Á la carte lunch

CHILLED SEAFOOD
Oysters and Clams 21 per 1/2 Doz / 38 per Doz
Jumbo Shrimp Cocktail 21
Tuna Tartare paddlefish caviar, wasabi crème fraîche, ginger-watercress vichyssoise 27
Clayton's Jumbo Lump Crabmeat traditional mustard sauce 31
Housemade Smoked Salmon cucumber, apples, sauce gribiche 24
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters 135

APPETIZERS
Soup du Jour Chef’s selection of seasonal classics 16
Duck Pâté en Croute tarragon mustard, petite greens 22
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons 19
The Wedge blue cheese, hardboiled egg, bacon, heirloom tomatoes 21
Goat Cheese and Beets roasted walnut butter, za’atar lavash, aged balsamic 22
Crab Cake apple, celery, fennel macédoine 27

MAIN COURSES
Cobb Salad chicken, avocado, soft poached eggs, blue cheese, tomatoes, bacon, olives 33
Chopped Salad mixed greens, radicchio, beets, grilled corn, radishes, fennel, carrots, tomatoes, Parmesan, pine nuts, lemon vinaigrette 30
Fava Bean Ravioli charred corn, parmesan crisp, basil 34
Dover Sole crushed fingerling potatoes, lemon brown butter 76
Black Sea Bass zucchini blossom, lemon yogurt, tomato emulsion, mint oil 42
Chicken Paillard baby arugula, cucumbers, tomatoes, Parmesan 34
Creamy Chicken Hash mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice 39
Beer Braised Short Rib carrot purée, spring peas, shoestring potatoes 38
‘21’ Burger artisanal brioche bun, pickled relish, French fries 36
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points 42
Filet Mignon morel mushrooms, watercress, sherry cream, French fries 59

SIDE ORDERS
Creamed Spinach ● Seasonal Mushrooms ● Grilled Asparagus ● 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