EASTERN YACHT CLUB PHOTO GALLERY Contact Information General Manager Jeffrey L. Wargo CCM [email protected] Executive Chef Christopher Janian [email protected] Phone: 781-631-1400 Fax: 781-631-8540 www.easternyc.org 47 Foster Street Marblehead, MA 01945 Overnight Room Reservations Contact us at 781-631-1400 or email [email protected] Consumer Advisory In compliance with the Department of Public Health, restaurants and other food service establishments are required to provide you with the following statement: “The Department of Public Health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age four, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.” Beverage Information Standard Brands: Scotch, Whiskey, Bourbon, Gin, Vodka and Rum Call Brands: Cutty, J&B, Dewars, Smirnoff, Canadian Club, Bacardi, Absolut, Tanqueray, Mount Gay, Old Grand Dad Premium Brands: Chivas Regal, Grey Goose, Bombay, Johnnie Walker Black, Crown Royal, Pinch Beers: Domestic: Budweiser, Bud Lite, Sam Adams Imported: Heineken, St. Pauli Girl, Beck’s Dark Non-Alcoholic Beers: Domestic: O’Douls Imported: Clausthaler Champagnes: Moet & Chandon, Brut Imperial NV, Taittinger, Brut La Francaise NV, Dom Perignon Sparkling Wines: Domaine St. Michelle, Korbel Brut House Wines: Sycamore Lane Chardonnay, Sea Glass Sauvignon Blanc, Sycamore Lane Merlot, Mondavi Cabernet, White Zinfandel, Handcraft Pinot Noir *We are more than happy to review our wine list selections with you or place a special order upon your request* Non-alcoholic Beverages Mineral Water: Pelligrino, Poland Springs Soda: Coke, Diet Coke, Ginger Ale, Sprite Juice: Orange, Cranberry, Tomato, Apple, Pineapple, Grapefruit Additional selections are available upon request. Beverage prices are subject to an 20% administrative house charge and a 6.25% tax. Set-up charges and bartender expenses are additional. BEVERA G E MENU Lunch Menu Hot Soups: New England Clam Chowder • Lobster Bisque • French Onion Soup Soup of the Season: Pumpkin Bisque (fall) • Cream of Cauliflower (spring) Artisanal Tomato Bisque (summer) Cold Soups: Vichyssoise (white or gold) • Gazpacho (red or yellow) • Seasonal Melon Soup Cucumber Mint Soup • Avocado Cilantro Soup Cold Appetizers: Shrimp, horseradish spiked cocktail sauce, lemon Oysters on the half shell, cocktail or mignonette sauce Clams on the half shell, cocktail or mignonette sauces • Proscuitto Wrapped Seasonal Melon Tuna Tartar Tower • Seafood Ceviche • Carpaccio of Beef • Seasonal Fruit Bowl Hot Appetizers: Clams Casino • Oysters Rockefeller • Proscuitto Wrapped Shrimp Jonah Lump Crab Cakes with Chipotle Aïoli Hot Entrees: Gloucester Dayboat Haddock, Ritz Crumbs • Gloucester Dayboat Halibut Swordfish topped with Seasonal Salsa (i.e.) Avocado Corn Salsa Salmon Wild or Echo friendly, choice of sauce • Jonah Lump Crab Cakes with Chipotle Aïoli Scallops, sautéed or grilled, choice of garnishes • Eggs Benedict • Chicken Piccata Sauteed Chicken, choice of sauce • Quiche Lorraine, Asparagus or Crab Petite Filet of Tenderloin (6oz.) • Maple Balsamic Glazed Duck Breast Pork Loin, Apple Chutney • Club Cut Sirloin with