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  22
Tuna Tartare crème fraîche, caviar, sauce gribiche  26
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28
Octopus Carpaccio citrus, basil oil, Kalamata olives, za’atar vinaigrette  24
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters, king crab, ginger mignonette, cocktail sauce  125
Soup du Jour chef’s selection of seasonal classics 16
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake apple, celery, fennel macédoine  25
Burgundy Escargot artichoke velouté, fennel butter   22
Foie Gras Terrine fig and hazelnut chutney, petite greens, toasted brioche  28
San Domenico Raviolo ricotta di Bufala, egg yolk, sage-brown butter   21
Veal Cheek porcini cream, celery root   21

Roasted Monkfish heirloom rice, French curry   44
Grilled Tuna Mediterranean vegetables, tempura sea beans, olive tapenade   42
Dover Sole asparagus, lemon beurre blanc   72
Chicken Paillard charred romaine lettuce, confit grape tomatoes, Parmigiano, buttermilk dressing   39
Rohan Duck a l’Orange caramelized endives, maple-mace jus   46
Rack of Lamb pommes boulangère, watercress, rosemary jus   54
Rabbit tomato braised, mushroom tortellini, morels   43
Creamy Chicken Hash
mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice   39
‘21’ Burger artisanal brioche bun, tomatoes, sautéed onions, French fries    36
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points   41

Off the Grill

Center Cut Filet Mignon   58
Prime Dry-Aged Ribeye Steak   68
Prime Dry-Aged Porterhouse (for two)   215
Served with pommes duchesse, watercress, beurre maître d’ and red wine jus.

Chef's Tasting Menu 5 courses (whole table only) 115

Creamed Spinach ● Crème Fraîche Spätzle ● Grilled Asparagus ● Olive Oil Whipped Potato ● Wild Mushrooms ● French Fries  10
Truffle Macaroni and Cheese ● Pommes Soufflées  17

For Two
Drunken Strawberry Shortcake baba au rum, fresh strawberries, vanilla anglaise, Sicilian pistachios

Upside-Down Apple Tart Calvados caramel, crème fraîche ice cream, walnut streusel
Baked Alaska Meyer lemon semifreddo, Cointreau
Bananas Foster banana bread, butter pecan ice cream
Crème Brûlée Tasting vanilla bean, creamsicle, hazelnut praline
New York Cheesecake tropical fruit compote
Profiterôles toasted almonds, chocolate sauce, vanilla ice cream
Assorted Homemade Cookies & Chocolates

Selection of Sorbets and Ice Creams 

Saint-Domingue Chocolate Soufflé bourbon caramel anglaise, smoked vanilla ice cream 

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

Executive Chef Sylvain Delpique / Pastry Chef Ikuma Motoki

Back to top