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On the waterfront in Downtown Toronto since 1894 From novice to old salt, there is a place for everyone at National Yacht Club.
Blog
Food & Beverage Update
March 29th, 2011 @ 07:53 PM EST by admin

It has been a strange winter. Cold, dark, snowy, rainy, windy, and not very motivating to drive over to NYC. Many of you have made the trip and have been rewarded with some fine specials offered by our new chef Francis.

To bring you up to date, we have made some changes to our menu by removing the Shrimp Ratatouille and the Beer & Cheddar Fondue, as they were selling poorly. We have replaced them with the following:
Crab Artichoke and Spinach Dip
A creamy blend of cream cheese, cheddar, crab-meat, sweet onion, artichoke and spinach. Oven-baked until bubbling, served with warm pita bread triangles or nacho chips. Personal  $8.95; sharing $12.95

Classic Bruchetta
Oven baked Ciabatta bread topped with freshly diced tomatoes marinated in balsamic vinegar, garlic, olive oil and fresh herbs, topped with Feta cheese. Personal $7.95; sharing $11.50

Oven Baked Garlic Bread
Freshly baked Ciabatta loaf brushed with roasted garlic butter. $5.95, add cheese +$1.50

We now have the daily specials available on our web-site after 4PM so members will be able to see what Chef Francis is preparing for Thursday and Friday evenings. You might even want to reserve your portion to avoid disappointment and help us gauge quantities, as some of his specials have been sell-outs. Wednesday evenings are Steak Nights, with a new creation every Wednesday. Freshly baked dinner rolls will soon be available as well.

We have updated our wine list based on results from our wine tasting evening. The J Lohr Cabernet Sauvignon, which was the top choice, is selling well. We will also be adding some new wines for the upcoming season, and are going to be working on a new menu.

If you have a favourite food or beverage item, or suggestions for improvement, please email me at mecomrie@yahoo.com and I will be happy to present them to the committee for consideration.

Happy launching,
Mike Comrie
Chair, F & B Operations