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


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 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



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



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


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


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


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


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



Caesar Salad - 8

Romaine Lettuce, Caesar dressing,

house made croutons, anchovies