A Monthly Publication for the Members of the Eau Gallie Yacht Club

What’s Cooking?
April 2nd, 4th (3rd Boater’s Night)
Black Peppered Grilled Salmon Fillet
with Horseradish Cream / Turkey Salisbury Steak
with Onion-Thyme Gravy
April 9th, 10th, 11th
Garlic Roast Pork Loin with Braised Red Cabbage
and Red Wine-Pear Sauce /Soy Marinated Mahi
with Oriental Cabbage Slaw
April 16th, 17th, 18th
Pan Seared Chicken with Pancetta-
Cremini Mushroom Sauce over
Creamy Cheddar Grits /Skewered Shrimp
with Ginger-Barbecue Glaze
April 23rd, 24, 25th
Beef Stroganoff with Baby Bellas, Caramelized
Pearl Onions and Buttery Noodles
Baked Tilapia Fillet with Chile-Lime Beurre
Blanc, Cilantro, Red Pepper Confetti
April 30th, May 1st, 2nd
Salmon Fillet with Brown Sugar-Spicy Brown
Mustard Glaze / Chicken Paella with Spicy
Sausage, Saffron Rice, Vegetables
All meals are served with your choice of a house salad or soup du jour,
baked potato or starch du jour and vegetable (unless otherwise noted).
Tues., Weds., & Thurs. - 6:00 - 9:30 pm $15.95++
No Substitutions Please - Reservations Suggested!
Mother's Day Buffet
Sunday, May 12th
Two Seatings - 12 noon - 2:00 pm & 4:00 pm- 6:00 pm
Treat Mom to a Fabulous Buffet including:
Carved Pepper Crusted Pork Crown Roast with Apple-Calvados Sauce , Carved Slow
Roasted Prime Rib of Beef with Mustard Crust, Au Jus and Horseradish Sauce, Roasted
Turkey with Gravy and Dried Cranberry-Orange Compote, Mashed Potatoes with
Home-style Gravy, Tender Asparagus Spears with Garlic-Rosemary Stewed Tomatoes,
Green Bean Amandine with Lemon Butter, Vanilla Bread Pudding with Sauce Anglaise
Adults $24.95++ Children $11.95++ (3 & under complementary)
Entertainment Both Seatings - Proper Country Club Attire
Reservations are Required!
From the Kitchen
The new menu has been released
and the feedback is
very positive. The kitchen
staff has worked diligently
on learning how to prepare
these delightful selections
and the partial order
of new china adds to the
presentation. We have additionally ordered
dinner plates and bread plates with the club
logo and burgee on them.They should arrive
sometime this summer. Please remember
to leave your comments and suggestions on
the new comment cards available from your
servers or found in your check covers. Your
feedback will help us to continue to provide
a variety of offerings and selections based on
member requests.
Easter and Mother’s Day mark the arrival of
Spring and their Brunches are two of my favorite
holidays to cook for. The menus are
always extensive, the membership enjoys
partaking in the culinary delights, and the
staff (as always) works diligently during the
Holidays.
I am looking forward to a great Spring and
Summer here at EGYC. 1952 As always,
feel free to contact me at
lcook@egyachtclub.com
See you at the Club.
Lance S. Cook, C.E.C., Executive Chef
Wines of the Month
Two Angels Winery
North Coast, California
Chef Lance Cook
Executive Chef
Angels Secret Sauvignon Blanc - This
wine exudes crisp acidity, as well as
pungent aromas and flavors of pear,
citrus, and honeydew melon. Stainless
steel fermentation is used to accentuate
the bright fresh fruitiness and floral aromas
this fine variety can provide.
Gl $7 Bttl $28
Two Angels Petite Sirah - Boasts savory
aromas of dark berry, violets, pomegranate,
tamarind and roasted game.
Abundant fruit flavors are nicely integrated
with toasted oak and roasted coffee
undertones.
Gl $8.50 Bttl $34
Spray - 5 - April 2013