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

Oysters and Clams  21 per 1/2 Doz / 38 per Doz
Jumbo ShrimpCocktail  21
Yellow Fin Tuna Tartare avocado, bergamot, white harissa, pomme gaufrette  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  95
Soup du Jour chef’s selection of seasonal classics 16
Chopped Salad mixed greens, kale, rutabaga, cucumber, grilled baby carrots, olives, Parmesan, lemon-herb vinaigrette   20
Grilled Quail lentil du puy, chermoula, apple, hazelnut  22
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake apple, celery, grapefruit butter, black mustard seed   25
Foie Gras Terrine pistachio, ginger-pear marmalade, toasted brioche  28
Smoked Salmon horseradish crème fraîche, caper berries, dill, rye toast  21

Vegetable Tasting butternut squash, parsnip, tofu, puffed black quinoa, lemon-pumpkin seed pesto  34
Turbot vichyssoise, dill, wilted spinach, pea shoots  44
Faroe Islands Salmon coco beans, broccoli rabe, heirloom radish slaw  38
King Crab Ravioli sauce Americaine, escarole, basil, lemon-ricotta  44
Dover Sole asparagus, lemon beurre blanc   68
Lobster Thermidor cognac béchamel, fingerling potatoes, fines herbs   48
Amish Chicken spaetzle, chestnuts, shaved Brussels sprouts, brandied raisin jus  39
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 petite farm vegetables and potato fondant.
Choice of béarnaise, green peppercorn or red wine jus.
Pepper Crusted Millbrook Venison Romanesco cauliflower, chanterelles, wild blueberry jus   44
BBQ Long Island Duck braised Tuscan kale, portobello mushroom   42

Creamed Spinach ● Brussels Sprouts with Pancetta and Chestnut-Honey ● Fricassée of Wild Mushrooms ● Grilled Asparagus ● French Fries  10
Truffled Roasted Fingerlings ● Lobster Whipped Potato Gratinée ● Pommes Soufflées  17

Baked Alaska mixed nut semifreddo, Grand Marnier, pink grapefruit coulis
Crème Brûlée Tasting vanilla bean, coffee, roasted pecan
Chocolate Caramel Pie candied popcorn, chocolate ice cream
Melt-Away Chocolate Bombe raspberry parfait, lemon ganache
Individual Apple Pie cider caramel, walnut ice cream
New York Cheesecake warm berry compote, Sicilian pistachios
Bananas Foster banana bread, vanilla ice cream
Profiteroles candied almonds, dark chocolate sauce, vanilla ice cream

Selection of Sorbets and Ice Creams 

Saint-Domingue Chocolate Soufflé salted caramel sauce, vanilla ice cream  

Selection of Artisanal Cheeses 
3 for 16
5 for 22

Please note that there will be variations to this menu during Restaurant Week (February 16-March 6).
Menu subject to change. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique / Pastry Chef Ikuma "Roberto" Motoki