WELCOME TO MICHAEL MINA

For years, I’ve yearned to celebrate the Middle Eastern flavors that defined 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 ingredients centered around the ultimate spice journey.

michael mina reserve caviar service

Caspian Asetra “000”, Imperial Kaluga, Russian Osetra, California Reserve | MP

6 COURSE MENU 155 WINE PAIRING 130 | RESERVE WINE PAIRING 215

COURSE ONE half moon bay spot prawn

Early Girl Tomato, Cucumber, Green Almond, Harissa Broth asparagus & sesame

Fava Bean Besara, Sumac Onions, Preserved Lemon tartare of ahi tuna

Urfa Pepper, Pine Nut, Finger Lime

COURSE TWO glazed egyptian mango

Foie Gras, Candied Ginger, MINA Spice charcoal-grilled baby octopus

Saffron Potato, Artichoke, Cardamon Schug smoked fairytale eggplant

Tangerine Labneh, Chicken Oyster, Tomato Conserva

COURSE THREE semolina dumpling

Beef Kubbe, Horseradish, Beetroot Consommé hand-cut tajarin

Kefir, Chive Blossom, Kaluga Caviar COURSE FOUR

kataifi-crusted john dory

Fennel, Green Tomato à la Grecque, Preserved Lemon

grilled wild mediterranean sea bass

Molokhiya, Tomato-Shellfish Stew, Shelling Beans

maine lobster tajine

Almond, Coconut, S affron, Corn, O kr a Served with Hand-Rolled Cous Cous Supplement | 45

COURSE FIVE

spiced squab & foie gras

Koshary Rice, Zucchini, Brooks Cherry

charcoal-grilled baby lamb

Black Harissa, Sweet Pea, Freekeh

yemenite-style beef strip loin

Matbucha, Charred Scallion, White Yam

miyazaki a5 wagyu beef Supplement | 79

COURSE SIX

beet & rhubarb

Pink Peppercorn, Labneh, Meringue

strawberry

Oat, Mahleb, Goat Milk

honey & orange blossom

Pistachio, Cardamom, Tangelo

brillat-savarin

Freekeh, Cherry, Ginger

*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.