$5 parking available with dinner reservations
American Hackleback Caviar 60.00 oz. North Star Caviar 90.00 oz.
Royal Sterling Caviar 125.00 oz.
Oysters and Clams 3.00 each
Blue Points Malpeque Chicotegue Island Creek Beau Soleil
Cherrystones Littlenecks
Jumbo Poached Shimp 3.75 each Seasonal Crab Claw 11.00 each
Clayton’s Jumbo Lump Crabmeat 28.00
Chilled Seafood Platter, lobster, shrimp, oysters, clams, whelks, mussels, assorted garnishes
56.00
APPETIZERS
Winter Squash and Carrot Bisque, lobster knuckles, smoked shiitakes, baby leeks. chili oil
15.00
Mixed Greenhouse Greens, herbed goat cheese, roasted marinated beets, fig-balsamic vinaigrette
16.00
Frisée and Radicchio Salad, radishes, celery, oven-dried tomatoes, red bell pepper emulsion, aged sherry vinaigrette
16.00
‘21’ Caesar Salad, romaine, sundried tomato purée, aged Parmesan, garlic croutons
18.00
∞
Ahi Tuna Poke, hearts of palm, avocado and cucumber salad, taro root chips
22.00
Citrus Cured King Salmon, baby fennel and beet salad, lime vinaigrette, white poppy seeds
19.00
Panko Crusted Crab Cake, baby lettuces, pickled fennel, Meyer lemon and dill aioli
24.00
Grilled Octopus, artichoke barigoule, kalamata olive purée, oregano, preserved lemon vinaigrette
22.00
Charcuterie Plate, Tennessee ham, wild boar sausage, bresaola, game terrine, grilled country bread
22.00
Honey Glazed Pork Belly, baked apples, sauerkraut, spicy mustard, cider broth
22.00
Seared Foie Gras, warm polenta cake, figs, toasted walnuts, licorice and Concorde grape reduction
25.00
MAIN COURSES
House-Made Tagliatelle, lobster, king oyster mushrooms, butternut squash, Parmesan sauce
39.00
Grilled King Salmon, roasted Brussels sprouts, pancetta, fingerling potatoes, prosecco butter
39.00
Baked Chatham Cod, sepia, olive and potato puree, broccoli rabe, Champagne sauce
41.00
Dover Sole, grilled or sautéed, broccoli florets, fines herbes, lemon-brown butter
market price
Vegetable Tasting, grilled portobellos and crispy tofu, faro and roasted beet stuffed piquillo peppers,
winter pumpkin ragu, pine nut and truffle sauce
34.00
∞
Porcini-Crusted Duck, smoked leg confit, creamy farro, root vegetables, hibiscus honey and duck jus reduction
41.00
Organic Chicken ‘Ala Plancha’, potato purée, glazed Tokyo turnips, pan sauce
36.00
Creamy Chicken Hash, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36.00
‘21’ Burger, toasted Parker house bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
30.00
Mixed Grill of Game, grilled venison chop, coffee rubbed elk loin, bacon wrapped wild boar, pheasant sausage,
acorn squash purée, cauliflower, hazelnuts, blackberry
45.00
“Speakeasy” Steak Tartare, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38.00
Grilled Dry Aged Sirloin, Filet Mignon, or Veal T-Bone
Yukon gold potato gratin, baby onion purée, roasted hen-of-the-woods mushrooms, bordelaise sauce
46.00
SIDE ORDERS
Roasted Brussels Sprouts with Bacon ● Creamed Spinach ● Baby Root Vegetables●
Sweet Potato Purée • French Fries
10.00
Fricassee of Mushrooms ● Pommes Soufflées
14.00
Executive Chef John Greeley
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