GROUP DI NI NG M ENUS
GROUP DINING MENUS The Miami Beach outpost of Chef Michael Mina's extremely successful, award winning Las Vegas restaurant, StripSteak offers a dynamic dining and bar scene perfectly in sync with Fontainebleau’s reputation as the preeminent destination for sophisticated cuisine and contemporary cocktails. The two-story, indoor-outdoor venue is sexy, fun, elegant and engaging. Located off the historic Chateau Lobby in the heart of the resort, StripSteak by Michael Mina plays to the hotel’s original roots, offering the highest quality cuts direct from the on-site aging room, a world-class selection of fresh seafood homemade pasta, signature sides, decadent desserts and eclectic wines, all combined with attentive service. Executed by chef de cuisine William Crandall, the vast menu runs the gamut, overflowing with options. No steakhouse experience would be complete without a killer raw bar; StripSteak's includes selections sourced locally through BleauFish – the hotels innovative ocean-to-table live catch program. With a plasma screen that can be used to watch the big game or hooked up for your power point or slide show presentation, StripSteak's private dining room is the ideal location for any group event that will seat 10-45 guests. The custom designed credenza can also display any floral centerpiece or scrumptious cake for an extra special occasion and finishing touch.
Gail Karas | Director of Restaurant Sales 305 674 4706 | gkaras@fontainebleau.com Thank you for your interest in StripSteak by Michael Mina at Fontainebleau Miami Beach To view the restaurant and its private room, visit fontainebleau.com/stripsteak
{ CA P AC I T Y } Upstairs Lounge | 50 guests | 100 guests / standing reception Upstairs Dining Room | 70 guests | 250 guests / standing reception Downstairs Dining Room | 140 guests | 250 guests / standing reception Private Dining Room | 40 guests | 50 guests / standing reception Outside Terrace | 40 guests | 60 guests / standing reception
{ AL L B EV E R A G E S A R E C HA R GED UPON CONSUM PTI ON } Cocktail | 10 – 20 each Bottled Waters (1L) | 9 each
{ W I N E I S CH A R G E D U P O N C ONSUM PTI ON } Subject to 9% sales tax and 22% service charge
{ S P EC I A L A R R A N G E ME N T S } Floral arrangements can be requested. If you require special services, such as audio/visual equipment, additional charges will apply.
{ F E E S & P A Y ME N T T E R MS } A 50% deposit and agreement to standard contract terms is required to reserve. The balance is due immediately upon event conclusion.
$ 6 . 5 0 ++
{ COLD CANAPÉS } price per canapé TUNA TA R TA RE HA L F S HE L L OY STE R S BE E F TA R TA RE CIT RU S-C UR E D KING S A L MO N FLORID A TOMA TO BR USC HE TT A SALT - ROA S TE D BE E T S A L A D FLORI DA S NA PPE R C E VIC HE
sesame oil, pine nut, mint sturgeon caviar, chive lemon vinaigrette, black pepper, potato chip coriander, aerated chèvre, chive basil, white balsamic, shallot hazelnut, fromage blanc, cabernet dressing aguachile, cucumber, radish
{ HOT CANAPÉS } price per canapé POMME DA UPHINE FOREST MUSHR OOM A R A NC IN I C R A B C A KE DIJON WILD MUS HR OOMS ON TOA S T M O YER FA R MS TE NDE R L OI N PRIM E SHOR T R IB ME A TBA LL
saffron aïoli, sea salt, comté parmigiano-reggiano, truffle cream garlic-mustard sauce, calamansi, fresh rocket fried quail egg, brioche, mornay sesame mylk, seaweed salad vierge sauce, roasted garlic
For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.
$ 7 5 ++ { F I R S T C OUR S E }
choice of two
R IC OTTA C A VA TE L LI K ABOC HA PUMPKIN S OUP C A E S A R SA L A D B-L -T WE DGE
baby kale, parsnip, duck confit confit chestnuts, pepitas, onion foam romaine leaves, white anchovy, herb croutons baby iceberg, smoked bacon, blue cheese, pickled shallots
{ S E C OND C OUR S E }
choice of two
ROASTE D PE TITE C HIC KE N S C OTTISH SA L MON “CH U RR A SC O” S KIR T STE A K
asparagus, chanterelles, lemon sage jus black lentils, tomato onion relish, crispy potato whipped potatoes, grilled asparagus, chimichurri | 12 oz
{ TH I R D C OUR S E }
choice of one
M ILK CH O COL A TE MOUSSE BA R NEW Y OR K C HE E SE C A KE
caramelized banana ice cream strawberries, crème fraîche ice cream
For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.
