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    From The Wood-Burning Grill: BSDC Raw Bar

    Uploaded by

    Tierney Plumb
    This document is a menu for Michael Mina's restaurant. It lists appetizers, entrees, sides, and sauces available. The menu features raw bar items, salads, seafood and steak entrees ranging from $30-$195 per item. It offers various cuts and types of beef from grass-fed, natural, and wagyu sources. Sides include mac and cheese, creamed spinach, and roasted vegetables ranging from $11-$16. The executive chef is listed as Drew Adams.

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    © All Rights Reserved
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    From The Wood-Burning Grill: BSDC Raw Bar

    Uploaded by

    Tierney Plumb
    5K views1 page
    This document is a menu for Michael Mina's restaurant. It lists appetizers, entrees, sides, and sauces available. The menu features raw bar items, salads, seafood and steak entrees ranging from $30-$195 per item. It offers various cuts and types of beef from grass-fed, natural, and wagyu sources. Sides include mac and cheese, creamed spinach, and roasted vegetables ranging from $11-$16. The executive chef is listed as Drew Adams.

    Original Description:

    Bourbon Steak

    Original Title

    BSDC Dinner

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    This document is a menu for Michael Mina's restaurant. It lists appetizers, entrees, sides, and sauces available. The menu features raw bar items, salads, seafood and steak entrees ranging from $30-$195 per item. It offers various cuts and types of beef from grass-fed, natural, and wagyu sources. Sides include mac and cheese, creamed spinach, and roasted vegetables ranging from $11-$16. The executive chef is listed as Drew Adams.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5K views1 page

    From The Wood-Burning Grill: BSDC Raw Bar

    Uploaded by

    Tierney Plumb
    This document is a menu for Michael Mina's restaurant. It lists appetizers, entrees, sides, and sauces available. The menu features raw bar items, salads, seafood and steak entrees ranging from $30-$195 per item. It offers various cuts and types of beef from grass-fed, natural, and wagyu sources. Sides include mac and cheese, creamed spinach, and roasted vegetables ranging from $11-$16. The executive chef is listed as Drew Adams.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    A MICHAEL mINA RESTAURANT M E N U : DINNER | E X E C U T I V E C H E F : DREW ADAMS

    LOCAL & AMERICAN MERROIR SIGNATURE 90 | GRAND 145


    B S D C R AW B A R BOURBON STEAK SHELLFISH TOWER
    R A W O Y S T E R S B Y T H E H A L F D O Z E N NORTH & MID-ATLANTIC OYSTERS 21
    A H I T U N A T A R T A R E ANCHO CHILE, ASIAN PEAR, MINT, TOASTED SESAME OIL 23
    C H I L L E D M A I N E L O B S T E R C O C K TA I L COCKTAIL SAUCE, YUZU AÏOLI 40
    T R A D I T I O N A L S H R I M P C O C KT A I L COCKTAIL SAUCE 25
    C H E F ' S S E L E C T I O N C A V I A R TASTING TRIO MP | BY THE OUNCE MP

    I C E B E R G W E D G E SMOKY ROGUE BLUE CHEESE DRESSING, BACON, CHICKEN SKIN, TOMATO 18


    APPETIZERS
    C A E S A R S A L A D BABY ROMAINE, GARLIC CROÛTONS, SHAVED PARMESAN 18
    A 3 W A G Y U B E E F T A R T A R E WILD RAMP SHOOTS, SMOKED TROUT, PICKLED ONIONS 29
    R O A S T E D B E E T S O U P RED CABBAGE, MUSTARD CREAM, APPLE 16
    S H O R T R I B P A P P A R D E L L E BRAISED 7X BEEF, RUTABAGA, TARRAGON 16

    A L A S K A N K I N G C R A B COCONUT, CARA CARA, BONITO 24

    M I C H A E L’ S L O B S T E R P O T P I E BRANDIED LOBSTER CREAM, SEASONAL VEGETABLES 86


    ENTREES
    D A Y B O A T S C A L L O P S C AU LI FLOWER , TA H I N I , C A P ER VI N AI G R E T TE 44
    C H I C K E N B A L L O T I N E BLACK TRUFFLE, SOUBISE, WOOD EAR MUSHROOMS 49
    M A R Y L A N D C R A B C A K E PINK PEPPERCORN TARTAR SAUCE, SOFT GREENS 44
    N O R T H A T L A N T I C T U N A S T E A K ARGENTINIAN CHIMICHURRI, MIXED GREENS 46

