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Wine of the Month

Metz Road | Pinot Noir, Vintage 2013 Mesa del Rio Vinyard

Metz Road was created out of our desire to express the unique terroir of a single vineyard site. As Scheid Family Wines, we grow Pinot Noir on six of our estate vineyards. For Metz Road, we select the top vineyard black on each vintage to craft a vineyard-designated Pinot Noir the is genuine in style and exemplifies this complex, temperamental varietal. The grapes were picked by hand at optimum ripeness in the earl morning hours of October 18, 2013. 

Tasting Notes | Aromas of ripe cherries, red fruits and blood orange intermingle with subtle vanilla and butterscotch notes. The palate is supple, rich, and layered with vivid flavors or black cheery, dusty-blueberry and raspberry.

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. 

Menus

Weekly Pirate's Den Specials


Toast to Tuesdays - Half Priced Bottles of Wine

**Dine in only. Purchased bottles of wine can not be stored at FYC**
6:00 - 9:00 pm | Pirate’s Den Dining Room
5:30 - 9:00 pm | Pirate’s Den Bar
1/2 price bottles of wine.


Wednesday Nights Famous Fried Chicken
6:00 - 9:00 pm

Served with Mashed Potatoes, Collard Greens, Gravy, Buttermilk Biscuits, Honey and your choice of a House, Caesar, Wedge or Derby Salad.

Thursday Nights - Tuscan Thursdays featuring Pasta Bar
6:00 - 9:00 pm

Select your favorite toppings, style of Pasta and one of our Signature Sauces cooked-to-order. Your choice of a House, Caesar, Wedge or Derby Salad. 1/2 price bottles of select Italian wines

Friday Nights Sunset Pot O' Gold
5:30 - 6:30 pm
If you haven’t experienced a Friday night at FYC, you’re missing out. The Sunset Pot O’ Gold is every Friday night starting at 5:30 and features a complimentary hors d’oeuvres action station, the Pot O’ Gold drawing, friends and lots of fun!

Friday Nights - FYC's Famous Fried Shrimp
5:30 - 10:00 pm
Searved with Whipped Potatoes, Asparagus and Hushpuppies.

Saturday Nights Surf and Turf
5:30 - 9:00 pm

Served with Whipped Potatoes, Seasoned Vegetables, Drawn Butter and your choice of a House, Caesar, Wedge or Derby Salad.

Sunday Mornings FYC Buffet
11:00 am - 2:00 pm

Sundays at FYC are now better than ever! Choose between the Full Buffet or just the Soup & Salad. Burgers, Club Sandwiches and the Children’s Menu will be available. Bloody Mary and Bubbly specials are also available.

Buffet:
Assorted Danishes and Muffins
Variety of Fresh Fruit
Boar’s Head Bacon
Azar Original Sausage
Made-To-Order Omelets & Waffles
Smoked Salmon Display
Chef ’s Featured Entrée
Cheese Grits
Egg Casserole
Hash Browns
Soup & Salad

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!

 

Dinner Menu Items

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

2017 Father Daughter Dance – A Night on 7th Avenue

Featuring a fashion runway for dads and daughters

Sign your Young Lady up for the Pre Show Glam Session!

Only $20, Includes Hair and Makeup | Bring the girls for Hair and Makeup at 4pm

Dad’s and Family come back for fashion show from 6pm – 6:30pm

At the Pool

Join us for a Mother Son Pool Party! (Weather Permitting)

All Members and Guests Welcome - No Reservations Required

FYC Pool Bubble Bath, Hamptons-style!

A La Carte Menu offered Poolside from 11am-9pm (Weather Permitting)

Time-Out Bar (Adults Only) opens at 2pm 

Featured Pirate’s Den Dinner Special: 
Surf and Turf | 
6:00 - 10:00 pm

5oz. Coldwater Lobster Tail and Petite Filet Mignon
served with Whipped Potatoes, Seasoned Vegetables and Drawn Butter.