CAVIAR
American Hackleback Caviar    
North Lights Caviar     
Royal Sterling Caviar
(market price addition)
               
APPETIZERS
Lobster Butternut Squash Bisque, lobster knuckles, Brussels leaves, fried shallots
Green Oak and Endive Salad, fried goat cheese, dried cranberries, 
                     toasted walnuts, apple balsamic dressing
‘21’ Caesar Salad, romaine, aged Parmesan, garlic croutons
Ahi Tuna Tartare, pickled cucumbers, yuzu, ginger, miso dressing, taro chips
Clayton’s Jumbo Lump Crabmeat, Bibb lettuce, mustard sauce
Cornmeal-Crusted Crab Cake, corn, jalapeños, dill butter, celery ribbons, 
                     micro greens
Foie Gras Terrine, grilled plums, toasted brioche, hazelnuts, 
                     cherry licorice sauce 
Grilled Octopus, fennel, olive oil poached tomato, olives, smoked paprika
Slow Roasted Short Ribs, charred leeks, Carolina hominy, anise

MAIN COURSES
Vegetable Tasting, Portobello tower with Bloomsdale spinach, autumn squash 
                     ratatouille, beet and olive quinoa stuffed piquillo pepper
Seared Diver Scallops, cauliflower purée, Napa cabbage, bacon, 
                     Meyer lemon
Sautéed Arctic Char And Herbed Gulf Shrimp, warm butternut squash 
                     and shitake mushroom faro, horseradish sauce
Dover Sole, grilled or sautéed, asparagus, lemon-brown butter sauce 
                     ($20 addition)
Roasted Organic Chicken Ala Plancha, winter truffles, whipped potatoes, 
                     buttered Tokyo turnips
Chef Greeley’s Signature Mixed Grill, wild boar chop, elk, Millbrook venison, 
                     rabbit sausage, Brussels sprouts, huckleberry jus 
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
“Speakeasy” Steak Tartare, mesclun greens with Champagne vinaigrette,   
                     rye toast, prepared to your request
Ribeye Steak, Charlotte potatoes, Thumbolina carrots, green peppercorn sauce
                     ($20 addition) 
10 oz. Center Cut Filet Mignon, chanterelles, beets, baby Swiss chard,
                     tri-color carrots

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

DESSERTS
Chocolate Hazelnut Mousse Cake, orange reduction
Frangipane Tartlet, seasonal fruit, crumble   
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  
Grand Marnier Soufflé,  crème chantilly, medley of berries  
Valrhona Chocolate Soufflé,  raspberry coulis, vanilla ice cream
Selection of Sorbets and Ice Creams 

$75 per person
Beverages, taxes and gratuities are not included. 

Please inform your Captain of any dietary restrictions or allergies.