Friday Night Dinner Menu – Reservations must be made no later than Friday 1pm of the week. All unhonored reservations will be billed

 

December 13th -FEATURING SAGAMORE INN
Menu:  Simple salad, Chicken Saltimbocca, mashed potatoes, seasonal vegetables, assorted dessert bars.  $13.00

December 20th – FEATURING MAMMA MIAS
Menu:  
Ceasar salad, Homemade Meat Lasagna, tiramisu.  $13.00

December 27th – FEATURING ALDEN PARK
Menu:  
Simple salad, Roasted Cod, parmesan risotto, seasonal vegetables, brownie sundae.  $13.00

January 3rd, 2020 – FEATURING LAVISHLY DUNN
Menu:  
Cape cod salad (with dried cranberries, goat cheese and candied pecans with a port cranberry vinaigrette), Citrus and Herb Grilled Chicken with lemon rosemary chicken jus, garlic and herb rice pilaf, triple chocolate chip brownies.  $13.00

January 10th – FEATURING SAGAMORE INN
Menu:  
Simple salad, Haddock Nantucket (baked haddock topped with tomato, bacon, crumbs and finished with a Newburg Sauce), rice, seasonal vegetables, tiramisu.  $13.00

January 17th – FEATURING MAMMA MIAS
Menu:  Caesar salad, Shrimp Scampi, pasta, cheesecake.  $13.00

January 24th – FEATURING ALDEN PARK
Menu:  Traditional Turkey Dinner with all the trimmings.  $13.00

 

Before you purchase your dinner tickets, please inform your server if a person in your party has a food allergy.

All unhonored reservations will be billed

“Welcome to the Club” PYC’s Exclusive Preferred Caterers

“Welcome to the Club”.  Effective November 2, 2019 the Plymouth Yacht Club is excited to announce that Alden Park, Lavishly Dunn, Mama Mias, and Sagamore Inn will be our exclusive preferred caterers.  Please check out the Plymouth Yacht Club website function page for these caterers contact information and links to their websites.  Contact Club Manager, Becky Darsch or Function Manager Kim Martel for more information.

In addition, each caterer will take turns providing the Friday Night Dinner once a month so all members and their guests will have a chance to experience them, for themselves.  We are excited about this new approach and look forward to this change.