Dinner Menu
The Yacht Club features a diverse menu selection to fit the mood and appetite of our members. So whether you want a healthy salad, a great cup of soup, a burger, or a wonderful entree of steak or fish, we are ready, willing,
and able to accommodate your request.
Dinner Menu Revised July 16, 2026
________Appetizers________
12-inch Cheese Pizza 10 Toppings $2 each
Pepperoni, Sausage, Extra Cheese, Mushrooms, Tomatoes, Bacon, Banana peppers, Red Onion, Caramelized Onion.
White Wine Mussels 11
Simmered in a white wine butter sauce with fresh herbs and tomatoes.
Chicken Potstickers 12
Served with Asian slaw, sweet Thai chili, and teriyaki sauce.
Chicken Wings
Available in BBQ, Garlic Parmesan, Honey Mustard, Mild, Hot, Sweet Thai, Lemon Pepper, or Teriyaki.
6 for 8 12 for 15
Stuffed Peppers 11 GF
Sausage and ricotta stuffed peppers, topped with marinara and mozzarella cheese.
Bang Bang Shrimp 14
Six breaded and fried shrimp served with corn salsa and sweet Thai chili.
BLTDip9 GF
Served alongside house potato chips, topped with diced tomatoes, bacon, and shredded lettuce.
Walleye Bites 13
Breaded and fried walleye served with a side of jalapeno aioli.
Chicken Quesadilla 14
Grilled chicken breast, Cheddar/Jack cheese, green and red peppers. Served in a flour tortilla
Crab Stuffed Mushrooms 14 GF
Served on top of a sherry cream sauce
Fried Brussels Sprouts 10 GF
Fried Brussels Sprouts tossed with a balsamic glaze and candied bacon
________Salads________
Grilled Caesar Salad 11
Romaine lettuce, croutons, shaved Parmesan, and Caesar dressing.
*Available in traditional*
Cobb Salad 12
Iceberg lettuce, bacon, bleu cheese, avocado, tomato, red onion, and hard-boiled egg. Served with your choice of dressing.
Beet Salad 12
Roasted red beets served over arugula, topped with goat cheese and pistachios. Served with white balsamic dressing.
Watermelon Feta Salad 10
Watermelon, feta cheese, and onion over arugula, served with a lemon-lime vinaigarette dressing.
Dressing choices:
Balsamic, Bleu Cheese, Caesar, Honey Mustard, Italian, Oil & Vinegar, Ranch,
Raspberry Vinaigrette, and Thousand Island.
Add a protein:
Chicken 6 Shrimp 9 Salmon 9 Steak 10
________Soups________
New England Clam Chowder
Watermelon Gazpacho
Soup of the week
3.75 Cup/ 4.75 Bowl
____Entrees_____
Entrées served with a choice of grilled or traditional Caesar or House salad. Dressing choices are
Balsamic, Blue Cheese, Caesar, Honey Mustard, Italian, Oil & Vinegar, Ranch, Raspberry Vinaigrette, and Thousand Island.
LAND
Black and Blue Bone-In Ribeye 16oz. 54 GF
16oz. Cajun-seasoned ribeye topped with melted bleu cheese, served with garlic mashed potatoes and the house vegetable.
Filet Mignon 50 GF
8oz CAB Filet served with baked potato and the vegetable of the day.
Potato Gnocchi 20
Tossed with Italian sausage and mushrooms in a creamy blue cheese sauce.
NY Strip Steak 44 GF
12oz. CAB Pan-seared strip sliced over house vegetables, served with a baked potato and topped with a roasted garlic and herb compound butter.
Pork Chop 28 GF
14oz. Bone-in pork chop grilled and served with a sundried tomato and mushroom risotto, topped with a marsala butter sauce.
Cajun Cream Pasta 20 GF
Pan-seared Cajun chicken breast tossed with spinach, grape tomatoes, red and green peppers. Topped with Cajun cream sauce served over gluten-free penne pasta.
Portabella Pasta 18
Portobello and button mushrooms, sautéed with tomatoes and spinach in a
Sherry cream sauce over penne.
Lemon Chicken Pasta 20
Egg-dipped and pan-seared chicken, finished with a lemon butter sauce over spaghetti noodles.
SEA
Walleye 26
Breaded and fried walleye, served with wild rice and house vegetables.
Ahi Tuna 28 GF
Pan-seared sesame tuna topped with an Asian glaze. Served over Asian noodles and pickled ginger.
Salmon 26 GF
Pan-seared salmon served over wild rice and house vegetables.
Shrimp Scampi 26
Sauteed shrimp in a lemon butter sauce, served over spaghetti pasta with spinach and mushrooms
All Land & Sea options come with your choice of grilled Caesar, traditional Caesar, or house salad.
Dressing choices:
Balsamic, Blue Cheese, Caesar, Honey Mustard, Italian, Oil & Vinegar, Ranch, Raspberry Vinaigrette, and Thousand Island.
V: Able to be made vegetarian. GF: Able to be made Gluten Free
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
