BAR DINNER MENU
|Oyster||Poached, Uni, Caviar, Tarragon, Champagne (2pcs)||18|
|Fritter||Potato, Goat Cheese, Gruyère, Truffle, Scallion||8|
|Falafel||Lemon, Za'atar, Pickled Onion||8|
|Dates||Bacon, Blue Cheese||10|
|Mushroom||Grilled Maitake, Smoked Soy, Scallion, Lemon, Piloncillo, Calabrian Chili Oil||18|
|Parsnip||XO Sauce, Date, Crème Fraîche, Orange, Za'atar, Black Sesame||21|
|Agnolotti||Mascarpone, Pecorino Butter, Black Pepper, Parmesan||21|
|Cheese||Chef's Selection of Cheese, Seasonal Accompaniments||24|
|Charcuterie||Selected Cured Meats, Marinated Olives||15|
|Yellowfin Tuna||Crudo, Passionfruit, Mango, Kohlrabi, Horseradish, Mint, Cilantro, Lime||18|
|Sunchoke||Strained Yogurt, Yuzu Kosho, Apple, Dill, Pistachios||21|
|Steak Tartare||Wagyu Sirloin, Mustard, Piquillo, Marcona Almond, Caper, Yolk, Crostini||21|
|Octopus||Farro, Seeds, Fines Herbs, Puffed Wild Rice, Bacon, Persimmon||21|
|Farm Egg||Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro||18|
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.