CAVIAR
Siberian Caviar   145/oz                    
Kaluga Caviar   185/oz                   
Imperial Osetra Caviar   215/oz

CHILLED SEAFOOD
Oysters and Clams  21 per 1/2 Doz / 38 per Doz
Jumbo ShrimpCocktail  25
Tuna Tartare crème fraîche, caviar, sauce gribiche  27
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  31
Pressed Octopus garbanzo, fermented garlic, Kalamata olive and za’atar vinaigrette  26
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters, king crab, ginger mignonette, cocktail sauce  135
               
APPETIZERS
Soup du Jour chef’s selection of seasonal classics 16
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19 
Housemade Smoked Salmon deviled egg, caviar, dill   24 
Foie Gras Terrine bourbon, vanilla bean, fig marmalade, saffron-anise brioche   29 
Lobster en Paupiette shellfish emulsion, tempura sea beans   26 
Crab Cake apple, celery, fennel macédoine  27
Burgundy Escargot parsley-fennel butter, garlic breadcrumbs   22
Raviolo ricotta di Bufala, egg yolk, sage, honey roasted butternut squash, brown butter   22

MAIN COURSES
Vegetarian Tasting roasted eggplant, harissa, tomatoes, basil, chickpeas, Basmati rice, tofu   41
Hokaido Sea Scallops cauliflower, dandelion, hazelnuts, orange-brown butter   45
Parmesan Crusted Halibut mushroom fricassée, fingerling potatoes, basil purée 48
Dover Sole crushed fingerling potatoes, lemon beurre blanc   76
Rabbit Saddle North Country bacon, shaved Brussels sprouts, cheddar grits, mustard jus   43
Rohan Duck heirloom rice, savoy cabbage, maple-mace jus   46
Lamb Bolognese homemade cavatelli, merguez, braised shoulder, roasted tomatoes, Manchego   42
Creamy Chicken Hash mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice   39
‘21’ Burger artisanal brioche bun, pickled relish, French fries    36
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points   41

Off the Grill

Center Cut Filet Mignon   59
Prime Dry-Aged Ribeye Steak   69
Prime Dry-Aged Porterhouse (for two)   215
Served with smashed Yukon Gold potatoes, watercress, beurre maître d’ and red wine jus.

SIDE ORDERS
Creamed Spinach ● Cremini Mushrooms ● Grilled Asparagus ● Heirloom Rice ● Olive Oil Whipped Potato ● Cheddar Grits ● French Fries  12
Truffle Macaroni and Cheese ● Pommes Soufflées  19


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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