APPETIZERS
Soup du Jour
Chef’s selection of seasonal classics

‘21’ Caesar Salad
romaine, aged Parmesan, garlic croutons

Maine Crab and Salmon Tartare
avocado, bergamot, white harissa, pomme gaufrette

Mozzarella di Bufala
Jersey tomatoes, crostini, basil oil

MAIN COURSES
Faroe Islands Salmon
fingerling potatoes, horseradish cream, sorrel, leek fondant

Roasted Leg Of Lamb
grilled summer vegetables, Kalamata olive tapenade, rosemary jus

Amish Chicken
olive oil whipped potato, wild mushrooms, truffle jus

Fettuccine Rigate
broccoli rabe, pancetta, confit tomatoes, pecorino, basil pesto

DESSERTS
Frozen Yogurt Sundae
champagne gelée, mixed fruit

Chocolate Mousse
hazelnut praline, mint chocolate chip ice cream

Ricotta Tart
peach compote, lavender honey

Mixed Fruit And Seasonal Berries
vanilla ice cream

Two Courses for $34 / Three Courses for $42 per person  
During Restaurant Week (July 20 - August 14 / Monday-Friday), $25 per person for Three Courses
Beverages, tax and gratuity not included.  
Note: This menu will not be available on Saturdays, May 30 - September 26.
Menu subject to change.

Please inform your Captain of any dietary restrictions or allergies.