$ 8 5 ++ { F I R S T C OUR S E } choice of two
C A E S A R SA LA D B-L -T W E DGE PR IME STE A K TA R TA R E R IC OTTA C A VA TEL L I SA L MON SA SHI MI
romaine leaves, white anchovy, herb croutons baby iceberg, smoked bacon, blue cheese, pickled shallots crispy potatoes, caper-mustard dressing baby kale, parsnip, duck confit ponzu, nori, horseradish cream
{ SE C OND C OUR S E } choice of three
ROA STE D PE TITE C HIC K E N HA ND-C UT TA GL IA TE LL E SC OTTIS H S A L MON Y E L L OWTA IL SNA PP E R “CHUR R A S C O” SKIR T S TEA K FIL E T MIGNON
asparagus, chanterelles, lemon sage jus broccolini, chili, vodka sauce black lentils, tomato onion relish, crispy potato artichoke, pickled tomato, white bean, fennel salad onion purée, confit garlic, thyme | 12 oz onion purée, confit garlic, thyme | 8 oz { S I DE S }
choice of two
BR OC C OLI NI C R E A ME D SPINAC H MA C & C HE E S E SAU TÉED MUS HR OOMS & ONIO NS CRISPY BR USSE L S S PR OUTS M ASCARPO NE W HIPPE D POTA TO E S HA R IC OT VE R TS JE WE L Y A M PUR É E
lemon & chili white cheddar béchamel black truffle cipollini onions almonds chives bacon candied walnuts
{ TH I R D C OUR S E } choice of two
M ILK CHOC OL A TE MOUS S E B A R NE W Y OR K C HE E S E C A KE VA NIL L A C R È ME BR ÛL É E
caramelized banana ice cream strawberries, crème fraîche ice cream drunken mango salsa, coconut passion fruit sorbet
For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.
$ 9 5 ++ { F I R S T C OUR S E } choice of three
B-L-T WEDGE L A C INA TO KAL E PR IME S TE A K TA R TAR E A HI TUNA TA R TA R E R IC OTTA C A VA TE L L I SA L MON SA SHI MI PE E KY TOE C R A B C AKE
baby iceberg, smoked bacon, blue cheese, pickled shallots marcona almonds, cranberries, sunchoke, ginger vinaigrette crispy potatoes, caper-mustard dressing ancho chili, sesame oil, asian pear baby kale, parsnip, duck confit ponzu, nori, horseradish cream 1001 island dressing, champagne pickles ($5 supplement)
{ SE C OND C OUR S E } choice of three
RO AS TE D PE TITE C HIC KE N HA ND-C UT TA GL IA TE L L E PA N-R OA STE D HA L IBUT S C OTTISH SA L MON PRIME BONE L E SS R IBEY E FIL E T MIGNO N
asparagus, chanterelles, lemon sage jus broccolini, chili, vodka sauce seasonal vegetable succotash black lentils, tomato onion relish, crispy potato onion purée, confit garlic, thyme | 14 oz onion purée, confit garlic, thyme | 8 oz { S I DE S }
choice of three
BR OC C OL I NI C R E A ME D SPINA CH MA C & C HE ES E SAUT ÉED MUS HR OOMS & ONIO NS CRISPY BR US S E L S SPR OU TS MASCARPONE -W HIPPE D POTA TO E S HA R IC OT VE R TS JE WE L Y A M PUR É E
lemon & chili white cheddar béchamel black truffle cipollini onions almonds chives bacon candied walnuts
{ TH I R D C OUR S E } choice of two
M ILK CHOC OL A TE MOUSSE B A R N EW Y OR K C HE E SE C AKE V ANIL L A C R È ME BR ÛLÉ E
caramelized banana ice cream strawberries, crème fraîche ice cream drunken mango salsa, coconut passion fruit sorbet
For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.
