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Lunch

Sept 26-30, 2023 

 

Soup

Broccoli Cheddar 
 

 Feature Salad
Blackened Salmon and Avocado

Mixed Greens, Tomatoes, Roasted Corn, Dried Cranberries tossed in Lemon Basil Vinaigrette


Feature Sandwich

Blackened Mahi-Mahi Tacos

With Salsa, Shredded Cabbage, and Avocado in Flour tortillas.
Comes with a Choice of Side.


Dinner 

Join us for Tuesday Night Buffet

Soup

Broccoli Cheddar 

 

Salad Bar

Garden Salad Bar
M
ixed Greens, Carrots, Cucumbers, Tomatoes, Red Onion, Croutons, & Parmesan Cheese 

Cold

Potato Salad

Quinoa Salad with Golden Raisins, Pistachios, Blue Cheese, and Champagne Vinaigrette 

 

HOT

Chef Boot’s Famous Southern Fried Chicken & Hot Honey

Lemon Pepper Flounder

Steamed Jasmine Rice

Chef Vegetable Du Jour

 

Desserts

Chef’s Selection of Assorted Desserts

Lamb Cassoulet

Braised Lamb Shank, Black-Eyed & Great Northern Beans, Aromatic Vegetables, Mint Gremolata & Red Wine Gastrique 

 

Slow Roasted Prime Rib

Herb Crusted & Slow Roasted Prime Rib, Choice of Whipped Potatoes or Baked Potato, Grilled Jumbo Asparagus, Rosemary Au Jus and Horseradish Cream Sauce 

 ONLY AVAILABLE ON FRIDAY

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Reservation Requests

 

Reservations are made by calling the club: 843-681-7292.
You may also submit a dinner reservation request below. In the Comment Box, please note if you would like an email or phone confirmation. Your reservation is not confirmed until you have received confirmation from us. 


Reservations are not required for Breakfast or Lunch. 

Your Reservation Request was sent successfully!

Dining Hours

Lunch

Tues-Saturday   11:30 - 2:30 pm 

    

Dinner

Tuesday              5:30 - 7:30 pm  (Supper Club)  

Wed-Saturday   5:30 - 8:00 pm     

    

Happy Hour

Tues-Saturday   4:30 pm – 6:30 pm

    

Brunch

Sunday                 11:30 am – 2:00 pm

 

Dining at the South Carolina Yacht Club is limited to Members, their guests, and Reciprocal Members.
If you are a Reciprocal Member, 
please have your home club send a letter of introduction to AprilFor additional Reciprocal information, click here.

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