    FROM THE WOOD-BURNING GRILL


    34 PER OUNCE MINIMUM OF 3 OUNCES PER ORDER
    A 5 M I YA Z A K I ROSU CHUCK
    NEW YORK STRIP 42 PER OUNCE SERVED WITH: HENRY BAIN SAUCE, AJI VERDE & CAROLINA MUSTARD BBQ
    J A P A N E S E WA G Y U
    A 5 M I YA Z A K I D U O THREE OUNCE CUTS OF EACH A5 MIYAZAKI WAGYU SELECTION 195
    JAPANESE WHISKY TASTING: NIKKA SINGLE MALT "YOICHI" 89
    YAMAZAKI 18YR
    SUNTORY BLENDED HIBIKI 17YR

    8 OZ FILET OF RIB, 7X CATTLE COMPANY, CO 74


    CHEF’S SELECTION
    OF WAGY U 14 OZ RIB EYE, 7X CATTLE COMPANY, CO 92
    10 OZ FLAT IRON, DARLING DOWNS, AUS 50
    16 OZ NEW YORK STRIP, DARLING DOWNS, AUS 89
    48 OZ BONELESS RIB EYE, "ARGENTINIAN FEAST" 7X CATTLE COMPANY, CO 190
    *SERVED WITH A DUO OF CHIMICHURRI & REGIONAL ACCOUTREMENTS

    12 OZ NEW YORK STRIP, PAINTED HILLS NATURAL, OR 66


    A L L N AT U R A L
    GRASS-FED BEEF 16 OZ BONELESS RIB EYE, PAINTED HILLS NATURAL, OR 79
    18 OZ BONE-IN NEW YORK STRIP, 35 DAY DRY-AGED SHENANDOAH VALLEY CO-OP, VA 85
    40 OZ TOMAHAWK RIB EYE, 35 DAY DRY-AGED SHENANDOAH VALLEY CO-OP, VA 145

    8 OZ FILET MIGNON, CERTIFIED ANGUS 55


    AMERICAN
    10 OZ HANGER STEAK, CERTIFIED ANGUS 39
    BEEF & SEAFOOD
    38 OZ PORTERHOUSE, USDA PRIME 135
    6 OZ WILD ARCTIC CHAR 30

    F R E S H U N I & C R A B “ I M P E R I A L" 2 9
    ACCOMPANIMENTS AU POIVRE

    TRUFFLE BUTTER 5 AJI VERDE


    & SAUCES
    BLUE CHEESE & ONION GRATIN 9 OLD BAY-SPICED BÉARNAISE

    VERDE BUTTER 6 CAROLINA MUSTARD BBQ

    G R I L L E D S H R I M P 29 HENRY BAIN STEAK SAUCE

    SEARED HUDSON VALLEY FOIE GRAS 38 SELECTION OF THREE 5

    GRILLED HALF MAINE LOBSTER 40

    BLACK TRUFFLE MAC & CHEESE 14 CREAMED SPINACH 15


    SIDE DISHES A D D LO B S T E R & G O U DA +16
    CRISPY BRUSSELS SPROUTS, SOY CARAMEL, PEANUTS 13
    C L A S S I C W H I P P E D P O T A T O E S , GRAVY 13
    SUNCHOKES, BLACK GARLIC AIOLI, PICKLED ONIONS 13
    TWICE-BAKED POTATO 13
    ROASTED BEETS, WHITE BALSAMIC VINAIGRETTE, MINT 13
    S A LT- B A K E D P O T A T O 1 1
    S H E R R Y- G L A Z E D M U S H R O O M S 1 3

    FOR YOUR CONVENIENCE, A SUGGESTED SERVICE CHARGE OF 20% IS INCLUDED FOR PARTIES OF SIX OR MORE. YOU ARE NOT REQUIRED TO PAY A SERVICE CHARGE & MAY MAKE ADJUSTMENTS TO THE SUGGESTED AMOUNT.

    CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

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