Menu
Lunch Starters
Crab Salad on Fried Sushi Rice Cakes
Sriracha Mayonnaise, Ginger/Garlic Sweet Soy and Sesame/Napa Cabbage Slaw | 18
Wagyu Picadillo Empanadas
Mexican Iceberg Salad with Cumin/Lime Vinaigrette,
Guajillo Crema & Charred Pineapple Salsa | 14
Dean’s Tortilla Soup
South of the Border Flavors | 17
Salads
The 2121 Cobb Salad with Chicken Fried Lobster
Crumbled Bacon, Grilled Corn, Hass Avocado, Grated Farm Eggs & Smoked Chèvre Herb Dressing | 33
Texas Caesar Salad
Smoky Red Chili Dressing, Grilled Radicchio, Baby Romaine, Pomegranate Seeds and Grana Padano Cheese | 16
House Salad ‘Composee’
Jeff’s Profound Farm Greens, Shaved Vegetables, White Balsamic/Orange Vinaigrette and Hazelnut Drippings | 14
~Add On Salad Proteins~
Herb Marinated Chicken Breast | 14
Salmon | 18
Bistro Steak | 24
Main Course
Pan Seared Bay of Fundy Salmon
Garden Vegetable Sautee with Tangy Buttermilk Sauce, Dill Oil and Fried Shoe Strong Carrots | 32
Maple Cure Buffalo Tenderloin Tacos on White Corn Tortillas
Blue Cheese, Smoked Chili Aioli, Sriracha and Fried Avocados | 24
House Made Fettuccini with Jumbo Shrimp
English Peas, Confit Fennel, Assorted Mushrooms, Zucchini and Olive Oil/White Wine Sauce | 26
Vegetarian | 22
Dr. Pepper Braised Short Ribs
Whipped Potatoes, Honey/Thyme Glazed Carrots and Tobacco Onions | 30
The Rattlesnake Burger
Mesquite Grilled, Dean’s Secret Sauce, Smoked Bacon & Pepper Jack Cheese, Toasted Pretzel Bun with House Cut Rosemary Garlic Fries | 24
Substitute Truffle Fries | +4
SIDES
Loaded Whipped Potatoes
Cilantro Sour Cream, Bacon Bits and Scallions | 12
Wood Grilled Jumbo Asparagus | 12
Truffle/Parmesan French Fries | 12