p r i vat e d i n i n g
BOURBON
STEAK
SANTA
&
PUB
CLARA
A
unique evolution of Michael Mina’s
award-winning, signature steakhouse Bourbon
Steak, Bourbon Steak & Pub will be a multi-level,
premium steakhouse and pub open year-round,
designed specifically for Levi’s Stadium.
LOCATION
LEVI’S STADIUM
4900 MARIE P. DEBARTOLO WAY
SANTA CLARA, CA 95054
PRIVATE DINING
Our private space consists of two intimate Mina Luxury Lofts, as
well as the exclusive Tailgate area. Bourbon Steak & Pub is also
available to reserve in its’ entirety. For more information, please
contact Tahira Ali at (408) 217-2297 or [email protected].
MANAGING CHEF
MICHAEL MINA
EXECUTIVE CHEF
JOHN CAHILL
EVENTS CONTACT
TAHIRA ALI
CAPACITY
“RICE” LUXURY LOF T
15 SEATED
20 RECEPTION
“MONTANA” LUXURY LOF T:
25 SEATED
40 RECEPTION
MICHAEL MINA’s TAILGATE:
200 SEATED
400 RECEPTION
EVENTS CONTACT: TAHIRA ALI
EMAIL: [email protected]
PHONE: 903.240.67 10
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A MICHAEL MINA RESTAURANT
E X E C U T I V E C H E F : JOHN CAHILL
Canapé Menu
Eggplant Dip SEASONAL VEGETABLES, GRILLED PITA, CHICKPEA FRIES
Crab Deviled Eggs SOURDOUGH BREADCRUMBS, HERB MAYO
Duck Spring Rolls GINGER CHILE DIPPING SAUCE, MINT, CILANTRO
BBQ Chicken Drumsticks CELERY STALKS, SMOKED BLUE CHEESE
Prime Steak Tartare
SALTED PLUM, SHAVED BONITO, CRISPY RAMEN
selection of three $15 per half hour per person
selection of five $25 per half hour per person
to share
Cheese Plat ter
$6 PER PERSON
ASSORTED DOMESTIC AND IMPORTED CHEESES, DRIED AND FRESH FRUIT GARNISHES
Charcuterie
$8 PER PERSON
AMERICA’S BEST REGIONAL PRODUCTS, FRESH, CURED & POTTED GARNISHED WITH
HOUSEMADE PICKLES AND MUSTARD FRUITS
Grilled Vegetable Plat ter
$6 PER PERSON
ASSORTED SEASONAL VEGETABLES WOOD -FIRED AND MARINATED, ROMESCO & VINAIGRETTE DRESSINGS
shellfish platters
wild gulf shrimp “gin” cocktail sauce $42 PER DOZEN
dozen oysters ON THE HALF SHELL - $36
*maine lobster, shrimp, oysters , king crab $125 PER PLATTER (SERVES
*72 HOUR
6-8 GUESTS)
ADVANCE NOTICE REQUIRED
MENU UPGRADES
CAVIAR SERVICE $300 PER OUNCE
TRUE JAPANESE A5 TASTING $150 PER PERSON
FRESH BLACK OR WHITE TRUFFLES MARKET PRICE
GOURMET MIGNARDES OF HAND -DIPPED CHOCOLATE TRUFFLES
$10 PER PERSON
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A MICHAEL MINA RESTAURANT
EXECUTIVE CHEF:
The “FAN” Lunch Menu
To Share
HOUSEMADE “FRICKLES” CRUNCHY FRIED PICKLES, SPECIAL SAUCE
Duck Spring Rolls GINGER CHILE DIPPING SAUCE, MINT, CILANTRO
THE Nachos BORRACHOS BEANS, CHARRED CORN SALSA
2 ND COURSE:
SELECT ONE OF THE FOLLOWING:
BOURBON BURGER
GRIDDLED MUSHROOMS & ONIONS, BLUE CHEESE, TRUFFLE AIOLI
CRISPY FLOUNDER FISH & CHIPS
BATTERED FLOUNDER, SALT AND VINEGAR POTATO WEDGES
SMOKIN’ DOUBLE BARREL WAGYU DOG
HONEY MUSTARD, COLESLAW, CHICHARRONES
3 RD COURSE:
SELECT ONE OF THE FOLLOWING:
Michael Mina Cookies
CHOCOLATE CHIP PECAN, DOUBLE CHOCOLATE
Root Beer Float
SASSAFRAS ICE CREAM, ROOT BEER SORBET
45 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
JOHN CAHILL
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A MICHAEL MINA RESTAURANT
EXECUTIVE CHEF:
The “COACH” lunch menu
amuse bouche
Housemade “Frickles”
1 ST COURSE:
SELECT ONE OF THE FOLLOWING:
ECOPIA FARMS GREENS
SHAVED MARKET VEGETABLES, YUZU VINAIGRETTE
THE GREEK salad
