$5 parking available with dinner reservations
CAVIAR
American Hackleback Caviar 60/oz North Star Caviar 90/oz
Royal Sterling Caviar 125/oz
SHELLFISH
Oysters and Clams 3/each
Blue Points Malpeque Chicotegue Island Creek Beau Soleil
Cherrystones Littlenecks
Jumbo Poached Shimp 3.75/each Seasonal Crab Claw 11/each
Clayton's Jumbo Lump Crabmeat* 28
Chilled Seafood Platter, lobster, shrimp, oysters, clams, mussels, assorted garnishes
56
APPETIZERS
Chilled Senegalese Soup*, diced chicken, green apples, curry, cream
14
Chilled English Pea Soup, Dungeness crab, roasted beets and summer truffle
15
Mixed Greenhouse Greens, heirloom cherry tomatoes, shaved Parmesan, Banyuls vinaigrette
16
Frisée and Radicchio Salad, radishes, celery, oven-dried tomatoes, piquillo pepper emulsion, aged sherry vinaigrette
16
‘21’ Caesar Salad*, romaine, aged Parmesan, garlic croutons
18
Chilled Jumbo Asparagus, mesclun, gazpacho “sauce”, capers, herbed goat cheese
18
Ahi Tuna Tartare, watermelon, obba leaf, sea beans, wasabi emulsion, taro root chips
22
Smoked Pork Belly, red rice salad, pickled garlic, beets, honey vinegar sauce
21
Char-Grilled Calamari, marinated cucumbers, fennel and olive salad, pea shoots, olive purée
22
Grass Fed Beef Carpaccio, rocket, truffled mustard, deviled quail egg, virgin sunflower oil|
21
Steamed Mussels, spring garlic, pancetta, oregano, smoked paprika, white wine and cream sauce
19
Cornmeal Crusted Crab Cake*, corn and jalapeño salad, tamarillos, garbanzo beans, lemon and dill aioli
24
Seared Foie Gras, toasted brioche, pineapple carpaccio, green almonds, Rainer cherry sauce
24
MAIN COURSES
Vegetable Tasting, grilled portobellos and summer squash tower, faro and roasted beet stuffed piquillo pepper, ratatouille stuffed zucchini, pine nut and corn sauce
34
House-Made Tagliatelle, lobster, asparagus, peas, basil, Parmesan cream sauce
41
Grilled Steelhead Salmon, quinoa with cucumbers and beets, mizuna, pickled radishes, beet vinaigrette
39
Sautéed Bronzino with Manila Clams, corn puree, Bloomsdale spinach, heirloom tomatoes, clam nage
41
Dover Sole*, grilled or sautéed, asparagus, fines herbs, lemon-brown butter
market price
Crispy Seared Organic Chicken, warm summer bean salad, lemon, olive oil, natural jus
36
Creamy Chicken Hash*, Mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36
‘21’ Burger*, toasted Parker house bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
30
Olive Crusted Baby Lamb, leg, loin, sausage, shoulder, golden cauliflower, broccoli, yogurt sauce
45
Pan Roasted Veal T-Bone, baby rainbow carrots, arugula, oven dried tomatoes
46
“Speakeasy” Steak Tartare*, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38
Grilled Filet Mignon, sautéed potatoes, creamed nettles, green peppercorn sauce
48
21 Day Dry Aged Sirloin,morels, asparagus, grilled sweet onions, bordelaise reduction
49 SIDE ORDERS
English Peas ● Creamed Spinach ● Grilled Pencil Asparagus ●
Roasted Fingerling Potatoes • French Fries
10
Fricassee of Mushrooms ● Pommes Soufflées
14
Executive Chef John Greeley
* Denotes ‘21’ Classics
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