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Dinner

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DINNER

FIRST

Caviar 28g Keluga Sturgeon Roe, Traditional Accompaniments  (Supplement 50)
Oyster Poached, Uni, Caviar, Tarragon, Champagne
Hamachi Crudo, Kumquat, Coconut, Lime, Lemongrass, Salsa Seca, Ginger, Cilantro
Avocado Citrus, Seaweed, Thai Basil, Puffed Rice, Black Radish, Sesame, Lime Oil
Sugar Snap Pea Lebneh, Mandarinquat, Yuzu Kosho, Pea Tendrils, Peanut, Mint
Green Garlic Soup, Crème Fraîche, Sweet Garlic, Potato, Smoked Trout Roe, Dill
Farm Egg Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro
Additional First Course | 18

SECOND

Endive Pear, Dill, Lemon, Walnut, Cheddar Shortbread, Watercress
Steak Tartare Wagyu Sirloin, Mustard, Piquillo, Marcona Almond, Caper, Yolk, Crostini
Carrot Chermoula, Pickled Raisin, Kefir, Sunflower Seed, Mint
White Asparagus XO Sauce, Uni Aioli, Sea Bean, Thai Basil
Octopus Shelling Beans, Bacon, Seeds, Fines Herbs, Puffed Wild Rice, Preserved Lemon
Garganelli Mascarpone, Pecoirno Butter, Black Pepper, Parmesan
Additional Second Course | 21

THIRD

Mushroom King Trumpet, Meyer Lemon, English Pea, Black Truffle, Macadamia
Scallop Heirloom Carrot, Coconut, Curry, Almond, Chile de Árbol
Ōra King Salmon Lobster Navarin, Acquerello Rice, Saffron, Winter Squash, Fennel, Chili
Young Chicken Brioche Stuffing, Sweet Potato, Truffle, Banyuls, Cranberry, Sage
Duck Roasted Breast, Crispy Fritter, Beets, Balsamic, Blackberry Gastrique
Ribeye Broccolini, Black Garlic, Peanut, Grilled Onion Jus, Smoked Soy
Wagyu Japanese A5 8+ Grade, Ribeye Accompaniments  (Supplement 55)
Additional Third Course | 39
Three-Course Dinner 78 Chef Javier Lopez
Wine Pairing 48 2019 Spring

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.
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