71Above

A luxurious three-course prix-fixe dining experience featuring an exquisite selection of fine dining appetizers, entrées, and artisanal desserts overlooking panoramic views of Los Angeles.

Decadent Royal Kaluga caviar served atop a crispy Yukon potato pavé, complemented by creamy onion lebni, fragrant shiso furikake, and fresh chives.

Sake-cured Japanese sea bream presented with vibrant green salsa macha, delicate jicama slices, fresh kiwi, ice plant, cucumber blossom, citrus, and yuzu oil.

Fresh yellowfin tuna tartare nestled inside creamy avocado, accompanied by a refreshing cucumber–Meyer lemon broth, sumac-lemon vinaigrette, pine nuts, mint, sesame, and jalapeño-cilantro oil.

Handcrafted semolina egg pasta stuffed with rich red wine–braised short rib, wild oyster mushrooms, and black garlic, topped with savory veal jus and Parmigiano-Reggiano foam.

House-made lemon chitarra pasta tossed in fragrant aglio e olio, rich prawn stock, and kombu-lemon butter, elevated with sweet cockles, cherry tomatoes, and parmesan snow.

Tender braised octopus flash-fried and flame-grilled for a crisp charred finish, served alongside smoked chimichurri, sweet peppers, squashini, Meyer lemon emulsion, and crunchy sunflower seed dukkah.

Salt-roasted, charred red beet 'steak' served with vibrant gold beet top chimichurri, crispy potato pavé, black garlic, velvety horseradish emulsion, and a savory vegan Worcestershire glaze.

Wild-caught Australian barramundi pan-roasted in butter to a golden sear, served with velvety caramelized cauliflower purée, Rancho Gordo bean fricassée, toasted Marcona almonds, and brown butter.

Succulent sous-vide and pan-roasted chicken ballotine paired with sweet Jimmy Nardello peppers, smoky burnt eggplant purée, rustic ratatouille, tender escarole, and rich lemon–kombu butter.

Pan-seared, bacon-wrapped Pachamama Farms pork tenderloin accompanied by smooth polenta, roasted Brussels sprouts, delicate delicata squash chips, and rich pork jus reduction.

Center-cut 6oz ribeye brushed with wagyu tallow, open-flame grilled with a coffee spice rub, served alongside creamed spinach, black garlic purée, charred onion, crispy Magic Myrna potatoes, and balsamic jus.

Moist citrus pound cake layered with smooth vanilla pastry cream, refreshing tangerine ice cream, and burnt orange caramel, finished with candied pistachios and a delicate tangerine tuile.

Indulgent dark Illanka chocolate semifreddo featuring crunchy sesame bark, aromatic genmaicha ganache, dark brownie brittle, and light bergamot cream dusted with green tea powder.

An artisanal selection of American cheeses including Kunik triple-cream, Red Rock blue cheddar, and Mariana sheep's milk tomme, paired with muhammara, confit garlic, sesame crostini, and rose honeycomb.