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 orange supreme, purple cress, kalamata olives, za’atar vinaigrette  26
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters, king crab, ginger mignonette, cocktail sauce  115
               
APPETIZERS
Soup du Jour chef’s selection of seasonal classics 16
Goat Cheese Salad grilled nectarine, almond pesto, lolla rossa  21
Grilled Quail heirloom rice, lemon gremolata, yogurt  22
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake snow peas, fennel Macédoine  25
Foie Gras Terrine pickled mushrooms, red verjus, toasted brioche  28
Pepper Crusted Veal sauce gribiche, artichoke chips  24

MAIN COURSES
Vegetable Tasting herb couscous, tofu, heirloom tomatoes, wilted baby spinach, wild mushrooms   34
Monkfish Bouillabaisse baby leeks, artichoke, mussels, rouille crostini   42
Faroe Islands Salmon sorrel cream, fingerling potatoes, leek ribbons   38
King Crab Ravioli sauce Americaine, escarole, basil, lemon-ricotta   46
Potato-Wrapped Tuna Moroccan olive tapenade, chick peas, snap peas, preserved lemon   44
Dover Sole asparagus, lemon beurre blanc   68
Roasted Chicken ‘Grand-Mere’ blue foot mushrooms, pearl onions, turned potatoes, smoked bacon, black truffle   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 roasted potato.
Choice of béarnaise, green peppercorn or red wine jus.
Colorado Lamb Saddle roasted tomato, pencil asparagus, rosemary jus   58
Rohand Duck Chantenay carrots, confit baby fennel, candied orange zest   46
Côte De Boeuf (For Two) fingerling potatoes, green beans   145


SIDE ORDERS
Creamed Spinach ● Ratatouille ● English Peas with Lardons ● Grilled Asparagus ● French Fries  10
Lobster Whipped Potato Gratinée ● Pommes Soufflées  17

DESSERTS
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
14

Selection of Sorbets and Ice Creams 
12

Saint-Domingue Chocolate Soufflé salted caramel sauce, vanilla ice cream  
16 

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