21 Club


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21 W. 52nd Street (Between 5th & 6th Avenues). (212) 582-7200. Website: http://www.21club.com/web/onyc/onyc_a2a_home.jsp Price Range: Bar Room. Pre-Fixe Dinner, Three courses – $35, Through Labor Day. A La Carte: Appetizers: $16-$28. Entrees: $35-$47. (Specials and Shellfish More). Tasting Menu: $90. (Wines included – $150) (Monday through Saturday). Secret Wine Cellar for private dining parties only from 14 to 22 guests. Open For Lunch, Mon.-Fri. Dinner: Mon.-Sat. Closed Sunday. ’21’ Features One of the World’s Finest Selection of Wines (1,300 selections over 125 wines are priced under $60. ) There are many Wines-By-The-Glass and a Fine Selection of Half Bottles at a remarkably low mark up over full bottles.


A True New York Legend, ’21’ is Beter Than Ever

By Nancy Walman


Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Once a glamorous speakeasy, today ’21’ is one of the most celebrated restaurants in New York City. In addition to its fabled Bar Room, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar (which can be reserved for private parties). The world’s most glamorous saloon, is better than ever since Orient Express Hotels took it over and restored it to its past glory. The clientele is a mix of celebrities, tycoons, mature-regulars and an attractive new young set. The aforementioned “Bar Room,” with its red-checkered-cloth-to-cloth tables, and whimsical toys on the ceiling is blessed with a warm greeting by Roger Rice and some of the most professional service and best food in town.

21-chefChef, John Greeley

While prices are not inexpensive, a $35 pre-fixe dinner is a bargain. An expanded wine list offers oodles of selections for $60 and under. If you go a la carte, favored appetizers include a decadent Smoked Berkshire Pork Belly, on red cabbage, with jicama, cashews and spicy mango chili sauce or a chunky Ahi Tuna Tartare, with ginger and yuzu dressing, avocado and cucumber salad, pea shoots and taro root chips.

All entrees excellent. While you won’t find it on the menu request the Lemon Sole, lightly dusted with breadcrumbs and grilled to perfection or go for a 21 classic: the world’s best burger and Pommes Frites that rival the best in Paris. Chef Greeley shows his hand with contemporary seafood in a lovely Sautéed Florida Red Snapper, grilled asparagus, morels and citrus vinaigrette

Desserts are lush. Crème brûlée is the best we ever tasted. Ditto the superb Rice Pudding and the elegant Orange Polenta Cake, marscarpone panna cotta, vanilla griottines, and brandied cherry ice cream. The helpful sommelier, Philip W. Pratt, can find you a glass of terrific Champagne or wine that will accommodate any budget. (Two 1/2 bottles we suggest, if available, are the lively Laurent-Perrier “Brut” N.V. $42 and a surprisingly lush Aloxe-Corton“Vieilles Vignes” E. Cornu 2005 $47). Click Here to Download the Complete Wine List: http://www.orient-express.com/binaries/Wine%20List%20-%206%2E8%2E09_tcm4-116263.pdf

“21” at 21 West 52nd Street, is one of America’s great restaurants that truly RATES its reputation as well as A Major on the Walman Report.

21-somillier(Philip W. Pratt), one of New York’s most user friendly sommeliers


Pastry Chef Kimberly Bugler

.Copyright 2009 By Punch In International. All Rights Reserved.


The Coveted Bar Room

The incomparable Bar Room, with its ceiling of suspended toy airplanes, trucks, basketballs and the like is the ultimate club. Framed by walls filled with cartoons created by artists such as Peter Arno and Whitney Darrow, Jr., the first “toy” to don the ceiling of ’21’s famed Bar Room in the early 30s was a model of British Airways “Flying Boat”. Not to be outdone, Howard Hughes promptly donated one of his new TWA planes. Soon, the ceiling was awash with model planes from other airlines: American, Eastern, PanAm, United and South African. There are red leather banquettes, a huge wood bar, wood floors, bar chairs and walls covered in mahogany. A charming clubby waiting area, where cocktails can be enjoyed precedes this. According to ’21’ Manager Roger Rice, Chef John Greeley completed an education in art and design. He then returned to New York City and began working at the ’21’ Club, and was quickly promoted to sous-chef. In 2002, he became opening sous-chef of the Upstairs at ’21’, and is currently chef. Mr. Greeley’s style is direct and straightforward, blending elements from American, French and Italian cuisines, while avoiding the overworked fusion confusion. Orient Express is a collage of words that transcends the au currant buzz “branding.” It is a name synonymous with quality and “21” is a jewel in its crown.


