CAVIAR
Siberian Farm-Raised Sturgeon  145/oz     
Ossetra Farm-Raised Sturgeon 185/oz

CHILLED SEAFOOD
Oysters and Clams  21 per 1/2 Doz / 38 per Doz
Jumbo ShrimpCocktail  22
Big Eye Tuna Tartare avocado, radish, cucumber, ponzu  22
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28
Octopus Carpaccio sundried tomato aioli, yogurt, lime-basil  26
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters, king crab, ginger mignonette, cocktail sauce  125
               
APPETIZERS
Soup du Jour chef’s selection of seasonal classics 16
Burrata di Bufala San Daniele prosciutto, olives, fried artichoke  24
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake apple, celery, fennel macédoine  25
Foie Gras Terrine fig and apricot chutney, Sicilian pistachio, homemade toasted brioche  28
Sweetbreads English pea purée, pea shoots, sauce Perigourdine   24

MAIN COURSES
Vegetable Tasting wilted spinach, eggplant, roasted peppers and tomatoes, zucchini, chick peas, Montrachet goat cheese   34
Mushroom Ravioli porcini, black trumpets, chanterelles, pecorino d’abruzzo, madeira reduction   42
Idaho Trout Almondine shaved spring vegetables, Marcona almonds, Meyer lemon   38
Potato-Wrapped Tuna Romanesco cauliflower, eggplant, basil, red curry-lemongrass sauce   44
Dover Sole asparagus, lemon beurre blanc   68
Roasted Chicken ‘Grand-Mere’ yellow foot mushrooms, pearl onions, turned potatoes, bacon, black truffle   39
Duck a l’Orange baby carrots, saffron baby leeks, sauce gastrique   46
Veal Osso Buco orzo pasta, pesto, roasted tomato jus   56
Creamy Chicken Hash mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice   39
‘21’ Burger artisanal challah bun, tomatoes, sautéed onions, French fries    36
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points   38

Off the Grill

Center Cut Filet Mignon   58
28 Day Dry-aged Ribeye Steak   68
Served with smashed Yukon gold potatoes, petite coin onions, and purple cress.
Choice of béarnaise, green peppercorn or red wine jus.

Carving Station for Two
Monday: Châteaubriand   175
Tuesday: Herb-Crusted Rack Of Lamb   125
Wednesday: Steak Diane 126/63
Thursday: Berkshire Pork Chop   125
Friday: Whole Fish   98/49
Saturday: Roasted Truffle Chicken   95

SIDE ORDERS
Creamed Spinach ● Olive Oil Whipped Potato ● Wild Mushrooms ● French Fries  10
Truffle Macaroni and Cheese ● Pommes Soufflées  17

DESSERTS
For Two
Flambé: Strawberries Imperial
‘21’ Express* chocolate mousse, passion fruit coulis, pistachio cake
28

Baked Alaska nougat glacé, Cointreau
Bananas Foster banana bread, vanilla ice cream
Crème Brûlée Tasting vanilla bean, creamsicle, chocolate lavender
New York Cheesecake warm berry compote, Sicilian pistachios
Profiterôles toasted almonds, salted caramel, dark chocolate sauce, vanilla ice cream
14

Selection of Sorbets and Ice Creams 
12

Saint-Domingue Chocolate Soufflé strawberry crème anglaise, raspberry ice cream 
16 

Menu subject to change. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique / Pastry Chef Ikuma Motoki

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