$5 parking available with dinner reservations
CAVIAR
American Hackleback Caviar 60/oz North Lights Caviar 90/oz
Royal Sterling Caviar 125/oz
SHELLFISH
Oysters and Clams 3.50/each
Blue Points Malpeque Saint Simon Watch Hill Kusshi
Cherrystones Littlenecks
Jumbo Poached Shrimp 3.75/each
Daily Ceviche 18
Clayton's Jumbo Lump Crabmeat* 28
Chilled Seafood, lobster, shrimp, oysters, clams, marinated octopus, assorted garnishes 56
APPETIZERS
Green Oak Salad, herbed goat cheese, red bell peppers, artichokes, Chardonnay vinaigrette
15
Chilled Asparagus Salad, jumbo asparagus, red bell peppers, quinoa, lemon-caper vinaigrette
17
Peekytoe Crab Salad, hearts of palm, avocado, sea beans, radishes, citrus dressing
21
Beefsteak Tomatoes, layered with smoked bacon, blue cheese, green leaf lettuce, croutons, aged sherry dressing
19
‘21’ Caesar Salad *, romaine, aged Parmesan, garlic croutons
18
Ahi Tuna Tartare *, mizuna, watermelon radishes, yuzu vinaigrette, taro root chips
19
Grass Fed Beef Carpaccio, dandelion greens, hard cooked quail egg, Parmesan, white anchovies, pickled ramps
17
Deviled Egg with Lobster, diced lobster, American caviar, Ibérico ham, shaved asparagus, garlic aioli
19
Grilled Spanish Octopus, artichoke barigoule, fingerling potatoes, basil purée
17
Cornmeal Crusted Crab Cake *, pickled corn relish, pea shoot salad, spicy rémoulade
24
Crispy Veal Sweet Breads, morel mushrooms, white asparagus, mushroom jus
22
MAIN COURSES
Vegetable Tasting, portobello tower with truffled cauliflower purée, piquillo pepper stuffed with caponata,
beefsteak tomato with quinoa and asparagus, peas, and tarragon
34
Flax Seed-Crusted Steelhead Salmon, crushed potatoes with horseradish, asparagus, lemon vinaigrette
39
Pan-Roasted Maine Lobster, ruby carrots, baby bok choy, enoki mushrooms, red curry sauce, plantain chips
45
Sautéed Black Grouper, stewed okra with tomato, gulf shrimp, bamboo rice, basil
41
Dover Sole *, grilled or sautéed, asparagus, brown butter sauce
market price
Organic Chicken ala Plancha, whipped potatoes, lamb’s quarters, smoked bacon, natural jus
35
Creamy Chicken Hash *, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
37
‘21’ Burger *, toasted Parker house bun, frisée, preserved tomatoes, sautéed onions, haricots verts, French fries
32
Chef Greeley’s Signature Mixed Grill of Game, green tea-rubbed wild boar chop, smoked homemade Mangalitsa sausage, venison loin bacon-wrapped rabbit saddle, red rice, green beans, blackberry sauce
46
“Speakeasy” Steak Tartare *, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38
Off the Grill:
Mixed Seafood, jumbo shrimp, sea scallops, grouper, lemon-chervil sauce 42
Kurobuta Pork Chop, habanero-peach BBQ sauce 44
28 Day Dry Aged USDA Prime Bone-in Sirloin, cabernet shallot sauce 59
Vermont Spring Lamb, Tuscan spices, rosemary jus 46
Filet Mignon, morel mushrooms, green peppercorn sauce 48
*All Grill items are garnished with asparagus and pickled beets.
SIDE ORDERS
Buttered Peas and Fava ● Creamed Spinach ● Asparagus with Hollandaise
Japanese Eggplant with Tomato • Potato Purée with Ramps • Fingerling Potatoes ● French Fries
10
Fricassée of Wild Mushrooms ● Pommes Soufflées
15
Executive Chef John Greeley
* Denotes ‘21’ Classics
Download PDF |
