CAVIAR
American Hackleback Caviar  60/oz        
Royal Sterling Caviar 125/oz

CHILLED SEAFOOD 
Oysters and Clams  3.50 each 
Jumbo Shrimp, pickled horseradish, cocktail sauce  3.75 each
Ahi Tuna Tartare, miso dressing, yuzu, togarashi taro chips  19
Clayton's Jumbo Lump Crabmeat, Oregon Bay seasoning, avocado, 
                      mustard sauce  28
Grilled Octopus, Sicilian capers, Meyer lemon  26 
               
APPETIZERS
Lobster Butternut Squash Bisque, lobster knuckles, Brussels leaves,
                     fried shallots  19
Green Oak and Endive Salad, fried goat cheese, dried cranberries,  
                     toasted walnuts, apple balsamic dressing  18
'21' Caesar Salad, romaine, aged Parmesan, garlic croutons  19
Cornmeal-Crusted Crab Cake, corn, jalapeños, celery ribbons, micro greens, 
                     dill butter  24 
Vodka Lime Cured Gravlax, pickled beets, fennel, horseradish dressing  19
Foie Gras Terrine, toasted brioche, grilled plums, hazelnuts, 
                     cherry licorice sauce  25

MAIN COURSES
Classic Cobb Salad, grilled organic chicken, bacon, avocado, romaine, olives, 
                     tomatoes, choice of dressing    33
Vegetarian Tasting, Portobello tower with Bloomsdale spinach, butternut squash
                     ratatouille, beet and olive quinoa stuffed piquillo pepper  34
Seafood ‘Stew’, monkfish, mussels, shrimp, razor clams, octopus, 
                     creamer potatoes, broccoli, shellfish nage  42  
Sautéed Arctic Char and Herbed Gulf Shrimp, warm butternut squash and 
                     shiitake mushroom farro, horseradish sauce  38 
Chilled Maine Lobster Salad, oak lettuce, shaved fennel, hearts of palm, truffle,
                     kumquat dressing  39
Roasted Organic Chicken Ala Plancha, winter truffles, whipped potatoes, 
                     buttered Tokyo turnips  36
Dover Sole, grilled or sautéed, asparagus, lemon-brown butter sauce   68
Creamy Chicken Hash, mornay sauce, Bloomsdale spinach, Gruyère crust,  
                     toast or wild rice    38
‘21’ Burger, toasted Parker House bun, frisée, preserved tomatoes, sautéed   
                     onions, haricots verts, French fries    34
“Speakeasy” Steak Tartare, mesclun greens with Champagne vinaigrette,    
                     rye toast    38
Slow Roasted Beef Short Ribs, napa cabbage, beer battered onions,
                     sweet potatoes, Shropshire Blue  42 
10 oz. Center Cut Filet Mignon, chanterelles, beets, baby Swiss chard,
                     tri-color carrots  54

SIDE ORDERS
Brussels Sprouts with Bacon ● Creamed Spinach ● Sautéed Root Vegetables ● Fingerling Potato ‘Lyonaise’ ● Potato Purée ● French Fries  
10 (3 selections for 25)
Fricassée of Wild Mushrooms ● Pommes Soufflées  15

DESSERTS
Chocolate Hazelnut Mousse Cake, raspberry coulis
New York Cheesecake, maple poached pear and figs, cinnamon whipped cream 
Vanilla Ice Cream Profiteroles, dark chocolate sauce 
Apple Crumb Pie, walnut streusel topping, vanilla ice cream, caramel sauce 
Valencia Rice Pudding, golden raisins, apricots, whipped cream 
Classic Crème Brûlée, ginger tuile  
Selection of Sorbets and Ice Creams 
12
 
Grand Marnier Soufflé,  crème chantilly, medley of berries 
Valrhona Chocolate Soufflé,  raspberry coulis, vanilla ice cream  
16 

Selection of Artisanal Cheeses 
3 for 16
5 for 22

Please inform your Captain of any dietary restrictions or allergies.