Menu

The DLYC Clubhouse, Grounds, and Dining is a Private Club open to members and their guest only.

HOURS OF OPERATION

Dining Schedule Memorial Day Weekend – Labor Day Weekend

Lunch is available on Saturdays, Sundays, and Holidays from 11:00 – 3:00.

Fish Fry on Fridays from 5:00-9:00PM

Bar service is available during Saturday / Sunday lunch and Friday Fish Fry.

Reservation for Fish Fry are greatly appreciated and required for parties of 9 or more.

Seating will be on a first come first served.

Contact the Chef & Club Manager, Steven Porter, at 262-233-0759

or by email at dlycdining@gmail.com for reservations.

Leave your first & last name, party size, and time you would like to be seated.

Reservations can be made up to two weeks in advance for Fish Fry and Special Dining events.

All menus will be posted to the Club website and special events will be sent via emails in advance.

Please review the calendar for more detailed information and schedule.

Entertainment is be provided at most Friday Fish Fry's, Saturday and Sunday lunch, and Special Events.

Check the calendar for the scheduled bands.

For Private Events, please see the Executive Chef / Club Manager, Steve Porter.

Pricing and Menu items subject to change with availability

FRIDAY  FISH  FRY


STARTERS



DLYC Firecracker Shrimp - 15

Lightly breaded and fried tossed chipotte remoulade

 

Bruschetta Flatbread - 10

Tomatoes, garlic, basil, olive oil, parmesan and mozzarella 


Chef Rudy’s Sailor Nachos - 11

House made potato chips tossed in a honey sriracha glaze, Jones Dairy Bacon, gorgonzola, scallions

 

SALADS


Caesar Salad - 9

Romaine lettuce, Caesar dressing, house made croutons, anchovies


 


Southwestern Chicken

Chopped Salad - 14

Romaine and spring mix, grilled chicken, sweet corn,

tomatoes, black beans, red onion, cilantro,

cheddar cheese, southwestern ranch dressing



Blueberry Citrus Salad - 14

Spinach and arugula, blueberries, Mandarin oranges,

pistachios, lemon basil vinaigrette



Garden Salad - 7

Spring mix, grape tomatoes, carrot, red onion, and cucumber

Choice of dressing Ranch, Balsamic or 1000 Island


Add Salmon to any salad - 9

Add chicken to any salad - 5


FRIDAY FISH FRY


Fried or broiled cod, - 16

Fried Blue Gill - 18

Friday Fish Fry is served with house made potato pancakes, French Fires, Sour Cream, and Chive Wedge or Homemade Potato Chips, tartar sauce, apple sauce and coleslaw  

 

Housemade New England Style

Clam Chowder

Cup - 4  Bowl -6


SANDWICHES


Lobster Roll - 19

 Chopped Maine Lobster, celery, onion and mayonnaise tossed and stuffed into a New England Roll


 

Angus Beef Burger - 14

Brioche bun. with or without cheddar, lettuce, tomato, onion


Grilled Chicken Sandwich - 14

With or without Cheddar Cheese, served with lettuce, 

tomato and onion on a Brioche bun


ENTRIES


Salmon -  22

Grilled Salmon with triple citrus glaze, wild rice and

vegetable of the day



Shrimp and Linguine -  19

Shrimp, garlic, shallots, tomatoes, white wine and butter tossed with linguine


8oz "Baseball Cut" Sirloin -  22

served with a Brandy Pink Peppercorn sauce

choice o f potato and vegetable of the day



KIDS MENU

All served with a choice of chips, French fries or fruit cup

Chicken tenders - 7.50

  

Noodles with Marinara - 5.00


Kids Burgers - 6.50


Buttered Noodles - 5.00


Kids Mac and Cheese - 5.00


Bomb Pops - 3


LUNCH  MENU


SALADS


Caesar Salad - 8

Romaine Lettuce, Caesar dressing,

house made croutons, anchovies