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Bar Lunch

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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.
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