If you're looking for burger restaurants in San Francisco look no further. Mina Family Kitchen is known for having some of the best Burgers in San Francisco. Located at 101 California Street, Min...show more
MEZZA SPREAD (vegetarian) hummus, ful medames, labneh, pickles, lavash & house flatbread. ADAM'S MEATBALLS spicy marinara, whipped ricotta. LEGENDARY CAESAR SALAD parmesan croutons, romaine hearts. HERB-BASTED SCHMITZ RANCH CHICKEN (gluten-free, dairy-free) olive oil-smashed potatoes, oven-roasted tomato emulsion, fennel & arugula salad. SESAME-CRUSTED AHI TUNA (dairy-free) falafel, tahini, grilled cucumber salad. PENNE ALLA VODKA bona fortuna organic marinara, english peas, prosciutto di parma SIDES: LULU’S POLENTA & MARINARA (gluten-free, vegetarian). GRILLED ASPARAGUS (vegan, gluten-free). DESSERT: COCONUT RICE PUDDING WITH MANGO (vegan, gluten-free). $45 per person, Minimum 2 guests | Maximum order 8 guests
MARINATED OLIVES citrus, oregano. (vegan) GRILLED BROCCOLI "CAESAR” lemon, parmigiano-reggiano. LOCAL BURRATA & EGGPLANT CAPONATA pine nuts, capers, golden raisin, toasted ciabatta. (vegetarian) ORGANIC FREE RANGE "BRICK" CHICKEN tuscan white beans, lacinato kale, lemon gremolata. (gluten-free) SPICY LOBSTER SPAGHETTI bona fortuna organic marinara, saffron, basil, roasted garlic. NANA'S STUFEED MUSHROOMS OREGANATA pancetta, pecorino, italian bread crumbs. AMARENA CHERRY CANNOLI (vegetarian) $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Adam Sobel)
ISLAND-STYLE AHI TUNA POKE NACHOS (dairy-free) avocado salsa, wonton chips. GLAZED PORK GYOZA gochujang, shaved cucumber KALE & QUINOA SALAD (vegetarian) avocado, cucumber, sunflower seeds, ginger vinaigrette. CHILEAN SEA BASS (gluten-free) spring vegetables, ginger dashi. SPICY YAKI UDON (vegan, dairy-free) shaved veggies. BLACK PEPPER BEEF (gluten-free, dairy-free) asparagus, mushrooms, soy glaze. SIDES: SWEET & SOUR CAULIFLOWERS (vegan) toasted peanuts, pickled peppers. HOUSE SPECIAL S.P.A.M. FRIED RICE (dairy-free, gluten-free) kimchi, gochujang, scallion. DESSERT: KEY LIME TART. $45 per person, Minimum 2 guests | Maximum order 8 guests
AVOCADO WEDGE SALAD (gluten-free) cherry tomatoes, bacon, pickled red onion, BOH ranch. AYESHA'S CHICKEN WINGS (dairy-free, gluten-free) jerk spice, green seasoning, mango chutney. FRESH BAKED CORNBREAD (vegetarian) thai red curry butter. HAY-SMOKED SCHMITZ RANCH STEAK (gluten-free) all steaks served medium. FAMOUS AMERICAN BBQ ST. LOUIS RIBS (gluten-free, dairy-free) whole rack. SESAME -CRUSTED AHI TUNA (dairy-free) falafel, tahini, grilled cucumber salad. SIDES: RIB TIP MAC & CHEESE. GRILLED ASPARAGUS (vegan, gluten-free). DESSERT: DEVIL’S FOOD CHOCOLATE LAYERED CAKE whipped cream. $55 per person, Minimum 2 guests | Maximum order 8 guests
MEZZA SPREAD (vegetarian) hummus, ful medames, labneh, pickles, lavash & house flatbread. VEGETARIAN SUSHI ROLLS (vegetarian) futomaki, cucumber, avocado. KALE & QUINOA SALAD (vegetarian) avocado, cucumber, sunflower seeds, ginger vinaigrette. MARINATED CUCUMBER & WATERMELON (vegan) garlic, szechuan chili, sesame oil. LASAGNA ROTOLO (vegetarian) strauss ricotta, bloomsdale spinach, parmigiano-reggiano fonduta. KOSHARY RICE (vegetarian) chickpeas, lentils, matbucha, crispy onions. SIDES: CAULIFLOWER, EGGPLANT & HALLOUMI SKEWERS (vegetarian, gluten-free). FAVA BEAN FALAFEL (vegetarian) lemon tahini. SWEET & SOUR CAULIFLOWER (vegan) toasted peanuts, pickled peppers. DESSERT: SAN FRANCISCO STRAWBERRY SHORTCAKE (vegetarian) whipped cream, vanilla pound cake. $55 per person, Minimum 2 guests | Maximum order 8 guests
