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RYC has a New Chef
Come down to RYC this weekend, have dinner and met the new chef. The galley will be open for dinner on Friday at 6 PM, Saturday at 5:30 PM and Sunday at 5:30 PM. Lunch will be served at the regular time on Saturday and Sunday.

 
 

RYC HAS A NEW CHEF

Patrick Barile is a New Jersey native who was raised in Clifton and recently relocated to Clark. He is of Italian descent and grew up cooking with his mother and grandmother. He has two children.

He was educated at the New York Restaurant School and through the NY Culinary Arts Program. He has vast experience including owning and running his own restaurant in Clifton. He has worked int the movie industry and, at one time, was the personal chef for Leonardo DiCaprio.

We are excited to have him and look forward to sampling his homemade specialties. On the menu you may find his crab cakes one night and his lasagna on another night.

Make your reservations on line at ryc.org, by calling the galley at 732-6699, or by calling Joann in the office at 732-826-2277.

 This weekend's Menu

Friday, April 21, Saturday, April 22 and Sunday, April 23

 Appetizers

Cream of Asparagus Soup Cup 3 Bowl 5

Coconut Shrimp with a Sweet Thai Chili Sauce 10

Jumbo Lump Crab Cake with Remoulade Sauce 10

Entreés

Grilled Filet Mignon with Chianti Demi-Glace, Roasted Potatoes and Haricots Verts 27

Broiled Day Boat Scallops with Vegetable Risotto 28

Chicken Portobello with a Sun-Dried Tomato, Madeira Demi-Glace, Country Mashed Potatoes and

Haricots Verts 22

Grilled Salmon and Shrimp with a Lemon Caper Sauce, Basmati Rice and Asparagus 24

Pan Seared Ahi Tuna with Basmati Rice, Asparagus and Wasabi 26

Seafood Cioppino in a Marechiara Sauce over Spaghetti 25

One Half Roasted Lemon Herb Chicken with Roasted Potatoes and Haricot Verts 19

Eggplant Parmigiana over Spaghetti 17

Chef’s Risotto of the Day Market Price 

Desserts

Key Lime Pie 5

Carrot Cake 5

Warm Apple Crumble 5


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