Lunch Menu

Tuesday - Saturday 11:30a-2:30p

 

STARTERS

 

Soup Du Jour

She Crab Bisque

Lump Crab Meat, Aged Sherry and Chives 

 

Crispy Brussels Sprouts

Tossed with Parmesan, Cranberries, Bacon, and Sweet Balsamic Glaze

​

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

​​

Fried Green Tomatoes

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

​

Salads

Full Size Salad Add-Ons: Chicken Breast | Faroe Island Salmon*

Coastal Shrimp (6)  | Seared Tuna*

​

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 $2

Napa

Crisp 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 

​

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

​

Sandwiches & More

Served with Choice of Hand Cut Fries, Cajun Sweet Tots, or Cole Slaw

Gluten-Free Bread Available For All Sandwiches 

 

The Club

Maple Cured Ham, Smoked Honey Turkey, Swiss, Bacon, Bibb Lettuce, Tomato, and Mayo on Toasted Country White Bread

 

(2) Local Catch  Fish  Tacos*

Smoked Maple & Cajun Spiced Fish, Crunchy Slaw, and Garlic Aioli

 

Captain’s  Burger*

Char Grilled 8oz Blackhawk Wagyu Patty, LTO, on a Warm Brioche Bun and Choice of Cheddar, Swiss, Pepperjack or American Cheese

 

Grilled Chicken Caprese

Grilled Chicken Breast, Fresh Mozzarella, Arugula, Tomato, and Sweet Basil Pesto on a Toasted Ciabatta Bun

 

Reuben

Chef’s Slow-Cooked Corned Beef, Swiss Cheese, Sauerkraut, and SCYC Comeback Sauce on Marbled Rye 

 

Harvest Chicken Salad

Toasted Pecans, Grapes, and Tarragon Dijonnaise on Toasted Vienna Wheat Bread with Bibb and Tomatoes 

 

Fish and Chips

Exit 8 Beer Battered Alaskan Cod, Hand Cut Fries, and Gin Spiked Tartar Sauce 

 

Smoked Salmon + Avocado Toast *

Vienna Wheat Berry Toast, Heirloom Tomatoes, Feta, Pickled Red Onions, Radish, and Fried Capers 

 

Tuna Avocado Wrap*

Sesame Seared Tuna, Bean Sprouts, Avocado, Crunchy Slaw, and Wasabi Aioli in a Spinach Tortilla 

 

Chef’s Trio

Cup of Soup, Side Salad, and ½ BLT or Scoop of Chicken Salad

 

Vegetarian Alternatives

 

Grilled Portabella Stack

Balsamic Marinated Portabellas, Fresh Mozzarella, Tomato, Arugula, and Sweet Basil Pesto on a Toasted Ciabatta Bun

 

Plant-Based Burger a la Plancha

6oz Patty, Lettuce, Tomato, Garlic Aioli, Toasted Brioche Bun

​
​

Sides

Hand Cut French Fries  |  Cajun Sweet Potato Tots  |  House-Made Ranch Chips 

Beer Battered Onion Rings  |  Cole Slaw  |  Fresh Fruit

​

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

​

​