American Caviar Canapé, herbed blini, crème fraiche

Jumbo Lump Crab, lemon and jalapeño aioli
Perrier Jouët, “Grand Brut” N.V.

Marinated Heirloom Tomato Salad, dandelion greens, sherry vinaigrette
Sauvignon Blanc, Patianna, Mendocino, 2003

Sautéed Codfish, Shrimp and Clams, shellfish basil broth, artichokes, potato
Gevrey Chambertin, ‘Clos de Meixvelle’ P. Gelin, 2001

Fennel-Crusted Lamb Loin, Spring peas and eggplant purée
Cabernet Sauvignon, ‘Affinity’ Robert Craig, Napa, 2002

Chilled Strawberry Soup, with lychee sorbet

Warm Whiskey Scented Chocolate Cake, caramel ice cream
Port, “20 Year Old Tawny”, Taylor

Petits Fours

$150 per person
Seven courses, Wine
Complimentary Parking available for evening dining


A La Carte Dinner Menu (See Website for Updates)

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

Oysters and Clams 3.00 each
Blue Points Moonstone Glidden Point Rappahannock River Colville Bay
Cherrystones Littlenecks Florida Stone Crab Claw 9.00 each

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


Roasted Tomato and Eggplant Soup, lobster knuckles, piquillo peppers
Mixed Organic Greens, oven-dried tomatoes, celery, Banyuls vinaigrette
Chopped Romaine and Dandelion Greens, tomatoes, cucumbers, radishes, beets, blue cheese dressing
House-Cured Salmon Gravlax, watercress salad, pink grapefruit, fennel, cucumbers, steelhead roe
Ahi Tuna Tartare, ginger and yuzu dressing, avocado and cucumber salad, pea shoots, taro root chips
Dry-Aged Beef Carpaccio, rocket, deviled quail egg, enoki mushrooms, Cipriani sauce
Jumbo Lump Crab Cake, baby lettuces, radishes, cherry tomatoes, red bell pepper rèmoulade
Smoked Berkshire Pork Belly, red cabbage, jicama, cashews, spicy mango chili sauce
Grilled Sweetbreads, asparagus and morel salad, crispy sunchokes, aged sherry vinegar


Cold Senegalese Soup, grilled chicken and Granny Smith apples
’21’ Caesar Salad, garlic croutons and aged Parmesan
Bibb lettuce, blue cheese, vine-ripened tomatoes, aged balsamic
Hand-Picked Jumbo Lump Crabmeat, jicama, avocado, watermelon radishes, romaine
Jumbo Shrimp Cocktail, mesclun greens, pickled fresh horseradish


Vegetarian Risotto, “vialone nano riso”, zucchini flowers, peas, fava beans, aged Parmesan, cauliflower cream

Fish and Shellfish

Wild King Salmon, nigella seed crust, lobster, cucumber and quinoa salad, marinated beets, horseradish sauce
Sautéed Florida Red Snapper, grilled asparagus, morels, citrus vinaigrette
Grilled Ahi Tuna, piquillo pepper stuffed with roasted eggplant and wehani rice, baby bok choy, olive emulsion
Steamed New England Seafood, snap peas, Carolina gold rice, kafir-lime nage
Roasted Halibut, sweet corn, yellowfoot mushrooms, wilted spinach, lemon butter

Meat, Game, and Poultry

Crisp Seared Organic Chicken, leg confit, whipped potatoes, fricassee of baby vegetables
Bacon-Wrapped Rabbit, yellow hominy fries, fava beans, English peas, garlic-watercress butter
Mixed Grill of Game, elk chop, vension loin, bacon-wrapped wild boar, rabbit sausage, Swiss chard, blackberry
Roasted Vermont Lamb, chop, loin, leg, grilled eggplant and tomatoe terrine, spinach, yogurt sauce
Grilled Filet Mignon and Foie Gras, morels, asparagus, potato and leek purée, red wine and marrow reduction
‘21’ Day Dry-Aged Sirloin, fried potatoes with blue cheese, olive oil poached green beans
Veal T-Bone, roasted fingerling potatoes, Tuscan kale, veal jus


