Yatch Club Restaurant & Bar

fresh avocado prepared tableside in our molcajete, served with tri-colored tortilla chips and salsa

roasted black bean and corn salsa with a lemon aioli

ask your server for today's soup

made with calamari and shrimp, garnished with guacamole

furikake seared ahi tuna served over a bed of chukka salad with a maruken drizzle paired with our ahi poke and shiitake salad with wasabi mayonnaise

served with spicy lemon pomodoro

sweet soy marinated and served with glass noodles and bibb lettuce cups

served with red cabbage slaw and sambal cocktail sauce

seared scallops with balsamic onions and soft polenta, topped with maple pepper bacon and finished with chive oil

served with asian BBQ sauce and spicy mustard

fresh mix of sunflower sprouts, field greens and spinach tossed with herbed croutons and tomato oregano vinaigrette

rubbed with moroccan charmoula, served over herbed couscous with shaved fennel, red onion and an avocado cream sauce

grilled New York steak served with grilled jumbo shrimp, garlic crushed potatoes, flash fired vegetables and topped with garlic herb butter

served with green tea scented jasmine rice, spiced carrots and maruken drizzle

rubbed with garlic, parsley, and lemon, served with garlic crushed potatoes, seasonal vegetables, sauteed mushrooms and red wine demi glace

with herbed soft polenta, corn and black bean relish, and sun-dried tomato piccata sauce

served in sage brown butter

specialty mix of napa cabbage, young greens, sunflower sprouts and shaved carrots tossed with a red ginger sesame dressing

green salad with asparagus, pear tomatoes, kalamata olives and cubed ciabatta bread tossed in balsamic vinaigrette

traditional salad tossed with our own caesar dressing, parmesan cheese and toasted croutons

tri-color fettuccine tossed with olive oil, garlic, parsley and fresh lemon