a Demi-Reduction Top Butt Filet Steak, Reduction Sauce Cold Entrees: Chicken Salad • Tuna Salad • Egg Salad • Lobster Salad Jonah Crabmeat Salad • Shrimp Salad (Above salads atop a bed of Mesclun Greens, Spinach or Arugula with appropriate garnishes) Tuscan Grilled Chicken Salad • Bistro Sirloin Salad with Grilled Vegetables and Feta Cheese Caesar Salad with Grilled Chicken, or Crab Cakes, or Shrimp, or Scallops (broiled or fried) Poached Salmon Salad • Cobb Salad • Coconut Chicken Salad • Antipasto Salad Starch: Rice Pilaf; Flavored with Saffron, Confetti, Tomato or Amandine Mashed Potatoes with Horseradish, Boursin, Garlic or Sour Cream & Chives Roasted Potatoes (red or gold) • Hash Browns • Couscous • Israeli Couscous Vegetables: Asparagus in Aji Miran • Baby Carrots; Herbed Butter or Glazed • Broccoli Haricot Vert • Seasonal Artisanal Beans • Julienne Vegetables Baby Squashes (Patty Pan, Sun Burst, Zucchini or Summer Squash) • Sautéed Spinach Chilled Grilled Balsamic Marinated Vegetables Dinner Menu Hot Soups: New England Clam Chowder • Lobster Bisque • French Onion Soup Soup of the Season: Pumpkin Bisque (fall) • Cream of Cauliflower (spring) Artisanal Tomato Bisque (summer) Cold Soups: Vichyssoise (white or gold) • Gazpacho (red or yellow) • Seasonal Melon Soup Cucumber Mint Soup • Avocado Cilantro Soup Cold Appetizers: Shrimp, horseradish spiked, cocktail sauce, lemon Oysters on the half shell, cocktail or mignonette sauce Clams on the half shell, cocktail or mignonette sauces • Proscuitto Wrapped Seasonal Melon Tuna Tartar Tower • Seafood Ceviche • Carpaccio of Beef • Seasonal Fruit Bowl Hot Appetizers: Clams Casino • Oysters Rockefeller • Proscuitto Wrapped Shrimp Jonah Lump Crab Cakes with Chipotle Aïoli Fish Entrees: Gloucester Dayboat Haddock, Ritz Crumbs • Gloucester Dayboat Halibut Swordfish topped with Seasonal Salsa (i.e.) Avocado Corn Salsa Salmon Wild or Echo friendly, choice of sauce • Jonah Lump Crab Cakes with Chipotle Aïoli Scallops; sautéed or grilled, choice of garnishes Chilean Seabass with Seasonal Stone Fruit Salsa Meat Entrees: Petite Filet of Tenderloin (6oz.) • Maple Balsamic Glazed Duck Breast Pork Loin, Apple Chutney • Club Cut Sirloin with a Demi-Reduction Top Butt Filet Steak, Reduction Sauce Poultry Entrees: Chicken Piccata • Chicken Francaise • Sauteed Chicken, Choice of Sauces Starch: Rice Pilaf; Flavored with Saffron, Confetti, Tomato or Amandine Mashed Potatoes with Horseradish, Boursin, Garlic or Sour Cream & Chives Roasted Potatoes (red or gold) • Hash Browns • Couscous • Israeli Couscous Vegetables: Asparagus in Aji Miran • Baby Carrots; Herbed Butter or Glazed • Broccoli Haricot Vert • Seasonal Artisanal Beans • Julienne Vegetables Baby Squashes (Patty Pan, Sun Burst, Zucchini or Summer Squash) • Sautéed Spinach Chilled Grilled Balsamic Marinated Vegetables Salads: Tuscan Grilled Chicken Salad • Bistro Sirloin Salad with Grilled Vegetables and Feta Cheese Caesar Salad with Grilled Chicken, or Crab Cakes, or Shrimp, or Scallops (broiled or fried) Poached Salmon Salad • Cobb Salad • Coconut Chicken Salad • Antipasto Salad