Group dining menu 060118

GROUP DI NI NG M ENUS

GROUP DINING MENUS The Miami Beach outpost of Chef Michael Mina's extremely successful, award winning Las Vegas restaurant, StripSteak offers a dynamic dining and bar scene perfectly in sync with Fontainebleau’s reputation as the preeminent destination for sophisticated cuisine and contemporary cocktails.

The two-story, indoor-outdoor venue is sexy, fun, elegant and engaging. Located off the historic Chateau Lobby in the heart of the resort, StripSteak by Michael Mina plays to the hotel’s original roots, offering the highest quality cuts direct from the on-site aging room, a world-class selection of fresh seafood homemade pasta, signature sides, decadent desserts and eclectic wines, all combined with attentive service. Executed by chef de cuisine William Crandall, the vast menu runs the gamut, overflowing with options. No steakhouse experience would be complete without a killer raw bar; StripSteak's includes selections sourced locally through BleauFish – the hotels innovative ocean-to-table live catch program.

With a plasma screen that can be used to watch the big game or hooked up for your power point or slide show presentation, StripSteak's private dining room is the ideal location for any group event that will seat 10-45 guests. The custom designed credenza can also display any floral centerpiece or scrumptious cake for an extra special occasion and finishing touch.

Gail Karas | Director of Restaurant Sales 305 674 4706 | gkaras@fontainebleau.com Thank you for your interest in StripSteak by Michael Mina at Fontainebleau Miami Beach To view the restaurant and its private room, visit fontainebleau.com/stripsteak

{ CA P AC I T Y } Upstairs Lounge | 50 guests | 100 guests / standing reception Upstairs Dining Room | 70 guests | 250 guests / standing reception Downstairs Dining Room | 140 guests | 250 guests / standing reception Private Dining Room | 40 guests | 50 guests / standing reception Outside Terrace | 40 guests | 60 guests / standing reception

{ AL L B EV E R A G E S A R E C HA R GED UPON CONSUM PTI ON } Cocktail | 10 – 20 each Bottled Waters (1L) | 9 each

{ W I N E I S CH A R G E D U P O N C ONSUM PTI ON } Subject to 9% sales tax and 22% service charge

{ S P EC I A L A R R A N G E ME N T S } Floral arrangements can be requested.

If you require special services, such as audio/visual equipment, additional charges will apply.

{ F E E S & P A Y ME N T T E R MS } A 50% deposit and agreement to standard contract terms is required to reserve.

The balance is due immediately upon event conclusion.

$ 6 . 5 0 ++

{ COLD CANAPÉS } price per canapé TUNA TA R TA R E HA L F S HE L L OY STE R S BE E F TA R TA R E CIT RU S- CUR E D KING SA L MON FLO RIDA T OMA TO BR US C HE TTA

sesame oil, pine nuts, mint sturgeon caviar, chive lemon vinaigrette, black pepper, potato chip coriander, aerated chèvre, chive basil, white balsamic, shallot

SALT- ROA STE D BE E T SA L A D

hazelnut, fromage blanc, cabernet dressing

FLORID A SNA PPE R C E VIC HE

aguachile, cucumber, radish

{ HOT CANAPÉS } price per canapé POMME DA UPHINE FO REST MUSHR OOM A R A NC INI C R A B C A KE DIJON WILD M USHR OOMS ON TOA ST M O YER FA R MS TE NDE R L OIN PRIM E SHOR T R IB ME A TBA L L

saffron aïoli, sea salt, comté parmigiano-reggiano, truffle cream garlic-mustard sauce, calamansi, fresh rocket fried quail egg, brioche, mornay sesame mylk, seaweed salad vierge sauce, roasted garlic

For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.

$ 7 5 ++

{ FI RST COURSE } choice of two R IC OTTA C A VA TE L L I KA L E CAESAR BL T WE DGE

baby kale, parsnip asian pear, miso vinaigrette, shrimp crisps reggiano cheese, baby gem, cracked pepper blue cheese, cherry tomato, pickled shallot, crispy bacon

{ S ECOND COURSE } choice of two RO ASTE D PE TITE C HIC KE N S C OTTISH SA L MON “CHURRA S C O” SKIR T S TE A K

asparagus, mushroom, natural jus black lentils, vierge provençale, fino sherry butter whipped potatoes, grilled asparagus, chimichurri | 12 oz

{ THI RD COURSE } choice of one M ALT ED C HOC OL A TE MOUS S E NY C HE E S E C A KE

espresso brownie, hazelnut, bailey’s ice cream passion fruit curd, blackberry yuzu sorbet

For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.

