Dinner Menu

The '21' Club

Spring/Summer 2010

Private Dining
Dinner Menu

Please Select:
Appetizer
Entrée[s]
Dessert
 Dinner Menu
Hors D' oeuvres
[Please Select Six]
$36 Per Person
Cold
American Grinnell Caviar with Buckwheat Hot
Blini and Chive Crème Fraîche Lobster and Corn Fritters
*** with Chipotle Sauce
Lobster Salad with Celery and Lemon Aioli ***
*** Mini ‘21’ Burger
Micro Crudités of Radish, Beet and Carrot ***
with Ranch Dipping Sauce “Popcorn” Rock Shrimp with Bay
*** Seasoning and Lemon Aioli
Seared Tenderloin of Beef with ***
Balsamic and Truffle Mustard ‘21’ Chicken Hash in Pastry Shell
*** ***
Seared Ahi Tuna Wrapped in Scallion, NYC Style Pigs in a Blanket with
Toasted Sesame Seed and Teriyaki Glaze Sauerkraut and Mustard
*** ***
Mini BLT with Smoked Bacon Crispy Maryland Crab Cake with Cayenne
and Chive Mayonnaise and Meyer Lemon Emulsion
*** ***
Jumbo Asparagus with Tennessee Ham Herbed Baby Lamb Loin with
and Dijonnaise Lavender Honey Mustard
*** ***
Hand-Rolled Assorted Sushi with Pickled Pulled Pork Sandwich with Apple-Honey
Ginger, Wasabi and Soy Dipping Sauce Barbecue Glaze and Pickled Onion
*** ***
Shaved Prosciutto with Fresh Mozzarella Creole-Spiced Gulf Shrimp
and Roasted Pepper Salad with Bell Pepper Rémoulade
*** ***
Iced Shrimp with Sea Lettuce and Parmesan Cheese Straws
Cucumber-Jalapeño Coulis ***
*** Seafood Puff with Wasabi,
“Speakeasy” Steak Tartare on Toasted Boule Sesame Seed and Yuzu
*** ***
Seared Sea Scallop with Corn, Vegetable Spring Roll with
Bacon, Scallions and Lime Sweet and Sour Sauce
*** ***
Foie Gras Torchon on Brioche Toast Ratatouille Cup with Parmesan Cheese
with Pineapple and Golden Raisin Chutney ***
*** Crunchy Chicken “Bite” with
Smoked Salmon on Black Bread Honey Pecan Sauce
with “Everything” Cream Cheese ***
*** Goat Cheese Soufflé with Chive
Tuna Tartare with Scallion on Taro Root Chip ***
*** Crab and Parmesan Gyoza with
Cherry Tomato with Mozzarella, Lemon Vinegar Sauce
Tomato Jam and Chia Seed
 Dinner Menu
Appetizers
[Please Select One]

Cold Hot
Jumbo Lump Crab Meat with Grilled Asparagus, Seared Foie Gras with Frisée Salad, Morels,
Fingerling Potatoes, Lemon-Dill Sauce, Ramps and Honey-Lavender Vinegar
Capers and Pickled Red Onion ***
*** Seared Sea Scallops with Truffled
Salad of Young Greens with Cauliflower Purée, Red Wine
Herbed Goat Cheese and Honey Dijon Vinaigrette Brown Butter Emulsion
*** ***
Scottish Smoked Salmon with Frisée, Croutons, Asparagus Ravioli with Oregano
Lemon Vinaigrette and Cracked Black Pepper and Parmesan Cream Sauce
*** ***
Chopped Lobster Salad with Cucumber, Lemon, Grilled Octopus with Crispy Capers,
Hearts of Palm and Fines Herbes Artichoke Barigoule and
*** Kalamata Olive Purée
Chopped Seasonal Salad with Artichoke, Beet, ***
Tomato, Cucumber and Ranch Dressing White Asparagus Soup with Pickled
*** Gulf Shrimp, Chervil and Ramps
Tomato and Buffalo Mozzarella with Balsamic Syrup, ***
Baby Arugula and Pesto Sauce Grilled Quail with Roasted Corn Kernels,
*** Shiitake Mushrooms, Baby Leeks
Bibb Lettuce with Blue Cheese, and Lemon Vinegar
Diced Tomato and Creamy Balsamic Dressing ***
*** Vegetarian Risotto with Peas, Morels
Poached Gulf Shrimp with Celeriac Rémoulade, and Aged Parmesan Cheese
Mixed Greens and Cocktail Sauce ***
*** Grilled Shrimp with Creamy Hominy,
Grilled Jumbo Asparagus with Crème Fraîche, Corn and Chervil-Citrus Butter
Dill, Heirloom Tomato Salad and Baby Greens ***
*** Jumbo Lump Crab Cake with Field Greens
Traditional Caesar Salad with and Red Bell Pepper Rémoulade
Herbed Croutons and Aged Parmesan ***
*** Lobster and Asparagus Risotto with
Grilled Vegetable Terrine with Baby Herb Butter and Lemon Zest
Romaine, Oven-Dried Pear Tomato
and Sherry Vinaigrette
***
Heirloom Tomato Gazpacho
with Baby Maine Shrimp
 Dinner Menu
Entrées
[Please Select One]
[If You Would Like to Offer a Choice of Entrée, Please Add $15 for Each Selection]

