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BAR DINNER MENU

BAR BITES

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

SHAREABLE PLATES

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

SMALL PLATES

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
  Chef Javier Lopez
  2019 Summer

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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