Valentine's Day 2013
Thursday, February 14th

Celebrate Valentine’s Day at '21' in the Bar Room or Upstairs at '21'.

$125 per person
includes a sumptuous three course dinner, an amuse bouche
and petit fours, and a glass of Champagne. 
Beverages, tax and gratuity additional. 

Reduced parking ($10) is available during our
Valentine's Day celebration for up to 6 hours between 4pm and 1am
at Central Parking Garage, 31 West 52nd Street, just steps from '21'

For reservations, please call 212 582 7200.

Attire / Dress Code: Jackets are required for gentlemen. No jeans or sneakers.


SAMPLE MENU
(subject to change)

Chef's Selection of Canapés

APPETIZERS
Caesar Salad, homemade croutons, aged Parmesan cheese

East Coast Oysters, shallot and Champagne mignonette, mango ‘pearls’, lemon zest

Cornmeal Crusted Crab Cake, avocado salad with jalapeno and lime,
red bell pepper remoulade

Chilled Maine Lobster Salad, half poached lobster, tropical fruit,
creamy coconut tapioca, mizuna, ginger-lime dressing

Seared Duck Leg, lavender and honey, warm braised lentils,
celery root purée

Jumbo Shrimp, cocktail sauce, fresh pickled horseradish, mesclun greens,
julienne carrots, and celery root remoulade

Beefsteak Tomato Tower, thick cut smoked bacon, cave aged blue cheese,
green oak lettuces, creamy herb-buttermilk dressing

Ahi Tuna Tartare, yuzu-soy marinate, ginger, cucumber salad with tatsoi,
‘beet’ taro chips

Foie Gras Terrine, blackberry-licorice reduction, toasted brioche with
cinnamon, watercress, shaved celery salad, toasted walnut dressing

Mixed Organic Greens, shaved artichoke, Treviso, roasted red bell pepper,
basil and black pepper goat cheese, balsamic vinaigrette, poppy seed crisp

Grilled Spanish Octopus, Meyer lemon and fennel salad,
Hawaiian hearts of palm, pickled red onions, citrus vinaigrette

MAIN COURSES
Dover Sole,grilled or sautéed, jumbo asparagus, cherry tomatoes,
Champagne butter with fines herbes

Pan Seared Barramundi with Pacific Blue Prawns, steamed bamboo rice
with ginger and scallions, baby bok choy, pickled daikon, wasabi lime sauce

Roasted Colorado Lamb Chops and Braised Shank, fava beans,
pear tomatoes, tiny carrots, kalamata olive-marjoram sauce

Organic Chicken ‘ala Plancha’, rosemary and lemon, roasted cauliflower,
caper and parsley purée

Grilled Filet of Beef, red wine and shallot reduction, potato purée with lobster
and baby leeks, asparagus tips

Pan Roasted Berkshire Pork Chop, apple purée with vanilla, Tokyo turnips,
braised kale with bacon, potato gratin

Sautéed Ora King Salmon, roasted beet and vegetable quinoa, warm beech
mushroom salad, pea shoots, blood orange vinaigrette

Vegetarian Tasting, roasted beet and vegetable quinoa ‘ en cocotte’,
stuffed piquillo peppers with Bloomsdale spinach and ricotta,
marinated grilled asparagus and heirloom peppers, yellow tomato sauce

'21' Burger, toasted Parker House bun, frisée, preserved tomatoes,
sautéed onions, haricots verts, French fries

Grilled Millbrook Venison Medallions, truffle-huckleberry compote,
sautéed broccoli rabe, sweet potato purée, toasted chestnuts

DESSERTS
‘21’ Profiteroles, vanilla ice cream, dark chocolate sauce

Classic Beignets, trio of sauces, dark chocolate, coco de leche, raspberry

‘Starry Night’ Flourless Manjari Chocolate Cake, Valrhona mirror glaze,
brandied cherry compote, sea salt, silver dust

Strawberry and Champagne Sundae, Champagne sorbet, strawberry
ice cream, vanilla roasted strawberries, hot fudge sauce, crème Chantilly

Coconut Cream Pie, infused pineapple, caramel sauce, chocolate ice cream,
rum crème anglaise