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 citrus, purple cress, Kalamata olives, za’atar vinaigrette  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
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake apple, celery, fennel macédoine  25
Burgundy Escargot tomato marmalade, fennel butter, puff pastry   24
Foie Gras Terrine date chutney, Sicilian pistachio, gingerbread spice, toasted brioche  28
Sweetbreads caramelized shallots, apple, sauce Perigourdine   24

MAIN COURSES
Lobster Ravioli lump crab meat, trout roe, tarragon, lobster emulsion   47
Black Sea Bass French curry, grilled zucchini, charred eggplant   45
Sea Scallops sunchokes, chanterelles, hazelnuts, calvados cream   46
Dover Sole asparagus, lemon beurre blanc   72
Roasted Chicken ‘Grand-Mere’ yellow foot mushrooms, pearl onions, turned potatoes, bacon, black truffle   39
Rohan Duck carrot purée, roasted baby carrot, maple-mace chutney   46
Veal Cheeks braised tomato and porcini cream, celery root, garlic   44
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 New York Strip Steak   64
28 Day Dry-aged Ribeye Steak   68
Served with smashed Yukon gold potatoes, petite coin onions, watercress, beurre maître d’ and red wine jus.

Carving Station for Two
Monday: Côte de Bœuf   195
Tuesday: Herb-Crusted Rack Of Lamb   125
Wednesday: Steak Diane 126/63
Thursday: Bourbon Shrimp Flambé   115
Friday: Salt Crusted Branzino   98/49
Saturday: Roasted Truffle Chicken   95

SIDE ORDERS
Creamed Spinach ● Crème Fraîche Spätzle ● Grilled Asparagus ● 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

Back to top