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 romaine, 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