MARINATED FETA, SHAVED RED ONION, OREGANO
ROTISSERIE CHICKEN NOODLE SOUP
SIMMERED VEGGIES, SCHMALTZ TOAST
2 ND COURSE:
SELECT ONE OF THE FOLLOWING:
Pulled PORK SAMMY
BLACK PEPPER POTATO BUN
BBQ Salmon Burger
CUCUMBER KIMCHI, KOREAN BBQ SAUCE, GINGER AIOLI
HERB-MARINATED SKIRT STEAK
GARLIC FRIES, BOURBON STEAK SAUCE, WATERCRESS
Rotisserie 38 North Half Chicken
TRUFFLE MAC & CHEESE, WATERCRESS, ONION JUS
DESSERT:
SELECT ONE OF THE FOLLOWING:
ROOT BEER FLOAT
SASSAFRAS ICE CREAM, ROOT BEER SORBET
POT TED PUDDING
PEANUT BUTTER GANACHE, MILK CHOCOLATE MOUSSE, DEVIL’S FOOD CAKE
Michael Mina’s Signature Cookies
CHOCOLATE CHIP PECAN, DOUBLE CHOCOLATE
55 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
JOHN CAHILL
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A MICHAEL MINA RESTAURANT
EXECUTIVE CHEF:
The “OWNER” Lunch Menu
amuse bouche
Housemade “Frickles”
1 ST COURSE:
SELECT ONE OF THE FOLLOWING:
49ers RANCH
GRILLED ROMAINE, PICKLED CUCUMBER, PARMESAN
THE GREEK SALAD
MARINATED FETA, SHAVED RED ONION, OREGANO
ROTISSERIE CHICKEN NOODLE SOUP
SIMMERED VEGGIES, SCHMALTZ TOAST
2 ND COURSE:
SELECT ONE OF THE FOLLOWING:
THE GOLD RUSH Burger
WAYGU BEEF, BACON MARMALADE, SECRET SAUCE, AGED CHEDDAR
Herb-Marinated Skirt Steak
GARLIC FRIES, BOURBON STEAK SAUCE, WATERCRESS
ROTISSERIE 38 NORTH HALF CHICKEN
TRUFFLE MAC & CHEESE, WATERCRESS, ONION JUS
WOOD -FIRED SEASONAL FISH
SHAVED FENNEL, SALT ROASTED POTATOES, CHARRED LEMON
DESSERT:
SELECT ONE OF THE FOLLOWING:
Warm Beignets
CINNAMON SUGAR, AND SPICE
ROOT BEER FLOAT
SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE CHIP COOKIE
POT TED PUDDING
PEANUT BUTTER GANACHE, MILK CHOCOLATE MOUSSE, DEVIL’S FOOD CAKE
65 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
JOHN CAHILL
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A MICHAEL MINA RESTAURANT
E X E C U T I V E C H E F : JOHN CAHILL
THE “FAN” DINNER menu
TO SHARE:
WARM SOF T PRETZELS
‘MERICAN CHEESE, CODDLED EGG, BACON
THE NACHOS
BORRACHO BEANS, CHARRED CORN SALSA, SUNNYSIDE EGG
HOUSE-MADE “FRICKLES”
BATTERED PICKLES, SECRET SAUCE
2 ND COURSE:
SELECT ONE OF THE FOLLOWING:
THE GREEK SALAD
MARINATED FETA, SHAVED RED ONION, OREGANO
ROTISSERIE CHICKEN NOODLE SOUP
KALE CHIPS, SCHMALTZ BREAD
3 RD COURSE:
SELECT ONE OF THE FOLLOWING:
Rotisserie 38 North Half Chicken
TRUFFLE MAC & CHEESE, WATERCRESS, ONION JUS
THE GOLD RUSH Burger
WAYGU BEEF, BACON MARMALADE, SECRET SAUCE, AGED CHEDDAR
BERKSHIRE PORK RIBS
LIQUID GOLD BBQ SAUCE
WOOD -FIRED SEASONAL FISH
SHAVED FENNEL, SALT ROASTED POTATOES, CHARRED LEMON
DESSERT:
SELECT ONE OF THE FOLLOWING:
WARM BEIGNETS
SERVED WITH BUTTERSCOTCH PUDDING
Root Beer FloaT AND COOKIE DUO
SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE CHIP COOKIE
PEANUT BUT TER
CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS
75 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
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A MICHAEL MINA RESTAURANT
EXECUTIVE CHEF:
JOHN CAHILL
The “COACH” Dinner Menu
amuse bouche
TRIO OF DUCK FAT FRIES
1 ST COURSE:
SELECT ONE OF THE FOLLOWING:
AHI TUNA TARTARE*
ASIAN PEAR, PINE NUTS, SCOTCH BONNET, MINT, SESAME
ROMAINE CAESAR
RICOTTA SALATA, GARLIC CROUTON, BAGNA CAUDA
2 ND COURSE:
SELECT ONE OF THE FOLLOWING:
ROTISSERIE 38 NORTH CHICKEN
DRY-AGED SIRLOIN 10 OZ .
