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Lunch

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LUNCH

FIRST

Hamachi Crudo, Citrus Sambal, Pickled Kumquat, Serrano, Radish, Cara Cara Orange
Roasted Beets Farro, Chickpeas, Dill, Cucumber, Preserved Lemon, Harissa
Green Garlic Soup, Everything Spice, Leek, Potato, Dill
Endive Snap Pea, Green Harissa Dressing, Citrus, Lemon Basil
Cauliflower Sprouting, Apricot, Salsa Seca, Coriander, Labneh
Burrata Crostini, Braised Endive, Pickled Raisin Purée, Hazelnut, Apple
Steak Tartare Red Onion, Ginger, Lime, Toasted Rice, Mint, Potato Chips
Additional First Course | 16

SECOND

Market Fish Roasted Sunchoke, Fennel, Bagna Càuda, Garlic
Crab Squid Ink Pasta, Calabrian Chilies, Saffron, Garlic, Bottarga
Carrot Chermoula, Carrot-Ginger Purée, Pickled Carrot, Pistachio, Mint
Diver Scallop Shelling Beans, Leek, English Pea Purée, Pickled White Asparagus
Garganelli Arugula, Almond, Lemon, Parmesan, Mascarpone
Young Chicken Yam, Molé, Forbidden Rice, Charred Radicchio, Peanuts
Pork Parsnip Purée, Charred Snap Pea, Grapes, Tarragon
Flat Iron Potato-Onion Purée, Sherry, Bone Marrow Butter, Broccolini
Burger White Cheddar, Onion, Gem Lettuce, Bacon, Tomato, Thousand Island
Additional Second Course | 19
Two-Course Lunch 35 Chef Javier Lopez
Wine Pairing 24 2019 Spring

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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