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|
|Carrot||Chermoula, Pickled Raisin, Kefir, Sunflower Seed, Mint||21|
|Garganelli||Mascarpone, Pecorino Butter, Black Pepper, Parmesan||21|
|Cheese||Chef's Selection of Cheese, Seasonal Accompaniments||24|
|Charcuterie||Selected Cured Meats, Marinated Olives||15|
|Hamachi||Crudo, Kumquat, Coconut, Lime, Lemongrass, Salsa Seca, Ginger, Cilantro||18|
|Avocado||Citrus, Seaweed, Thai Basil, Puffed Rice, Black Radish, Sesame, Lime Oil||18|
|Sugar Snap Peas||Lebneh, Mandarinquat, Yuzu Kosho, Pea Tendrils, Peanut, Mint||18|
|Steak Tartare||Wagyu Sirloin, Mustard, Piquillo, Marcona Almond, Caper, Yolk, Crostini||21|
|Octopus||Shelling Beans, Bacon, Seeds, Fines Herbs, Puffed Wild Rice, Preserved Lemon||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.