*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.

W E L C O M E T O M I C H A E L M I N A

For years, I ’ve yearned to celebrate the Middle Eastern f lavors that def ined 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 ing redients centered around the ultimate spice journey.

S T A R T E R S

ahi tuna tartare Anc ho Ch i l e , Q ua i l Egg , P ine Nut , Min t | 23

brok aw avocado S umac , S e s ame , Cro s t in i | 17

burrata panzanella Tomato, Me lon , Ba l s amic | 17

stone fruit & l ittle gem salad Hal loumi , Haz e lnu t , L emon V ina ig re t t e | 16

crispy k auai blue prawn Ear l y Gi r l Tomato, Cucumber, Ch i l l ed Har i s s a B ro th | 19

hand-cut tajar in Romanes co, Aus t r a l i an B l ac k Tr u f f l e | 49

S E A S O N A L C A N A P É S market oyster Elde r be r r y Mignone t t e | 24

michael ’s cav iar laffa Cured S a lmon , S umac On ions , Z a’ a t a r | 25

crispy lamb belly Avoc ado-S c hug | 12

hudson valley foie gras terr ine S t r awbe r r y, P umper n i c ke l , F ig Mos t a rda | 18

*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.

M A I N S

wild str iped bass Tomato-S he l l f i sh Nage , S he l l i ng Bean , S qu id | 24

wild k ing salmon Fenne l , Green Tomato à l a Grecque , Pre s e r ved L emon | 26

sonoma chicken

Tenbr ink B l ac kbe r r y, Ronde De Nice S qua sh , Cau l i f l owe r | 25

imper ial wagyu flank steak Mat buc ha , S p r ing On ion , F inge r l i ng Po t a to | 36

smoked fa irytale eggplant Tange r ine L abneh , Be luga L en t i l , Tomato Conse r va | 24

gr illed maine lobster Coconu t , S a f f ron , Cor n , O kr a

S e r ved w i th Hand-Ro l l ed Couscous | 45

L U N C H T A S T I N G M E N U 6 5 Pa r t i c i p a t i o n O f T h e E n t i r e Ta b l e R e q u i r e d