Dining

Wednesday Luncheon Menu 2/14/18

Every week at the LAYC we host our Wednesday Luncheon. We always have amazing speaking on a wide range of subjects. Additionally in the tradition of the club our Wednesday luncheon is 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]
  • Soup

  • Roasted Tomato Bisque

    Spanish onions, carrots, celery, minced garlic, fresh thyme, sautéed together and then submerged with roasted tomatoes, and vegetable stock. Pureed together to thicken. Garnished with crutons.
     

  • Entree

  • Chili Rubbed Chicken

    Chili powder, paprika, onion powder, seasoned chicken breast, oven roasted, and then sliced. Placed on a bed of cooked quinoa with mixed field greens, romaine, cherry tomatoes, and cotija cheese. Served with lemon dijon dressing.
     

  • Dessert

  • Chefs Choice

Friday Night Dinner Menu 2/16/18

Friday Night Bistro Dinner is a members/prospective members only event - a way to relaxing and enjoyable way to wind down and kick off the weekend with friends.
  • Salad

  • Mexican Chopped Salad

    Black beans, diced cucumber, cherry tomatoes, green onions, sautéed corn, and chopped romaine. Blended with mixed field greens and tossed with creamy cilantro dressing.
     

  • Soup

  • Albondigas Soup

    Ground turkey & pork blended together seasoned, hand rolled, then sautéed with diced yellow onions, carrots, spanish squash, and minced garlic. Deglazed with white wine, beef broth, fresh thyme, and garnished with tortilla chips.
     

  • Entrée

  • Chicken Flautas

    Small rolled up corn tortilla filled with shredded chicken, and deep fried. Topped with shredded lettuce, diced tomatoes, and drizzled with crema. Served with a side of spanish rice and jalapeño infused refried pinto beans.

  • Pepperjack Steak Sandwich

    Rib eye steak, sliced, seasoned, and pan seared with sliced, sweet yellow onions, bell peppers, pepperjack cheese, and sliced tomato. Served on a French roll with a side of fries. Vegetarian options available upon request.

  • Cajun Rub Chicken Wings

    Half a dozen crispy chicken wings, seasoned, fried, and tossed with cajun seasonings. Served with housemade coleslaw, celery sticks, buttermilk ranch dressing, and a side of French fries.

  • Dessert

  • Chef's Choice

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