8 OZ FILET MIGNON*. 10 OZ PRIME NY STRIP LOIN*. 16 OZ âDELMONICOâ RIBEYE*. AMERICAN WAGYU BEEF. 8 OZ RIBEYE âPAVEâ
M E N U : NEW YEARS EVE $95 PER PERSON
A MICHAEL MINA RESTAURANT
O P T I O N A L C E L E B R AT O R Y SHELLFISH OFFERINGS
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E X E C U T I V E C H E F : SARA GARRANT
R U S S I A N O S E T R A C A V I A R * TRADITIONAL ACCOUTREMANT MP O Y S T E R S O N T H E H A L F S H E L L * PONZU, FRESH WASABI, LEMON 4 E A C H L O B S T E R C O C K T A I L * STEAMED & CHILLED, GREEN GODDESS, GIN COCKTAIL 42 S P I C E - P O A C H E D P R A W N S * POACHED & CHILLED, GIN COCKTAIL SAUCE 32 A L A S K A N K I N G C R A B * STEAMED & CHILLED, GREEN GODDESS, GIN COCKTAIL 36 P E T I T E S H E L L F I S H T A S T I N G * SIX OYSTERS, THREE JUMBO PRAWNS, HALF MAINE LOBSTER 8 8
FIRST COURSE SELECTIONS
M I C H A E L ’ S T U N A T A R T A R E * ANCHO CHILE, ASIAN PEAR, MINT, PINE NUT C A U L I F L O W E R S O U P BAY SCALLOP, CURED EGG YOLK, SORREL C L A S S I C C A E S A R S A L A D * ROMAINE, CROUTONS, PARMIGIANO-REGGIANO F A R M E R ’ S M A R K E T G R E E N S RED WINE VINAIGRETTE, SHAVED RADISH, SOFT HERBS I C E B E R G W E D G E S A L A D BLUE CHEESE, BACON, PICKLED RED ONION, CHERRY TOMATO P E E K Y - T O E C R A B D U O * CRISPY CRAB CAKE, CRAB SALAD, AVOCADO, YUZU, RADISH
MAIN COURSE CHOICES
ANGUS & PRIME BEEF
S I M P LY P R E PA R E D F I S H
8 OZ FILET MIGNON*
6 OZ AHI TUNA*
10 OZ PRIME NY STRIP LOIN*
7 OZ ARCTIC CHAR*
16 OZ “DELMONICO” RIBEYE*
HALF MAINE LOBSTER*
AMERICAN WAGYU BEEF
VEGETARIAN
8 OZ RIBEYE “PAVE”, SRF*
PA NISSE FRITES, WILD MUSHROOM, SALSIFY, BLACK TRU FFLE, MASCARPONE
6 OZ RIBEYE CAP, SRF* $15 SUPPLEMENT FOR THIS WAGYU SELECTION
MIYAZAKI PREFECTURE, JAPAN* A5 STRIP LOIN $25 PER OZ SUPPLEMENT FOR THIS WAGYU SELECTION
*MAIN COURSE SERVED WITH CHEF ’S SELECTION OF THREE SEASONAL SIDE DISHES
OPTIONAL MAIN COURSE ACCOMPANIMENTS
WILD & ORGANIC MUSHROOMS KING CRAB BÉARNAISE* HALF MAINE LOBSTER*
36 42
GARLIC-CHARRED PRAWN* BLACK TRUFFLE BUTTER SEARED FOIE GRAS
DESSERT SELECTIONS
21
9
13
CARAMELIZED ONIONS
SHAVED BLACK WINTER TRUFFLE CREAMY BLUE CHEESE
32
9
9
BRANDIED “AU POIVRE ” CHIMICHURRI BÉARNAISE*
MP
5
4 4
C O C O N U T C R E A M P I E GRAHAM CRACKER, COCONUT, KAFFIR LIME O R A N G E S E M I - F R E D D O TAHINI VANILLA, DACQUOISE, NECTARINE B A K E D A L A S K A STRAWBERRY, CHAMPAGNE, ALMOND B O U R B O N B A R DARK CHOCOLATE, PEANUT BUTTER, PRETZEL A R T I S A N C H E E S E DATE JAM, SMOKED NUTS, TOASTED BREAD
*THESE ITEMS ARE OR MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS.
