The Yacht Club has captured the essence of summer with new lunch, dinner and drinks menus that showcase the best flavors of the season.
The new menus feature a variety of soups, appetizers, salads, sandwiches and entrees, including gluten-free and vegan items. They include new offerings as well as fan favorites such as fish and chips, jumbo soft pretzel with crab dip, the Cowboy burger, Crab Cobb salad and the Yacht Club Club sandwich.
New menu items include:
Fried Calamari - Flash-fried with yellow peppers, parmesan cheese and garlic aioli
Buffalo Brussels - Flash-fried with red onion, blue cheese crumbles, and tossed in a house-made Buffalo sauce
Crispy Pork Belly - Sweet and spicy crispy pork belly over a pineapple and broccoli slaw
Mussels - French-style in a garlic, shallot and Dijon white wine broth with parsley and baguettes
Salad Sampler - House-made tuna salad, shrimp salad and chicken salad served with celery and crackers
Lollipop Lamp Chop Charmoula - Four lollipop lamb chops with artichokes, olives, capers, red onion and roasted red peppers
Roasted Veggie Flatbread - Roasted red peppers, roasted broccoli, onions, cremini mushrooms and garlic with mozzarella cheese
Salmon BLT - Salmon, bacon, lettuce and tomato with avocado mayo on a brioche bun
The Powerhouse - Sprouts, hummus spread, spinach, avocado, red peppers, red onion and tomato on a spinach wrap
Bourbon Dip - Shaved prime rib, horseradish aioli, caramelized onions, provolone cheese on a baguette with bourbon au jus
The Parm - Breaded chicken breast, marinara, provolone cheese on a baguette
The Po Boy - Fried oysters, lettuce, pickles, spicy remoulade
The Melt - Tuna salad, bacon, smoked gouda baked open-faced
The San Diego - Carne asada, fries, corn, peppers and onions, cheddar jack cheese with ancho cream in a burrito
Pork Chop - 14oz porterhouse-cut pork chop with chipotle BB! over broccolini and mac n' cheese
Shrimp & Grits - Jumbo shrimp, onions and peppers in a creole sauce over cheddar grits
Roasted Salmon - Roasted salmon over polenta and spinach, oven-roasted tomatoes topped with beurre blanc sauce
Filet Pizzaioli - Grilled 80z filet over mashed potatoes and asparagus topped with pizzaioli sauce
Lobster Ravioli - Lobster ravioli in a sage butter with spinach and prosciutto
Adobo Chicken - Half chicken braised adobo-style over spinach and jasmine rice
Vegan Meatballs & Sausage - Vegan meatballs and sausage in marinara over gluten-free pasta
The Yacht Club is open Thursday-Sunday beginning at 11 a.m. and daily beginning May 19. Lunch is available until 4 p.m.; dinner is served beginning at 4 p.m.
To view the complete lunch, dinner and drink menus, visit https://www.opyachtclub.com//restaurant-menu.