private dining

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PRIVATE DINING YEAR 2018

A RARE EXPERIENCE, WELL DONE.

BOURBON STEAK Miami offers contemporary American fare with a focus on all natural, organic and hormone free cuts of beef poached and finished over the wood-burning grills.

PRIVATE, SEMI PRIVATE & BU YOUT DINING

BOURBON STEAK Miami is proud to offer 2 private dining options. Our Glass Terrace accommodates up to 14-16 guests seated while our Large Private Dining Room can seat as many as 30-42 comfortably. The Semi Private Lounge seats up to 64 guests. Buyouts available up to 350 guests.

LOCATION TURNBERRY ISLE MIAMI 19999 WEST COU NTRY CLU B DRIVE AV E N T U R A , F L 3 3 1 8 0 R E S TA U R A N T: 7 8 6 . 2 7 9 . 6 6 0 0 EVENTS: 786. 279.6598

HOURS OF OPERATION R E C E P T I O N S 5 : 3 0 P M N I G H T LY D I N N E R 6 P M N I G H T LY

MANAGING CHEF

LARGE PRIVATE DINING ROOM

PRIVATE GLASS TERRACE

MICHAEL MINA

S E AT S 3 0 – R E C E P T I O N S 6 0

S E AT S 1 4

SUN - THURS $3,500++ MIN SPEND

SUN - THURS $1,500++ MIN SPEND

F R I - S AT $ 5 , 5 0 0 + + M I N S P E N D

F R I - S AT $ 2 . 0 0 0 + + M I N S P E N D

RESTAURANT CAPACITY

THE LOUNGE

F U L L R E S TA U R A N T 3 5 0

6 4 S E AT E D

B A R S E AT S 2 0

100 RECEPTION

EXECUTIVE CHEF G A B R I E L F E N TO N GENERAL MANAGER A N I BA L M AC IA S SOMMELIER

M I N S P E N D VA R I E S , P L E A S E I N Q U I R E

C R AI G TER IAC A D I R EC TO R O F L I F E S T Y L E S A L E S : N I C O L E E L D R I D G E | N E L D R I D G E @T U R N B E R RY. C O M | W W W.T U R N B E R RY I S L E M I A M I . C O M

M E N U : PRIVATE DINING

A MICHAEL MINA RESTAURANT

|

CANAPÉ MENU

BOURBON STEAK MIAMI IS PLEASED TO WELCOME RECEPTION-ST YLE EVENTS OF UP TO 350 GUESTS. THE FULL RESTAURANT IS AVAILABLE IN ITS’ ENTIRET Y OR IN SELECT LOCATIONS IN THE RETAURANT WITH A VARIET Y OF TRAY-PASSED AND PLATED OFFERINGS.

P R E - D I N N E R CANAPEÉM E N U

SEA | 7 PER PIECE A H I T U N A TA R TA R E | S U S H I R I C E C A K E S

M INIM U M ORDER OF 1 PIECE

CEVICHE | SUBJECT TO CHANGE ON BASED ON SEASONALIT Y

PER PERSON , PER CHOICE

LOBSTER ROLLS |

MA XIM U M OF 5 CHOICES

LO B S T E R C O R N D O G S | W H O L E - G R A I N M U S TA R D J U M B O S H R I M P C O C K TA I L | S P I C E D - P OAC H E D , C O C K TA I L S A U C E

LAND | 6 PER PIECE B E E F TA R TA R E | G R I L L E D P I TA B BQ B EEF S LI D ERS | FEN N EL S L AW CH ICK EN EM PANADAS | EN G LIS H PE AS , B ÉCHAM EL SHORT RIB CROUTONS | CELERY ROOT PURÉE B EEF B U RG ER “Q UARTERS ” | FAR M H O U S E C H ED DAR

VEGETARIAN | 5 PER PIECE M U S H R O O M V O L- A U - V E N T | P U F F P A S T R Y, C H È V R E H E I R LO O M TO M ATO C R O S T I N I | B U R R ATA , B A S I L , AG E D B A L S A M I C E N D I V E S P E A R S | B L U E C H E E S E M O U S S E , C A N D I E D P I S TAC H I O S M I C H A E L’ S F A L A F E L | S C A L L I O N T O M A T O R E L I S H

P L AT E D O P T I O N S

ICE COLD SHELLFISH PLAT TER FOR 3PP - 85 8 OY S T E R S E A S T/ W E S T C OA S T, 5 S P I C E D P OAC H E D S H R I M P, KING CRAB SALAD

A R T I S A N A L C H A R C U T E R I E | S E ASO NAL ACCO M PAN IM ENTS - 250 T R I O O F S E L E C T E D C H E E S E S | S E ASO NAL ACCO M PAN IM ENTS - 250 C H A R C U T E R I E & C H E E S E P L AT T E R S S E R V E 1 5 G U E S T S

