CHILLED SEAFOOD 
Oysters and Clams  21 per 1/2 Doz / 38 per Doz
Jumbo Shrimp Cocktail  21
Tuna Tartare crème fraîche, caviar, sauce gribiche   26
Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28
Pressed Octopus garbanzo, fermented garlic, Kalamata olive and za’atar vinaigrette   26 
Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters  125 
               
APPETIZERS
Soup du Jour Chef’s selection of seasonal classics 16
Duck Pâté tarragon mustard, baguette  22
‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19
The Wedge blue cheese, hardboiled egg, bacon, heirloom tomatoes    21
Housemade Smoked Salmon deviled egg, caviar, dill   23 
Crab Cake apple, celery, fennel macédoine   25

MAIN COURSES

Cobb Salad chicken, avocado, soft poached eggs, blue cheese, tomatoes, bacon, kalamata olives   33
Chopped Salad mixed greens, radicchio, beets, grilled butternut squash, radishes, fennel, carrots, tomatoes, Parmesan, pumpkin seed oil, lemon vinaigrette   30
Vegetarian Tasting roasted eggplant, harissa, tomatoes, basil, chickpeas, basmati rice, tofu   41
Dover Sole crushed fingerling potatoes, lemon beurre blanc   72
Chicken Paillard baby arugula, cucumbers, tomatoes, Parmesan   34
Hokaido Sea Scallops cauliflower, dandelion, hazelnuts, orange-brown butter   45 
Lamb Bolognese homemade cavatelli, merguez, braised shoulder, roasted tomatoes, Manchego   38
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   38
‘Steak Frites’ filet mignon, French fries, red wine jus   56


SIDE ORDERS
Creamed Spinach ● Cremini Mushrooms ● Grilled Asparagus ● Olive Oil Whipped Potato ● French Fries  10 
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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