Dinner

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SOUPS

LOBSTER BISQUE  

TONIGHT’S SOUP DU JOUR   Mkt.

ONION SOUP GRATINÉE 

GAZPACHO, served with a Parmesan Crouton 

VICHYSSOISE 

COLD APPETIZERS

AHI TUNA, PAN SEARED RARE
Wasabe & Soy Dipping Sauce

STEAK TARTARE-Chopped Filet Mignon traditionally prepared with Egg Yolks,
Worcestershire, Dijon Mustard, Onions & Capers 

SHRIMP COCKTAIL  

JUMBO LUMP CRAB MARTINI    

SMOKED SCOTTISH SALMON  

CONNECTICUT BLUE-POINT OYSTERS  
ON THE HALF-SHELL       

CONNECTICUT BLUE POINT OYSTERS MUSCOVITE

with Horseradish Sour Cream & White Sturgeon Caviar 

 

HOT APPETIZERS

DIVER SCALLOP APPETIZER

OUR OWN HAND-MADE CRAB RAVIOLI  
Lobster Brandy Sauce and Sweet Peas

ESCARGOT  
Classic “a la Bourguignonne” with Garlic Butter

YELLOW-FIN AHI TUNA PAN-SEARED RARE 
Pickled Ginger, Wakame, Wasabe and Soy Sauce

JUMBO LUMP CRAB CAKE 
French Grainy Mustard Beurre Blanc

SALADS

YACHT CLUB HOUSE SALAD
Mixed Greens with Caramelized Walnuts, Mandarin Orange,Radish and Blueberry-Citrus Vinaigrette

GORGONZOLA SALAD  
Imported Gorgonzola, Baby Greens, Caramelized Pistachio Nuts
and Sliced Red Onion, Passion Fruit Vinaigrette

CLASSIC CAESAR SALAD  
Hearts of Romaine, Parmesan, Croutons and Caesar Dressing

BOSC PEAR & AGED GOAT CHEESE SALAD  
Baby Greens, Marinated Artichokes, Hearts of Palm,
Julienne of Beef Bresaola, Red Wine Vinaigrette

BUFFALO MOZZARELLA & VINE RIPENED BEEFSTEAK TOMATOES 
Chiffonade of Fresh Basil and Balsamic Glaze

THE WEDGE SALAD  
Iceberg Lettuce with Balsamic Vinaigrette,
Maytag Bleu Cheese, Dried Cranberries & Pignoli Nuts

MEATS  & POULTRY

14 oz. AGED BLACK ANGUS N.Y. STRIP (Naturally Raised by Creekstone Farms Creekstone)  and then Aged for 28 Days, Trimmed Center Cut, with a Brandy Peppercorn Sauce.  Gorgonzola Potato Au Gratin &  Bouquetiére of Vegetables

12 oz. CENTER-CUT FILET MIGNON  
The best available Nebraska Tenderloin with Sauce Béarnaise
Red Bliss Potatoes Roasted with Shallots & Herbs & Bouquetiére of Vegetables

SLICED COLORADO RACK OF LAMB 

Rosemary Demi-Glace, Gorgonzola Potato Au Gratin &  Bouquetiére of Fresh Vegetables

CHAR-GRILLED VEAL RIB CHOP  
A superb 14 oz. French Cut Chop from Pennsylvania.  Served with
Mashed  Idaho Potatoes & Bouquetiére of Vegetables

CRISPY HALF DUCK a l’Orange 
Classic Grand Marnier Sauce, Wild Rice with Sun-Dried Cranberries

TONIGHT’S SPECIAL FROM THE SAUTÉ STATION  
Your Captain will recite tonight’s presentation.  Entrée can be prepared with either Medallions of Veal or Bell & Evans Organic Chicken Breast

SIDE ORDERS

MASHED POTATOES
                
LOBSTER MASHED POTATOES 
             
BAKED POTATO   
                   
LOADED BAKED POTATO WITH Cheese, Bacon & Chives 
    
BAKED SWEET POTATO 

FRENCH FRIES

TEMPURA FRIED ONION RINGS

SAUTEED MUSHROOMS

SAUTEED ONIONS

SAUTEED BROCCOLI & GARLIC

SAUTEED SPINACH & GARLIC

CREAM OF SPINACH

ASPARAGUS, STEAMED, Sauce Hollandaise                       

ANGEL HAIR PASTA MARINARA               

ANGEL HAIR, Olive Oil, Garlic & Herbs 

 

      
 

FISH AND SHELLFISH

FRESH PASTA DU JOUR
Ask your Captain for Tonight’s Selection

OUR OWN HAND-MADE CRAB RAVIOLI     
Lobster Brandy Sauce and Sweet Peas

SHRIMP SCAMPI over LINGUINE
Delectable Jumbo Gulf Shrimp in a Garlic Butter 

 

PAN SEARED CHILEAN SEA BASS- Maine Lobster Butter Sauce
Mashed  Idaho Potatoes & Bouquetiére of Vegetables

TWIN LOBSTER TAILS   
Two 8 oz. Broiled Lobster Tails with Drawn Butter
Jasmine Rice &  Bouquetiére of Vegetables

SURF & TURF   
6 oz. Petite Filet Mignon and 8 oz. Lobster Tail
Gorgonzola Potato Au Gratin &  Bouquetiére of Vegetables

HONEY MUSTARD-GLAZED NORWEGIAN SALMON  
with a touch of Hickory Smoke, Jasmine Rice &  Bouquetiére of Vegetables

GRILLED ATLANTIC SWORDFISH   
Yellow & Red Pear Tomatoes, Capers &  Balsamic Brown-Butter Sauce
Mashed  Idaho Potatoes & Bouquetiére of Vegetables

SEARED AHI TUNA PAN-SEARED RARE   
Ginger-Soy Dipping Sauce, Wasabe and Pickled Ginger
Jasmine Rice &  Bouquetiére of Vegetables

JUMBO LUMP CRABCAKES   
French Grainy Mustard Beurre Blanc, Jasmine Rice &  Bouquetiére of Vegetables

SEARED DIVER SCALLOPS  
With Black Truffles, Artichokes & Roasted Red Pepper Sauce
Mashed  Idaho Potatoes & Bouquetiére of Vegetables

Meet Executive Chef, Bill Somers & Club Operations Manager, Michael Nadeau

HEALTH WARNING ABOUT UNDERCOOKED FOOD:
There is risk associated with consuming raw oysters and under-cooked fish (Medium, Rare, or Extra-Rare). If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and fish, and should eat them fully cooked.  Some of these conditions have no symptoms, so you may not know you are at risk.  Additionally, there is risk associated with consuming meat or poultry cooked Pittsburgh, Rare, Medium Rare or Medium.  The Palm Beach Yacht Club buys only the best meat from the best purveyors and strives to carefully safeguard the health and safety of our members.


Beverages
SAN PELLEGRINO  or  EVIAN WATER  3/4 Liter   
COFFEE, TEA, ICED TEA
SODA   
ESPRESSO § CAPPUCCINO    


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