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 Shrimp 3.75/each    Seasonal Crab Claws 11/each

Clayton's Jumbo Lump Crabmeat* 28

Chilled Seafood Platter, lobster, shrimp, oysters, clams, crab, 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
Seasonal Chopped Bar Room Salad*, organic chicken, artichokes, golden beets, green leaf, creamy bacon-buttermilk dressing
17 /33
‘21’ Caesar Salad*, romaine, aged Parmesan, garlic croutons
18
Frisée and Radicchio Salad, radishes, celery, oven-dried tomatoes, piquillo pepper emulsion, aged sherry vinaigrette
16
Heirloom Tomato and Smoked Mozzarella Salad, gem lettuces, basil puree, micro croutons, balsamic syrup
18
Chilled Jumbo Asparagus, mesclun, gazpacho “sauce”, capers, herb crusted goat cheese
19
Ahi Tuna Tartare, watermelon, obba leaf, sea beans, wasabi emulsion, taro root chips
22
Grass Fed Beef Carpaccio, rocket, truffled mustard, deviled quail egg, virgin sunflower oil
21
Char-Grilled Calamari, marinated cucumbers, fennel and olive salad, basil, piquillo pepper emulsion
21
Cornmeal Crusted Crab Cake*, corn and jalapeño salad, tamarillos, garbanzo beans, lemon and dill aioli
24

MAIN COURSES

Classic Cobb Salad*, diced grilled organic chicken, bacon, avocado, romaine, olives, tomatoes, choice of dressing
31
Maine Lobster Salad*, celery, cucumbers, scallions, asparagus, lemon dressing
42
Vegetable Tasting, grilled portobellos and summer squash tower, faro and roasted beet stuffed piquillo pepper, ratatouille stuffed zucchini , pine nut and truffle sauce
34
‘21’ Eggs Benedict, sautéed farm eggs, toasted brioche, morels, jumbo asparagus, chive and truffle hollandaise
34
House-Made Tagliatelle, tomato braised beef ragu, mushrooms, oregano, Parmesan, mild chili pepper
39
Steamed Mussels, garlic, pancetta, peas, white wine cream sauce, toasted bread crumbs
35
Grilled Steelhead Salmon, roasted fingerling potatoes, golden cauliflower, cockle nage
39
Panko Crusted Soft Shell Crabs, fava bean and corn succotash, avocado, spiced tomato reduction, rémoulade
36
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
34
‘21’ Burger*, toasted Parker House bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
30
Sliced Filet Mignon Salad, peppercorn crusted, green leaf lettuce, cave-aged blue cheese, red wine reduction
41
Creamy Chicken Hash*, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36
“Speakeasy” Steak Tartare*, mesclun greens with Champagne vinaigrette, rye toast, prepared to your request
38

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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