$5 parking available with dinner reservations
CAVIAR
American Hackleback Caviar 60/oz North Star Caviar 90/oz
Royal Sterling Caviar 125/oz
SHELLFISH
Oysters and Clams 3/each
Blue Points Malpeque Chicotegue Island Creek Beau Soleil
Cherrystones Littlenecks
Jumbo Poached Shimp 3.75/each Seasonal Crab Claw 11/each
Jumbo Lump Crabmeat 28
Chilled Seafood Platter, lobster, shrimp, oysters, clams, whelks, mussels, assorted garnishes
56.00
APPETIZERS
Winter Squash and Carrot Bisque, lobster knuckles, smoked shiitakes, baby leeks. chili oil
15
Mixed Greenhouse Greens, herbed goat cheese, roasted marinated beets, fig-balsamic vinaigrette
16
Frisée and Radicchio Salad, radishes, celery, oven-dried tomatoes, red bell pepper emulsion, aged sherry vinaigrette
16
‘21’ Caesar Salad, romaine, sundried tomato purée, aged Parmesan, garlic croutons
18
Ahi Tuna Poke, hearts of palm, avocado and cucumber salad, taro root chips
22
Citrus Cured King Salmon, baby fennel and beet salad, lime vinaigrette, white poppy seeds
19
Panko Crusted Crab Cake, baby lettuces, pickled fennel, Meyer lemon and dill aioli
24
Grilled Octopus, artichoke barigoule, kalamata olive purée, oregano, preserved lemon vinaigrette
22
Charcuterie Plate, Tennessee ham, wild boar sausage, bresaola, game terrine, grilled country bread
22
Roasted Langoustines, frisée, carrots, red pepper emulsion
22
Seared Foie Gras, baby arugula, truffle buttered brioche, vanilla poached kumquats
24
MAIN COURSES
House-Made Tagliatelle, lobster, shrimp, clams, sepia, pepperincini, shellfish sauce
39
Grilled King Salmon, roasted Brussels sprouts, pancetta, fingerling potatoes, prosecco butter
39
Baked Chatham Cod, Maine shrimp, broccoli rabe, potato purée with black olives, Champagne sauce
41
Dover Sole, grilled or sautéed, broccoli florets, fines herbs, lemon-brown butter
market price
Vegetable Tasting, grilled portobellos and crispy tofu, farro and roasted beet stuffed piquillo pepper,
ratatouille stuffed zucchini, pine nut and truffle sauce
34
Porcini-Crusted Duck, smoked leg confit, creamy farro, root vegetables, hibiscus honey and duck jus reduction
41
Organic Chicken ‘Ala Plancha’, whipped potatoes, fava beans, spring garlic, natural jus
36
Creamy Chicken Hash, mornay sauce, Bloomsdale spinach, Gruyère crust, toast or wild rice
36
‘21’ Burger, toasted Parker House bun, frisée, preserved tomatoes, sautéed onions, haricots verts, choice of potato
30
Mixed Grill of Game, grilled venison chop, coffee rubbed elk loin, bacon wrapped wild boar, pheasant sausage,
acorn squash purée, cauliflower, hazelnuts, blackberry
45
“Speakeasy” Steak Tartare, mixed greens with Champagne vinaigrette, rye toast, prepared to your request
38
Grilled Dry Aged Sirloin, Filet Mignon, or Veal T-Bone
Yukon gold potato gratin, baby onion purée, roasted morel mushrooms, bordelaise sauce
46
SIDE ORDERS
Roasted Brussels Sprouts with Bacon ● Creamed Spinach ● Baby Root Vegetables●
Sweet Potato Purée • French Fries
10
Fricassee of Mushrooms ● Pommes Soufflées
14
Executive Chef John Greeley
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