High, the open-air lounge on top of Venice’s Hotel Erwin, has the most sweeping views in this beach-side city, perfect for appreciating our remarkable autumn sunsets. With this October-coming-fire in the sky comes a new menu of bar eats to the lounge, designed by chef Daniel Weinstock, a Spago and Patina alum who was named LA. Times’ sous chef of the year in 2003. Weinstock David McMillen (High and Hash’s new chef) is twisting international casual staples, with small plates like Argentine skirt steak tacos with mint chimichurri, made-to-order guacamole, shrimp panzanella salad, Indian-spiced skewers, a Thai chicken chop-chop wrap, and a selection of grilled cheese sandwiches, with options of French and Italian cow’s milk cheeses, and also one called “the grown-up” that replaces tomato soup with a bloody Mary. Gee, all mom ever did was cut off the crusts. The new menu will be introduced at High next Tuesday, October 5th, but you can see it in full below.
New Menu at High
Starting October 5th
SNACKS / SHARE PLATES
Roasted Almonds with Herbs 3
Edamame & Citrus Ponzu (chilled or steamed) 5
Marinated Olives 4
Fresh Guacamole 10
prepared to order with California Haas avocados and served with tortilla chips
Mediterranean Mezze 11
hummus, olive tapenade, fetta cheese, pita chips
Cheese Board M/P
Chef’s daily selections
SMALL PLATES … & SOME RANDOM FAVORITES
Grilled Shrimp Panzanella ‘Salad’ 14
Bibb lettuce cup filled with grilled shrimp, red bell pepper, sweet onion, tomato, capers, broken croutons and fresh herb vinaigrette
Argentinean-style Tacos 12
marinated chicken breast or skirt steak, crunchy cabbage slaw, mint chimichurri, avocado, hot peppers, sour cream and pickled red onion
Braised Short Rib Sliders 12
Three mini brioche buns filled with pulled braised short rib meat and fresh horseradish cream
Indian-Spiced Chicken Skewers 11
garam masala spice blend ground in-house. Served with traditional cucumber-yoghurt raita, cilantro mint chutney and mango chutney
Steak Sandwich 14
skirt steak marinated in mirin, soy and fresh ginger, raw mix of carrots, green onion, cucumber, shaved daikon, hot chile peppers, fresh herbs (mint/basil/cilantro) an fresh lime
Chicken Panini 12
confit chicken, violet mustard and baby arugula
Grilled Cheese
Choose your cheese:
•Bel Paise - (Italy; cow’s milk) semi-soft, mild and buttery
•Comté - (France; cow’s milk) smooth texture, delicate fruit and nut flavors
Classic Grilled Cheese 9
Braised Short Rib Grilled Cheese 11
with house-made onion marmalade
Grown-up Grilled Cheese & “Tomato Soup” 16
our Classic Grilled Cheese and a Bloody Mary
