SANTA CLARA — Planning on scarfing down some hot dogs and beer at the new 49ers stadium? How about some white truffle pasta or liberty farms duck breast with pistachio crumble and parsnip, with a $199 glass of pinot noir?

Local star gourmet chef Michael Mina, who offers the above items at his restaurants, announced Thursday that he’ll be opening up a restaurant and bar at the new Santa Clara stadium as the 49ers try to go beyond the traditional concession stand fare at their pricey new home.

The Bourbon Steak & Pub is being advertised as “a modern American steakhouse meets reinvented classic pubfare,” including items such as the Wagyu Dog and Peanut Butter Crunch Burger. The pub will have 70 HDTVs.

The ground-floor restaurant will be open year-round, but during 49ers games will be an exclusive “tailgate” area available only to season-ticket holders. It will include a 13-foot-tall rotating rotisserie and a “ceiling mounted gantry track” to deliver seafood pots to their boiling stations.

Mina, a self-described “die-hard 49ers fan” who has created dishes inspired by the team, has cooked for the last three presidents and has a 17-restaurant empire that includes his flagship namesake restaurant in San Francisco and the upscale Arcadia in downtown San Jose. At Michael Mina in San Francisco, the cheapest entree on this week’s menu is $42 and a nine-course feast costs $160 per person, while bottles of wine can cost more than $2,000.

Mina achieved culinary fame with his innovative “trios” — three wildly different presentations of a single ingredient, say duck or scallops, on one plate — and his high-end riffs on American comfort food, including lobster corn dogs and designer root beer floats. He’s received top awards from the James Beard Foundation, Bon Appetit and many others since moving from Washington state to San Francisco as a 22-year-old chef just two days after the 1989 Loma Prieta earthquake.

The new restaurant is part of a larger cultural — and financial — shift for the 49ers and its fans as the team moves into the $1.3 billion Levi’s Stadium next summer.

Fan will now be required to buy seat licenses that cost $2,000 to $80,000 just for the right to buy season tickets in Santa Clara. That cost increase is expected to draw a bigger share of the “wine and cheese” crowd than rundown Candlestick Park, where some tickets cost less than $100.

CEO Jed York has talked about a “farm-to-table” stadium menu that includes all-beef organic hot dogs and seasonal, local vegetables and fish.

Of course, the classic football stadium food and drink will be available — Bud Light has already signed on as a major corporate sponsor.

Staff writer Linda Zavoral contributed to this report. Contact Mike Rosenberg at 408-920-5705. Follow him at twitter.com/RosenbergMerc.