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
Yellow Fin Tuna Tartare avocado, bergamot, white harissa  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, king crab, ginger mignonette, cocktail sauce  115
Soup du Jour chef’s selection of seasonal classics 16
Carabineros Shrimp lobster roe tagliatelle, basil, garlic bread crumbs   24
Grilled Quail Brussels sprouts, lemon gremolata, smoked bacon vinaigrette  24
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Crab Cake apple, celery, fennel macédoine  25
Foie Gras Terrine Sicilian pistachio, onion marmalade, Gilbertie’s petite greens, toasted brioche  28
Pepper Crusted Veal sauce gribiche, artichoke chips  24

Vegetable Tasting couscous, sunchoke purée, oven dried tomatoes, tofu, fennel, roasted hazelnut, lemon vinaigrette   34
Roasted Cod ‘Rossini’ Hudson Valley cured foie gras, wilted spinach, sauce Perigord   42
Idaho Trout Almondine shaved squash, Marcona almonds, Meyer lemon   38
Oxtail Ravioli butternut squash, black trumpets, pecorino cheese, bone marrow butter   43
Potato-Wrapped Tuna olive tapenade, baby beets, confit peppers, preserved lemon   44
Dover Sole asparagus, lemon beurre blanc   68
Roasted Chicken ‘Grand-Mere’ blue foot mushrooms, pearl onions, turned potatoes, bacon, black truffle   39
Veal Osso Buco fettucine rigate, watercress, hen of the woods, roasted tomato jus   56
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.
Moroccan Glazed Rohan Duck salsify, Chantenay carrots, collard greens   46
Côte De Boeuf (For Two) fingerling potatoes, green beans   145

Creamed Spinach ● Ratatouille ● Collard Greens with Andouille Sausage ● Olive Oil Whipped Potato ● Wild Mushrooms ● French Fries  10
Truffle Macaroni and Cheese ● Pommes Soufflées  17

Dutch Apple Pie brown sugar and cheddar cheese crumble, cinnamon ice cream
Rice Pudding rum raisin, orange blossom honey, served warm
Baked Alaska hazelnut nougat glacé, Frangelico
Chocolate Caramel Pie candied popcorn, peanut butter caramel, chocolate ice cream
Bananas Foster banana bread, vanilla ice cream
Crème Brûlée Tasting vanilla bean, pistachio, s’more
New York Cheesecake warm berry compote, Sicilian pistachios
Profiterôles candied almonds, salted caramel, dark chocolate sauce, vanilla ice cream

Selection of Sorbets and Ice Creams 

Saint-Domingue Chocolate Soufflé vanilla anglaise, chocolate ice cream 

Selection of Artisanal Cheeses 
3 for 19
5 for 25

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

Executive Chef Sylvain Delpique / Pastry Chef Ikuma Motoki