Dining

Wednesday Luncheon Menu 4/25/18

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

  • Mexican Chopped Salad

     

     

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

     

     

     

     

     

  • Entree

  • Chicken Enchiladas

    Housemade green sauce made from dry roasted peppers, adobo sauce, aromatics, and citrus juice. Roasted seasoned chicken breast, shredded and rolled up with corn tortilla, red enchilada sauce, and topped with cheese. Served with a side of mixed vegetable steamed rice and refried beans.

  • Dessert

  • Chef's Choice

Friday Night Dinner Menu 4/27/18

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.
  • Soup

  • Chinese Mushroom Noodle Soup

    Sautéed minced garlic, ginger, green onions, button mushrooms, bok choy, and diced beef. Simmered with beef broth, soy sauce, and dry mushrooms. Served with rice noodles.

  • Salad

  • Asian Chopped Salad

     

    Chopped romaine, mixed field greens, red cabbage, shaved carrots, green onions, cucumber, sliced mandarin orange, and fried wontons. Tossed with peanut vinaigrette.

  • Entrée

  • Catch of The Day

    Fresh fish prepared with appropriate sides.

  • Turkey Burger

    Grilled turkey pattie served with sliced cheddar cheese, red onion, romaine lettuce, and sliced tomatoes. Served on a sesame bun with a side of French fries.

  • Sweet Orange Wings

     

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

  • Dessert

  • Chef's Choice

Board of Directors Meeting 4/19/18

  • Soup

  • Roasted Vegetable Soup

     

    Diced roasted bell peppers, yellow squash, onions, broccoli and cauiflower florets, perfumed with fresh rosemary sprigs, and then simmered with chicken broth and a splash of cream. Pureed together and garnished with gnocchi and sliced baguette.

  • Entree

  • Avocado Chicken Salad

    Grilled chicken breast, seasoned, grilled then tossed with avocados, hardboiled eggs, lardon bacon, and kernel corn. Served on a bed of chopped romaine with a side of ranch dressing.

     

  • Dessert

  • Chef's Choice

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