EASTERN YACHT CLUB

Ph o t o Ga l l e r y 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.

Be v e r a g e Me n u 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

Lu n c h a n d Di n n e r 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 (Premium Angus Gold) • Prime Rib of Beef Whole Roasted Ham • Roasted Turkey Breast • Roasted Whole Salmon Filet Saute Stations: Omelet Station • Pasta Station (Marinara, Alfredo, Primavera, Vodka, or Clam Sauce) Shrimp Scampi • Oriental Stir Fry- Chicken, Shrimp or Beef with Fried Rice Starch: Rice Pilaf • Flavored Rices, 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

Desserts Chocolate Lava Cake • Chocolate Dome • Classic or Cappuccino Creme Brûlee Tiramisu • Brownie à la Mode • Mixed Berry Shortcake • Assorted Fresh Berries Sabayon Apple, Peach or Blueberry Crisp/Cobbler • Poached Plums and Vanilla Ice Cream Poached Pear Belle Helene • Homemade Varietal Sorbet Homemade Assorted Fruit Tarts • Assorted Cookies and Bars

Specialty Cakes: Our wedding and special occasion cakes are prepared to your specifications.

Ho r s D’o e u v r e s , Ac t i o n St a t i o n s a n d De s s e r t s Eastern Yacht Club

Private Function Guidelines and General Information The following information is provided for you to estimate costs and answer questions you may have regarding accommodation for your Private Event Functions, including Weddings and Receptions. All functions require a set menu and is defined as a privately hosted event for 14 or more people. During the months of May, September, and October (prior to Memorial Day and after Labor Day) the use of the clubhouse (less the Barker Club Room) is available. The privilege of holding functions at the Eastern Yacht Club is available to members and non-members (guests) with the sponsorship of an “active” member in good standing. The sponsoring member assumes full responsibility of all debts incurred by their guests if they default on payment. The Club must receive a letter of sponsorship before any non-member function can be confirmed.

Capacity: Sit Down Dinner: Dining Room 110 People • Ball Room 54 People • Porch 60 People • Lawn 250 People

Stand-Up Reception, Including Band and Food Stations: Dining Room/Ball Room 120 People • Dining Room/Porch (covered) 120 People Porch/Ball Room 100 People • Dining Room/Ball Room/Porch 250 People Room Rental Fees Model Room $125 • Ball Room $750 • Dining Room $2,000 Porch $2,000 • Clubhouse $5,000 • Lawn $2,500

A deposit equivalent to the applicable “Room Rental Fee” will reserve the date for your function. Massachusetts State Tax is included in room rental fees. The above outlined room rental charge is required as a non-refundable deposit at the time of confirmation, but will upon completion of the function be credited to your event. Overtime Charges Overtime charges of $1,000 an hour are applied to all Weddings and Wedding Receptions exceeding 5 ½ hours in length. Guarantee Attendance The guaranteed number of attendees for Private Event Functions (with final itemized counts if applicable) is required five days prior to the function. The Eastern Yacht Club is proud of their kitchen and service staff, and is capable of producing and serving a variety of fine culinary experiences. Our Executive Chef Christopher A. Janian is very flexible and is open to requests. No food or beverage of any kind will be permitted to be brought onto Club property by the member, host, or any of their guests. Exceptions may be made for special occasion cakes, with a $1/person cutting fee. Menu Selection In order to provide the best possible service, functions with table service for more than 60 attendees are limited to one entrée. Functions with table service for less than 60 attendees can be offered a choice of two entrees. Functions with table service for less than 30 attendees can be offered a choice of as many as three entrees. The club strongly recommends one choice of entrée, since two or three entrees makes for slower, less efficient service. We will gladly provide meals for persons with dietary restrictions when ordered per the guarantee. Liquor Service Liquor must be provided by the Eastern Yacht Club and may under no circumstances, be brought in or removed by the member, client or any guests in accordance with state law. However, you may supply wines we are unable to obtain with a wine corkage fee of $17 per bottle. Dress Code All members and guests attending private functions are required to comply with the dress code at the club. Staffing Is based upon set-up requirements as the number of people working, including wait, bar and kitchen staff, as dictated by the size and format of your function typically paying from $20 - $25 per guest. Menu Pricing Menu prices depend on your selection, in general estimate… Hors d’oeuvres: $20 - $35 per person Lunch: $28 - $45+ per person • Dinner: $50 - $75 per person

The bar is based upon consumption, which varies depending on the length of your function, weather (hot or cold) and of course your guests and choices you make, i.e. champagne toast, wine with lunch/dinner. Please figure $45 - $50 per person. Food, beverage and labor listed above do not include the required 20% administrative house charge and 6.25% tax. These prices are only guidelines for your planning purposes and will be determined in advance (with the exception of the bar) once your menu is planned. For additional information or to discuss a special function at Eastern Yacht Club, please contact Jeffrey L. Wargo, General Manager, at 781-631-1400 or by email [email protected]. We look forward to hearing from you!

Gu i d e l i n e s , In f o r m a t i o n a n d Pr i c i n g