LUNCH AND DINNER Hors D’oeuvres Hot Hors D’oeuvres: Cold Hors D’oeuvres: Mushroom Truffle Risotto cakes International Cheese Board, surrounded by Chicken or Beef Steak Teriyaki fresh berries and grapes, assorted crackers Oysters Rockefeller Crudite, assorted vegetables with dip Clams Casino Shrimp Bowl, horseradish spiked Scallops Wrapped in Bacon cocktail sauce Shrimp Tempura, sweet chili dipping sauce Tuna Tartar Baked Stuffed Mushrooms Baked Brie in Pastry Tenderloin Medallions, French Baguette, Marinated Whole Button Mushrooms Sauce Hollandaise Oysters on the Half Shell, condiments Quiche Lorraine, in short crust Littleneck Clams on the Half Shell Chicken Livers, wrapped in bacon California Rolls/Garnishes Crabmeat Quiche, in short crust Fresh Fruit, with Berries Seafood Puffs, remoulade sauce Mixed Nut Bowl Cheese Puffs Emmenthaler Assorted Tea Sandwiches choice of: Vegetable Spring Rolls, plum sauce cucumber, egg, ham, chicken, Katafi Mushroom boursin & tomato Quesadilla Triangles Belgian Endive Stuffed with Cranberry Stilton Crabmeat Ravigote Tempura Vegetable, duck sauce Smoked Salmon on Toast Points Spinach in Puff Pastry Crab Salad on Toast Points Sesame Shrimp, cucumber sauce Shrimp on Toast, herb butter Spinach and Feta Quiche Endive with Smoked Salmon Warm Goat Cheese in Puff Pastry Hearts Smoked Salmon Cornets, herb butter Chicken Curry in Phyllo Triangle Deviled Eggs, caviar garnish Spinach/Feta in Phyllo Triangle Stuffed Celery Victor, blue cheese Creole Fried Oyster, remoulade sauce Tuna, Ham or Chicken Pate Chou Bruschetta, cheese, tomato, diced olive Melon Wrapped in Prosciutto Potstickers; Chicken, Pork, or Vegetable Tuna Sashimi, cucumber wheels Crabmeat Rangoon, sweet soy dipping sauce Asparagus Tips Wrapped in Serano Crispy Lobster Claws, remoulade sauce Lobster Medallions Dim Sum, assortment Carpaccio of Beef on Rye Sushi, assortment (special order) Blue Cheese rolled in crushed walnuts Lobster Spring Roll with dipping sauce Shrimp Fritters Coconut Shrimp or Chicken Crab Fritters Pasta Station: Mediterranean Station: Sauces (2); Marinara, Pesto, Alfredo, Clam Baby Lamb Chops & Greek Olives, Pastas(1-2); Fussilli, Fettuccini, Angel Hair, Grilled Marinated Vegetables & Feta Cheese Bow Tie, Orrechietta Hummus & Pita Chips Tomato and Olive Tapanade Crostini Luau Station: Pink Pepper Crusted Pork Loin, South of the Border: Grilled Pineapple & Roasted Pepper Salsa Hard and/or Soft Tacos, Coconut Chicken Seasoned Ground Beef, Black Olives, Shredded Cheese, Sour Cream, Jalapenos, Asian Station: Lettuce, Tomato, Onion, Kung Pow Chicken Wings, Medium or Hot Salsas Soba Noodle Salad, Carved Duckling on Scallion Pancakes Action Stations Salads: Spinach Salad with craisins, pecorino frecso cheese, spiced nuts, Balsamic & Olive Oil Napa Cabbage Slaw with Golden Raisins and Julienne Apples • Pasta Salad Potato Salad; Red Bliss, or Yukon Gold, or Sweet Potato • Antipasto Caesar Salad • Fresh Seasonal Fruits & Berries Sliced Tomato, Cucumber & Bermuda Onion Carving Stations: Tenderloin Provencal • Crusted Tenderloin (Peppercorns, Horseradish) Pork Loin • Sirloin