BAR DINNER MENU
|Oyster||Poached, Uni, Caviar, Tarragon, Champagne (2pcs)||21|
|Fritter||Potato, Goat Cheese, Gruyère, Truffle, Scallion||8|
|Falafel||Lemon, Za'atar, Pickled Onion||8|
|Dates||Bacon, Blue Cheese||10|
|Roasted Beets||Burrata, Tarragon, Pistachio, Pluot, Apricot||23|
|Carrot||Chermoula, Pickled Raisin, Kefir, Sunflower Seed, Mint||23|
|Eggplant||Salsa Verde, Chickpea Crisp, Pine Nut, Yogurt, Fennel, Garlic, Lemon||23|
|Chitarra||Calabrian Chile, Corn, Lemon, Garlic, Parsley, Sourdough Breadcrumbs||23|
|Cheese||Chef's Selection of Cheese, Seasonal Accompaniments||24|
|Charcuterie||Selected Cured Meats, Marinated Olives||15|
|Hamachi||Kiwi, Avocado, Yuzu Kosho, Nori, Black Radish, Rice Cracker, Lemon||21|
|Tomato||Melon, Coconut, Puffed Rice, Serrano, Thai Basil, Fish Sauce, Mint||21|
|Sugar Snap Peas||Lebneh, Mandarinquat, Yuzu Kosho, Pea Tendrils, Peanut, Mint||21|
|Steak Tartare||Seeded Crostini, Radish, Dill, Horseradish Aïoli, Crispy Shallot||23|
|Octopus||Shelling Beans, Bacon, Seeds, Fines Herbs, Puffed Wild Rice, Preserved Lemon||23|
|Farm Egg||Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro||21|
An 18% Service Charge will be added to all checks and paid out to all hourly employees - Any additional tips would be shared by your service team. If your service experience does not merit the Service Charge, our Management would be pleased to remove it from your check.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.
71Above is a registered trademark with the USPTO.