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 

 

Oysters Rockefeller

½ Dozen Fresh Shucked Oysters, Smoked Bacon, Creamed Spinach, “Everything” Rye Breadcrumbs

​

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

 

Beef Tartare “ Street Tacos” 

1855 Black Angus Beef, Crispy Tostadas, Salsa Macha Soft Egg, Lime, and Crema Verde 

​

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 

 

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

 

1855 Black Angus 7oz Filet *

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

 

​Rack of Lamb*
Rosemary and Panko Crusted, Beluga Lentils, Braised Root Vegetables and Piment d’Espelette, Pearl Onion Jus 

 

Kurobuta Pork Chop

Ancho Maple Crusted Pork Chop, Mascarpone Sweet Potatoes, Crispy Brussels, Peach Chutney 

 

Fettuccini Alla Vongole
Fresh Made Fettuccini, Sapelo Island Littleneck Clams, White Wine + Garlic Clam Sauce, Parsley, and Toasted Breadcrumbs  

 

Lobster Risotto

Sweet Lobster, Toasted Arborio Rice, Fennel and Leek Escabeche, Grana Padana Espuma 

​

Bouillabaisse* 
Red Snapper, Clams, Mussels, and Lobster with a Charred Fennel & Saffron Fumet, Fondant Potatoes, Rouille, and Grilled Bread

​

Faroe Island Salmon*

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

 

Joyce Farm’s Chicken Paillard 

Pounded & Pan Fried Boneless ½ Chicken, Parmesan Risotto, Asparagus, Lemon Caper 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

 

Mushroom & Spring Pea Risotto
Caramelized Wild Mushrooms, English Pea, Parsley Puree, Creamed Arborio Rice, Truffle 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. 

​