CHILLED SEAFOOD 
Oysters and Clams  21 per 1/2 Doz / 38 per Doz
Jumbo Shrimp Cocktail  21
Salmon and Crab Tartare shoestring potatoes, preserved lemon vinaigrette  22
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28
Octopus Carpaccio blood orange, 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
Burrata di Bufala asparagus, prosciutto, balsamic vinaigrette   24
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
Wedge Salad cherry tomatoes, bacon, red onions, chickpeas, blue cheese dressing   16
Crab Cake summer corn, jalapeños, dill butter, celery ribbons   25
Smoked Salmon horseradish crème fraiche, pickled shallots, rye toast  21

MAIN COURSES

Cobb Salad chicken, avocado, soft poached eggs, blue cheese, tomatoes, bacon, kalamata olives   33
Chopped Salad greens, tomatoes, chick peas, cucumber, corn, olives, Parmesan, lemon-herb vinaigrette   30
Maine Lobster Salad oak lettuce, fennel, radishes, citrus dressing   39
Scallops leeks, wilted baby spinach, saffron-tomato broth   38
Dover Sole green asparagus, lemon beurre blanc   68
Chicken Paillard baby arugula, cucumbers, tomatoes, Parmesan   29
Homemade Ricotta Cavatelli eggplant, favas, escarole, heirloom tomatoes   33
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
‘Steak Frites’ filet mignon, French fries, green peppercorn   54


SIDE ORDERS
Wilted Spinach ● Spring Vegetables ● Fricassée of Wild Mushrooms ● Asparagus with Hazelnut Gremolata ● Potato Purée ● French Fries  10
Pommes Soufflées  15

DESSERTS
Chocolate Banana Bliss toasted walnuts, coffee ice cream
Baba Au Grand Marnier pistachio anglaise, rum raisin ice cream
Classic Apple Pie caramel sauce, vanilla ice cream
New York Cheesecake passion fruit coulis, almond streusel
Profiteroles candied almonds, dark chocolate sauce, vanilla ice cream
14

Valencia Rice Pudding golden raisins, apricots
Vanilla Bean Crème Brûlée ginger tuile 
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


Please note that there will be variations to this menu during Restaurant Week (July 21-August 15).
Menu subject to change. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique