Dinner Menu

Wednesday - Saturday 5:30pm-8:00pm

​

Starters 

 

 

Oysters on the Half Shell

6 or 12 Chef’s Selected Oysters, SCYC Spicy Horseradish Cocktail, and Fermented Garlic + Honey Mignonette

 

Blue Hill Bay Mussels

White Wine, Cherry Tomatoes, Chorizo, and Shoestring Potatoes 

 

Fried Green Tomatoes

Cornmeal Crusted GA Tomatoes, Goat Cheese, Bacon Vinaigrette and Crispy Greens

​

Bang Bang Shrimp

Fried Coastal Shrimp, Seaweed Salad, Sweet Chili Aioli, and Crispy Wontons 

 

Ahi Tuna Poke Nachos*

Wonton Chips, Diced Yellowfin Tuna, Scallions, Pickled Onions, Seaweed Salad, with Soy Mirin Sauce and Topped with Toasted Peanuts 

and Wasabi Aioli

 

Crab Cake

Lump Crab with Sweet Corn, Andouille, Apple & Brussel Slaw, Creole Honey Mustard

 

Burrata + Pesto

Sundried Tomato & Pistachio Pesto, Arugula, Grilled Crostini, Aged Balsamic

​

Salads 

 

Soup Du Jour 

She Crab Bisque  

Lump Crab Meat, Aged Sherry and Chives 

 

SCYC Market 

Mixed Artisan Greens, Heirloom Tomatoes, Carrots, Cucumbers, and Ranch Dressing 

 

Caesar 

Chopped Romaine, Aged Grana Padano, Garlic Croutons, and SCYC Caesar Dressing. Add White Anchovies

​

Napa 

Romaine, Avocado, Roasted Corn, Apples, Cranberries, Toasted Almonds, and Champagne Vinaigrette

 

Iceberg Wedge

Crisp Iceberg, Smoked Bacon, Blue Cheese Crumbles, Heirloom Tomatoes, Cucumbers, and Blue Cheese Dressing 

 

Chef’s Full Size Salad Add-Ons:

Chicken Breast  |  Faroe Island Salmon*

(6)Coastal Shrimp  |  Seared Tuna*

 

BBQ Chicken Taco Salad 

Fried Tortilla Bowl with Crisp Greens, Tomatoes, Cucumbers, Red Onion, Cheddar Cheese, and Avocado, Topped with Cilantro Ranch & Grilled BBQ Chicken

​

Mains

 

Steak Frites*

Espresso Crusted Wagyu Flat Iron, Hand Cut Truffle Parmesan Fries, Mushrooms, Brandy Peppercorn Demi-Glace

 

1855 Black Angus 7oz Filet *

Pan Seared Steak, Garlic Confit Whipped Potatoes, Fire Roasted Asparagus, Red Eye Demi-Glace 

 

Kurobuta Pork Duo

Crispy Pork Belly and Tenderloin, Collards, Mascarpone Sweet Potato, Apple and Mustard Jus 

 

Pappardelle Ragu

Braised Wagyu Beef Shanks, House Pappardelle, Marinated Tomatoes, and Black Truffle Whipped Ricotta 

 

Lobster Risotto

Sweet Lobster, Anson Mills Carolina Gold Middlins, Fennel and Leek Escabeche, Grana Padana Espuma 

​

Coastal Black Grouper *

Red Miso Glazed, Vermicelli Rice Noodles, Julienned Vegetables, Yuzu Kosho Dashi 

 

Faroe Island Salmon*

Char-Grilled, Chimichurri, Creamed Corn, Braised Carrots, Miso and Ginger Gastrique

 

Joyce Farm’s Jerk Chicken

Marinated and Grilled ½ Chicken, Roasted Brussels, Crispy Smashed Potatoes, “Dark & Stormy” Veloute

 

Yacht Master Burger*

Char-grilled 8oz Blackhawk Wagyu Patty, Candied Bacon and Onion Jam, Tillamook Aged Cheddar, Garlic Aioli, and Arugula on a Brioche Bun. With Hand Cut Fries

 

Wild Mushroom Carbonara

Local Foraged Mushrooms, English Peas, Grana Padano, Black Truffle Sabayon, House Pappardelle, and Cured Egg Yolk  

​

Sides

Whipped Potatoes

Yukon Potatoes, Garlic Confit, Chive

Baked Potato

Loaded with Sour Cream, Cheddar, Bacon, Chive

Asparagus

Charred with Lemon Oil, and Fines Herbs 

Vegetable Du Jour

Creamed Corn

Local Sweet Corn, Bechamel, Shishito’s

Roasted Brussels

Oven Roasted, Lemon + Balsamic Gastrique  

Wild Mushrooms

Cast Iron Seared, Sherry Vinegar, Fines Herbs

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. 

​