New Lunch Options at Michael Mina
July 13, 2011 Thanks to their new lunch menu you can dine in style at Michael Mina without breaking the piggy bank. Tailored at an approachable price range, the prix fixe selections offer generous portions and the staff is very accommodating with menu substitutions. You get to choose from either a three-course ($49) or a four-course ($59) option. If you can handle the extra calories I heartily recommend the four-course option.
If you haven't had the famous Ahi tuna tartare, definitely get that as a starter. They mix all the ingredients together at the table, which provides some lunchtime entertainment. The mini oyster platter is also a good option, as they offer different types each week from both coasts. The Point Reyes grilled cheese and corn chowder combo below is also a strong contender.
I was tempted by the Florida rock shrimp risotto but we all got the amazing hand rolled garganelli with prosciutto, arugula, Pecorino Stagionato and Chanterelle cream. The pasta dish is a simpler dish compared to their typical dinner menu, but the sophisticated sensibility shows in every bite. They make the pasta each morning so you know it's as fresh as it gets.
Carnivores will enjoy the beef rib eye with slow poached egg, polenta and bacon marmalade. Cooked to perfection, it packs a punch with its juicy and flavorful meat. The bacon marmalade made our eyes roll backward. The staff fondly calls it their "breakfast, lunch and dinner dish" - for a very good reason. You're so stuffed you might not need dinner afterward.
Paired with a smoky fumet, the ginger poached wild Alaskan halibut is one of the best seafood entrees I've had in recent memory. A crispy panko and ginger topping added a nice textural contrast to the silky, tender flakes of fish. We had thought it might have been prepared with a sous vide method but it was actually marinated in white soy for ten minutes, then poached with a layer of olive oil to seal in the moisture.
Holy moly, the Macallan 12 Butterscotch is a killer ending to the decadent meal. Literally a heart attack in the making, this ultra boozy pudding is laced with a layer of 12-year scotch toffee sauce. If you're a hardcore sweet tooth, this will satisfy you and then some.
Not to be outdone by the butterscotch, the dreamy Chocolate Delice is a feminine, delicate alternative. Moist Valrhona devil's food cake, Valrhona's Araguani chocolate mousse with a salted caramel center, Rainier cherries and hibiscus "glass" came together like a well-orchestrated symphonic performance. The hibiscus added a rose-like layer to the rich chocolate and caramel. Color me impressed.
For company executives and budget gourmands, this is something to consider. If you're in a rush, they also promise to finish the meal in under 90 minutes. If you can't get a rezzie (they serve about 15 tables in the main dining room), you can still eat at the bar and order from the Chef’s Counter Menu for $39 per person.
Make your rezzie at michaelmina.net.
Image credit: Giovanni Nakpil
For editorial consideration, a press visit was provided for this post.
Reader Comments (2)
Mmmm, that butterscotch custard was out of this world. I am still dreaming about it -- and wishing I could have it again. ;)
I kept thinking about it too, but it would do too much damage if I were to eat it often! ;)