Prix Fixe Luncheon | Pre-Theatre Dinner | Upstairs at '21' Dinner 

$5 parking available with dinner reservations

Three Courses - $75.00 per person
(beverages, taxes and gratuity are not included)

Appetizers 

Assorted Caviars
(market price addition)

Mesclun Salad, icicle radishes, celery, cucumbers, dried pear tomatoes, Chardonnay vinaigrette 

Golden Beet Salad, bucheron goat cheese, blood orange supremes, mâche, cabernet vinaigrette 

Beefsteak Tomatoes, layered with smoked bacon, blue cheese,  green leaf lettuce, croutons, aged sherry dressing 

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

Ahi Tuna Tartare*, mizuna, watermelon radishes,  yuzu vinaigrette,  taro root chips 

Grass Fed Beef Carpaccio, dandelion greens, hard cooked quail egg, truffle, Meyer lemon oil 

Deviled Egg with Lobster, diced lobster, American caviar, butter lettuce, brioche toast, Dijonaise 

Seared Spanish Octopus, artichoke barigoule, stewed Piennolo cherry tomatoes, kalamatas, yellow tomato emulsion 

Cornmeal Crusted Crab Cake*, jumbo lump crab, calypso beans, mâche, radishes, cucumber-jalapeño vinaigrette 

Seared Foie Gras, hen-of-the-woods mushrooms, toasted almonds, dates, sherry vinegar, currant sauce


MAIN COURSES

Vegetable Tasting, portobello and heirloom potato tower, kale and calypso bean stuffed piquillo pepper,
red pepper tapenade, truffled cauliflower purée with pea green salad 

Flax Seed-Crusted Escolar, blue prawns, baby bok choy, celeriac purée, orange-ginger reduction 

Pan-Roasted Salmon Trout, Adirondack potatoes, broccoli, oven dried tomatoes, smoked char roe,horseradish sauce 

Dover Sole*, grilled or sautéed, aspiration, brown butter sauce
($18 Addition)
Organic Chicken ala Plancha, whipped potatoes, escarole, dried chilies, Meyer lemon brûlée 

Creamy Chicken Hash*, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice 

‘21’ Burger*, toasted Parker house bun, frisée, preserved tomatoes, sautéed onions, haricots verts, French fries 

Chef Greeley’s Signature Mixed Grill of Game, antelope chop, Millbrook venison loin, homemade rabbit sausage, bacon-wrapped Mangalitsa pork loin, carrot purée, ginger chutney, huckleberry sauce 

“Speakeasy” Steak Tartare*, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
 
Grilled Filet Mignon, heirloom polenta with gorgonzola, sautéed wild mushrooms, baby spinach, red wine reduction

Off the Grill:

Mixed Seafood, jumbo shrimp, sea scallops, Spanish octopus, Meyer lemon sauce
Kurobuta Pork Chop, wild mushroom-thyme sauce
28 Day Dry Aged USDA Prime Bone-in Sirloin, cabernet shallot sauce  ($15 Addition)
Niman Ranch Lamb Chops, apple mango chutney

*All Grill items are garnished with tri color carrots, pea shoots, and baby red onions.

SIDE ORDERS

Brussels Sprouts with Bacon ● Creamed Spinach ● Sautéed Bloomsdale Spinach ● Aspiration
Calypso Beans with Corn • Potato Purée • Heirloom Potatoes with Blue Cheese ● French Fries
($10 Addition)

Fricassée of Wild Mushrooms ● Pommes Soufflées
($15 Addition)
 
Desserts

Apple-Almond Tart, caramel cream, spiced apple sorbet

Bartlett Pear Torte, ricotta pound cake, candied lemon zest, pistachio sauce

Chocolate Griottine Torte, brandied cherry compote, sour cream ice cream

New York Cheesecake, pumpkin-maple glaze, brandy cream, candied Fuji apples

Vanilla Ice Cream Profiteroles, dark chocolate sauce

Apple Crumb Pie, walnut streusel topping, vanilla ice cream, caramel sauce

Valencia Rice Pudding, sundried cherries, apricots, whipped cream

Classic Crème Brûlée, ginger tuile  

 Grand Marnier Soufflé,  chantilly cream, mixed berries

Valrhona Chocolate Soufflé,  anise grapefruit,  malt ice cream
 
Sorbets and Ice Creams

Three Courses - $75.00 per person
(beverages, taxes and gratuity are not included)