Yacht Club's New Summer Menu Now Available


Lobster Ravioli

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.