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New Fall Menu, Specials

The Yacht Club is gearing up for fall with new hours, a new menu and new weekly lunch and dinner specials.

Although the restaurant has transitioned to its offseason hours - opening Thursdays, Fridays, Saturdays and Sundays only - it is still offering plenty of specials designed to keep area residents and guests coming back.

“We really want to give the local crowd some specials they can’t refuse,” Yacht Club General Manager Lewis Sherman said. “We know everybody in this area offers specials in the offseason and we know we have to compete. Here’s a reason not to leave Ocean Pines. Come to the Yacht Club, have a great meal at a great price, and enjoy the best view around of the bay – all in your own backyard.”

Sherman said $7.99 lunch specials would include tacos and quesadillas on Thursdays, “Fry-Day” on Fridays with fish ‘n chips and shrimp ‘n chips, and NFL Specials on Sundays.

Additional fall specials will include the return of the popular Trivia Night, each Thursday evening.

Fridays will be seafood night, with 25 percent off steamers and oysters, and Saturday night specials will include a 12-ounce prime rib for $15.99 and a 16-ounce prime rib for $19.99.

Theme nights will run on Sundays, with “Italian Night” on the first Sunday of each month, “Comfort Food” featured on the second Sunday, “Fiesta Night” on the Third Sunday and “Breakfast for Dinner” on the fourth Sunday.

The Ortt Companies will also introduce a new fall menu starting next Friday, with additions including a Chicken Waldorf Salad, served with fire-braised chicken, Golden Delicious apples, spinach and arugula greens, grapes, walnuts, fried shallots, and a lemon–herb mayo dressing.

New sandwiches will include the “Thanksgiving Turkey,” with oven-roasted turkey breast on toasted wheat bread, cranberry aioli, arugula, muenster cheese, and a Dijon mustard spread, served with French fries and gravy.

Among the new dinner entrees are a Short Rib Ragout, with boneless smoked short ribs, braised shallots, roasted carrots, red wine ragout and fresh rigatoni pasta, and the Pork Osso Bucco, the popular chef’s special now available nightly with slow-braised pork shank, saffron risotto, green beans and a pan sauce.

“We think our fall menu this year is going to blow people away,” DeAngelus said. “We couldn’t be more grateful for the warm reception people in Ocean Pines have given us, and it just makes us want to serve them better with even better service, even better food, and even better specials coming up.”


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