BHYC Events List

New Menu!!

SUPPER CLUB
APPETIZERS
Chef's soup of the day 7.75
Coconut Shrimp: Hand breaded shrimp with plum sauce 14
Beer & 3 Cheese Dip: Served with pita point's & tortilla chips. 14

SALADS
Side 8.75 Dinner 15.25
Not So Classic Caesar
Cranberry Greek

ENTREES
Chicken Popover: Braised chicken ,cheese glazed, over mini Yorkshire puddings
with buttermilk mash , carrot & bean medley & gravy 21.75
Shrimp & Mussel Linguine: Succulent shrimps & P.E.I. mussels in a white wine, onion, herb
rose sauce 19.75
Curried Beef Madras: Traditional East Indian curried beef ,topped served with
basmati rice & naan 20.75
Vegetarian Jambalaya: A Cajun melange of pan seared vegetables & rice in a piquant
tomato sauce 18.50
Chicken & Sweet Pepper's Taco's: Chicken, mixed peppers, red onions, pan seared with pico de gallo slaw 19.75

DESSERTS
Strawberry Cheesecake: Creamy New York style, fresh strawberries served with
whipped cream. 8.75
Chocolate Torte: Triple chocolate cake with chocolate sauce. 8.75

GRATUITIES INCLUDED·  

     No Reservation needed for Supper Club, Friday Fish Fry or Sunday Brunch(Reservations can be made for  Brunch by calling into the bar during open hours. Messages will not be recorded as reservations)

·       Members and guests order from a menu while at their table for the Supper Club and Brunch. Food will be prepared and served as ordered. Just like a restaurant!

·       Meals and beverages will be entered in the Point of Service (POS) system by the bartender. These charges are applied to the quarterly house minimum.

·       Gratuities are included in the meal price. (Starting February)

·       NoReservation needed for Supper Club, Friday Fish Fry or Sunday Brunch(Reservations can be made for  Brunch ifdesired by calling into the bar during open hours. Messages will not berecorded as reservations)

·       Membersand guests order from a menu while at their table for the Supper Club andBrunch. Food will be prepared and served as ordered. Just like a restaurant!

·       Mealsand beverages will be entered in the Point of Service (POS) system by thebartender. These charges are applied to the quarterly house minimum.

·       Gratuitiesare included in the meal price. (Starting February)

SUPPER CLUB MENU March and April

APPETIZERS
Chef's soup of the day 7.75
Coconut Shrimp: Hand breaded shrimp with plum sauce 14
Beer & 3 Cheese Dip: Served with pita point's & tortilla chips. 14

SALADS
Side 8.75 Dinner 15.25
Not So Classic Caesar
Cranberry Greek

ENTREES
Chicken Popover: Braised chicken ,cheese glazed, over mini Yorkshire puddings
with buttermilk mash , carrot & bean medley & gravy 21.75
Shrimp & Mussel Linguine: Succulent shrimps & P.E.I. mussels in a white wine, onion, herb
rose sauce 19.75
Curried Beef Madras: Traditional East Indian curried beef ,topped served with
basmati rice & naan 20.75
Vegetarian Jambalaya: A Cajun melange of pan seared vegetables & rice in a piquant
tomato sauce 18.50
Chicken & Sweet Pepper's Taco's: Chicken, mixed peppers, red onions, pan seared with pico de gallo slaw 19.75

DESSERTS
Strawberry Cheesecake: Creamy New York style, fresh strawberries served with
whipped cream. 8.75
Chocolate Torte: Triple chocolate cake with chocolate sauce. 8.75

GRATUITIES INCLUDED·  

     No Reservation needed for Supper Club, Friday Fish Fry or Sunday Brunch(Reservations can be made for  Brunch by calling into the bar during open hours. Messages will not be recorded as reservations)

·       Members and guests order from a menu while at their table for the Supper Club and Brunch. Food will be prepared and served as ordered. Just like a restaurant!

·       Meals and beverages will be entered in the Point of Service (POS) system by the bartender. These charges are applied to the quarterly house minimum.

·       Gratuities are included in the meal price. (Starting February)

Race registration for the upcoming season. As well as selecting dates to support race committee.

SUPPER CLUB MENU March and April

APPETIZERS
Chef's soup of the day 7.75
Coconut Shrimp: Hand breaded shrimp with plum sauce 14
Beer & 3 Cheese Dip: Served with pita point's & tortilla chips. 14

SALADS
Side 8.75 Dinner 15.25
Not So Classic Caesar
Cranberry Greek

ENTREES
Chicken Popover: Braised chicken ,cheese glazed, over mini Yorkshire puddings
with buttermilk mash , carrot & bean medley & gravy 21.75
Shrimp & Mussel Linguine: Succulent shrimps & P.E.I. mussels in a white wine, onion, herb
rose sauce 19.75
Curried Beef Madras: Traditional East Indian curried beef ,topped served with
basmati rice & naan 20.75
Vegetarian Jambalaya: A Cajun melange of pan seared vegetables & rice in a piquant
tomato sauce 18.50
Chicken & Sweet Pepper's Taco's: Chicken, mixed peppers, red onions, pan seared with pico de gallo slaw 19.75

DESSERTS
Strawberry Cheesecake: Creamy New York style, fresh strawberries served with
whipped cream. 8.75
Chocolate Torte: Triple chocolate cake with chocolate sauce. 8.75

GRATUITIES INCLUDED·  

     No Reservation needed for Supper Club, Friday Fish Fry or Sunday Brunch(Reservations can be made for  Brunch by calling into the bar during open hours. Messages will not be recorded as reservations)

·       Members and guests order from a menu while at their table for the Supper Club and Brunch. Food will be prepared and served as ordered. Just like a restaurant!

·       Meals and beverages will be entered in the Point of Service (POS) system by the bartender. These charges are applied to the quarterly house minimum.

·       Gratuities are included in the meal price. (Starting February)

Race committee training for volunteers and skippers and crew

Lower level indoor and out

Lower level inside and outside

Lower Level inside and out

Lower Level Inside and outside