Wednesday Luncheon Menu 3/21/18

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

  • Spring Mixed Salad

    Julienned bell peppers, English cucumber, sliced cherry tomatoes, pears, crumbled feta cheese, baby arugula, and mixed field greens. Tossed with red wine vinaigrette.


  • Entree

  • Pulled Pork Plate

    Slow roasted pork butt shoulder, seasoned, hand shredded, then smeared with bourbon bbq sauce. Served between white burger bun with a side of creamy macaroni and cheese, and sweet dijon coleslaw.

  • Dessert

  • Chef's Choice

Friday Night Dinner Menu 3/23/18

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

  • Broccoli Soup With Cheddar Cheese

    Sautéed diced white onions, celery, garlic, broccoli florets, simmered with chicken broth, heavy cream, and pureed together. Garnishd with sliced baguette and shredded cheddar cheese.

  • Salad

  • Asparagus, Bacon and Egg Salad



    Cooked sliced asparagus, lardon bacon, hardboiled eggs, thinly sliced red onions, cherry tomatoes, and mixed field greens. Tossed in dijon vinaigrette.

  • Entrée

  • Catch of The Day

    Fresh fish prepared with appropriate sides. Reservations highly recommended.

  • Cheese Steak Sandwich

    Rib eye beef, sliced, seasoned and pan seared with sautéed sweet yellow onions, bell peppers, sliced mushrooms, and shredded cheddar cheese. Served on Italian roll with a side of French fries.


  • Garlic Parmesan Chicken Wings

    Half a dozen crispy chicken wings, seasoned, fried, and tossed with minced garlic & parmesan cheese. Served with housemade coleslaw, celery sticks, buttermilk ranch dressing, and side of French fries.

  • Dessert

  • Chef's Choice

Board of Directors Meeting 3/15/18

  • Salad

  • Pear Salad

    Sliced pears, fuji apples, celery, mandarin oranges, crumbled herb goat chees, topped on a bed of mixed field greens. Drizzled with reduced balsamic vinegar.

  • Entree

  • Healthy Pot Roast

    Braised diced beef top round with baby carrots, diced celery, onions, yellow squash, broccoli, potatoes, green and peas. Reduced with red wine and thyme, and simmered in beef stock. Finished in oven to be stew, and served on bed of creamy mashed potatoes .


  • Dessert

  • Chef's Choice

Scroll to top