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Kaluga Caviar Sturgeon, 28 Grams, Traditional Accompaniments  (Additional $50)
Champagne Poached Oyster Santa Barbara Uni, Kaluga Caviar, Béarnaise, Tarragon
Hamachi Crudo Kiwi, Avocado, Yuzu Kosho, Nori, Black Radish, Rice Cracker, Lemon
Strawberry Gazpacho Crème Fraîche, Togarashi Tuile, Brioche, Cucumber, Green Tomato Granita,
Sugar Snap Pea Lebneh, Mandarinquat, Yuzu Kosho, Pea Tendrils, Peanut, Mint
Tomato Melon, Coconut, Puffed Rice, Serrano, Thai Basil, Fish Sauce, Mint
Farm Egg Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro
Additional First Course | 21


Roasted Beets Burrata, Tarragon, Pistachio, Pluot, Aprico
Grilled Maitake Smoked Soy, Scallion, Lemon, Piloncillo, Calabrian Chile Oil
Heirloom Carrot Chermoula, Pickled Raisin, Kefir, Sunflower Seed, Mint
Grilled Eggplant Salsa Verde, Chickpea Crisp, Pine Nut, Yogurt, Fennel, Garlic, Lemon
Octopus Shelling Beans, Bacon, Fines Herbes, Seeds, Preserved Lemon
Steak Tartare Seeded Crostini, Radish, Dill, Horseradish Aïoli, Crispy Shallot
Chitarra Calabrian Chile, Corn, Lemon, Garlic, Parsley, Sourdough Breadcrumbs
Additional Second Course | 23


King Trumpet Mushroom Black Truffle, Meyer Lemon, English Pea, Macadamia
Ōra King Salmon Asparagus, Fingerling Potato, Artichoke, Barigoule, Caper
Pan Seared Diver Scallop Turnip, Kohlrabi, Sprouting Cauliflower, Meyer Lemon-Horseradish, ‘Chowder’
Roasted Young Chicken Carrot, King Trumpet Purée, Mustard Greens, Vadouvan, Brioche
Heritage Pork Loin, Fritter, Haricot Verts, White Grits, Peach Gastrique, Mustard Seed, Jus
Grilled Ribeye Broccolini, Miso, Sweet Garlic Purée, Onion Jus, Smoked Soy, Peanuts
Japanese Wagyu Seared A5 8+ Grade, Ribeye Accompaniments  (Additional $58)
Additional Third Course | 38
Three-Course Dinner 82 Chef Javier Lopez
Wine Pairing 48 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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