I had the pleasure of doing the Michael Mina Cookbook tasting menu with wine paring when I was here. The menu consisted of five courses...
1. Ahi tuna tartare with sesame oil, pine nuts, and a quail egg
- well I love tuna, and I love raw stuff, hence...I love raw tuna...and raw tuna dressed up this way is,well.....the best tuna tartare I've ever had
2.Lobster pot pie
-A minature version of a Mina classic....actually a nice size (served in a ramekin with the pastry baked on top) for a tasting menu, generous amount of lobster, very rich
3.Miso-glazed cod with soba noodles, mushroom dashi, and bok choy
-another variation of the famed Nobu dish...the sweetnes of the miso was well-balanced by the other components of the dish
4.Kobe ribeye with foie gras
- the other courses were nicely portioned...this was a very small portion of what should be the highlight of the meal. 2 ounces at most. very anticlimactic for me. The steak wasn't all that great either.
5.trio of Mina classic desserts
-Rootbeer float with chocolate chip cookie, coconut cheesecake, and something else I can't remember..I apologize for that.
The wine parings were very good, whites for the first three courses (including a very nice Riesling with the tartare), a red, and a desert wine that was too overtly weet for my taste. Service was solid. I would go again.