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
Yellow Fin Tuna Tartare avocado, bergamot, white harissa  22
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28
Octopus Carpaccio pomegranate, 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
Grilled Quail pomme Darphin, sauce Gribiche  24
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake apple, celery, fennel macédoine  25
Foie Gras Terrine gingerbread spiced venison, roasted hazelnuts, huckleberry and apple compote  28
Lamb Carpaccio Moroccan olives, marinated artichokes and bell peppers, garlic chips   24

MAIN COURSES
Vegetable Tasting wilted spinach, eggplant, roasted peppers and tomatoes, zucchini, chick peas, Montrachet goat cheese   34
Roasted Cod ‘Oscar’ crab croustillant, pencil asparagus, Meyer lemon hollandaise   45
Idaho Trout Almondine shaved squash, Marcona almonds, Meyer lemon   38
Oxtail Ravioli butternut squash, black trumpets, pecorino cheese, bone marrow butter   43
Potato-Wrapped Tuna Romanesco cauliflower, eggplant, basil, red curry-lemongrass sauce   44
Dover Sole asparagus, lemon beurre blanc   68
Roasted Chicken ‘Grand-Mere’ cremini mushrooms, pearl onions, turned potatoes, bacon, black truffle   39
Veal Osso Buco 'trumpet' pasta, watercress, hen of the woods, 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 roasted potato. Choice of béarnaise, green peppercorn or red wine jus.
Moroccan Glazed Rohan Duck salsify, Chantenay carrots, collard greens   46
Côte De Boeuf (For Two) fingerling potatoes, green beans   145

Carving Station for Two
Monday: Châteaubriand   175
Tuesday: Herb-Crusted Rack Of Lamb   125
Wednesday: Strawberries Imperial   35
Thursday: Mixed Grill of Venison   125
Friday: Whole Fish   105
Saturday: Roasted Truffle Chicken   95

SIDE ORDERS
Creamed Spinach ● Ratatouille ● Collard Greens with Andouille Sausage ● Olive Oil Whipped Potato ● Wild Mushrooms ● French Fries  10
Truffle Macaroni and Cheese ● Pommes Soufflées  17

DESSERTS
Dutch Apple Pie brown sugar and cheddar cheese crumble, cinnamon ice cream
Rice Pudding rum raisin, orange blossom honey, served warm
Baked Alaska hazelnut nougat glacé, Frangelico
Chocolate Caramel Pie candied popcorn, peanut butter caramel, chocolate ice cream
Bananas Foster banana bread, vanilla ice cream
Crème Brûlée Tasting vanilla bean, pistachio, s’more
New York Cheesecake warm berry compote, Sicilian pistachios
Profiterôles candied almonds, salted caramel, dark chocolate sauce, vanilla ice cream
14

Selection of Sorbets and Ice Creams 
12

Saint-Domingue Chocolate Soufflé vanilla anglaise, chocolate ice cream 
16 

Selection of Artisanal Cheeses 
3 for 19
5 for 25

Please note that there will be variations to this menu during Restaurant Week (January 18 - February 5).
Menu subject to change. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique / Pastry Chef Ikuma Motoki