Á la carte dinner

CAVIAR
Beluga Hybrid Caviar 266/1.7oz
Golden Osetra Caviar 308/1.7oz

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 cucumber, apples, sauce gribiche 24
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 romaine, aged Parmesan, garlic croutons 19
Goat Cheese And Beets roasted walnut butter, za’atar lavash, aged balsamic 22
Foie Gras au Torchon Armagnac raisin, apricot gelée, saffron-anise brioche 29
Crab Cake apple, celery, fennel macédoine 27
Burgundy Escargot vadouvan butter, tomato concasse, naan bread 22
Raviolo ricotta di Bufala, egg yolk, English peas, cream of morels 24

MAIN COURSES
Fava Bean Ravioli charred corn, Parmesan crisp, basil 36
Striped Sea Bass zucchini blossom, lemon yogurt, tomato emulsion, mint oil 42
Montauk Fluke parmesan crust, roasted golden beets, leeks, meyer lemon butter 44
Dover Sole crushed fingerling potatoes, lemon brown butter 76
Rabbit Saddle North Country smoked bacon, pencil asparagus, corn, cipollini onion, pomery jus 43
Roasted Duck heirloom rice, Tuscan kale, maple-mace jus 46
Colorado Lamb turnips, swiss chard, tarragon jus 52
Creamy Chicken Hash mornay 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 ● Grilled Asparagus ● Heirloom Rice ● Olive Oil Whipped Potato ● 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