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Bourbon Steak - Washington.D.C. A Michael Mina Restaurant
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2800 Pennsylvania Avenue
Northwest, Washington, DC
20007-3717
(Four Seasons Washington DC)
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Phone:(202) 944-2026
Lunch Hrs:Mon-Fri 11:30am-2:30pm
Dinner Hrs: Sun-Thu 6-10pm, Fri-Sat 5:30-10:30pm
Attire:Business Casual
Cuisine: The restaurant features contemporary American fare with a focus on seasonal ingredients, as well as Mina's award-winning butter-poached meat and poultry and classic seafood dishes.
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ICE COLD SHELLFISH & CAVIAR

OYSTERS & CLAMS   america’s best, daily selection   21/16
HALF MAINE LOBSTER   steamed & chilled, crème fraîche   28
SHELLFISH PLATTER   selection of the finest shellfish   62
HAND-PACKED CAVIARS   siberian osetra 50gram traditional accompaniments   MP
  caspian sea osetra 28gram traditional accompaniments   MP

APPETIZERS

CHESTNUT & ALMOND SOUP   roasted chestnut, almond milk, pumpkin pave, pomegranate   18
AHI TUNA TARTARE   ancho chile, asian pear, mint, toasted sesame oil   22
KELP CURED SEA SCALLOP   chartreuse, celery, citrus, black truffle, fleur de sel   23
ICEBERG WEDGE   smoked bacon, maytag blue cheese, ranch dressing   15
MARKET SALAD   mixed baby field greens, tart cherry, apple, banyuls vinaigrette   15
BSDC HOUSEMADE CHARCUTERIE   assorted cured meats, country pate, pickles   28
PASTA & CLAMS   house made bucatini pasta, local clams, brown butter   16
FOIE GRAS “TORCHON”   blood orange, pain d'epices, puffed barley   26
WARM CHARRED OCTOPUS   ash crusted pee wee potato, morcilla, onion consommé   18

ENTRÉES

MILLBROOK VENISON   kohlrabi puree, salt baked beets, pickled pear   52
SOUTHEAST ASIAN DUCK UDON   roasted breast & confit leg, concord grape naam prik   46
MICHAEL’S LOBSTER POT PIE   brandied lobster cream, baby vegetables, wild mushrooms   68
BIG EYE TUNA   roasted cauliflower ravioli, maitake, black garlic caramel   37
VIRGINIA ROCKFISH   pine nut, chermoula, sea bean   34

a5 miyazaki japanese wagyu
“japan’s best beef”, miyazaki wagyu is recognized for its cherry red color, tender texture & great dense meat taste.

  new york strip loin   35 per ounce  
  rib cap   30 per ounce  

(minimum 3 ounces per order)
all wagyu is hand cut to order & served with whipped a5 butter, seaweed salsa verde & mushroom ketchup.
pair with a supplementary trio of hanyu ichiro’s “card series” japanese whiskey (175)

FROM THE WOOD-BURNING GRILL

LOCAL AND DRY AGED MEATS   16 oz  andouille sausage stuffed duroc pork chop, va   46
  18 oz  bone in new york strip  50 day, va   60
  10 oz butchers tender, va   38
  32 oz  bone in ribeye  50 day, va   85
PAINTED HILLS ALL NATURAL GRASSFED BEEF   12 oz new york strip   58
  16 oz boneless rib eye   65
WAGYU BEEF   10 oz wagyu flat iron   46
CERTIFIED ANGUS   8 oz filet mignon   46
  10 oz hanger steak   32
USDA PRIME DRY AGED BEEF   28 oz porterhouse   65
OAK-FIRED FISH   mahi mahi   32
  arctic char   29
  virginia swordfish   34

ACCOMPANIMENTS

HALF MAINE LOBSTER THERMIDOR 29
SAUTEED PRAWNS, GARLIC AND CHILIES 19
HUDSON VALLEY FOIE GRAS 28
BONE MARROW CUSTARD & UNAGI 16

FARM FRESH SIDE DISHES (10 EACH)

SALT-BAKED POTATO, BACON, SCALLION, CRÈME FRAÎCHE
SAUTÉED OR CREAMED SPINACH
CLASSIC YUKON GOLD POTATO PURÉE, GRAVY
BLACK TRUFFLE MAC & CHEESE
PAELLA VALENCIANA ($18) MUSSELS, CHICKEN, CHORIZO
  ROASTED BRUSSELS SPROUTS, DUCK CONFIT
COCO BEAN CASSOULET, ROASTED BOERBOK GOAT
WOOD-ROASTED “MAGICAL” MUSHROOMS
TUSCAN KALE, GARLIC CONFIT, MORTADELLA
EGGPLANT, SWEET & SOUR, PINE NUTS
for your convenience, a suggested gratuity of 20% is included for parties of six or more. You are not required to pay a gratuity & may make adjustments to the suggested amount.
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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