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 lunch menu, please click here for our complete listing. Otherwise, please read on for the dinner menu.

Caviar: American Hackleback Caviar ($60 per oz.); North Star Caviar ($90 per oz.); Royal Sterling Caviar ($125 per oz.).

Oysters and Clams ($3 each): Blue Points; Kumomoto; Hama Hama; Malpeque; Fisher Island; Cherry Stones; Little Necks.

Dungeness Crab Cluster ($6 each).

Chilled Seafood Platter (lobster, shrimp, oysters, clams, crab, classic mustard sauce, $52).

Appetizers: Butternut Squash and Lobster Soup (lobster knuckles, golden cauliflower, tarragon, $17); Mixed Field Greens (pear tomatoes, Easter egg radishes, cremini-balsamic vinaigrette, $16); Belgium Endive Salad (Seckel pears, toasted walnuts, aged blue cheese, honey-thyme vinaigrette, $18); Roasted Red and Yellow Beets (goat cheese, pistachios, opal basil, beet emulsion, $19); Ahi Tuna Tartare (ginger and yuzu dressing, cucumber salad, mizuna, taro root chips, $22); Dry-Aged Beef Carpaccio (rocket, deviled quail egg, shaved Parmesan, truffled mustard, $21); Jumbo Lump Crab Cake (fennel and hearts palm salad, Meyer lemon sauce, $24); Smoked Berkshire Pork Belly (toasted farro ‘risotto,’ beet greens, black-eyed peas, $19); Grilled Foie Gras (crispy corn cake, peppercress, pickled chanterelles, Concorde grape jus, $25).

Classics: Cold Senegalese Soup (grilled chicken and Granny Smith apples, $14); ’21’ Caesar Salad (garlic croutons and aged Parmesan, $18); Bibb Lettuce (blue cheese, vine-ripened tomatoes, aged balsamic, $19); Hand-Picked Jumbo Lump Crabmeat (jicama, avocado, lime, extra virgin olive oil, $28); Jumbo Shrimp Cocktail (mesclun greens, pickled fresh horseradish, $20).