Fish & Shellfish

Sautéed King Salmon
Artichokes, Basil and Kalamata Olive Purée
$144

Roasted Black Bass

English Peas, Green Beans, Pea Greens and White Wine Sauce
$150

Sesame-Crusted King Salmon

Togarashi Spice, Baby Vegetables and Ginger Butter
$144

Grilled Swordfish
Tomato and Caper Compote, Basil and Lemon Vinaigrette
$150

Herbed Swordfish Steak

Haricots Verts, Shallots and Champagne Sauce
$150

Sautéed Halibut
Broccoli Florets, Cherry Tomato and Toasted Garlic Butter
$155

Seared Arctic Char

Peas, Fava Beans and Asparagus Tips with Dill-Citrus Sauce
$144

Seared Halibut
Bloomsdale Spinach, Lemon Zest and Lobster Sauce
$155

Sautéed Softshell Crabs

Jumbo Asparagus, Tomato Concassé and Lemon Brown Butter Sauce
$155

Crispy Red Snapper

Baby Bok Choy, Green Onions, Shiitake Mushrooms and Lemongrass Sauce
$150

*Our Fish and Shellfish Entrées are Served with Potato Purée with Chives*
 Dinner Menu

Entrées
[Continued]
[Please Select One]
[If You Would Like to Offer a Choice of Entrée, Please Add $15 for Each Selection]

Meats
Grilled Filet of Beef
Roasted Jumbo Asparagus, Sweet Onion Compote and Herb Butter
$150

Seared Filet of Beef

Sautéed Baby Carrots, Thyme and Burgundy Reduction
$150

Grilled Veal T-Bone Steak

Haricots Verts, Red Pearl Onions, Green Peppercorn Sauce and Chives
$150

Roasted Rack of Colorado Lamb

Herbed Bread Crust, Caramelized Ratatouille and Natural Jus
$160

Grilled Double-Cut Lamb Chops

Fresh Oregano, Broccolini with Olives and Oven-Dried Tomato
$160

‘21’ Day Dry-Aged Sirloin Steak

Hen of the Woods Mushrooms, Roasted Spring Onions and Bordelaise Sauce
$160

*Our Meat Entrées are Served with a Gratin of Yukon Potato and Jerusalem Artichoke
with Shallot and Aged Parmesan Cheese*
 Dinner Menu

Entrées
[Continued]
[Please Select One]
[If You Would Like to Offer a Choice of Entrée, Please Add $15 for Each Selection]

Fowl
Grilled French-Cut Chicken Breast
Pencil Asparagus with Fines Herbes, Lemon and White Wine Sauce
$139

Pan-Seared Chicken Breast

Baby Vegetables, Dill and Natural Jus
$139

Roasted Chicken Breast

Sautéed Haricots Verts with Peas in Oyster Mushroom Sauce
$139

Seared Duck Breast

Lavender Honey, Confit Leg, Baby Carrots and Savoy Cabbage
$139

*All of Our Fowl Entrées are Served with Gold and Black Rice Pilaf*

Wild Game
[For Parties of 30 Guests or Less]

Wild Boar Chops

Braised Cabbage, Smoked Bacon and Grain Mustard Sauce
$160

Grilled Double Quail

Honey-Vinegar Glaze with Fricassee of Baby Vegetables
$150

Roasted Rack of Venison

Blackberry Compote, Seared Baby Carrots and Toasted Hazelnuts
$160

*Our Wild Game Entrées are Served with Purple Potato Salad
with Cracked Black Pepper and Grain Mustard*
 Dinner Menu

Entrées
[Continued]
[Please Select One]

House Specialties
“Clam Bake”
Whole Lobster, Mussels, Clams and Shrimp
with Steamed Corn, New Potatoes with Dill and Drawn Butter
$165

‘21’ Surf and Turf

Grilled Filet of Beef with Butter Braised Lobster
Red Wine Reduction and Lemon-Herb Butter,
Grilled Jumbo Asparagus and Potato-Sunchoke Gratin
$180

Roast Suckling Pig

Fried Potato Wedges and Butter Beans
with Smoked Paprika and Garlic
$155

*House Specialties are Only Available for Parties of 50 Guests or Less and
Can Only be Offered as a Single-Choice Entrée*
 Dinner Menu

Desserts
[Please Select One]

‘21’ Cheesecake
with Whipped Cream and Lemon Blueberry Compote
***
Key Lime Meringue Tart
with Fresh Strawberries
***
Peaches and Cream Torte
with Peach and Blackberry Compote
***
Vanilla Bean Crème Brulee
with Chewy Chocolate Cookie
***
Devil’s Food Crunch Cake
with Whipped Cream and Crème Anglaise
***
Summer Berry Tart
with Vanilla Ice Cream
***
Classic Tiramisu
with Espresso Soaked Ladyfingers
***
Chocolate Raspberry Charlotte
with Almond Jaconde
***
Flourless Chocolate Hazelnut Torte
with Orange Zest and Crème Chantilly
***
Trio of Homemade Sorbets
***
Trio of Homemade Ice Creams

*All Desserts Include Coffee and Tea Service*