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PRIVATE DINING YEAR
2016
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 DINING
BOURBON STEAK Miami is proud to offer 2 private dining options. Our Glass Terrace accommodates up to 14 guests seated while our Large Private Dining Room can seat as many as 30 comfortably.
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 TEL: 786. 279.6600
HOURS OF OPERATION R E C E P T I O N S 5 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 $3,000++ MIN SPEND
SUN - THURS $1,500++ MIN SPEND
F R I - S AT $ 4 , 0 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
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
SOMMELIER C R AI G TER IAC A
E V E N T M A N AG E R : S T E V E M I L L S
E M A I L : S M I L L S @T U R N B E R RY. C O M
W E B : W W W. M I C H A E L M I N A . N E T
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 | 6 PER PIECE S P I C Y 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
LO B S T E R R O L L S | S P I C Y F I N G E R L I N G P OTATO
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 | 7 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 - 79 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 2 3% 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
M E N U : PRIVATE DINING (13-30 GUESTS)
A MICHAEL MINA RESTAURANT
AMUSE BOUCHE
S TA R T E R SERVED WITH HOUSE MADE POTATO FOCACCIA BREAD
T RIO OF MICH A EL'S CL A SSIC F RIE S ROSEMARY, PAPRIKA, ONION
C H O I C E
O F
T H E
F O L L O W I N G :
AHI TUNA TARTARE ANCHO CHILE, ASIAN PEAR, PINE NUTS, SESAME OIL CAESAR SALAD BABY ROMAINE, WHITE ANCHOVIES, AGED PARMESAN CHEF'S SEASONAL SOUP
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
DESSERT
C H O I C E
O F
T H E
F O L L O W I N G :
TONGAN VANILLA BEAN CRÈME BRÛLÉE WARM BEIGNETS MACALLAN 18-Y EAR-OLD BUT TERSCOTCH WARM BEIGNETS VALRHONA CHOCOLATE POT DE CRÈME WARM BEIGNETS
100 PER PERSON TA X A N D 2 3% 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 M EN U S C R E ATED FO R G RO U P S O F 13 -3 0 G U E S TS P LE A S E I N Q U I R E A B O U T O U R M EN U S FO R G RO U P S O F 3 1 -72 G U E S TS
M E N U : PRIVATE DINING (13-30 GUESTS)
A MICHAEL MINA RESTAURANT
AMUSE BOUCHE S TA R T E R SERVED WITH HOUSE MADE POTATO FOCACCIA BREAD
T RIO OF MICH A EL'S CL A SSIC F RIE S ROSEMARY, PAPRIKA, ONION
C H O O S E
O N E
O F
T H E
F O L L O W I N G :
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 CAESAR SALAD BABY ROMAINE, WHITE ANCHOVIES, AGED PARMESAN CHEF'S SEASONAL SOUP
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
DESSERT
C H O I C E
O F
T H E
F O L L O W I N G :
TONGAN VANILLA BEAN CRÈME BRÛLÉE WARM BEIGNETS MACALLAN 18-Y EAR-OLD BUT TERSCOTCH WARM BEIGNETS VALRHONA CHOCOLATE POT DE CRÈME WARM BEIGNETS
125 PER PERSON TA X A N D 2 3% 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 M EN U S C R E ATED FO R G RO U P S O F 13 -3 0 G U E S TS P LE A S E I N Q U I R E A B O U T O U R M EN U S FO R G RO U P S O F 3 1 -72 G U E S TS
PRIVATE DINING FLOORPLAN
BOURBON
S TE A K
MI A MI
PRIVATE GLASS TERRACE S E AT S 1 4 | 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 0 – R E C E P T I O N S 6 0 | S U N - T H U R S $ 3 , 0 0 0 + + M I N S P E N D | F R I - S AT $ 4 , 0 0 0 + + M I N S P E N D
E V E N T M A N AG E R : S T E V E M I L L S
E M A I L : S M I L L S @T U R N B E R RY. C O M
W E B : W W W. M I C H A E L M I N A . N E T
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.
E V E N T M A N AG E R : S T E V E M I L L S
E M A I L : S M I L L S @T U R N B E R RY. C O M
W E B : W W W. M I C H A E L M I N A . N E T