SA LE S TA X A N D 24% S ERV I C E C H A RG E

CUSTOM MENUS AVAILABLE. MENU ITEMS AND PRICING SUBJECT TO CHANGE BASED UPON SEASONAL AVAILABLIIT Y

MENU 1

A MICHAEL MINA RESTAURANT

AMUSE BOUCHE

FA M I LY S T Y L E S TA R T E R S SERVED WITH HOUSE MADE POTATO FOCACCIA BREAD

T RIO OF MICH A EL'S CL A SSIC F RIE S ROSEMARY, PAPRIKA, ONION

S E R V E D

F A M I L Y

S T Y L E :

AHI TUNA TARTARE ANCHO CHILE, ASIAN PEAR, PINE NUTS, SESAME OIL BLACK OLIVE CAESAR BABY ROMAINE, WHITE ANCHOVIES, AGED PARMESAN LOCAL TOMATOES FARMHOUSE HEIRLOOMS,BURRATA, BASIL PESTO, BANYULS

SECOND COURSE SERVED WITH CHEF ’S SELECTION

C H O I C E

O F

T H E

F O L L O W I N G :

8 OZ PRIME FILET MIGNON CARROT JUS, SAUCE BORDELAISE

OF SIDE DISHES

LOCH DUART SCOT TISH SALMON

FOR THE TABLE

LEMON & FINES HERB CITRONETTE S L O W C O O K E D P A N - R O A S T E D C H I C K E N B R E A S T CARAMELIZED ONION JUS

A LT E R N AT I N G D E S S E R T S TONGAN VANILLA BEAN CRÈME BRÛLÉE WARM BEIGNETS MACALLAN 18-Y EAR-OLD BUT TERSCOTCH WARM BEIGNETS VALRHONA CHOCOLATE POT DE CRÈME WARM BEIGNETS

100 P E R P E R S O N TA X A N D 24% S ERV I C E C H A RG E M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y

MENU 2

A MICHAEL MINA RESTAURANT

AMUSE BOUCHE FA M I LY S T L E S TA R T E R S SERVED WITH HOUSE MADE POTATO FOCACCIA BREAD

T RIO OF MICH A EL'S CL A SSIC F RIE S ROSEMARY, PAPRIKA, ONION

S E R V E D

F A M I L Y

S T L Y L E :

AHI TUNA TARTARE ANCHO CHILE, ASIAN PEAR, PINE NUTS, SESAME OIL J U M B O S H R I M P C O C K T A I L SPICE POACHED, COCKTAIL SAUCE BLACK OLIVE CAESAR BABY ROMAINE, WHITE ANCHOVIES, AGED PARMESAN LOCAL TOMATOES FARMHOUSE HEIRLOOMS, BURRATA, BASIL PESTO, BANYULS

SECOND COURSE SERVED WITH CHEF ’S SELECTION

C H O O S E

O N E

O F

T H E

F O L L O W I N G :

8 OZ PRIME FILET MIGNON CARROT JUS, SAUCE BORDELAISE

OF SIDE DISHES

14 OZ PRIME NEW YORK STRIP

FOR THE TABLE

CARROT JUS, SAUCE BORDELAISE LOCH DUART SCOT TISH SALMON LEMON & FINES HERB CITRONETTE S L O W C O O K E D P A N - R O A S T E D C H I C K E N B R E A S T CARAMELIZED ONION JUS

A LT E R N AT I N G D E S S E R T S TONGAN VANILLA BEAN CRÈME BRÛLÉE WARM BEIGNETS MACALLAN 18-Y EAR-OLD BUT TERSCOTCH WARM BEIGNETS VALRHONA CHOCOLATE POT DE CRÈME WARM BEIGNETS

125 P E R P E R S O N TA X A N D 24% S ERV I C E C H A RG E M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y

PRIVATE DINING FLOORPLAN

BOURBON

S TE A K

MI A MI

PRIVATE GLASS TERRACE S E AT S 1 4 - 1 6 | S U N - T H U R S $ 1 , 5 0 0 + + M I N S P E N D | F R I - S AT $ 2 . 0 0 0 + + M I N S P E N D

LARGE PRIVATE DINING ROOM S E AT S 3 5 - 4 2 O N A " T " S H A P E D TA B L E – R E C E P T I O N S AVA I L A B L E F O R 6 0 S U N - T H U R S $ 3 , 5 0 0 + + M I N S P E N D | F R I - S AT $ 5 , 5 0 0 + + M I N S P E N D

W W W.T U R N B E R RY I S L E M I A M I . C O M

MICH A EL

ABOUT

MIN A

Michelin-Starred Chef Michael Mina first appeared on the culinary map as executive chef at Aqua Restaurant in San Francisco. Shortly after, Mina’s culinary and business vision led to the founding of his company Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 20 restaurants. His accolades include James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013 Wine Enthusiast Magazine Restaurateur of the Year 2012, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, 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 Mina has also played an integral part in the development of the San Francisco dining scene, contributing to such outstanding projects as RN74, Michael Mina, Bourbon Steak and Clock Bar.

W W W.T U R N B E R RY I S L E M I A M I . C O M