$ 8 5 ++

{ FI RST COURSE } choice of two CAESAR BL T WE DGE STE A K TA R TA R E RIC OTTA C A VA TE L L I SA L MON TOR O

reggiano cheese, baby gem, cracked pepper blue cheese, cherry tomato, pickled shallot, crispy bacon truffle, roasted garlic, crispy yukon potato baby kale, parsnip malbec marinated, pumpernickel, horseradish, dill

{ SECOND COURSE } choice of three ROAST E D PE TITE C HIC KE N S C OTTISH SA L MON RO ASTED A L A S KA N HA L IBUT “CHURRA SC O” S KIR T STE A K FIL E T MIGNON

asparagus, mushroom, natural jus black lentils, vierge provençale, fino sherry butter malossol sturgeon caviar, shoyu choron, asparagus onion purée, confit garlic, thyme | 12 oz onion purée, confit garlic, thyme | 8 oz

{ SI DES } choice of two CHA R R E D BR OC C OL INI C R E A ME D SPINA C H MA C & C HE E S E S A U TÉED M USHR OOMS & ONIONS CRISPY BR USSE L S S PR OUTS W H IPPED YU KON GOL D POTA TOE S Y A M PUR É E

yuzu, tōgarashi white cheddar béchamel black truffle thyme almonds parsley queso fresco

{ THI RD COURSE } choice of two M ALT ED C HOC OL A TE MOUSSE NY C HE E SE C A KE COR N C R È ME BR ÛL É E

espresso brownie, hazelnut, bailey’s ice cream passion fruit curd, blackberry yuzu sorbet roasted blueberry, cassis swirl ice cream

For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.

$ 9 5 ++

{ FI RST COURSE } choice of three BL T W E DGE KA L E STE A K TA R TA R E TUNA TA R TA R E RIC OTTA C A VA TE L L I S A L MON TOR O C R A B C A KE

blue cheese, cherry tomato, pickled shallot, crispy bacon asian pear, miso vinaigrette, shrimp crisps truffle, roasted garlic, crispy yukon potato ahi, pine nuts, mint, sesame oil, ancho chili, asian pear baby kale, parsnip malbec marinated, pumpernickel, horseradish, dill blue crab, coconut-curry cream, pickled papaya, basil ($5 supplement)

{ SECOND COURSE } choice of three ROAST E D PE TITE C HIC KE N RO ASTED A L A S KA N HA L IBUT SC OTTIS H S A L MON PRIM E BONE L E S S R IB E Y E FIL E T MIGNON

asparagus, mushroom, natural jus malossol sturgeon caviar, shoyu choron, asparagus black lentils, vierge provençale, fino sherry butter onion purée, confit garlic, thyme | 14 oz onion purée, confit garlic, thyme | 8 oz

{ SI DES } choice of three CHA R R E D BR OC C OL INI C R E A ME D S PINA C H MA C & C HE E SE S A UT ÉED M USHR OOMS & ONIONS CRISPY BR USSE L S S PR OUTS W H I P PED YU K ON GOL D POTA TOE S Y A M PUR É E

yuzu, tōgarashi white cheddar béchamel black truffle thyme almonds parsley queso fresco

{ THI RD COURSE } choice of two M ALTED C HOC OL A TE MOUSSE NY C HE E SE C A KE COR N C R È ME BR ÛL É E

espresso brownie, hazelnut, bailey’s ice cream passion fruit curd, blackberry yuzu sorbet roasted blueberry, cassis swirl ice cream

For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.

