Sat, Feb 24, 2018

In addition to a great group of people, a world-class boating program, and an excellent bar, VYC also has a world-class kitchen!

Every year, a group of lucky volunteers get to be part of a panel to taste the new creations that our chef wants to put on the menu. This year, Chef Pablo didn't dissapoint, creating an excellent slate of new dishes to add to some of our old favorites!

Here are some of the dishes you can look forward to on the new club menu, which will be available after Opening Day:


Blue Cheese Salad

Green salad with onion, cucumber, apple, pineapple, bacon, and shrimp, with blue cheese dressing


Lemon Mixed Salad

Green salad with lemon and oregano vinagarette, with arrachera steak. 


French Onion Soup

Chicken broth with white onion, bacon, and white wine 


Asparagus Cream Soup

With onion, garlic, and Lyncott cream 


Chile Relleno

Shrimp, chicken, or beef, with red chili pepper sauce, Spanish paprika, beans, rice and guacamole


Chicken Breast with Spinach

Stuffed with goat cheese, spinach and herbs. Served with vegetables, mashed potato and three chili bell pepper sauce 


Salmon Filet

Casse and almonds with a touch a basil, mashed potato and green beans 


Steak of the Day (Rib Eye, New York Strip or Beef Fillet)

With red wine sauce, asparagus and a stuffed potato with bacon


Nut Tart

With vanilla ice cream

How's that diet working out? 

Chef Pablo is looking forward to meeting you!


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