Commissioning

The annual opening of the club for the season with a traditional
ceremony, followed by the Commodores’ reception with cocktails, hors
d’oeuvres and a buffet dinner. Proper attire is required.

Commodore's Ball

The end of season, formal dinner dance: black tie suggested.

Cocktails, hors d’oeuvres and a table service dinner, followed by dancing.

Dining

RESERVATIONS - Call 423-2888

CYC DINNER RESERVATIONS

Our goal is to provide superior food quality and service to our members in a beautiful and friendly environment.  To achieve this goal it is important that we match our staffing levels to the number of people expected for dinners and that we space out the orders to the kitchen so that the staff never becomes overwhelmed with a surge of members ordering at the same time.  Dining at the Club spontaneously, without a reservation, is enjoyable and should always be available but if an unanticipated influx of members overwhelms the staff and food quality and service is compromised as a result, it is not fair to those members who have made reservations.

The House Committee and Board have spent considerable time trying to develop a plan that would achieve a balance between accommodating member desires for spontaneous dining decisions and the goal of providing superior food quality and service. To help achieve that goal, the Club’s dinner reservation procedure for Tuesday, Thursday and Sunday has been revised as follows:

• Though reservations are not required, members are strongly encouraged to make reservations with as much advance notice as possible.
• When making a reservation, please specify the time you would like your dinner service to begin.  Please remember that this is the time you plan to be at the table placing your order.
• To more evenly distribute seating and orders sent to the kitchen, a certain number of reservations for each half hour will be available. If that half hour time slot is full, the member will be asked to choose an alternative available time slot.
• Members that come to dine without reservations will be accommodated, but may need to wait for an available service time.
• Tables on the deck may not be reserved and will be available on a first come, first served basis. Members seated at tables on the deck may chose to have their dinner service outside. 

While this policy is similar to what you will find in a restaurant, we understand that we are a club and will try to be flexible in the implementation of this policy should a special need arise.  But consideration of your fellow Club members by adherence to this policy will ensure a pleasant dining experience for all.

Thank you for your cooperation.

Reservations are required for TGIF by 4pm Friday and may be made through the website by clicking on the calendar event, or by calling the reservation line.

Junior members, upon reaching their twelfth birthday, are considered adults for dining [and billing] purposes. Children under five will not be charged for TGIF.

Exact dates and times of all events will be published in the CYC News email and mentioned in the reservations line message.

Proper attire for men is coat and tie, for women is dress slacks, skirts, dress (no denim)

Smart casual attire for men is slacks (no shorts) and open collar shirt (jacket optional) and similar appropriate attire for women.

Casual attire may be jeans or shorts. Shirts and shoes must be worn at all times in the Clubhouse and on the Deck.

Shoes & shirts must be worn at all times in the clubhouse and on the deck.

 

PRIVATE PARTIES

Think about CYC for private parties! The club looks better than ever, and the new kitchen can accommodate a wide range of menu items. Events can be held in the entire clubhouse, the Dining Room only or in the Mabel Wheeler Room. Don't forget, members can sponsor guests who would like to use the club for a party.

See the Club Manager for more details.

Dinner Menu

STARTERS

Herb Crusted Yellowfin Tuna Loin 13
herb rubbed and flash seared loin of yellowfin tuna served very rare, carrot and darken radish salad, soy citrus ponzu glaze, and micro greens

Calamari Giovanni 13
tender breaded calamari rings fried crispy and tossed with a scampi sauce with chopped pepperoncini, chopped tomato, and fresh scallion

Duck Roulade 12
roulade of leg of Maple Leaf Farms duck confit, Satur Farms baby arugula, lingonberry chutney, and crostini

Cheeseboard 18
two artisan cheeses, a timbale of chevre de montrachet, and a wedge of baked ile de france brie cheese, crostini and cracker selection, seasonal fruits and lingonberry chutney

Local Rhode Island Littlenecks 14
twelve local Rhode Island littleneck clams, caramelized shallots, roasted garlic puree; finished with white wine, butter and court bouillon broth and fresh chopped herbs and grilled rustic sourdough

Greek Meze Platter 13
traditional tabbouleh salad, chickpea hummus, pickled curried long bean and cauliflower, fire roasted red pepper, sharp feta cheese, and grilled flatbread

Parker House Fried Clams 13
shucked local littleneck clams, cornmeal dusted and fried, with jalapeno cornbread, petit greens, grilled lemon and pickled jalapeno tartar sauce

We will gladly accommodate, to the best of our ability and product availability, any dietary or preparatory changes to any menu item.
Please allow extra time for preparation of special requests.

