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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

Jumbo Lump Crabmeat
traditional mustard sauce 31

Housemade Smoked Salmon
burrata, cucumber, pickled fennel, arugula pesto 24

Shellfish Tower
Maine lobster, littleneck clams, jumbo shrimp, oysters 135

APPETIZERS

Soup du Jour
Chef’s selection of seasonal classics 16

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

‘21’ Caesar Salad
aged Parmesan, garlic croutons 19

The Wedge
blue cheese, hardboiled egg, bacon, heirloom tomatoes 21

Foie Gras au Torchon
Armagnac raisin, apricot gelée, saffron-anise brioche 28

Crab Cake
apple, celery, Meyer lemon 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

Ravioli
honey roasted butternut squash, blue cheese, hazelnut, Swiss chard, sage-brown butter 38

Dover Sole
zucchini, mustard cream 76

Turbot
saffron leeks, pomme tournée, lemon butter 47

Chicken Paillard
baby arugula, cucumbers, tomatoes, Parmesan 34

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

Veal Cheeks
charred onion, crème fraîche risotto 43

Lamb Bolognese
cavatelli, merguez, braised shoulder, roasted tomatoes, Manchego 36

‘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 ● 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

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