Wine of the Month

Mastro Redimore 

The name Redimore, or "Kind of Blackberries," recalls the youthful aromas of its single varietal composition. 100% Aglianico grapes harvested in October go into the cats which produce Redimore. The grapes are aged in French oak barriques for 12 months. Deep ruby red color. Complex and intense, with hints of red fruits, especially strawberries and raspberries, and spices such as vanilla, tobacco, cocoa and coffee. Elegant, well-structured, with a long persistence and a remarkable softness.

The dining experience at The Florida Yacht Club is unforgettable. The warm, fun and friendly environment is present all of the time. Our Chef prepares a wide variety of world class cuisine ranging from hand cut steaks and local produce to the best seafood in the City. Along with seasonal menus in the dining room, our “Chef’s Market” menu is created nightly for our members’ enjoyment.

Our Chef receives daily deliveries of whole fish, hand selecting the best available, and then preparing our nightly features with a sushi grade product. There are many dining traditions at The Florida Yacht Club, for example, fried chicken on Wednesdays and Pasta Bar on Thursdays. These have been some of our specials for over half a century. At yacht Club, tradition is held in the highest regard. 


Nightly Dining Specials (Outdoor Seating Only)

Tuesday: Half Price bottles of select wines

Wednesday: Famous Fried Chicken

Thursday: Chef's Pasta Special

Friday: Fried Shrimp

Saturday: Surf 'N Turf

Sunday: A La Carte Lunch Menu

Executive Chef Stephen Bechan


Chef Stephen graduated with honors from the Pennsylvania Institute of Culinary Arts and performed his internship with the Ritz Carlton on Amelia Island. After a two year term at a Mobil 4 Star Cincinnatian Hotel, he returned to Florida and spent the next four at the Amelia Island Club. Chef Stephen then spent two years at the Breakers Hotel in Palm Beach where he was responsible for the seafood bar and restaurant, a high volume seafood themed restaurant that served between 250 and 450 members and guests per day. He then joined us at The Florida Yacht Club and we have been eating well ever since! He is married to Jennifer Bechan and they have two young boys, Carson and Peyton.


Executive Sous Chef Jo Jo Hernandez


Meet Executive Sous Chef, Jo Jo Hernandez. Chef Hernandez is a true asset to the Club. He began his culinary career in 1997 at the nearby Ponte Vedra Inn & Club. He worked his way through the first class kitchen for only four years before taking the Sous Chef position. He joined us at the Florida Yacht Club as our Sous Chef in 2001 and was promoted to Executive Sous Chef five years later. Chef Hernandez helps things run smoothly as he is involved in every aspect of operations including the Pirate's Den and Events. Jo Jo is also the creator of the Facebook page Feed Your Creation consistant of amazing pictures of his delectable edible dishes. With his knowledge of the club and strong work ethic, Chef Hernandez has been invaluable to the overall membership dining experience!


Complimentary Kids Meals (4 and Under)

Children 4 and under eat free with purchase of an entree in the Pirate’s Den or Pirate’s Den Patio during lunch hours (11:00 am - 2:00 pm) and dinner hours (5:30 pm to close). This applies to Pirate’s Den dine-in only (does not apply to to-go orders or orders at the Pool). The Little Fish Menu is available at the Pool Bar.

Testimonials and Reviews

Hands down, FYC has the best Chefs in town. They always offer a superior dining experience and I love their creativity. Great job!

- Mr. Dan Tice

FYC Brunch Buffet 11:00am-2:00pm 

Join us in the Pirate’s Den Bar to cheer on your Jacksonville Jaguars against the New England Patriots in the AFC Championship Game!

Kickoff at 3:05pm

Enjoy drink specials and a Gameday Bar Menu.

Kitchen will be open until 5pm