CAVIAR
American Hackleback Caviar  60/oz     
Royal Sterling Caviar 125/oz

CHILLED SEAFOOD
Oysters and Clams  3.50 each 
Jumbo Shrimp, pickled horseradish, cocktail sauce  3.75 each
Ahi Tuna Tartare, miso dressing, yuzu, togarashi taro chips  21
Clayton's Jumbo Lump Crabmeat, mustard sauce  28
Half Maine Lobster, oak lettuce, citrus, kumquat and truffle dressing  26
Seafood Tower, Maine lobster, littleneck clams, jumbo shrimp, oysters, marinated octopus, crab claws, tuna tartare  65
Seafood Tower with Caviar   165
               
APPETIZERS
Lobster Butternut Squash Bisque, lobster knuckles, Brussels leaves,
                     fried shallots  19
Green Oak Salad, fried goat cheese, dried cranberries, toasted walnuts,
                     apple balsamic dressing  18
‘21’ Caesar Salad, romaine, aged Parmesan, garlic croutons  19
Cornmeal-Crusted Crab Cake, corn, jalapeños, dill butter, celery ribbons,
                     micro greens   25
Foie Gras Terrine, grilled plums, toasted brioche, hazelnuts,
                     cherry licorice sauce  28
Grilled Octopus, fennel, olive oil poached tomato, olives, smoked paprika  21
Slow Roasted Short Ribs, charred leeks, Carolina hominy, anise  19

MAIN COURSES
Vegetable Tasting, Portobello tower with Bloomsdale spinach, autumn squash
                     ratatouille, beet and olive quinoa stuffed piquillo pepper  34
Seared Diver Scallops, cauliflower purée, Napa cabbage, bacon, 
                     Meyer lemon  42
Sautéed Arctic Char And Herbed Gulf Shrimp, warm butternut squash
                     and shiitake mushroom farro, horseradish sauce  38
Dover Sole, grilled or sautéed, asparagus, lemon-brown butter sauce   68
Roasted Organic Chicken Ala Plancha, winter truffles, whipped potatoes, 
                     buttered Tokyo turnips  39
Signature Mixed Grill, wild boar chop, elk, Millbrook venison, 
                     rabbit sausage, Brussels sprouts, huckleberry jus  48
Creamy Chicken Hash, mornay sauce, Bloomsdale spinach, Gruyère crust, 
                     toast or wild rice    39
‘21’ Burger, toasted Parker House bun, frisée, preserved tomatoes, sautéed  
                     onions, haricots verts, French fries    34
“Speakeasy” Steak Tartare, mesclun greens with Champagne vinaigrette,   
                     rye toast, prepared tableside    38
Ribeye Steak, Charlotte potatoes, Thumbolina carrots, 
                     green peppercorn sauce  68
10 oz. Center Cut Filet Mignon, chanterelles, beets, baby Swiss chard,
                     tri-color carrots   54

SIDE ORDERS
Brussels Sprouts with Bacon ● Creamed Spinach ● Sautéed Root Vegetables ● Fingerling Potato ‘Lyonaise’ ● Potato Purée ● French Fries  
10 (3 selections for 25)
Fricassée of Wild Mushrooms ● Pommes Soufflées  15

DESSERTS
Chocolate Hazelnut Mousse Cake, raspberry coulis
New York Cheesecake, maple poached pear and figs, cinnamon whipped cream 
Vanilla Ice Cream Profiteroles, dark chocolate sauce 
Apple Crumb Pie, walnut streusel topping, vanilla ice cream, caramel sauce 
Valencia Rice Pudding, golden raisins, apricots, whipped cream 
Classic Crème Brûlée, ginger tuile  
Selection of Sorbets and Ice Creams 
12
 
Grand Marnier Soufflé, crème chantilly, medley of berries 
Valrhona Chocolate Soufflé, raspberry coulis, vanilla ice cream  
16 

Selection of Artisanal Cheeses 
3 for 16
5 for 22

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