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