private dining

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PRIVATE DINING YEAR

2019

A RARE EXPERIENCE, WELL DONE.

B O U R B O N

S T E A K

N A S H V I L L E

Encompassing all the tradition of a classic steakhouse with Chef Michael Mina’s modern flair, BOURBON STEAK is the steakhouse Nashville has been waiting for. Modern design elegance encompasses the look and feel of the dining room where guests are treated to impeccable tableside service.

PRIVATE DINING

We offer three separate private spaces that accommodates up to 24 guests total for a seated dinner. The restaurant is also available to reserve in its’ entirety.

LOCATION JW MARRRIOTT 2 0 1 8 T H AV E N U E S O U T H , 3 4 T H F L O O R NASHVILLE , TN 37203

MANAGING CHEF

EXECUTIVE CHEF

GENERAL MANAGER

LEAD SOMMELIER

MICHAEL MINA

MICHAEL LISHCHYNSKY

N I S H A A N C H AV D A

SHANNING NEWELL

RARE PRIVATE DINING

RESERVE SEMI- PRIVATE DINING

1 6 S E AT E D

2 4 S E AT E D

1 2 S E AT E D

16 RECEPTION

24 RECEPTION

12 RECEPTION

E V E N T S C O N TAC T: L AU R E N B L A S I N G I M

E M A I L : L AU R E N . B L A S I N G I M @ M A R R I OT T. C O M

RYE PRIVATE DINING

EVENTS PHONE: 629. 208 . 8373

M E N U : PRIVATE DINING

A MICHAEL MINA RESTAURANT

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CANAPÉ MENU

BEGIN YOUR BOURBON STEAK PRIVATE DINING EXPERIENCE WITH A SELECTION OF DELECTABLE TRAY-PASSED CANAPÉS

C O L D C A N A P E' S

G U L F S H R I M P C O C K T A I L GIN-SPIKED COCKTAIL SAUCE 8 ea WHIPPED RICOTTA, GARLIC CROSTINI 4 ea

TOMATO BRUSCHET TA MAINE LOBSTER TACOS AVOCADO "PIZZA" STEAK TARTARE

CELERY ROOT ESPUMA 9 ea

PICKLED VEGETABLE, CHIPOTLE AIOLI 5 ea

TRADITIONAL GARNISHES 8 ea

FOIE GRAS COCOA MACARON BENTONS HAM & CHEESE AHI TUNA POKE

H O T C A N A P 'E S

MISO-CURED FILLING 5 ea

GRILLED CROSTINI 6 ea

CUCUMBER, TOBIKO 7 ea

GLAZED PORK BELLY

BOURBON-SOY 5 ea

C A U L I F L O W E R C A P P U C C I N O TOASTED HAZELNUTS 4 ea ' N A S H V I L L E H O T ' S W E E T B R E A D N U G G E T S PICKLED CELERY 6 ea S I G N A T U R E D U C K - F A T F R I E S SEASONAL SAUCE 4 ea W H I T E B E A N H U M M U S GRILLED PITA, CRISPY CHICKEPEAS 4 ea B E E F T O N K A T S U S K E W E R S JAPANESE MUSTARD 8 ea B O U R B O N S L I D E R S TRUFFLE AIOLI 9 ea

M E N U : PRIVATE DINING

A MICHAEL MINA RESTAURANT

FIRST COURSE

C H O I C E

O F

T H E

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“3-COURSE” MENU

F O L L O W I N G :

CAESAR SALAD B A BY G E M L E T T U C E , G A R L I C S T R E U S E L , PA R M E S A N B.L .T “W EDGE” SA L A D B L U E C H E E S E , B ACO N , E G G , R E D O N I O N , B U T T E R M I L K D R E S S I N G BABY KALE S H AV E D V E G E TA B L E S , B E E T " N O O D L E S " , P O M E G R A N AT E M O L A S S E S

SECOND COURSE CHEF ’S SELECTION OF SIDES SERVED FAMILY-STYLE FOR EACH TABLE

C H O I C E

O F

T H E

F O L L O W I N G :

10 OZ. PRIME SKIRT STEAK RED WINE-SHALLOT BUTTER ORA KING SALMON CITRONETTE JOYCE FARMS' CHICKEN R O S E M A R Y- G A R L I C

DESSERT

VALRHONA DARK CHOCOLATE MUD PIE MACADAMIA NUTS, SMOKED MARSHMALLOW

FOR ADDITIONAL SELECTIONS , PLEASE ALLOW MORE TIME FOR PREPARATION

MENU ENHANCEMENTS

AHI TUNA TARTARE (EXTRA COURSE) 15 PER PERSON CHIL L ED OR C AS T-IRON GRIL L ED SHEL L FISH (E X TR A COURSE) 4 O Y S T E RS, 4 G UL F SHR IMP, 1 /2 L OB S T E R , K ING CR A B 85 PER PLATTER 8OZ PRIME FILET MIGNON 10 PER PERSON 16OZ PRIME DELMONICO RIBE Y E 15 PER PERSON SURF & TURF: ADD GRILLED GULF SHRIMP 2 PC. 9 PER PERSON

95 PER PERSON TA X A N D G R AT U IT Y N OT I N C LU D ED 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 E N U : PRIVATE DINING

A MICHAEL MINA RESTAURANT

F O R T H E TA B L E

FIRST COURSE

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“BOURBON” MENU

SHRIMP COCKTAIL PLAT TER GIN-SPIKED COCKTAIL SAUCE

C H O I C E

O F

T H E

F O L L O W I N G :

CAESAR SALAD B A BY G E M L E T T U C E , G A R L I C S T R E U S E L , PA R M E S A N BLT “WEDGE” SALAD B L U E C H E E S E , B ACO N , E G G , R E D O N I O N , B U T T E R M I L K D R E S S I N G SEASONAL SOUP

SECOND COURSE CHEF ’S SELECTION OF SIDES SERVED FAMILY-STYLE FOR EACH TABLE

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 RED WINE-SHALLOT BUTTER ORA KING SALMON CITRONETTE JOYCE FARMS' CHICKEN R O S E M A R Y- G A R L I C 14 OZ. PRIME NEW YORK STRIP RED WINE-SHALLOT BUTTER

DESSERT

C H O I C E

O F

T H E

F O L L O W I N G :

VALRHONA DARK CHOCOLATE MUD PIE MACADAMIA NUTS, SMOKED MARSHMALLOW WARM SPICED BEIGNETS CARAMELIZED BANANA PUDDING

FOR ADDITIONAL SELECTIONS , PLEASE ALLOW MORE TIME FOR PREPARATION

110 PER PERSON TA X A N D G R AT U IT Y N OT I N C LU D ED 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

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 40+ 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 International Smoke, Michael Mina, Pabu, Bourbon Steak & Clock Bar.

E V E N T S C O N TAC T: L AU R E N B L A S I N G I M

E M A I L : L AU R E N . B L A S I N G I M @ M A R R I OT T. C O M

EVENTS PHONE: 629. 208 . 8373