Michael Mina
our comments
Michael Mina transformed the parlor level of the historic St. Francis into an elegant and modern dining room. Rich ivory with pale blue and warm brown accents color the restaurant. Leather chairs circle the mirrored bar. Lining the tables are iridescent sea shells. The three course menu is devised to pair a foundation ingredient with a trio of accompaniments served on china. For instance, a first course of foie gras arrives in six segments to be eaten left to right, bottom to top. Three mini-dishes highlight seared foie gras each paired with a different fruit sauce. A parallel line of mini-dishes contains chilled foie gras, each with the same fruits, but transformed into a different sauce. There is also a Tableside Classic menu with singular dishes for each course, including lobster pot pie and ahi tuna tartare. For dessert Mina offers a root beer float as well as a warm chocolate cake paired with a trio of milkshakes – milk chocolate malt, peanut butter mousse and carmalized praline.- March 2005
your comments review this restaurant
I went here when I was on holiday a couple of weeks ago. Overall we had a really good meal. We enjoyed our scallop starters and our main course, the Maine Lobster Pot Pie, was great stuff. My wife liked her dessert but I was not terribly struck by my trio of breakfast style desserts. All in all I was very impressed with this place.
Comment on this reader review
Gordon Riby
Saturday, June 28, 2008
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