FILET MIGNON 8 OZ .
WOOD -FIRED SEASONAL FISH
SELECTION OF SEASONAL SIDES SERVED FAMILY STYLE
(UP TO THREE SELECTIONS)
DESSERT:
SELECT ONE OF THE FOLLOWING:
WARM BEIGNETS
SERVED WITH BUTTERSCOTCH PUDDING
Root Beer Float and cookie DUO
SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE WITH HOUSEMADE CHOCOLATE CHIP PECAN COOKIES
PEANUT BUT TER
CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS
85 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
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A MICHAEL MINA RESTAURANT
E X E C U T I V E C H E F : JOHN CAHILL
The “OWNER” Dinner Menu
amuse bouche
TRIO OF DUCK FAT FRIES
1 ST COURSE:
SELECT ONE OF THE FOLLOWING:
AHI Tuna Tartare*
ASIAN PEAR, PINE NUTS, SCOTCH BONNET, MINT, SESAME
ROMAINE CAESAR
RICOTTA SALATA, GARLIC CROUTON, BAGNA CAUDA
2 ND COURSE:
SELECT ONE OF THE FOLLOWING:
GULF SHRIMP & AVOCADO LOUIE
ECOPIA LETTUCES, SUNFLOWER SPROUTS, SHRIMP CHIPS
PRIME STEAK TARTARE*
SALTED PLUM, SHAVED BONITO, CRISPY RAMEN
SOUP OF THE SEASON
3 RD COURSE:
SELECT ONE OF THE FOLLOWING:
ROTISSERIE 38 NORTH CHICKEN
Filet Mignon 8 oz .
DRY-AGED BONE IN RIBEYE 18 oz .
WOOD -FIRED SEASONAL FISH
SELECTION OF SEASONAL SIDES SERVED FAMILY STYLE
(UP TO THREE SELECTIONS)
DESSERT:
SELECT ONE OF THE FOLLOWING:
Warm Beignets
SERVED WITH BUTTERSCOTCH PUDDING
Root Beer Float and Cookie Duo
SASSAFRAS ICE CREAM, ROOT BEER SORBET, CHOCOLATE WITH HOUSEMADE CHOCOLATE CHIP PECAN COOKIES
PEANUT BUT TER
CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS
Seasonal Cheese Course
95 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
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A MICHAEL MINA RESTAURANT
E X E C U T I V E C H E F : JOHN CAHILL
The “COMMISIONER” Chef’s Tasting Menu
Amuse Bouche
~~
TRIO OF DUCK FAT FRIES
~~
Romaine Caesar
RICOTTA SALATA, GARLIC CROUTON, BAGNA CAUDA
~~
PRIME STEAK TARTARE*
SALTED PLUM, SHAVED BONITO, CRISPY RAMEN
OR
AHI Tuna Tartare*
ASIAN PEAR, PINE NUTS, SCOTCH BONNET, MINT, SESAME
~~
Maitake Mushroom Soup
TRUFFLE CREME FRAICHE
~~
BUT TER POACHED LOBSTER
SOFT POLENTA, FENNEL
~~
“America’s Best Steaks”
Prime Black Angus & American Waygu
SEASONAL GARNISH, BORDELAISE
~~
PEANUT BUT TER
CHEWY CHOCOLATE BROWNIE, MILK CHOCOLATE MOUSSE, SALTED PRETZELS, CANDIED MARCONA ALMONDS
~~
Signature Bourbon Caramels
125 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
BOURBON
STEAK
SANTA
EVENTS CONTACT: TAHIRA ALI
&
PUB
CLARA
EMAIL: [email protected]
PHONE: 408.217.2297
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 20 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 AND CLOCK BAR.
EVENTS CONTACT:
TAHIRA ALI
[email protected]
408.217.2297