Q uince, Meiwa Kumquat

c h arcoal-gr il l ed baby l am b
B l a c k H a r i s s a , Yo u n g C a r r o t , M e r g u e z S a u s a g e

yem enite-st yl e beef r ibeye

S a l s i f y, C i p o l l i n i O n i o n , B l a c k O l i v e

j a pa n e se a5 wagy u S u p p l e m e n t | 3 5 Pe r O z ( 3 O z M i n i m u m )

C O U R S E S I X

cho co l ate baba

K a t a i f i , O r a n g e B l o s s o m , C a r o b, T h a i B a s i l

egyp tian m ango

P i s t a c h i o, L a b n e h , M i n t

l em o n-co co nu t cake
Buddha Hand, Meringue

jas p er hil l har bis o n chees e

S p i c e d Wa l n u t s , H o n e y c o m b, M e a d o w C r e s s

To view the video feat ur ing the entire new menu, centered around the ultimate spice jour ney
visit: ht tp: // bit.ly/ M I NASFSpice

*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.