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Please note this is the latest Value Menu information only for '21' please click here for the full listing.
Appetizers
Seasonal Soup
a selection of ‘21’ classics
Eggplant, Artichoke and Goat Cheese Terrine
baby romaine, marinated piquillo peppers, balsamic dressing
Cucumber and Beet Salad
mâche, beet carpaccio, horseradish cream
Main Courses
Spinach Taglierini au Gratin
smoked ham, béchamel, aged Parmesan
Seared King Salmon
yellow hominy, pickled ramps, morels, lemon butter
Grilled Flat Iron Steak
arugula, tomatoes, grilled red onions, blue cheese, aged sherry vinaigrette
Desserts
Crème Brûlée with key lime sablé
Lemon Chiffon “Pie”, graham crust, strawberry coulis
Chocolate-Orange Mousse Cake, crunchy chocolate pearls, blood orange reduction
24.00
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Wine Director Phil Pratt has a few suggestions available by the glass to complement your meal. ‘21’ is proud to be one of only 7 New York City recipients of Wine Spectator's Grand Award. Of our 1,300 selections over 125 wines are priced under $60.
Whites
VERNACCIA di San Gimignano Fontaleoni, Italy 2007 7.00
BORDEAUX Chateau Bonnet Entre-Deux-Mers 2006 8.00
CHARDONNAY Rock River, California 2006 10.00
ALBARIÑO Burgàns, Riax Baixas 2007 11.00
RIESLING ‘Weinheimer’ Gysler, Rheinhessen 2007 12.00
SANCERRE Lucien Crochet, Loire 2007 15.00
POUILLY-FUISSÉ Dom. Chataigneraie-Laborier, Macconais 2007 18.00
CHARDONNAY Costa de Oro, Santa Maria 2006 20.00
Reds
MALBEC Durigutti, Bonarda 2006 7.00
BROUILLY Chateau De La Chaize, France 2006 8.00
CABERNET SAUVIGNON Ascot Vale, Napa 2006 10.00
BOURGOGNE David Duband, Burgundy 2006 13.00
MERLOT Praxis, Alexander Valley 2006 15.00
PINOT NOIR Summerland Winery, Santa Barbara 2006 16.00
SYRAH-VIOGNIER ‘Woodthorpe Vyd’ Te Mata, New Zealand 2004 17.00
CALIFORNIA RED WINE Stella Grey, Napa 2006 18.00
PAUILLAC Reserve de la Comtesse, Bordeaux 2004 20.00
*Please note that these are the most current Value menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Most restaurants welcome inquiries about their current hours, menu and more.
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