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 Los Angeles Yacht Club
  • The mainland clubhouse
  • Howland's Landing, Catalina
  • Fine dining and banquet facilities
  • Quiet places
  • Wind and fun close to home
  • WoW: sailing group for women
  • Harbor Cup Regatta, March 10-12, 2017
  • A tradition of excellence since 1901
  • Closest Club to Catalina
  • Starting club for Transpac

This Week at Angels Gate Grill

We like to do our best for you every day. Let us know if you have any special dietary needs.
                 A simple note or call will help us know and serve you better.
                 Email: Phone the club office: 310-831-1203
                 Or use the button here for the online tool

Wednesday Luncheon

Download Speaker Flyer

Wednesday Lunch
Roasted Vegetable Soup - Roasted bell peppers, red onions, yellow zucchini, green squash, cauliflower florets, with rosemary, simmered in chicken broth, puree together with a splash of cream, and garnished with green onions.
Scalloped Potatoes Casserole  - Sliced russet potatoes layered between cream, mozzarella, jack, cheddar cheese blend, with celery, broccoli florets, chunky diced rib eye, and garnished with parsley.
Chef's Choice

Friday Night Dinner Menu

Mexican Chopped Salad - Black beans, diced cucumber, cherry tomatoes, green onions, sautéed kernel corn, mixed with chopped romaine lettuce and mixed field greens tossed in creamy citrus cilantro.

Chicken Tortilla Soup - Diced, seasoned chicken breast, sautéed with minced garlic, Mexican squash, yellow onions, baby carrots, and corn, then simmered in chicken broth, and diced tomatoes, then garnished with tortilla chips. 


Chile Colorado Plate - Roasted pork shoulder, simmered  in a mild chile colorado sauce made from roasted red chili peppers, spices, and aromatics. Served with steamed white rice with vegetables, house-made re-fried pinto beans, and three corn tortillas.


Mustard Seed Cheese Steak Sandwich - Tender rib eye meat, sliced, seasoned, and pan seared with sweet yellow onions, bell peppers, sliced tomatoes, and mustard seed cheese. Served on an Italian roll, and with a side of french fries.

(Vegetarian Options Available) 
Carne Asada  Pizza - 12" thin crust pizza,brushed with marinara sauce, and topped with shredded mozzarella and munster cheese blend, diced carne asada, cherry tomatoes, pinto beans, and garnished with green onions. Served with a side salad.

 (Vegetarian Options Available) 

Birthday Cake!


Saturday and Sunday 

Continental Breakfast
9:00 a.m - Noon

Continental breakfast of bagels and cream cheese OR pastries,
                         and coffee - Price - Complimentary


Bar menu available from noon till 6pm
please call the club for weekly menu!





 Calico Amber Ale

BALLAST POINT Sculpin Ale, Calico Amber & Big Eye IPA
The brewery that helped put San Diego IPA’s on the map!  
Big Eye IPA is a big hoppy brew, thanks to the abundance of American Columbus and Centennial varieties used to flavor and dry hop.
CALICO AMBER ALE is inspired by traditional English ESBs, our Calico Amber Ale is as American as it could be. A rich complexity comes from four types of malt--but it's those distinct
American hops that offer a crisp bitterness and unique floral aroma.
SCULPIN IPA showcases bright flavors and aromas of apricot, peach, mango & lemon. The lighter body also brings out the crispness of the hops.
2014 Chardonnay, Unoaked, Russian River Valley Estate 
2013 Pinot Noir, Russian River Valley Estate

2014 Rose of Pinot Noir, Russian River Valley Estate

We also offer a range of wine by glass for your drinking pleasure!
RSVP so we may serve you better.  
MARIE said 5/29/2015 8:04:40 PM :
Chef, your tacos are amazing. Frijoles también. Please serve for dinner again!
MARIE said 5/29/2015 8:02:43 PM :
Chef, your ceviche is fantastic. Please make it again!
MARIE said 5/29/2015 8:01:24 PM :
Chef, your gumbo is fantastic . Please make it again and again!
MARIE said 5/29/2015 8:01:02 PM :
Chef, your gumbo is fantastic . Please make it again and again!
DEAN HANLEY said 4/22/2014 9:06:21 PM :
Had the perfect Easter Lunch at the club. Thank you Chef Ricardo and Elizabeth for a great afternoon.
JOHN said 3/13/2014 3:51:28 PM :
This new weekend Clubhouse Happy Hour (4-6) $1 tacos and 2 for 1 drinks is great--How can you lose!!
DEAN said 6/11/2013 1:23:26 PM :
If Jan and Aphro are wondering where the photo on the lunch flyer came from... I took took it on my iPhone while hiking on the Sleeping Giant in Kauai this past January with Laura. I needed a photo for the flier and figured this one was remotely qualified.
MADELEINE said 11/1/2012 10:13:08 AM :
Speaker: Wednesday October 31, 2012 & Friday November 2, 2012
Shorty’s boat is restored! On Wednesday we will have a special luncheon to hear about the restoration and view the boat on our front row. We may even get to ride it around the marina! Shorty’s boat was restored by LAYC members Staff Commodore Chuck Lavington and Sam & Willie Bell with very generous help from Bob McNeil. Some or all of the aforementioned will be on hand to take us through the acquisition and the subsequent restoration project. If you aren’t able to join us on Wednesday, you will have a second chance to visit Shorty’s boat on Friday, November 2nd. Friday dinner is being hosted as part of the boat show, so make plans to come on over!
RSVP Encouraged! or (310) 831-1203

Broccoli & Potato Soup
Chicken Linguini
Chocolate Cake

Friday Meetings and Menu
Harbor Cup Planning Meeting at 1800.
Menu: Buffet Service @6:45pm
Lentil Soup
Salad, seasonal mix with two choices of dressing
Penne Arrabiata
Grilled Herbed Chicken
Rosemary Roasted Vegetable Medley
Pizza (assortment)
Bread & Butter
Lemon Bars
CHEF ADAM said 11/10/2011 6:19:27 PM :
To post your comment just login and type...
MADELEINE said 7/28/2011 8:54:00 PM :
Come on down and enjoy navy days!
FOOD NEWS said 3/13/2011 9:46:06 PM :
Cured Salmon is a food product that is made through the processing of drying and, sometimes, smoking. This method stabilizes the salmon filet for long-term storage at room temperature, and imparts various flavorings to the meat. It is a form of preservation that has been utilized world-wide since ancient days, as is demonstrated by its history and traditions in the American Indian peoples, as well as in northern European countries. Many variations have evolved in a number of locations, including lox and gravlax.

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