Harbor Dining at its Finest

The Waters welcome back the OYC for the 12th season

We hope as a member, you and your family and guests will use the historic venue during member hours to watch the races, make and share summer memories, enjoy food and drink with friends, and relax while finding happiness in the summer breezes.  

This season we're thrilled to partner with RYE, and Chef Nick Morse at the helm, to offer OYC members and their guests a delicious menu -  featuring weekly and daily specials.

 Lindsey Wara, Event Coordinator, Ryan Rohde, Bar and House Manager, and The Waters’ staff will be on deck to make sure your time spent at The Waters is picture perfect

OYC Member Hours:

Wednesday, May 22 through Sunday, September 1

Sundays:  3:00 – 9:00 pm

Monday through Wednesday RYE Service:  5:00 – 9:00 pm

Full service and menu starting on Tuesday, May 28 through August 28


Small Plates

New England Style Crab Cakes- 14

Remoulade Sauce, Simple Slaw, Sriracha & Lemon

Chimi Fries- 9

RYE’s Fries, Argentinian Chimichurri Sauce, Parmesan & Balsamic

Fried Cheddar Cheese Curds- 9

Cheddar Cheese Curds & Sriracha Ketchup

Roasted Baby Beet Salad - 8

Lemon Infused Goats Cheese, Arugula & Candied Nuts

Balsamic & Oil Arugula Salad- 8

Shaved Carrot, Cucumber & Red Onion

Warm Local Summer Squash Salad- 12

Raspberry Infused Goat Cheese, Marcona Almonds, Roasted Tomato & Butter Herb Crumb

Local Tomato & Mozzarella Bruschetta- 10

Baby Pearl Mozz, Basil, Pesto, Garlic Herd Toasted Ciabatta & Balsamic Glaze

Medium and Large Plates

Double Decker Turkey Club - 14

Roast Turkey Breast, Local Lettuce and Tomato, Pecan Wood Smoked Bacon, Avocado Spread, Mayo & Kettle Chips

Yellowfin Tuna Sushi Roll- 18

Tempura Fried, Imitation Crab Slaw, Tobiko, House-Pickled Ginger and Hoisin Glaze

Fresh Atlantic Lobster Roll- 24

Butter Toasted New England Style Bun, Remoulade, Crispy Fried Capers, Lemon & Kettle Chips

8 oz. Prime Burger-16

Sauteed Jalapeno and Onions, Bacon, Muenster Cheese, Pretzel Bun & Kettle Chips

Sweet Corn Rissoto- 16

Harissa Pesto, Butter-Herb Crumb, & Roasted Tomato

Mushroom Ravioli- 24

Truffled Alfredo, Citrus Arugula, Parmesan

Pepper Crusted Steak & Greens- 18

Flat Iron Steak, Caramelized Onions, Bleu Cheese, Arugula & Seasonal Vegetables

Pork Schnitzel- 18

Truffled Citrus Arugula, Grape Tomatoes, Parmesan, Sunny Side Up Egg & Truffle Aioli

Seared Atlantic Scallops- 32

Sauteed Local Summer Squash Noodles, Marcona Almonds, Raspberry Infused Goat Cheese, Roasted Tomato & Butter Herbed Crumbs

Wild Alaskan Copper River Sockeye Salmon- 36

Fingerling Potatoes, French Green Beans & Red Wine Butter

Pan Roasted Chicken Breast- 26

Garlic & Herb Roasted Potatoes, Spinach Alfedo & Red Wine Demi


Vanilla Creme Brulee- 8

Fresh berries & Almond Biscotti

Flourless Chocolate Torte - 8

Vanilla Whipped Cream, Red Berry Sauce & Aged Balsamic Glaze

Brownie a la Mode - 12

Warm Brownie, Haagen-Dazs Vanilla Ice Cream, Chocolate & Caramel Drizzle

Kids Menu





Sunday Extravaganzas

From June 3rd - September 2nd, There’s something for everyone. The season begins with a Family Friendly Sundays and ends with the traditional Blue Blazer evening.


Family Friendly Sundays in June - Serving 5:30 - 7:00

During the month of June we encourage families to take advantage of the casual setting.  We’ve got a lot of pizza, ribs and fun.  Each week will be unique.

On Father's Day we will be offering an food experience fit for a king.  Bring the family and celebrate the man in your lives.

Unique Dining July 1 through September 2

featuring the areas finest chefs

The season will feature three porch parties, five sit down dinners, a gourmet food truck, and the season ending Blue Blazer Evening in the Grand Ballroom.  

Offering exclusive dinners created by the area’s prominent chefs.  We hope you enjoy the array of specialty dinners offered during the season.

Waters Opens at 3:00 Cocktails, Music and Mingling 5:00 – 6:30 Dinner Served 6:30 – 7:30 Social Time until 9:00

To Make your reservations for sunday extravaganza dining, click Here