PIHPOU

CAVIAR

Siberian Farm-Raised Sturgeon  145/oz     

Ossetra Farm-Raised Sturgeon 185/oz

CHILLED SEAFOOD

Oysters and Clams  21 per 1/2 Doz / 38 per Doz 

Jumbo ShrimpCocktail  21

Yellow Fin Tuna Tartare avocado, bergamot, white harissa, pomme gaufrette  22

Clayton's Jumbo Lump Crabmeat traditional mustard sauce  28

Octopus Carpaccio pomegranate, purple cress, kalamata olives, za’atar vinaigrette  26

Shellfish Tower Maine lobster, littleneck clams, jumbo shrimp, oysters  95

               

APPETIZERS

Soup du Jour chef’s selection of seasonal classics 16 

Chopped Salad mixed greens, kale, rutabaga, cucumber, grilled baby carrots, olives, Parmesan, lemon-herb vinaigrette   20
Grilled Quail lentil du puy, chermoula, apple, hazelnut  22

‘21’ Caesar Salad romaine, aged Parmesan, garlic croutons  19

Crab Cake apple, celery, grapefruit butter, black mustard seed   25 

Foie Gras Terrine pistachio, ginger-pear marmalade, toasted brioche  28 

Smoked Salmon horseradish crème fraîche, caper berries, dill, rye toast  21 

MAIN COURSES

Vegetable Tasting butternut squash, parsnip, tofu, puffed black quinoa, lemon-pumpkin seed pesto  34

Turbot vichyssoise, dill, wilted spinach, pea shoots  44

Faroe Islands Salmon coco beans, broccoli rabe, heirloom radish slaw  38
King Crab Ravioli sauce Americaine, escarole, basil, lemon-ricotta  44 

Dover Sole asparagus, lemon beurre blanc   68 

Lobster Thermidor cognac béchamel, fingerling potatoes, fines herbs   48
Amish Chicken spaetzle, chestnuts, shaved Brussels sprouts, brandied raisin jus  39

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

‘21’ Burger artisanal challah bun, tomatoes, sautéed onions, French fries    36

“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points   38

Off the Grill
Center Cut Filet Mignon   58
28 Day Dry-aged Ribeye Steak   68
Served with petite farm vegetables and potato fondant.
Choice of béarnaise, green peppercorn or red wine jus.
Pepper Crusted Venison Romanesco cauliflower, chanterelles, wild blueberry jus   44
BBQ Long Island Duck braised Tuscan kale, portobello mushroom   42

SIDE ORDERS

Creamed Spinach ● Brussels Sprouts with Pancetta and Chestnut-Honey ● Fricassée of Wild Mushrooms ● Grilled Asparagus ● French Fries  10

Truffled Roasted Fingerlings ● Lobster Whipped Potato Gratinée ● Pommes Soufflées  17

DESSERTS

Chocolate Caramel Pie cracker jacks, chocolate ice cream
Nougat Glacé pomegranate seeds, tropical fruit coulis
Individual Apple Pie cider caramel, walnut ice cream
New York Cheesecake blood orange coulis, candied pecans
Chestnut Tiramisu candied chestnuts, lemon biscotti
Profiteroles candied almonds, dark chocolate sauce, vanilla ice cream
14

Fruit and Berry au Sabayon Poire Williams, Sicilian pistachios
Vanilla Bean Crème Brûlée cocoa nib sablé 

Selection of Sorbets and Ice Creams 

12

Valrhona Chocolate Soufflé salted caramel sauce, vanilla ice cream  

16 

Selection of Artisanal Cheeses 

3 for 16

5 for 22

Menu subject to change. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique / Pastry Chef Ikuma "Roberto" Motoki