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Á la carte lunch

CHILLED SEAFOOD
JUMBO LUMP CRABMEAT
Traditional Mustard Sauce 32

SHELLFISH TOWER
Maine Lobster, Littleneck Clams, Jumbo Shrimp, Oysters, King Crab Ginger Mignonette, Cocktail Sauce 145

OYSTERS AND CLAMS 21 FOR ½ DOZ / 38 FOR DOZ

KAVIARI OSCIÈTRE PRESTIGE CAVIAR 305 / 1.7OZ

JUMBO SHRIMP COCKTAIL 25

KAVIARI BAERI ROYAL CAVIAR 230 / 1.7OZ

ITALIAN WHITE STURGEON 3 9 5 / 4 O Z

APPETIZERS
SOUP DU JOUR 17

Chef’s Selection of Seasonal Classics

FOIE GRAS TERRINE 29
Black Truffle, Quince, Pistachio Purée, Brioche

‘21’ CAESAR SALAD 21
Romaine Lettuce, Aged Parmesan, Garlic Croutons

TUNA TARTARE 27
Haricot Vert, Lemon Crème Fraiche, Sauce Gribiche

HOUSEMADE SMOKED SALMON 27
Boursin, Lemon Vinaigrette, Rye Toast

CRAB CAKE 27
Lemon-Harissa Aioli, Lemongrass-Crab Jus

RAVIOLO 23
Ricotta di Bufala, Egg yolk, Wild Mushroom Duxelle, Smoked Garlic Cream

BARBECUED PORK BELLY 22
Cole Slaw, Bourbon BBQ Sauce

MAIN COURSES
DOVER SOLE
Mashed Fingerling Potatoes, Lemon, Caper, Tomato Brown Butter 78

‘21’ CREAMY CHICKEN HASH
Mornay Sauce, Wilted Spinach, Gruyère Crust, Toast or Wild Rice 39

‘21’ BURGER
Artisanal Brioche Roll, Pickled Relish, Red Onion, French Fries 36

CHICKEN PAILLARD
Baby Arugula, Cucumbers, Tomatoes, Parmesan 38

TORTELLINI
Lamb Ragout, Butternut Squash, Ricotta, Focaccia Croutons 42

COBB SALAD
Chicken, Avocado, Soft Poached Egg, Blue Cheese, Tomatoes, Bacon, Olives 33

TURBOT
Shaved Vegetables, PEI Mussels, Red Curry 45

CHOPPED SALAD
Mixed Greens, Zucchini, Grilled Squash, Radishes, Kalamata Olive, Quinoa, Fennel, Tomatoes, Feta Cheese, Pine Nuts, Lemon Vinaigrette 33

“SPEAKEASY” STEAK TARTARE
Quail Egg, Potato Crisp or Toast Point 46

FROM THE GRILL
FILET MIGNON
10oz Pomme Boulangère, Asparagus, Blue Cheese Butter, Red Wine Jus 60

NEW YORK STRIPLOIN
14oz Pomme Boulangère, Onion Marmalade, Green Peppercorn 65

BONE-IN RIB EYE
44oz Choice of two side dishes and one sauce 175

45 DAY PRIME AGED PORTERHOUSE
48oz Choice of two side dishes and one sauce 255

SIDE ORDERS
CREAMED SPINACH, Mascarpone, Aged Parmesan 15

WHIPPED POTATOES, Olive Oil, Sea Salt 12

TRUFFLE MACARONI AND CHEESE, Caserecci Pasta, Black Truffles 17

HOMEMADE FRENCH FRIES, Tarragon Aioli 14

SPAETZLE, Oxtail, Tomato Marmalade, Garlic Chips 16

MUSHROOMS, Caramelized Shallots, Madeira 15

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

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