New Menu Debuts April 29
Updated: May 5, 2021
Get your taste buds ready as the Yacht Club prepares to debut its new summer lunch, dinner and drinks menus on Thursday, April 29.
The new menus feature a variety of soups, appetizers, salads, sandwiches and entrees. They include new offerings as well as familiar favorites such as the Black and Blue flatbread, jumbo soft pretzel with crab dip, Breakfast burger, Crab Cobb salad and Buffalo Ribeye.
New menu items include:
Cajun Mussels Sauteed mussels with andouille peppers and onions in a spicy seafood broth
Mariners Crab Sauteed jumbo lump with shallots and country ham in a sherry cream over toast points
Chicken Lettuce Wraps Diced chicken thighs, Hoisin sauce, garlic, ginger with cashews and spring onions on bib lettuce
The Scotch Egg Hard-boiled egg encased with sausage, breaded and deep fried, served with a maple-Dijon aioli on a bed of arugula
Fried Edamame and Peppers Crispy fried edamame and shishito peppers tossed with sesame-wasabi dressing and finished with pickled ginger
Deluxe Dates Medjool dates stuffed with prosciutto, fig, goat cheese and served with orange herbed honey
Summer House Salad Fresh berries, pistachios, goat cheese, red onion with mixed greens and cider vinaigrette
Milanese Sandwich Argentine-style beef Milanese with shaved parmesan, arugula, red onion, topped with a fried egg on a baguette
The Carolina House smoked pork butt tossed in our own Carolina-style BBQ topped with house made slaw
The All American Grilled meatloaf on Texas toast with American cheese and ketchup (lunch only)
The Cajun Crispy fried flounder served with spicy remoulade served with lettuce and pickles on brioche
The Roma Meatball parmesan sandwich with melted provolone on focaccia
The North Point Classic Baltimore-style shrimp salad with lettuce and tomatoes served on your choice of bread or wrap (lunch only)
The Smoker Smoked salmon pastrami BLT on a croissant (lunch only)
Lobster Risotto Sauteed lobster, grilled fennel, red onion, in a creamy saffron risotto (dinner only)
Citrus-Soy Red Snapper Citrus ginger and soy glazed red snapper served with mango papaya peppers and carrots over jasmine rice with baby bok choy (dinner only)
Braised Pork Shank Braised with red wine, wild mushrooms over polenta, topped with crispy onions (dinner only)
Seafood Lasagna Shrimp, crab, scallops and mahi baked with three cheese (ricotta, mozzarella, provolone) and a creamy rosa sauce (dinner only)
Lemon Rosemary Chicken Lemon, pepper and rosemary roasted chicken served with green beans and mashed potatoes (dinner only)
The Yacht Club is open Thursday-Sunday beginning at 11 a.m. It will be open daily, 11 a.m.-10 p.m. beginning May 20. 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.