CURRENT DINNER MENU 71ABOVE 7.18

1 first . Oyster Poached, Uni, Caviar, Tarragon, Champagne Yellow Fin Tuna Crudo, Lemon-Cucumber, Serrano, Elderflower, Green Tea Oil, Cucumber Dashi Tomato Sherry, Coriander, Tarragon, Sumac, Pine Nut, Pickled Raisin Avocado Smoked, Green Tomato, Pineapple, Mint, Lime, Herbs Gazpacho Soup, Yellow Watermelon, Ginger, Lemongrass, Basil, Toasted Rice Farm Egg Crispy Potato, Chorizo, Raclette, Finger Lime, Cilantro Additional first Course 18. SECOND. Prawn Melon, Shishito Pepper, Honey, Yuzu Kosho, Shiso, Hazelnut Summer Squash Tomato, Gochujang, Gooseberry, Pine Nut, Pecorino, Seaweed Risotto Sunflower Seeds, Arugula, Preserved Lemon, Olive Octopus BBQ, Stone Fruit, Cherry Mostarda, Lebneh Foie Gras Blueberry, Brioche, Macadamia, Cocoa Nib, Tarragon, Pink Peppercorn Cavatelli Corn, Black Truffle, Lime, Parmesan Additional Second Course 21.

2 THIRD. Mushroom Braised Portabello, Potato Fondant, Black Truffle, Marsala Cream Halibut Heirloom Carrot, Coconut, Curry, Almond, Chile de Arbol Diver Scallop Eggplant, Garlic, Piquillo Pepper, Marcona Almond, Caper Young Chicken Roasted Breast, Miso, Black Truffle, Brioche, Summer Squash, Basil, Mustard Seed Heritage Pork Loin, Serrano Ham, Corn, Poblano, Crispy Polenta, White Cheddar, Maple, Jus Ribeye Broccoli di Cicco, Black Garlic, Peanut, Grilled Onion Jus, Smoked Soy Additional Third Course 39. Three-Course DINNER 78 Chef Vartan Abgaryan Wine Pairing 48 2018 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.

3 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 foodborne illness. 71 Above is a registered trademark with the USPTO.