Wednesday Luncheon Menu 6/20/18

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

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








  • Entree

  • BBQ Chicken Plate

    Beer marinaded, grilled, oven roasted chicken thighs, brushed with sweet, smokey, & tangy bbq sauce. Served with housemade potato salad and baked beans.

    Vegetarian option available upon request. Please reserve 24 hours in advance.

  • Dessert

  • Chef's Choice

Friday Night Dinner Menu 6/22/18

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

  • New England Clam Chowder

    Sautéed lardon apple smoked bacon, red potatoes, diced celery, white onions, minced garlic, and chopped clams. Simmered with clam stock and thickened with heavy cream. Garnished with green onions.


  • Salad

  • Cantaloupe Pomegranate Salad

    Diced cantaloupe, English cucumber, dried cranberries, pomegranate seeds, crumbled feta cheese, and mixed field greens. Tossed with infused pomegranate vinaigrette.

  • Entrée

  • Catch Of The Day

    Fresh Icelandic Cod Fillet, wild caught and MSC Certified.



  • Smoked Mozzarella Steak Sandwich

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

    Vegetarian option available upon request.

  • Honey Sriracha Chicken Wings

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

  • Dessert

  • Chef's Choice

Board of Directors Meeting 6/21/18

  • Salad

  • Roasted Vegetable Soup

    Diced, roasted bell peppers, yellow squash, onions, broccoli and cauliflower florets, perfumed with fresh rosemary. Simmered with chicken broth and a splash of cream. Pureed together and garnished with sliced baguette.



  • Entree

  • Grilled Chicken Sun Dried Tomato Salad

    Sliced, grilled chicken breast, sun dried tomatoes, avocado, and crumbled feta cheese. Served on a bed of spinach and mixed field greens. Tossed with lemon herb vinaigrette.

  • Dessert

  • Chef's Choice

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