Oysters and Clams  21 per 1/2 Doz / 38 per Doz
Jumbo Shrimp Cocktail  21
Salmon and Crab Tartare avocado, bergamot, white harissa, pomme gaufrette  22
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28
Octopus Carpaccio pomegranate, kalamata olives, za’atar vinaigrette  26
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters  95 
Soup du Jour chef’s selection of seasonal classics 16
Burrata di Bufala roasted pepper, arugula, garlic chips, white balsamic   24
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Beet and Warm Goat Cheese Salad walnuts, frisée, fig and balsamic vinaigrette   19
Crab Cake apple, celery, grapefruit butter, black mustard seed   25
Smoked Salmon horseradish crème fraîche, caper berries, dill, rye toast  21


Cobb Salad chicken, avocado, soft poached eggs, blue cheese, tomatoes, bacon, kalamata olives   33
Chopped Salad mixed greens, kale, rutabaga, cucumber, grilled baby carrots, olives, Parmesan, lemon-herb vinaigrette   30
Maine Lobster Salad oak lettuce, fennel, radishes, citrus dressing   39
Branzino fingerling potatoes, leek fondue, lemon-caper butter   38
Dover Sole asparagus, lemon beurre blanc   68
Chicken Paillard baby arugula, cucumbers, tomatoes, Parmesan   31
Spicy Lamb Bolognese trofie pasta, lamb sausage, picholine olives, roasted tomatoes, Manchego   34
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
‘Steak Frites’ filet mignon, French fries, green peppercorn   56

Creamed Spinach ● Fricassée of Wild Mushrooms ● Grilled Asparagus ● French Fries  10
Lobster Whipped Potato Gratinée ● Pommes Soufflées  17

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

Fruit and Berry au Sabayon Poire Williams, Sicilian pistachios
Vanilla Bean Crème Brûlée cocoa nib sablé 
Selection of Sorbets and Ice Creams 

Valrhona Chocolate Soufflé salted caramel sauce, vanilla ice cream  

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