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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