Dining

Lunch Menu - Wednesday, May 15, 2019

We like to do our best for you every day. Let us know if you have any special dietary needs. Each week we host our Wednesday Luncheons. We have interesting speakers who cover a wide range of subjects, mostly nautical, but sometimes political and business interests as well. Additionally, in the tradition of the club, the Wednesday luncheons are open to the public. This is a great opportunity for non-members to get acquainted with the club, meet other members and have a wonderful day on the marina. [more]
  • Salad

  • Garden Salad

    Mixed field greens, thinly sliced red onions, shredded carrots, mandarin oranges, English cucumber,

    and cherry tomatoes, tossed with balsamic vinaigrette, and crumbled feta cheese.

  • Entrée

  • Grilled Cheese Sandwich & Tomato Bisque

    A traditional sandwich, grilled to melted perfection, served with a cup of savory

    tomato bisque flavored with onion, carrot, celery, garlic, thyme and basil.


     

  • Dessert

  • Bread Pudding w/ Chocolate Sauce

    A serving of warm bread pudding drizzled with chocolate sauce.

Friday Night Dinner 5/17/19

We like to do our best for you every day. Let us know if you have any special dietary needs. Friday Night Bistro Dinner is a members/prospective members only event - a way to relax, and an enjoyable way to wind down and kick off the weekend with friends.
  • Soup

  • Tortilla Soup

    Black beans, celery, corn, diced peppers, onion and garlic simmered in chicken broth,

    and seasoned with Spanish spices. Garnish with tortilla strips and cilantro. 

  • Salad

  • Mexican Chopped Salad

    Chopped romaine lettuce and mixed field greens tossed with creamy citrus cilantro dressing,

    along with black beans, diced cucumber, cherry tomatoes,  green onions, and sautéed kernel corn.

  • Entrée

  • Chicken Mole Tostadas

    Two crisped corn tortillas smeared with sweet mole sauce, and topped with shredded chicken, thinly sliced red onions,

    shredded iceberg lettuce, and garnish with queso fresco. Served with a side of fried pinto beans and Spanish rice pilaf.

  • Bacon Aioli Cheeseburger

    Grilled Angus patty topped with thick slices of bacon, cheddar cheese, red onion, tomato, romaine lettuce,

    and a side of aioli mayo. Served on a potato bun, and with a side of french fries. 

  • Aioli Veggie-Burger

    Grilled veggie patty topped with cheddar cheese, red onion, tomato, romaine lettuce,

    and aioli mayo on the side. Served on a potato bun, and with a side of french fries. 

     

    We ask that you reserve vegetarian options in advance so

    that your preference is available upon your arrival to the Club.

  • Lemon Ranch Chicken Wings

    Half a dozen chicken wings, seasoned, fried, and tossed in lemon zest and ranch seasoning.

    Served with housemade coleslaw, celery sticks, ranch dressing, and a side of french fries.

  • Lemon Ranch Cauliflower Florets

    Half a dozen cauliflower florets, seasoned, fried, tossed in lemon zest and ranch seasoning.

    Served along with housemade coleslaw, celery sticks, ranch dressing, and side of french fries.

    We ask that you reserve vegetarian options in advance so

    that your preference is available upon your arrival to the Club.

  • Kid's Selection

  • Pepperoni & Cheese Pizza

  • Dessert

  • Chef's Choice

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