Dinner at The Boston Yacht Club

Appetizers

Oysters on the Half Shell
With Stolichnaya Vodka and Black Caviar
Three Oysters 7-             Six Oysters 14-

Peking Crab Rangoons
With Thai Ginger Dipping Sauce 8-

Gulf Shrimp Cocktail 9-

Fried Calamari
Served with Banana Pepper Rings  8-

 Ravioli di Portobello
Portobello Mushroom-filled Ravioli with an Asiago Sun-Dried Tomato Sauce 8--

Bag of Fried Salt & Pepper Shrimp
With Dill Lemon Zest Sauce 10-

Salads

 Classic Caesar with Hearts of Romaine 6-
Grilled Shrimp 15-      *Steak Tips 14-      Grilled Chicken 13-      Fried Calamari 12-

Boston Wedge
Iceberg Lettuce, Smoked Bacon, Concasse Tomatoes and Feta Cheese 6-

Field Greens
Candied Walnuts, Orange Slices, Dried Cranberries, Fresh Goat Cheese Crostini 6-

BYC Garden Salad
Tossed Greens, Grape Tomatoes, Cucumbers, Carrots, Onion and Beets 6-

 
Soups

Soup du Jour
Cup 3-   Bowl 6-

New England Clam Chowder
Cup 4-   Bowl 7-

Lighter Fare

Fried Haddock Sandwich
Dill Lemon Zesty Mayo Sauce, Sliced Pickles, Lettuce and Tomato
Served on a Ciabatta Roll 12-

Black Angus Burger*
American, Swiss, Cheddar or Roquefort
Baked Ciabatta with Lettuce, Tomato and Bermuda Onion 12-

Seafood Reuben
Cole Slaw, Russian dressing, Sliced Tomato and Swiss Cheese
Topped with Fried Fillet of Haddock on Marble Rye 12-

Fried Ipswich Clam Roll
Served with Coleslaw and French Fries 13-

Lobster Salad Roll
Served with Coleslaw and French Fries 17-

Steak Frites*
8 oz. Black Angus Sirloin Steak with Garlic Butter and French Fries 19-

Roasted Vegetable Ravioli
With Black Truffle Oil and Concasse Tomatoes 14-

Entrees

Grilled Pork Tenderloin in a Port Wine Demi Glaze 17-

Veal du Jour
Assorted Selections from our Chef 

Sautéed Breast of Chicken Alfredo
Pasta du jour in a Light Garlic Cream Sauce, Yellow, Green and Red Peppers
With Concasse Tomatoes 17-

Grilled Salmon Wellington
Served over Puffed Pastry with a Dill Lemon Glaze 19-

Fried Seafood Platter
Shrimp, Clams, Scallops, Haddock, Calamari 19-

Filet Mignon*
Grilled 8oz Tenderloin Steak with Béarnaise or Herb Sour Cream with Caviar  25-

Baked Atlantic Haddock
Seasoned Lemon Crumbs  18-

Shrimp Picatta
Jumbo Shrimp, Light Egg Batter and Caper Lemon Butter 22-

Roast Long Island Statler Duck Breast
Dried Cranberry Port Wine Demi Glaze 19-

 N.Y. Sirloin Steak*
Grilled 12oz Center Cut Topped with Gorgonzola Truffle Butter 28-

Pan-Seared Seasoned Sea Scallops
with Fried Lemon Slice Garni 24-

 Vegetarian du Jour
Assorted Selections from our Chef


*Consuming Raw or Undercooked products could increase your chance of food borne illness