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Dinner

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DINNER

FIRST

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,
Roasted Beets Burrata, Tarragon, Pistachio, Pluot, Apricot
Tomato Melon, Coconut, Puffed Rice, Serrano, Thai Basil, Fish Sauce, Mint
Farm Egg Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro
Additional First Course | 21

SECOND

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
Prawns Eggplant Purée, Harissa, Ancient Grains, Green Tomato, Labneh, Dill, Grapes
Octopus Smoked White Beans, Bacon, Tomato, Seeds, Tomatillo, Mojo Rojo, Cilantro
Steak Tartare Seeded Crostini, Radish, Dill, Horseradish Aïoli, Crispy Shallot
Chitarra Calabrian Chile, Corn, Lemon, Garlic, Parsley, Sourdough Breadcrumbs
Additional Second Course | 23

THIRD

King Trumpet Mushroom Black Truffle, Meyer Lemon, English Pea, Macadamia
Halibut Arugula, Pole Beans, Sunflower Seeds, Fennel, Beurre Blanc, Purslane, Lime
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

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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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