$ 1 1 0 ++

{ FI RST COURSE } choice of three BL T WE DGE KA L E STE A K TA R TA R E TUNA TA R TA R E SA L MON TOR O

blue cheese, cherry tomato, pickled shallot, crispy bacon asian pear, miso vinaigrette, shrimp crisps truffle, roasted garlic, crispy yukon potato ahi, pine nuts, mint, sesame oil, ancho chili, asian pear malbec marinated, pumpernickel, horseradish, dill

{ S ECOND COURSE } choice of one RIC OTTA C A VA TE L L I C R A B C A KE

baby kale, parsnip blue crab, coconut-curry cream, pickled papaya, basil ($5 supplement)

{ THI RD COURSE } choice of three RO ASTE D PE TITE C HIC KE N RO ASTED A L A S KA N HA L IBUT PRIM E BONE L E S S R IB E Y E FIL E T MIGNON BO NE -IN FIL E T MIGNON

asparagus, mushroom, natural jus malossol sturgeon caviar, shoyu choron, asparagus onion purée, confit garlic, thyme | 14 oz onion purée, confit garlic, thyme | 8 oz onion purée, confit garlic, thyme | 16 oz ($15 supplement, special order)

{ SI DES } choice of three CHA R R E D BR OC C OL INI C R E A ME D SPINA C H MA C & C HE E S E S A U TÉED M USHR OOMS & ONIONS CRISPY BR USSE L S S PR OUTS W H IPPED YU KON GOL D POTA TOE S Y A M PUR É E

yuzu, tōgarashi white cheddar béchamel black truffle thyme almonds parsley queso fresco

{ FOURTH COURSE } choice of two M ALT ED C HOC OL A TE MOUSSE NY C HE E SE C A KE COR N C R È ME BR ÛL É E

espresso brownie, hazelnut, bailey’s ice cream passion fruit curd, blackberry yuzu sorbet roasted blueberry, cassis swirl ice cream

For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.

$ 8 5 ++

{ FI RST COURSE } choice of one individual or two family style AM ERIC A ’S BE S T OY STE R S C A E SA R BL T W E DGE S TE A K TA R TA R E RIC OTTA C A VA TE L L I TUNA TA R TA R E KA L E

domestic caviar, ponzu reggiano cheese, baby gem, cracked pepper blue cheese, cherry tomato, pickled shallot, crispy bacon truffle, roasted garlic, crispy yukon potato baby kale, parsnip ahi, pine nuts, mint, sesame oil, ancho chili, asian pear asian pear, miso vinaigrette, shrimp crisps

{ S ECOND COURSE } choice of two ROAST E D PE TITE C HIC KE N “CH U RR A SC O” S KIR T STE A K FIL E T MIGNON PRIM E BONE L E S S R IB E Y E RO ASTED A L A SKA N HA L IBUT SC OTTIS H S A L MON

asparagus, mushroom, natural jus onion purée, confit garlic, thyme | 12oz onion purée, confit garlic, thyme | 8oz onion purée, confit garlic, thyme | 16oz ($5 supplement) malossol sturgeon caviar, shoyu choron, asparagus ($5 supplement) black lentils, vierge provençale, fino sherry butter

{ SI DES } choice of two CHA R R E D BR OC C OL INI C R E A ME D SPINA C H MA C & C HE E SE S AUT ÉED M US HR OOMS & ONIONS CRISPY BR US S E L S SPR OUTS W H I PPED YUKON GOL D POTA TOE S Y A M PUR É E

yuzu, tōgarashi white cheddar béchamel black truffle thyme almonds parsley queso fresco

{ THI RD COURSE } choice of one M ALT ED C HOC OL A TE MOUS S E NY C HE E S E C A KE COR N C R È ME BR ÛL É E

espresso brownie, hazelnut, bailey’s ice cream passion fruit curd, blackberry yuzu sorbet roasted blueberry, cassis swirl ice cream

For groups of 40 people or more. All menu items are subject to a 9% sales tax and 22% service charge.

ABOUT MICHAEL MINA Michael Mina’s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago.

With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, 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 continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.

Michael’s culinary and business vision led to the founding of Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 24 concept restaurants, a lounge and a market including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, STRIPSTEAK, WIT & WISDOM, PUB 1842, THE HANDLE BAR, PIZZA & BURGER, PABU, THE RAMEN BAR, BOURBON PUB, LOCALE MARKET and BARDOT BRASSERIE. In addition, Michael recently launched the Michael Mina Wine Club as a way to bring many of the wines featured in his restaurants into the guest’s home.