private dining spaces contemporary. american. steakhouse. by ...

More documents

Recommendations

Info

FIRST COURSEPlease preselect two of the followingBLACK OLIVE CAESER SALAD | Ba<strong>by</strong> romaine, white anchovies, sourdough croutonBIBB WEDGE SALAD | Avocado, bacon, Point Reyes blue cheeseHEIRLOOM TOMATO SALAD | Smoked ricotta salata, fried green tomatoesSECOND COURSEPlease preselect two of the followingJALAPENO GRILLED CHEESE | Brentwood sweet corn soup ‗fondue‘AHI TUNA TARTARE | Ancho chile, bosc pear, sesame oilFOIE GRAS SLIDERS | Caramelized onion jus, bing cherries, watercressMARINATED DAYBOAT SCALLOPS | Harry‘s strawberries, grains or paradise, basilTHIRD COURSEPlease preselect two of the followingGRILLED SCOTTISH SALMON | Sweet corn & fava bean succotash, pimenton butterTAPIOCA – CRUSTED SNAPPER | Basmati, dried fruit, almonds, sesame vinaigretteSEARED SUSTAINABLE TUNA | Sweet peppers, cranberry beans, pesto, olivesMICHAEL‘S CHICKEN & MAC | Truffle mac and cheese, caramelized onion jusFILET ROSSINI | Shallot potato cake, crème spinach, foie gras bordelaiseFOURTH COURSEPlease preselect one of the followingVANILLA CREME BRULEE | Warm nutmeg beignetsDARK CHOCOLATE POT DE CREME | Warm nutmeg beignetsMACALLAN 12 BUTTERSCOTCH PUDDING | Warm beignetsMILK CHOCOLATE CUSTARD | Red velvet cake, candied pecansDECONSTRUCTED MASCARPONE CHEESECAKE | Market strawberries, pistachio streusel$98.00++per person plus tax (8.95%) and gratuity (22%)ENHANCEMENTSADD | STATIONARY CANAPESFrom the canapé menu to be served before the first courseSelection of two: $10.00++/per personSelection of three: $12.00++/per personCONTEMPORARY. AMERICAN. STEAKHOUSE.BY MICHAEL MINA.FOUR COURSE PLATED DINNERADD | FAMILY STYLE SIDESHORSERADISH OR CLASSIC WHIPPED POTATOES | BROCCOLINI, garlic, chili citonette | MICHAEL‘S TRUFFLEDMAC AND CHEESE | CREAMED CORN | SOY- GLAZED SHITAKES | SPINACH, smoked onion creamed or sautéed$9.00++/ per side | each side serves threeKristen Forgione| Restaurant Sales Manager | 480.585.2682 | Kristen.forgione@fairmont.com
CONTEMPORARY. AMERICAN. STEAKHOUSE.BY MICHAEL MINA.CHEF‘S TASTING MENUAPPETIZERSPlease preselect three of the followingBLACK OLIVE CAESER SALAD | Ba<strong>by</strong> romaine, whiteanchovies, sourdough croutonBIBB WEDGE SALAD | Avocado, bacon, Point Reyes bluecheeseMESQUITE GRILLED VEGETABLES | Chicory, goatcheese, red wine vinaigretteJALAPENO GRILLED CHEESE | Brentwood sweet cornsoup ‗fondue‘ENTREESPlease preselect two of the followingGRILLED SCOTTISH SALMON | Castlevatrano olivecitronetteROASTED RED SNAPPER | Sesame-lime vinaigretteMESQUITE-GRILLED CHICKEN | Caramelized onion jusROASTED RIBEYE ―EYE AND CAP‖ | HorseradishgremolataSIDE DISHESPlease preselect three of the followingSHIITAKE MUSHROOMS | Ginger, soy, mirinHORSERADISH POTATO PUREEBROCCOLINI | Garlic, jalapeño citronetteTRUFFLED MAC AND CHEESEDESSERTSPlease preselect three of the followingVANILLA CREME BRULEE | Warm nutmeg beignetsDARK CHOCOLATE POT DE CREME | Warm nutmegbeignetsMACALLAN 12 BUTTERSCOTCH PUDDING | WarmbeignetsMILK CHOCOLATE CUSTARD | Red velvet cake, candiedpecansDECONSTRUCTED MASCARPONE CHEESECAKE | Marketstrawberries, pistachio streuselFILET CHATEAUBRIAND | Bearnaise sauceSEARED SUSTAINABLE TUNA | Basil butter$105.00++per person plus tax (8.95%) and gratuity (22%)ENHANCEMENTSADD | STATIONARY CANAPESFrom the canapé menu to be served before the first courseSelection of two: $10.00++/per personSelection of three: $12.00++/per personKristen Forgione| Restaurant Sales Manager | 480.585.2682 | Kristen.forgione@fairmont.com
Page 1 and 2: CONTEMPORARY. AMERICAN. STEAKHOUSE.
Page 3: FIRST COURSEPlease preselect two of

private dining spaces contemporary. american. steakhouse. by ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?