FIVE-SPICED CASHEWS & PEANUTS - kaffir lime golden garlic (gluten-free, vegan) KAUAI SHRIMP-GREEN PAPAYA SALAD - tomato, thai basil, mint, toasted rice (dairy-free, gluten-free, vegetarian) BLACK PEPPER-BUE CRAB UDON NOODLES - long pepper, pea tendrils, curry leaves (dairy-free) CHILEAN SEA BASS - spring vegetables, wild mushrooms, ginger dash (gluten-free) BLACK PEPPER BEEF - asparagus, soy glaze (dairy free) SWEET & SOUR CAULIFLOWER - toasted peanuts, pickled peppers (vegan) VANILLA BEAN CUSTARD - ten brink farm's strawberries, lychee, yuzu water (gluten-free) $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Gerald Chin)
BLACK TRUFFLE CAMEMBERT BAGUETTE - roasted garlic, flour de sel (vegetarian) ROASTED BEETS - caramelized goat cheese, toasted hazelnuts, casis (gluten-free, vegetarian) GRILLED AHI TUNA - ratatouille timbale, heirloom squash, basil piston (dairy-free) STEAK AU POIVRE ‘BEEF TOURNEDO’ - green beans, crispy duck fat potatoes (gluten-free) CRUDITE - market vegetables, french onion dip (vegetarian) SALTED CARAMEL & MILK CHOCOLATE PROFITEROLE $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Adam Sobel)
FRESH BAKED CURRY CORNBREAD - curry butter MARINATED CUCUMBER & WATERMELON - garlic, szechuan chili, sesame oil AYESHA’S CHICKEN WINGS - jerk spice, green seasoning, mango chutney (dairy-free, gluten-free) ROASTED ORA KING SALMON - jalapeno creamed corn, blistered shishitos FAMOUS AMERICAN BBQ ST. LOUIS PORK RIBS (dairy-free, gluten-free) MAC & CHEESE (vegetarian) DEVIL’S FOOD CHOCOLATE LAYER CAKE - whipped cream $55 per person, Minimum 2 guests | Maximum order 8 guests
ANCIENT GRAIN TABOULEH (vegan) oven-roasted tomato, parsley, green onion, za’atar CHICKPEA FALAFEL (vegan)(gluten-free) hummus, tehina, aleppo pepper CHERMOULA ROASTED ORA KING SALMON (gluten-free) lentils, green garlic DUO OF WATSON LAMB brown butter rice pilaf, dates, almonds GREEK-STYLE RICE PILAF (vegetarian) lemon, toasted orzo, brown butter ORANGE BLOSSOM LABNEH (vegetarian) mango, lime, toasted coconut $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Michael Mina)
hummus, ful medames, labneh, pickles, lavash & house flatbread (vegetarian) (from Chef Michael Mina)
pancetta, pecorino, gremolata (from Chef Adam Sobel)
fire water (dairy-free) (from Chef Gerald Chin)
jerk spice, green seasoning, mango chutney (gluten-free, dairy-free) (from Ayesha Curry)
jerk spice, green seasoning, mango chutney (gluten-free, dairy-free) (from Ayesha Curry)
asian pear, pine nuts, sesame oil (dairy-free) (from Chef Michael Mina)
'goma-ae' style, toasted sesame (vegan, gluten-free) (from Chef Ken Tominaga)
toasted garlic, chili oil, fresh mint (vegan) (from Chef Gerald Chin)
jerk spice, green seasoning, mango chutney (gluten-free, dairy-free) (from Ayesha Curry)
gochujang, shaved cucumber (dairy-free) (from Chef Gerald Chin)
spicy marinara, creamy polenta, whipped ricotta (from Chef Adam Sobel)
fire water, classic peanut sauce (gluten-free, dairy-free) (from Chef Gerald Chin)
lemon, parmigiano-reggiano, chili flake (from Chef Adam Sobel)
pine nuts, capers, golden raisin, toasted ciabatta (vegetarian) (from Chef Adam Sobel)
garlic, szechuan chili, sesame oil (dairy-free, vegan) (from Chef Gerald Chin)
