Home - Contact Us - FAQ - Glossary - Sitemap - Login - Advanced Search    
Home > DYNAMIC LUNCH > New York City Dynamic Lunch > 21 Club > Meal
A number of famous chefs have manned the kitchen at the '21' Club, including Anne Rosenzweig, previously of Arcadia; Alain Sailhac, previously of Le Cirque; and Michael Lomonaco, who no matter where he is will be forever remembered as the executive chef at Windows on the World. Currently, however, Executive Chef John Greeley calls the club's culinary shots. And after 12 years in ever-increasing responsibilities at the '21' Club, he's finally putting his own twist on the famous menu, which includes new additions alongside the classics that regulars salivate for every night. Greeley, a multifaceted chef who in addition to the culinary arts has a fine arts background, has been recognized for the use of color and composition in his food. Indeed, his dishes often have a painter's touch to them -- not at all surprising from someone who actually helped create the world's largest painting of Elvis, featured in the Guiness Book of World Records. Holiday menus stumping you? Greeley is the media's go-to guy for seasonal situations. The Associated Press, NBC's Today Show and CBS' Saturday Early Show have all featured his untraditional yet savory holiday creations. Don't worry, though. The classics from 21's long-standing menu remain -- albeit tweaked to perfection -- including the must-try Chicken Hash, which is among our favorites. No matter your taste, you'll find something to love at '21' Club, which prepares both lunch and dinner. If you'd like to see the dinner menu, please click here for our complete listing. Otherwise, please read on for the lunch menu.

    Tasting of American Caviars

Osetra Caviar Service (Market Price): Tasting of American Caviars ($38).

Appetizers: Boston Bibb Lettuce (blue cheese, vine-ripened tomatoes, aged balsamic, $18); '21' Caesar Salad (with garlic croutons and aged Parmesan, $18); Hand-Picked Jumbo Lump Crabmeat (jicama, avocado, lime, extra virgin olive oil, $27); Jumbo Shrimp Cocktail (mesclun greens, pickled fresh horseradish, $19); Cold Senegalese Soup (grilled chicken and Granny Smith apples, $12); Yellow Tomato Gazpacho (lobster knuckles, piquillo peppers, tarragon, $17); Mixed Field Greens (pear tomatoes, Roma beans, balsamic vinaigrette, $16); Chopped Garden Salad (romaine, cucumbers, bell peppers, fresh garbanzo beans, ranch dressing, $17); Roasted Red and Yellow Beets (goat cheese, pistachios, opal basil, beet emulsion, $19); Scottish Smoked Salmon (sea beams, dill, radishes, avocado, $18); Daily Market Selection of Atlantic & Pacific Oysters and Clams (with spicy red wine mignonette and '21' cocktail sauce, $18); Ahi Tuna Tartare (ginger and yuzu dressing, hearts of palm and green mango salad, taro root chips, $22); Sauteed Gulf Shrimp (white hominy, lime butter, pickled jalapenos, $19); Jumbo Lump Crab Cake (marinated cucumber, white poppy seeds, lemon horseradish sauce, $24).

Seared Foie Gras

Main Courses: Chopped Cobb Salad (with chicken, avocado and bacon, $31); '21' Sunset Salad (Jack and Charlie's chopped Bar Room salad, $31); Maine Lobster Salad (Bibb lettuce, celery root remoulade, baby potatoes, fava beans, tomatoes, $45); Mussels Mariniere (orzo, white wine, cream, basil, toasted garlic, $35); Grilled or Sauteed Dover Sole (asparagus, roasted fingerling potatoes, Market Price); Creamy Chicken Hash (baby spinach, toast or wild rice, $36); The '21' Burger (green beans, roasted tomatoes, caramelized onions, choice of potato, $30); "Speakeasy" Steak Tartare (mesclun greens, rye toast, prepared to your request, $38); Grilled Chicken Paillard (lovage, baby romaine, fresh garbanzo beans, heirloom cherry tomatoes, $37); Warm Seafood Salad (grilled scallops, shrimp, lump crab, asparagus, dandelion greens, sauce gribiche, $45); Sliced Steak Sandwich (toasted Parmesan roll, grilled Vidalia onions, roasted tomatoes, french fries with chopped iceberg, tomato and blue cheese salad, $34); Sauteed Soft Shell Crabs (white asparagus, capers, tomato-brown butter, $41); Seared Ahi Tuna (haricots verts, purple potatoes, olives, citrus herb vinaigrette, $42); Grilled Branzino and Gulf Shrimp (yellow hominy, escarole with Serrano ham, $41); Pan-Roasted King Salmon (cucumber-lime quinoa, marinated tomatoes, red pepper emulsion, $42); Seared Sea Scallops (lobster ravioli, corn puree, asparagus, $43); Vermont Lamb Medallions (artichokes, kalamata olives, grilled red onions, $41); Charred Filet Mignon (grilled vegetables, buttermilk onion rings, mizuna, chipotle butter, $45).

Meal Price Ranges:
Appetizer $12 - $MP
Entree $31 - $MP
Most Viewed
The Inside Scoop
Favorite Links
About Us
Press Room
Advertise With Us
Contact Us
View Website Rules and Regulations | Editorial Policy | Privacy Policy | Shopping Policy of TravelsinTaste.com
Copyright © LAM Endeavors LLC 2019, All Rights Reserved. Users of this site agree to be bound by the terms of the Travels inTaste.com Web Site Rules and Regulations.