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  21
Yellow Fin Tuna Tartare shoestring potatoes, avocado, citrus dressing  22
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28
Octopus Carpaccio blood orange, purple cress, kalamata olives, za’atar vinaigrette  26
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters  95
               
APPETIZERS
Soup du Jour chef’s selection of seasonal classics 16
Chopped Salad mixed greens, tomatoes, chick peas, cucumber, grilled corn, olives, Parmesan, lemon-herb vinaigrette   20
Burrata di Bufala asparagus, prosciutto, balsamic vinaigrette   24
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake summer corn, jalapeños, dill butter, celery ribbons   25
Foie Gras Terrine pistachio, frisée, ginger-peach marmalade  28
Smoked Salmon horseradish crème fraiche, pickled shallots, rye toast  21

MAIN COURSES
Vegetable Tasting green asparagus, English peas, fava beans, puffed black quinoa, lemon zucchini pesto  34
Sea Scallops English pea purée, hen-of-the-woods, black garlic, preserved lemon  42
Farroe Island Scottish Salmon endive, balsamic pickled heirloom tomatoes, tempura zucchini blossom, tapenade  38
Halibut Moroccan olives, fried leeks, Parmesan crisp, saffron broth  44
Dover Sole green asparagus, lemon beurre blanc   68
Homemade Ricotta Cavatelli lobster, escarole, heirloom tomatoes  44
Amish Chicken creamed spinach, fingerlings, charred lemon tarragon 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    34
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points   38

Off the Grill

Center Cut Filet Mignon   54
28 Day Dry-aged New York Sirloin   60
28 Day Dry-aged Ribeye Steak   68
40 Day Dry-aged T-Bone   65
Served with petite farm vegetables and potato fondant.
Choice of béarnaise, green peppercorn or red wine jus.
Nature Veal Chop grilled mushrooms and broccolini   62
Colorado Lamb Chop summer ratatouille   46


SIDE ORDERS
Creamed Spinach ● Spring Vegetables ● Fricassée of Wild Mushrooms ● Asparagus with Hazelnut Gremolata ● Potato Purée ● French Fries  10
Lobster Whipped Potato Gratinée ● Pommes Soufflées  15

DESSERTS
Chocolate Banana Bliss toasted walnuts, coffee ice cream
Baba Au Grand Marnier pistachio anglaise, rum raisin ice cream
Classic Apple Pie caramel sauce, vanilla ice cream
New York Cheesecake passion fruit coulis, almond streusel
Profiteroles candied almonds, dark chocolate sauce, vanilla ice cream
14

Valencia Rice Pudding golden raisins, apricots
Vanilla Bean Crème Brûlée ginger tuile 
Selection of Sorbets and Ice Creams 
12

Valrhona 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 (July 21-August 15).
Menu subject to change. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique