The Bungalow Kitchen Tiburon

The Bungalow Kitchen Tiburon, a Michael Mina creation, elevates New American cuisine with a discerning focus on California’s seasonal bounty and refined French technique. The signature lobster pot pie is a technical marvel, deconstructed tableside to reveal a whole Maine lobster enveloped in a rich, silken truffle-lobster bisque. This dish releases a luxurious, oceanic aroma, complemented by tender root vegetables and a buttery, flaky pastry. The ahi tuna tartare, mixed with fragrant chili, fresh mint, and toasted pine nuts, offers a vibrant, clean profile and a pristine texture. Culinary artistry is further evident in the crispy duck wings with a sweet, lacquered Grand Marnier glaze, and the wild mushroom agnolotti, featuring an earthy fungal depth and a velvety carbonara sabayon. Oak-fired filet mignon impart a distinct smoky finish, while the shellfish tasting showcases the pristine quality of NorCal's waters. Each plate reflects a commitment to precise execution and balanced, high-signal flavors, providing a sophisticated tasting journey.