tomato, thai basil, mint, toasted rice (dairy-free, gluten-free, vegetarian) (from Chef Gerald Chin)
caramelized goat cheese, toasted hazelnuts, cassis (gluten-free, vegetarian) (from Chef Adam Sobel)
hummus, tehina, aleppo pepper (vegetarian) (from Chef MIchael Mina)
(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)
(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)
shrimp tempura, avocado, spicy tuna, pine nut (dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)
(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)
(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)
(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)
(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)
Tuna, Yellowtail, Salmon, Ikura, Tamago, Sushi Rice (from Chef Ken Tominago & Yukinori Yamamoto)
serves 1-2 chef selection 6 piece nigiri, spicy roll, vegetarian roll (from Chef's Ken Tominaga & Yukinori Yamamoto)
serves 3-4 chef selection 12 piece nigiri, 2 spicy rolls, 2 vegetarian rolls (from Chef's Ken Tominaga & Yukinori Yamamoto)
(vegan, gluten-free) avocado, cucumber, sunflower seeds, ginger vinaigrette. (from Chef Michael Mina)
sweet peas, tofu, fried shallots, cornbread (from Ayesha Curry)
wakame, hon shimeji mushrooms, silken tofu (gluten-free) (from Chef Ken Tominaga)
cherry tomatoes, bacon, pickled red onion, BOH ranch (gluten-free) (from Chef Kevin Schantz)
parmesan croutons, romaine hearts (from Chef Bradley Ogden)
tahini dressing, pomegranate seeds (vegetarian) (from Chef Michael Mina)
shredded Mary’s chicken, water chestnuts, wood ear mushrooms (dairy-free) (from Chef Gerald Chin)
oven-roasted tomato, parsley, green onion, za'atar (vegan) (from Chef Michael Mina)
potatoes, okra, cous cous (gluten-free, dairy-free) (from Chef Michael Mina)
chickpeas, lentils, spicy tomato stew, crispy onions (vegetarian) (from Chef Michael Mina)
hummus, matbucha, grilled pita (from Chefs Michael Mina & Raj Dixit)
pomodoro, parmesan fondue, mozzarella (from Chef Adam Sobel)
shaved veggies (vegan, dairy-free) (from Chef Gerald Chin)
asparagus, soy glaze (gluten-free, dairy-free) (from Chef Gerald Chin)
half or whole rack (gluten-free, dairy-free) (from Ayesha Curry)
soy caramel, myoga (gluten-free) (from Chef Ken Tominaga)
jalapeno creamed corn, yuzu kosho honey (from Chef Kevin Schantz)
whole grain mustard glaze, horseradish whipped potatoes, sweet peas (gluten-free) (from Chef Kevin Schantz)
green beans, crispy duck fat potatoes (gluten-free) (from Chef Michael Mina)
green beans, crispy duck fat potatoes (gluten-free) (from Chef Michael Mina)
green beans, crispy duck fat potatoes (gluten-free) (from Chef Michael Mina)
spicy garlic butter sauce, white rice (gluten-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)
kimchi, bok choy, lemongrass rice (dairy-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)
double patty, american cheese, caramelized onions pickles, special sauce
roasted zucchini, fava beans, meyer lemon (vegetarian) (from Chef Adam Sobel)
peanut salsa macha, avocado, pickled red onions (dairy-free, gluten-free) (from Ayesha Curry)
carolina-style bbq, red cabbage slaw, sweet potato bun (from Ayesha Curry)
tomato, basil, parmesan (vegetarian) (from Chef Adam Sobel)
spring vegetables, wild mushrooms, ginger dashi (gluten-free) (from Chef Ken Tominaga)
served with chickpeas, lentils, matbucha, crispy onions, black lime labneh (from Chef Michael Mina) select three skewers
falafel, tahini, grilled cucumber salad (dairy-free) (from Chef Michael Mina)
