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BAR DINNER MENU

BAR BITES

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

SHAREABLE PLATES

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

SMALL PLATES

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
  Chef Vartan Abgaryan
  2018 Fall

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.
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