accompanying ingredients is a further reminder that even your soup is assured of its special moment at 71Above.
Among several options, the grilled octopus with peach, lemon, mustards, pickled pearl onions, and herbs is a delicious second course, as is the earthy agnolotti with celery root, apple, black truffle, celery leaves, and parmesan. And while we're on the subject of truffles, white truffle can be generously shaved onto almost any course at the table for an additional charge of $55.00.
Our choice for our third course included the line-caught halibut with cauliflower, harissa, raisins, pine nuts, and preserved lemon, and the prime ribeye prepared with sweet potato, pepper crust, bone marrow, cipollini onions, and smoked soy jus. I have actually found myself reflecting upon that ribeye, and I truly believe that it could not have been done better. Cooked to a perfect medium rare, as tender as can be, and beautifully plated, it ranks as one of the most memorable steaks I can recall being served.