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Dinner

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DINNER

FIRST

Kaluga Caviar Sturgeon, 28 Grams, Traditional Accompaniments  (Additional $50)
Hamachi Sashimi Cucumber, Serrano, Radish
Market Beets Blackberry, Labneh, Fennel, Seeds
Tomatoes and Charred Avocado House Made Tofu, Lime Basil, Calamansi, Sesame
Burrata with Summer Squash Basil, Lemon, Fennel Pollen
Chicken Liver Mousse Rhubarb, Pistachio, Brioche, Saba
Additional First Course | 21

SECOND

Scallop Crudo Prickly Pear, Cilantro, Lime
Grilled Asparagus Citrus, Trout Roe, Capers, Smoked Oil
Charred Eggplant Broccoli di Ceco, Miso, Dashi
Crispy Octopus Tomato, Eggplant, Zaatar, Pinenut
Ricotta Gnocchi Corn, Tuscan Kale, Pickled Garlic, Sourdough Breadcrumbs
Duck Confit Terrine Cherry, Market Lettuces, Mustard, Tarragon
Additional Second Course | 23

THIRD

Cauliflower Steak Harissa, Meyer Lemon, Almond, Mint
Ora King Salmon Turnips, Lemongrass, Kumquat
Pan Roasted Pork Loin Polenta, Long pepper, Fennel, Grilled Strawberry
Roasted Chicken Wild Mushrooms, Corn, Chervil, Chicken Jus
American Wagyu Short Rib Braised, Cippolini Onion, Potato, Castelvetrano Chimichurri
Japanese Wagyu Seared A5 8+ Grade, Seasonal Accompaniments  (Additional $58)
Additional Third Course | 38
Three-Course Dinner 82 Executive Chef Javier Lopez
Wine Pairing 48 2020 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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