Vartan Abgaryan
71Above | Los Angeles | February 2017
FEATURED DISHES
Bearnaise-Poached Oyster, Uni, and Black River Caviar
Barbecued Octopus, Persimmon Barbecue Sauce, Pickled Persimmon, Meyer Lemon, and Mustard Seeds, and Mustard Greens
Salt-Baked Celery Root, Poached Pear, Celery Root Puree, Black Truffle Puree, Walnut Crumble, and Black Truffles
Foie Gras and Truffle-Stuffed Chicken Breast, Chanterelle
White Asparagus, Uni, XO Sauce, Sea Beans, and Basil
Grilled Treviso, Preserved Lemon, Capers, Garlic, Parmesan, and Chervil
Farm Egg: Cilantro-Jalapeño Emulsion, Finger Limes, Chorizo Bolognese, Potato-Raclette Fritter, Garlic-Potato Espuma, and Egg Yolk
Photography by Briana Balducci
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