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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


Roasted Beets Burrata, Tarragon, Pistachio, Pluot, Apricot 21
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


Hamachi Kiwi, Avocado, Yuzu Kosho, Nori, Black Radish, Rice Cracker, Lemon 21
Tomato Melon, Coconut, Puffed Rice, Serrano, Thai Basil, Fish Sauce, Mint 21
Prawns Eggplant Purée, Harissa, Ancient Grains, Green Tomato, Labneh, Dill, Grapes 23
Steak Tartare Seeded Crostini, Radish, Dill, Horseradish Aïoli, Crispy Shallot 23
Octopus Smoked White Beans, Bacon, Tomato, Seeds, Tomatillo, Mojo Rojo, Cilantro 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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