Named restaurant of the year by Esquire Magazine in 2011, MICHAEL MINA is the crowning jewel that captures the core of Michael's philosophy: The art of seasoning to bring out the best in food… balance in every dish. Sour, sweet, spicy and rich flavors are combined to create Michael's interpretations of American classics like his signature Lobster Pot Pie or Ahi Tuna Tartare. San Francisco's legendary Executive Chef Ron Siegel's cuisine draws on Japanese and French influences, showcasing the best in quality and seasonal ingredients.
For dinner, a multi-course, prix-fixe menu is offered for $95 per person, and will include vegetarian options as well as additional supplements. A paired down a la carte menu is available at the bar for dinner.
Lunch is served in the dining room featuring an à la carte menu and at the bar featuring an array of seasonal small plates as well as salads, soups and Michael Mina classics including Ahi Tuna Tartare.
The wine list, created by Rajat Parr, features an eclectic collection of small, boutique, American wineries as well as celebrated French and European vineyards.