CAVIAR
Siberian Farm-Raised Sturgeon
Ossetra Farm-Raised Sturgeon
(market price addition)
               
APPETIZERS
Soup du Jour chef’s selection of seasonal classics
Green Oak and Endive Salad fried goat cheese, cranberries, toasted walnuts, apple balsamic dressing
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons
Yellow Fin Tuna Tartare shoestring potatoes, avocado, citrus dressing
Clayton's Jumbo Lump Crabmeat traditional mustard sauce
Octopus Carpaccio blood orange, purple cress, kalamata olives, za’atar vinaigrette
Crab Cake summer corn, jalapeños, dill butter, celery ribbons
Foie Gras Terrine pistachio, frisée, ginger-peach marmalade
Smoked Salmon horseradish crème fraiche, pickled shallots

MAIN COURSES

Vegetable Tasting green asparagus, English peas, fava beans, puffed black quinoa, lemon zucchini pesto
Sea Scallops English pea purée, hen-of-the-woods, black garlic, preserved lemon
Farroe Island Scottish Salmon endive, balsamic pickled heirloom tomatoes, tempura zucchini blossom, tapenade
Halibut Moroccan olives, fried leeks, Parmesan crisp, saffron broth
Dover Sole green asparagus, lemon beurre blanc ($18 addition)
Homemade Ricotta Cavatelli lobster, escarole, heirloom tomatoes
Amish Chicken creamed spinach, fingerlings, charred lemon tarragon jus
Creamy Chicken Hash mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
‘21’ Burger artisanal challah bun, tomatoes, sautéed onions, French fries
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points

USDA Prime Steaks
Center Cut Filet Mignon   
28 Day Dry-aged New York Sirloin
   ($10 addition)
28 Day Dry-aged Ribeye Steak   ($18 addition)
28 Day Dry-aged Porterhouse for Two   ($50 addition)

Served with petite farm vegetables and potato fondant.
Choice of béarnaise, green peppercorn or red wine jus.


SIDE ORDERS
Creamed Spinach ● Spring Vegetables ● Potato Purée ● French Fries
($10 addition)
Fricassée of Wild Mushrooms ● Pommes Soufflées  ($15 addition)

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
Valencia Rice Pudding golden raisins, apricots
Vanilla Bean Crème Brûlée ginger tuile 
Selection of Sorbets and Ice Creams 
Valrhona Chocolate Soufflé salted caramel sauce, vanilla ice cream

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

Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique