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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

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

SMALL PLATES

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
  Chef Javier Lopez
  2019 Spring

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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