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Four-course Dinner

Appetizer, Mid-Course, Entrée and Dessert for $95 per person

Assorted Caviars - Market price addition
Oysters and Clams - Half dozen with traditional accoutrement
'21' Caesar Salad - Romaine lettuce, aged parmesan, garlic croutons
Tuna Tartare - Haricot vert, lemon crème fraîche, sauce gribiche
Burgundy Escargot - Vadouvan butter, tomato concasse, naan bread
Jumbo Lump Crabmeat - Traditional mustard sauce
Housemade Smoked Salmon - Boursin, lemon vinaigrette, rye toast
Crab Cake - Lemon-harissa aioli, lemongrass-crab jus

Tortellini - Lamb ragout, butternut squash, ricotta, focaccia croutons

"Speakeasy" Steak Tartare - Quail egg, potato crisp or toast point
Creamy Chicken Hash - Mornay sauce, wilted spinach, gruyère crust, toast or wild rice
Dover Sole - Mashed fingerling potatoes, caper, lemon, tomato, brown butter
Roasted Cod Fish - Snow peas, zucchini, bok choy, radishes, red curry
New York Striploin - Pomme boulangère, onion marmalade, green peppercorn
Filet Mignon - Pomme boulangère, asparagus, blue cheese butter, red wine jus

Creamed spinach, mascarpone, aged parmesan 15
Whipped potatoes, olive oil, sea salt 12
Truffle macaroni and cheese, caserecci pasta 17
Black truffles 17
Pommes soufflées 17
Homemade french fries, tarragon aioli 14
Spaetzle, oxtail, tomato marmalade, garlic chips 16
Mushrooms, caramelized shallots, madeira 15

Caramelized Apple Tart - Crème Fraîche Ice Cream
Tiramisu Cheesecake - Chocolate Almond Streusel
Black and White Soufflè - Vanilla anglaise, Cookies 'n' Cream Ice Cream

Barros Colheita 1983 41
Broadbent ‘10 year Bual’ Madeira NV 23
Taylor 1985 57
Grahams 2000 28
Quinta do Vesuvio 2011 37
Quinta do Noval “Black” NV 17
Taylor Fladgate ‘20 year’ Tawny NV 19
Warre’s 1994 50

Botrytis Sémillon, Elderton 2015 16
Coteaux du Layon ‘Carte d’Or’ Baumard 2013 17
Icewine ‘Finale’ Pellegrini NV 17
Sauternes Château Raymond Lafon 2003 29
Sauternes Château d'Yquem 2008 41
Tokaji ‘5 Puttonyos’ Royal Tokaji Co. 2013 19
Vinedo de los Vientos "Alcyone" Tannat - Atlantida
Uruguay NV 22

Beverages, taxes and gratuities are not included.

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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