$ 1 1 0 ++ { F I R S T C OUR S E } choice of three
B-L-T WEDGE L A C INA TO KAL E PR IME S TE A K TA R TAR E A HI TUNA TA R TA R E S A L MON S A S HI MI
baby iceberg, smoked bacon, blue cheese, pickled shallots marcona almonds, cranberries, sunchoke, ginger vinaigrette crispy potatoes, caper-mustard dressing ancho chili, sesame oil, asian pear ponzu, nori, horseradish cream
{ SE C OND C OUR S E } choice of one
KA BOC HA PUMPKIN S OUP R IC OTTA C A VA TE L L I PE E KY TOE C R A B C AKE
confit chestnuts, pepitas, onion foam baby kale, parsnip, duck confit 1001 island dressing, champagne pickles ($5 supplement)
{ TH I R D C OUR S E } choice of three
ROA S TE D PE TITE C HIC KE N PA N-R OA STE D HA L IBUT H AND-C UT TA GL IA TE LL E PRIME BONE L E S S R IBE Y E FIL E T MIGNO N B ONE -IN FIL E T MIGNO N
asparagus, chanterelles, lemon sage jus seasonal vegetable succotash broccolini, chili, vodka sauce onion purée, confit garlic, thyme | 14 oz onion purée, confit garlic, thyme | 8 oz onion purée, confit garlic, thyme | 16 oz ($15 supplement, special order) { S I DE S }
choice of three
BR OC C OL I NI C R E A ME D S PINA C H MA C & C HE ES E SAU TÉED MUS HR OOMS & ONIO NS CRIS PY BR USSE L S S PR OUTS M ASCARPO NE WHIPPE D POTA TOE S HA R IC OT VE RTS JE W E L Y A M PURÉ E
lemon & chili white cheddar béchamel black truffle cipollini onions almonds chives bacon candied walnuts
{ F OUR TH C OUR S E } choice of two
M ILK CHOC OL A TE MOUSSE B A R NE W Y OR K C HE E S E C A KE V ANIL L A C R È ME BR ÛL É E
caramelized banana ice cream strawberries, crème fraîche ice cream drunken mango salsa, coconut passion fruit sorbet
For groups of 40 people or less. All menu items are subject to a 9% sales tax and 22% service charge.
$ 8 5 ++ { F I R S T C OUR S E }
choice of one individual or two family style
AME R IC A ’S BE ST OY S TER S C A E S A R SA LA D B-L -T WE D GE PR IME STE A K TA R TA R E R IC OTTA C A VA TE LL I A HI TUNA TA R TAR E R OA STE D BA BY BE E TS
domestic caviar, green apple ponzu romaine leaves, white anchovy, herb croutons baby iceberg, smoked bacon, blue cheese, pickled shallots crispy potatoes, caper-mustard dressing baby kale, parsnip, duck confit ancho chili, sesame oil, asian pear dried cherries, pistachio, goat cheese
{ S E C OND C OUR S E } choice of two
ROA S TE D PE TITE C HIC KE N HA ND-C UT TA GL IA TE L L E “CH UR R A S C O” SKIR T S TEA K FIL E T MIGNON PRIME BONE L E SS R IBEY E P A N-R OA STE D HA L IB UT S C OTTISH SA L M ON
asparagus, chanterelles, lemon sage jus broccolini, chili, vodka sauce onion purée, confit garlic, thyme | 12oz onion purée, confit garlic, thyme | 8oz onion purée, confit garlic, thyme | 16oz ($5 supplement) seasonal vegetable succotash ($5 supplement) black lentils, tomato onion relish, crispy potato { S I DE S }
choice of two
BR OC C OL I NI C R E A ME D S PINA C H MA C & C HE E S E SAUT ÉED MUSHR OOMS & ONIONS CRIS PY BR US S E L S SPR OU TS M ASCARPONE W HIPPE D POTA TO E S HA R IC OT VE RTS JE W E L Y A M PURÉ E
lemon & chili white cheddar béchamel black truffle cipollini onions almonds chives bacon candied walnuts
{ TH I R D C OUR S E } choice of one
M ILK CHOC OL A TE MOUS S E BA R NE W Y OR K C HE E S E C A KE V ANIL L A C R È ME BR ÛLÉ E
caramelized banana ice cream strawberries, crème fraîche ice cream drunken mango salsa, coconut passion fruit sorbet
For groups of 40 people or more. All menu items are subject to a 9% sales tax and 22% service charge.
ABOUT MICHAEL MINA Michael Mina’s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, 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 continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. Michael’s culinary and business vision led to the founding of Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 24 concept restaurants, a lounge and a market including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, STRIPSTEAK, WIT & WISDOM, PUB 1842, THE HANDLE BAR, PIZZA & BURGER, PABU, THE RAMEN BAR, BOURBON PUB, LOCALE MARKET and BARDOT BRASSERIE. In addition, Michael recently launched the Michael Mina Wine Club as a way to bring many of the wines featured in his restaurants into the guest’s home.
JENNIFER WAGONER Jennifer Wagoner brings a unique creativity, exuberance and charm to the historic Fontainebleau Miami Beach’s acclaimed wine program. In her role as Lead Sommelier at Pizza & Burger by Michael Mina and StripSteak by Michael Mina, award-winning chef Michael Mina’s contemporary American tavern and steakhouse, respectively, Wagoner manages expansive wine lists encompassing more than 1000 bottle and 50 by the glass selections; no easy feat for even the most seasoned sommelier.