Skip to main content
 
 

Á la carte dinner

CAVIAR
Kaviari Baeri Royal Caviar 226/1.7oz
Kaviari Osciètre Prestige Caviar 312/1.7oz

CHILLED SEAFOOD
Oysters and Clams 21 per 1/2 Doz / 38 per Doz

Jumbo Shrimp Cocktail 25

Tuna Tartare
paddlefish caviar, wasabi crème fraîche, ginger-watercress vichyssoise 27

Jumbo Lump Crabmeat
traditional mustard sauce 31

Housemade Smoked Salmon
burrata, cucumber, pickled fennel, arugula pesto 26

Shellfish Tower
Maine lobster, littleneck clams, jumbo shrimp, oysters, king crab, ginger mignonette, cocktail sauce 135

APPETIZERS
Soup du Jour
Chef’s selection of seasonal classics 16

‘21’ Caesar Salad
aged Parmesan, garlic croutons 19

Foie Gras au Torchon
Armagnac raisin, apricot gelée, saffron-anise brioche 29

Crab Cake
apple, celery, Meyer lemon 27

Burgundy Escargot
Vadouvan butter, tomato concasse, naan bread 22

Veal Cheek
charred onion, crème fraîche risotto 22

Raviolo
ricotta di Bufala, egg yolk, cream of salsify, wild mushrooms, port reduction 24

MAIN COURSES
Ravioli
honey roasted butternut squash, blue cheese, hazelnut, Swiss chard, sage-brown butter 41

Monkfish
cauliflower, kale chips, shellfish emulsion 44

Turbot
saffron leeks, pomme tournée, lemon butter 47

Dover Sole
zucchini, mustard cream 76

Venison
cauliflower, red onion marmalade, Yukon Gold potatoes 48

Mixed Grill
quail, bacon wrapped rabbit, wild boar chop, duck sausage, escarole, polenta cake, tomato chutney, parsnip purée 52

Colorado Lamb Chop
carrot purée, baby carrots, shaved Brussels sprouts, date-rosemary jus 52

Creamy Chicken Hash
sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice 39

‘21’ Burger
artisanal brioche bun, pickled relish, French fries 36

“Speakeasy” Steak Tartare
mesclun greens, truffle vinaigrette, toast points 42

Filet Mignon
petite heirloom potatoes, asparagus, blue cheese butter, red wine jus 59

New York Striploin
baby carrots, morel mushrooms, sherry cream 62

SIDE ORDERS
Creamed Spinach ● Seasonal Mushrooms ● Brussels Sprouts ● Olive Oil Whipped Potatoes ● French Fries 12
Truffle Macaroni and Cheese ● Pommes Soufflées 17


The majority of our menu is Gluten Free or can be prepared as such. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique, Maîtres Cuisiniers De France / Pastry Chef Ikuma Motoki

Back to top of page