À La Carte Menus

Dinner | Luncheon | Desserts | Cheese Service

Our à la carte dinner menu features the finest seasonal ingredients served in a classic American style. 

The Bar Room is open for dinner:

Monday through Friday
from 5:30 pm to 10:00 pm.

Saturday
from 5:30 pm to 11:00 pm.

Dinner

American Hackleback Caviar 60.00 oz.      North Star Caviar 90.00 oz.      
Royal Sterling Caviar 125.00

Oysters and Clams 3.00 each
Blue Points          Kumomoto            Hama Hama             Malpeque            Fisher Island
Cherry Stones                    Little Necks                Dungeness Crab Cluster 6.00 each

Chilled Seafood Platter: lobster, shrimp, oysters, clams, crab, classic mustard sauce    
52.00

APPETIZERS

Butternut Squash and Lobster Soup, lobster knuckles, golden cauliflower, tarragon  
17.00
Mixed Field Greens, pear tomatoes, Easter egg radishes, cremini-balsamic vinaigrette  
16.00
Belgium Endive Salad, seckel pears, toasted walnuts, aged blue cheese, honey-thyme vinaigrette
18.00
Roasted Red and Yellow Beets, goat cheese, pistachios, opal basil, beet emulsion  
19.00
Ahi Tuna Tartare, ginger and yuzu dressing, cucumber salad, mizuna, taro root chips  
22.00
Dry-Aged Beef Carpaccio, rocket, deviled quail egg, shaved Parmesan, truffled mustard  
21.00
Jumbo Lump Crab Cake, fennel and hearts palm salad, Meyer lemon sauce
24.00
Smoked Berkshire Pork Belly, toasted farro ‘risotto’, beet greens, black-eyed peas  
19.00
Grilled Foie Gras, crispy corn cake, peppercress, pickled chanterelles, Concorde grape jus  
25.00

Classics

Cold Senegalese Soup, grilled chicken and Granny Smith apples
14.00
’21’ Caesar Salad, garlic croutons and aged Parmesan
18.00
Bibb lettuce, blue cheese, vine-ripened tomatoes, aged balsamic
19.00
Hand-Picked Jumbo Lump Crabmeat, jicama, avocado, lime, extra virgin olive oil
28.00
Jumbo Shrimp Cocktail, mesclun greens, pickled fresh horseradish  
20.00

Chef's Tasting Menu
seven courses 90.00, with specially selected wines 150.00

MAIN COURSES 

Fish and Shellfish

Wild King Salmon, creamy lobster and pumpkin quinoa,citrus sauce  
39.00
Roasted Chatham Cod, acorn squash, bell pepper, chorizo, escarole, clam nage  
43.00
Grilled Swordfish, organic polenta, baby Brussels sprouts, tomato-fennel sauce 
42.00
Sautéed Sea Scallops, Shrimp, Monkfish, King Crab, corn, shitakes, scallions, crab bouillon 
44.00
Seared Ahi Tuna, balsamic glazed eggplant, fennel, baby bok choy, olive-caper butter
42.00

Meat, Game, and Poultry

Rotisserie of Organic Chicken, Yukon gold potato purée, broccoli, maple-sage butter  
39.00
Moroccan-Spiced Lamb Loin, braised leg, carrot purée, pomegranate reduction   
43.00
Chili-Rubbed Wild Boar, chop, bacon-wrapped loin, sausage, yellow hominy, butter beans  
44.00
Port Braised Short Ribs, parsnip purée, red Swiss chard, apple syrup 
42.00
Charred Filet Mignon, grilled king oyster mushrooms, blue cheese and sweet potato gratin
45.00
21 Day Dry-Aged Sirloin, broccolini, kohlrabi, red wine reduction  
47.00

Classics
 
Maine Lobster Salad, Bibb lettuce, celery root rémoulade, baby potatoes, fava beans, tomatoes  
45.00
Mussels Marinara, Roma tomato sauce, garlic, basil      
35.00
Creamy Chicken Hash, baby spinach, toast or wild rice   
36.00
Grilled or Sautéed Dover Sole, asparagus, fingerling potatoes   
market price
The ’21’ Burger, green beans, roasted tomatoes, caramelized onions, choice of potato   
30.00
Steak Diane, flambéed, mashed potatoes, haricots verts      
45.00
“Speakeasy” Steak Tartare, mesclun greens, rye toast, prepared to your request    
38.00

SIDE ORDERS

Steamed Broccoli ● Creamed Spinach ● Potato Purée ● French Fries ●
Brussels Spouts with Bacon and Onions ● Roasted Fingerling Potatoes ●
10.00

Sautéed Mushrooms ● Pommes Soufflées
14.00

Chef John Greeley

Please inquire about our 10 private rooms for special occasions and business events.