orange rouille, mussels, clams, dungeness crab toast (from Chef Michael Mina)
bona fortuna organic marinara, english peas, prosciutto di parma (from Chef Adam Sobel)
olive oil-smashed potatoes, oven-roasted tomato emulsion, fennel & arugula salad (gluten-free) (from Chef Michael Mina)
strauss ricotta, bloomsdale spinach, parmigiano-reggiano fonduta (vegetarian) (from Chef Adam Sobel)
bona fortuna organic marinara, saffron, basil, roasted garlic (from Chef Adam Sobel)
tuscan white beans, lacinato kale, lemon gremolatta (gluten-free) (from Chef Adam Sobel)
long pepper, pea tendrils, curry leaves (dairy-free) (from Chef Gerald Chin)
scallions, ginger, baby bok choy, soy, white rice (dairy-free, gluten-free) (from Chef Gerald Chin)
ratatouille timbale, heirloom squash, basil piston (dairy-free) (from Chef Adam Sobel)
pork belly, jalapeño creamed corn (gluten free) (from Chef Adam Sobel)
lentils, green garlic (gluten-free)(from Chef Michael Mina)
brown butter rice pilaf, dates, almonds (from Chef Michael Mina)
(gluten-free, vegetarian) (from Chef Adam Sobel)
(gluten-free, vegan) (from Chef Adam Sobel)
(gluten-free, vegan) (from Chef Gerald Chin)
(from Ayesha Curry)
thai red curry butter (from Ayesha Curry)
(gluten-free, vegan) (from Chef Ken Tominaga)
(gluten-free, vegan) (from Chef Kevin Schantz)
(gluten-free) (from Chef Kevin Schantz)
(dairy-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)
(gluten-free, dairy-free) (from Chef Daniela Vergara)
chives, bacon, sour cream, caramelized onion
(vegan, gluten-free) (from Chef Michael Mina)
(vegetarian) (from Chef Michael Mina)
loaded baked potato fixings (gluten-free) (from Chef Michael Mina)
lemon tahini (vegetarian) (from Chef Michael Mina)
toasted peanuts, pickled peppers (diary-free) (from Chef Gerald Chin)
kimchi, gochujang, scallion (gluten-free, dairy-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)
pancetta, pecorino, italian bread crumbs (from Chef Adam Sobel)
(gluten-free)
lemon toasted orzo, brown butter (vegetarian) (from Chef Michael Mina)
(from Ayesha Curry)
2 cookies (vegetarian) (from Chef Michael Mina)
(from Ayesha Curry)
2 cookies (vegetarian) (from Chef Veronica Arroyo)
(vegan, gluten-free) (from Chef Veronica Arroyo)
whipped cream, vanilla pound cake (vegetarian) (from Chef Veronica Arroyo)
whipped cream (from Chef Veronica Arroyo)
almond-citrus biscotti crumble (from Chef Veronica Arroyo)
shaved chocolate
tenbrink farm’s strawberries, yuzu water (gluten-free) (from Chef Gerald Chin)
(3pc)
mango, lime, toasted coconut (from Chef Michael Mina)
Coca-Cola Soda
Diet Cola
12oz
12oz
11oz
1 liter
750ml
Alcohol-free: add your own liquor. heirloom tomatoes, olive brine, organic egyptian celery seed, honey, horseradish, worcestershire (anchovy free), citrus of lemon juice, sea salt, red chili pepper, tajin seasoning
Alcohol-free: add your own liquor. heirloom tomatoes, olive brine, organic egyptian celery seed, honey, horseradish, worcestershire (anchovy free), cilantro & jalapeno puree, citrus of lemon & key lime, red chili pepper, sea salt, coriander seed
french fries
ranch, ketchup & bbq sauce
butter & parmesan
marinara
marinara, mozzarella
small fruit salad, string cheese, hummus, carrot & celery sticks, oatmeal cookie
roasted garlic, flour de sel (vegetarian)
kaffir lime, golden garlic (vegan, gluten-free)
french onion dip (vegetarian)
citrus, oregano (vegan)
Last updated September 2, 2020