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 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
               
APPETIZERS
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
Burrata di Bufala roasted pepper, arugula, garlic chips, white balsamic   24
‘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
Berkshire Pork Belly parsnip purée, coco beans, orange marmalade  22

MAIN COURSES
Vegetable Tasting butternut squash, parsnip, puffed black quinoa, lemon-pumpkin seed pesto  34
Sea Scallops Jerusalem artichokes, asparagus, Vadouvan spice, tomato marmalade  44
Faroe Islands Salmon cannellini bean “Romesco”, piquillo, toasted almonds  38
Pink Snapper leek fondue, fingerling potatoes, lemon-caper butter  44
Dover Sole asparagus, lemon beurre blanc   68
Lobster Thermidor squash ribbons, saffron-cognac béchamel, tagliatelle   48
Amish Chicken mustard spaetzle, shaved brussels sprouts, 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    34
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points   38

Off the Grill

Center Cut Filet Mignon   58
28 Day Dry-aged New York Sirloin   62
28 Day Dry-aged Ribeye Steak   68
Served with petite farm vegetables and potato fondant.
Choice of béarnaise, green peppercorn or red wine jus.
Berkshire Pork Chop baby carrots, cider glaze   44
BBQ Long Island Duck braised Tuscan kale, portobello mushroom   42


SIDE ORDERS
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

DESSERTS
Chocolate Caramel Pie cracker jacks, chocolate ice cream
Nougat Glacé pomegranate seeds, tropical fruit coulis
Individual Apple Pie cider caramel, walnut ice cream
New York Cheesecake blood orange coulis, candied pecans
Chestnut Tiramisu candied chestnuts, lemon biscotti
Profiteroles candied almonds, dark chocolate sauce, vanilla ice cream
14

Fruit and Berry au Sabayon Pire Williams, Sicilian pistachios
Vanilla Bean Crème Brûlée cocoa nib sablé 
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

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

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