ENTREES

Organic Scottish Salmon 20
fresh hand butchered filet of salmon, roasted fingerling potatoes, sautéed summer vegetables, and lemon caper beurre blanc

Pan Seared Halibut 22
herb crusted west coast halibut, preserved lemon and thyme risotto, sautéed wild mushrooms, pan reduction, and grilled lemon

Tilapia en Pappilote 17
twin filets of tilapia, sautéed vegetables, and fingerling potato steamed with butter, chardonnay, and fresh herbs served in paper cooking vessel finished, lemon caper beurre blanc on the side

Paella Mariscos 21
saffron infused rice, spicy spanish chorizo, littleneck clams, shrimp, prince edward island mussels, tomato and peas, with micro cilantro and grilled crostini

Oven Baked Local Littleneck Clams 17
twelve locally harvested littlenecks steamed and stuffed with chorizo bread stuffing, served in casserole with fingerling potatoes and grilled crostini

Tagliatelle e Gamberetti 16
sautéed jumbo shrimp, caramelized shallots, roasted garlic puree, tossed with fresh tagliatelle pasta in a light white wine butter reduction and served over peppery baby arugula

Stout Battered "Fish and Chips" 18
day boat codfish, stout beer battered and deep fried, with cole slaw, french fries, pickled jalapeno tartar sauce and grilled lemon

Filet of Beef Tenderloin 26
8-9 ounce hand cut certified angus beef tenderloin, char grilled, served with smoked gouda mashed potatoes, roasted tomato butter, and watercress salad

Australian Rack of Lamb 28
frenched rack of australian lamb, pommery mustard crust, pan seared and served with roasted fingerling potatoes, sautéed summer vegetables, and truffled artichoke fonduta

Pappardelle Bolognese 14
fresh pappardelle pasta, bolognese sauce with ground pork, beef, and veal, san marzano tomato and cream, finished with shaved grana padano cheese and fresh parsley

Chicken Under a Brick 14
Murray Farms all natural boneless half of chicken, pan seared crispy, served with creamy cheese polenta,
Satur Farms arugula, and pan gravy

Smoked Bleu Cheeseburger 13
hand formed 100 percent angus ground beef char grilled, petit greens, beefsteak tomato, apricot wood smoked bleu cheese, and grilled bermuda onion on rosemary focaccia bun (also available without cheese)
oh, and a plain burger is still available

Tea Smoked Tofu Steak 16
marinated tea smoked tofu steak served with roasted fingerling potatoes, sautéed summer vegetables, and smoked roasted tomato beurre blanc

SEASONAL GREENS

The Cobb 12
watercress and romaine greens, chopped apple wood smoked bacon, beefsteak tomato, egg, shaved bermuda onion, ripe hass avocado, vermont cheddar cheese, Murray Farms chicken breast, and bleu cheese vinaigrette

Eli's Salad 8
artisan greens blend, toasted pine nuts, dried cranberry, gorgonzola cheese crumbles, shaved red onion, and honey balsamic dressing

Caesar 8
heart of romaine, sourdough croutons, shaved grana padano cheese, house made traditional caesar dressing with chicken -12 with shrimp- 15

Satur Farms Arugula Salad 8
peppery baby arugula from the north fork of long island, shaved fennel, shaved bermuda onion, sliced beefsteak tomato dressed with meyer lemon vinaigrette

The Cold Plate 11
artisan greens topped with house made chicken salad, tuna salad, and fresh seasonal fruit

JUNIOR MEALS

Grilled Chicken Breast 6
marinated grilled all natural chicken breast, served with potato and fresh steamed vegetables

Petit Filet of Salmon 7
grilled organic scottish salmon, served with potato and fresh steamed vegetables

Grilled Cheese 5
melted american cheese, butter griddled country white bread, served with french fries

Hot Dog 5
grilled hot dog on a buttered hot dog roll

Junior Burger 6
a smaller version of our 100 percent certified angus beef, grilled and served on a bulkie roll with lettuce, tomato, and pickle - cheeseburger (american or cheddar) 6.50

Easter Dinner

Proper attire buffet

Events

The Entertainment and Junior Activities Committees have planned a number of events for this year. Please review the calendar and give us your thoughts about scheduled activities and suggestions for more!