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


Steamed Broccoli ? Creamed Spinach ? Potato Purée ? French Fries ?
Jumbo Asparagus ? Roasted Fingerling Potatoes

Sautéed Mushrooms ? Pommes Soufflées

Chef John Greeley


Dessert Menu

Passion Fruit Charlotte, layers of almond sponge cake, passion fruit Bavarian, blackberry sorbet

Orange Polenta Cake, marscarpone panna cotta, vanilla griottines, brandied cherry ice cream

Graham Crusted Cheesecake, caramelized bananas, pretzel-peanut tuile, caramel sauce

Milk Chocolate Tart, fricassee of strawberries, sour cream gelato, mandarin orange reduction

Manjari Chocolate Bombe, hazelnut brûlée, chocolate ice cream

Champagne and Mint Granite, citrus supremes, mixed berries

Symphony of Sorbets and Ice Creams

Assorted Cookies & Petit Fours



Profiteroles, vanilla ice cream and chocolate sauce

Apple Crumb Pie, walnut streusel top, vanilla ice cream

Warm Vanilla Bean Rice Pudding, cinnamon, dried cherries and apricots

Crème Brûlée, key lime sablé


Seasonal Berries with a side of whipped cream

Grand Marnier Soufflé, chantilly cream, medley of berries

Valrhona Chocolate Soufflé, raspberry coulis, vanilla ice cream


Chocolate Tasting Plate for Two, double chocolate float, blackberry midnight cake,
chocolate cookies with caramel pudding


Selection of Artisanal Cheeses

3 for 16.00
5 for 22.00

Executive Pastry Chef – Kimberly Bugler

Pre Fixe Dinner

Monday through Saturday

Complimentary Parking available for evening dining


Main Courses

Seasonal Soup
a selection of ‘21’ classics

Vegetarian Risotto
fava beans, peas, ramps, tomatoes,
zucchini, Parmesan

Salad of Local Greens
snow peas, cucumbers, Easter Egg radishes,
Champagne vinaigrette

Sautéed Market Fish
marinated beets and cucumber salad,
pea greens, horseradish emulsion

Eggplant, Artichoke, and Goat Cheese Terrine
baby romaine, marinated piquillo peppers,
balsamic dressing

Organic Grilled Chicken Breast
creamy truffled polenta cake,
asparagus, morel mushrooms

Grilled Spicy Gulf Shrimp
hearts of palm, heirloom tomatoes,
gingered watermelon, mango coulis Red Wine Braised Spring Lamb
Yukon gold potato purée, carrots, Tuscan kale


Crème Brûlée with key lime sablé

Lemon Chiffon “Pie”, graham crust, strawberry coulis

Chocolate Caramel Cake, whipped cream, caramel sauce

(does not include beverages, tax or gratuity)
Menu subject to change

Wine Director Phil Pratt has a few suggestions available by the glass to complement your meal.



VERNACCIA di San Gimignano Fontaleoni, Italy
2007 7.00 MALBEC Durigutti, Bonarda
2006 7.00
BORDEAUX Chateau Bonnet Entre-Deux-Mers
2006 8.00 BROUILLY Chateau De La Chaize, France
2006 8.00
CHARDONNAY Rock River, California
2006 10.00 CABERNETSAUVIGNON Ascot Vale, Napa
2006 10.00
ALBARIÑO Burgàns, Riax Baixas
2007 11.00 BOURGOGNE Jean-Michel Guillén, Birgundy
2006 13.00
RIESLING ‘Weinheimer’ Gysler, Rheinhessen
2007 12.00 MERLOT Praxis, Alexander Valley
2006 15.00
SANCERRE Lucien Crochet, Loire
2007 15.00 PINOT NOIR Summerland Winery, Santa Barbara
2006 16.00
POUILLY-FUISSÉ Dom. Chataigneraie-Laborier, Macconais
2007 18.00 SYRAH-VIOGNIER ‘Woodthorpe Vyd’ Te Mata, New Zeland
2004 17.00
CHARDONNAY ‘Russian River Valley’ Ramey, Sonoma
2006 20.00 CALIFORNIA RED WINE Stella Grey, Napa
2006 18.00
PAUILLAC Reserve de la Comtesse, Bordeaux
2004 20.00

‘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.


(Chef’s Daily Tasting Menu
seven courses 90.00, with specially selected wines 150.00)