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BAR LUNCH MENU
| CRISPY KALE | Miso, Walnuts, Puffed Wild Rice, Maple | 12 |
|---|---|---|
| KANPACHI | Passion Fruit, Mango, Citrus, White Soy, Serrano | 14 |
| CHARRED LETTUCE | Garlic Vinaigrette, White Anchovy, Olives, Parmesan | 12 |
| OCTOPUS | Potato, Mustard, Pickled Onion, Grape, Caper Berry | 14 |
| CACIO E PEPE | Bucatini, Parmesan, Black Pepper | 19 |
| MARKET FISH | Snap Peas, Asparagus, Tomato, Chile, Coconut, Lemongrass, Garlic | 21 |
| CHICKEN | King Trumpet Mushrooms, Mushroom Puree, Banyuls Vinaigrette | 21 |
| BURGER | Caramelized Onion, Blue Cheese, Thousand Island, Arugula | 17 |
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.