Sarah Baines, Chairperson
Gale Bay

Linda Brodin
Wooley Dutton
Nicole Fortenberry
Betty Kinder
Maureen Moakley

Eileen Muldoon
Suzanne O'Donnell
Linda Pickin
Terri Salk
Linda Schieffelin

Anne Turilli
Tenley van der Wal

Vivi Valentine
Kitty Wineberg

Lunch Menu

STARTER

Calamari Giovanni 13
tender breaded calamari rings fried crispy and tossed with a scampi sauce with chopped pepperoncini, chopped tomato, and fresh scallion

SEASONAL GREENS

The Cobb 12
watercress and romaine greens, chopped apple wood smoked bacon, beefsteak tomato, egg, shaved bermuda onion, ripe hass avocado, vermont cheddar cheese, Murray Farms chicken breast, and bleu cheese vinaigrette

Eli's Salad 8
artisan greens blend, toasted pine nuts, dried cranberry, gorgonzola cheese crumbles, shaved red onion, and honey balsamic dressing

Caesar 8
heart of romaine, sourdough croutons, shaved grana padano cheese, house made traditional caesar dressing with chicken -12 with shrimp- 15

Satur Farms Arugula Salad 8
peppery baby arugula from the north fork of long island, shaved fennel, shaved bermuda onion, sliced beefsteak tomato dressed with meyer lemon vinaigrette

SANDWICHES
served with choice of french fries, cole slaw, or fresh fruit

Petit Filet 13
char grilled petit filet mignon, fried onion strings, and sauce béarnaise on fresh baked french baguette

The Graduate "Grilled Cheese" 11
bel paese semi soft cheese, poached sekel pear, prosciutto di parma, basil pesto
on crisp griddled country white bread

The Skipper 13
day boat codfish, panko breaded and fried, shaved iceberg lettuce, pickled jalapeno tartar sauce on cornmeal country brioche roll

Chicken Paillard 12
pounded thin organic Murray Farms chicken breast, Satur Farms arugula, basil pesto, beefsteak tomato, baby fresh mozzarella and aged balsamic reduction on french baguette

Smoked Bleu Cheeseburger 13
hand formed 100 percent angus ground beef char grilled, petit greens, beefsteak tomato, apricot wood smoked bleu cheese, and grilled bermuda onion on rosemary focaccia bun (also available without cheese)
oh, and a plain burger is still available

Black Bean Vegetarian Burger 11
pan seared, seasoned vegetable patty, marinated portabella mushroom, fire roasted red pepper, basil pesto, and caramelized onion on rosemary focaccia bun

The B.L.T 9
apple wood smoked bacon, hass avocado, shaved iceberg lettuce, beefsteak tomato, and aioli
on toasted country white bread

The Connecticut Lobster Roll 18
warm butter poached chunks of lobster, griddled split roll, shaved iceberg lettuce

Boardwalk Crab Cake 15
open face sandwich of pan fried jumbo lump crab cake served open face on french baguette, with grilled lemon aioli and watercress greens

We will gladly accommodate, to the best of our ability and product availability, any dietary or preparatory changes to any menu item.
Please allow extra time for preparation of special requests.

ENTREES

Local Rhode Island Littlenecks 14
twelve local Rhode Island littleneck clams, caramelized shallots, roasted garlic puree; finished with white wine, butter and court bouillon broth and fresh chopped herbs and grilled rustic sourdough

Parker House Fried Clams 13
shucked local littleneck clams, cornmeal dusted and fried, with jalapeno cornbread, petit greens, grilled lemon and pickled jalapeno tartar sauce

JUNIOR MEALS

Grilled Chicken Breast 6
marinated grilled all natural chicken breast, served with potato and fresh steamed vegetables

Petit Filet of Salmon 7
grilled organic scottish salmon, served with potato and fresh steamed vegetables

Grilled Cheese 5
melted american cheese, butter griddled country white bread, served with french fries

Hot Dog 5
grilled hot dog on a buttered hot dog roll

Junior Burger 6
a smaller version of our 100 percent certified angus beef, grilled and served on a bulkie roll with lettuce, tomato, and pickle - cheeseburger (american or cheddar) 6.50

Mothers' Day Dinner

Proper attire buffet

Private Party Reservations

Reservations for private parties should be made through the club
manager.

Members may sponsor non-members for private parties. All
arangements should be discussed with the club manager.

Only a member in good standing may reserve the facilities of the
club for a private party. The club shall not be rented to outside
organizations except by special dispensation of the Trustees.

Snowball

The Club’s winter formal dinner dance: black tie suggested. Cocktails, hors d’oeuvres and a table service dinner, followed by dancing.