June 24 - Broken Tree Pizza

Keith Schreiner of Broken Tree Pizza - ENTERTAINMENT by: Tim DeMaster

Choose from a menu which includes:

Salad of organiz spring mix, local pea shoots, local sunflower sprouts, cucumber slices, shaved carrot, shallot and choice of dressing..... $4

12" Pizzas made before your eyes:

Classic - choose your sauce of red or extra virgin oilive oil infused with garlic, rosemary and marjoram add cheese and up to 2 toppings (sausage, pepperoni, mushroom, green pepper, red onion and black olive.....$12

Specialty pizzas: 

The Fire -House blend cheese, baklouti green chili EVOO, bacon, fresh jalapeno .....$10

Dixie Chicken - House blend cheese, goat cheese, red onion, roasted red pepper.....$11

Build Your Own Sundae Bar - Two scoops of Vanilla Chocolate Shoppe ice cream.  Then top it and make it your own from the toppings bar.....$6

 

July 1 - Party on the 2nd Floor Balcony

Chef Matt Winter of the Waterfront - 

with Balcony Musical Entertainment by Tom Theabo

A mingling bountiful hors d' oeuvres and cocktail party on the  2nd floor balcony overlooking Lake Winnebago. 

Selections to inlcude: Grilled Korean Chicken Tenders with Gochujang and Scallion, Farro Stuffed Grape Leave with marinated Castlevetranno olive salad, personal Caesar salad Parmesan cones, Jamaican jerked shrimp and pineapple, Bacon wrapped Yukon potato with brandied beef tenderloin brulee and sharp cheddar, Pear brandy infused chocolate dipped long stem berries and dark chocolate team truffles.

$22.60 per person



July 8 - SAP

Chef Rob Houle of SAP - ENTERTAINMENT by: Miss Molly                                 

Featuring a "Tour de France"

Appetizer Course - Salmon Rillette with Foccacia Baguette, House Pickle and Jam

Salad Course - Shaved asparagus, Diced Bett, Herbed Boursin and Champagne Vinaigrette

Main Course - Chicken confit with Provencal Rosted Vegetable, Fingerlings and Lemon Caper Beurre Blanc

Dessert - Mini Blueberry Violet Eclair

$22.60 per person

 

July 15 - The Roxy

Chef Eliot Boushele of the Roxy - ENTERTAINMENT By: the musical bluesy sound of Soulanger

Course 1 - Berry Citrus Salad: blueberries, segmented oranges, candied pecans and goat cheese, all gently tossed with lightly seasoned arugula

Course 2 - Chicken O'Brien: a baked chicken tenderloin rolled with Gruyere cheese & prosciutto, served with roasted red potatoes, bell peppers and onions, caressed with a rich, Cabernet demi glace

Course 3 - Fresh Atlantic Salmon: baked with a sundried tomato pesto and toasted breadcrumbs, served atop a cushion of creamy wild mushroom and truffle risotto, finished with sunflower shoots and balsamic glaze

Course 4 - Strawberry Basil Cannoli: a traditional Italian pastry with a cream filling and chocolate chips, finished with a strawberry basic sauce

$22.60 per person

 

July 22  - RYE

Chef Nick Morse of Rye - entertainment by: Todd Richards, on acoustic guitar

To accomodate all of our members and their EAA guests the this Sunday's menu offers you flexibility in a relaxing, casual and scenic setting.  No reservations are required.  

Menu to be presented at a later date.

Reminder there will be no OYC open hours on Monday and Tuesday this week.  Rye returns on Wednesday night for your dining pleasure.

 

July 29 - Party on the 2nd Floor Balcony

Chef Ben Wheat of TPi - ENTERTAINMENT by: Stuck On Blue

A mingling bountiful hors d' oeuvres and cocktail party on the  2nd floor balcony overlooking Lake Winnebago.

Selections to include:  Italian Seasoned Caprese Skewers with Buffalo Mozzarella with three cheese Tortellini, basil and Cherry Tomatoes; Smoked Salmon Canapes with a Light and Fresh Lemon Dill Sauce with Cream Cheese on palm sized Naan Rounds; Chipotle Meatball Skewers, heart with three meatballs per skewer; Mini Reuben "open faced" Crostini with sliced Pastrami, Slaw, Thousand Island Dressing and a Gherkin Topper;Cantaloupe and Prosciutoo Skewer with a Balsamic Drizzle;Ahi Tuna with  Soy Sauce, Wasabi and Wontons on the side;Mini Chocolate Mousee Cups

$25.00 per person

 

August 5 - Zuppas

Chef Peter Kuenzi of Zuppas - ENTERTAINMENT by: Mike Kubicki Jazz Trio

1st Course - Heirloom tomatoes layered with burrata, crispy pancetta, Allenville sweet corn, micro arugula, edible flowers, lemon garlic aioli drizzled with basil oil

2nd Course - Grilled wild caught salmon with lemon dill chive butter on a bed of farrow tossed with cucumbers, mint, yellow pear tomatoes, feta, herbs, chick peas, sprouts and rice wine vinaigrette

3rd Course - Vanilla Panna Cotta with Oakride Rams berries, mint and short bread

$25.00 per person



August 13 - Primos

Chef Tony Scheidecker of Primo - entertainment by:  

Jazz Vocalist Erin Krebs   

Course 1 - Braised Lamb Shank Ravioli topped wiht a shitake mushroom veal Demi glaze and fresh chives

Course 2 - Marinated filet mignon on a bed of steamed ginger jasmine rice, hoisin glaze and grilled bok choy

Course 3 - Edible dark chocolate bowl filled with a creamy chocolate mousse topped with toffee powder and espresso beans

$22.60 per person

 

August 19 - RYE & the RYE Truck 

Chef Nick Morse of Rye - Featuring Jean the Balloon Lady -                    shaping magical balloon creations before your eyes

Featuring Jean the Balloon Lady, shaping magical balloon creations before your eyes.

It's a family fun night with all of the casualness of a picnic. 

Menu selections TBA

 

August 26 - Party on the 2nd Floor Balcony 

Chef Benigno "Ninoy" Sadorra of Manila

A mingling bountiful hors d' oeuvres and cocktail party on the  2nd floor balcony overlooking Lake Winnebago.

Buffet and passed selections to include: Vegetable Lumpia; Crab Rangoon; California Roll; Philly Roll; Cucumber Maki; Chicken Skewers; Chicken Katsu Sliders

Per Person $22.60

 

September 2 - Blue Blazer Night

Chef Nick Morse of Rye - ENTERTAINMENT by:  The pocket kings

This evening will be themed "Blue Blazer Night" a east coast tradition celebrating the end of a great season.  While blue blazers are not required, they are suggested. Dinner will be served in the 2nd floor Grand Ballroom.  

(This is not the traditional sailing awards banquet)

Ice boat raw bar including : Action station of fresh shucked oysters,                                                          Jumbo Shrimp, Atlantic Lobster Salad Cups

Prime Angus Sliders with Bacon, Smoked Bleu Cheese & Red Onion

Local & Imported Cheese and Sausage Display with Chef Choice Accoutrements 

Tomato Mozzarella Bruschetta 

Mushroom & Goat Cheese Bruschetta 

Smoked Salmon Potato Pancake with Capers & Crème 

Garden Gazpacho Shooter with Crème Fraiche 

Petite Flourless Chocolate Torte Bites with whipped cream berries

House Baked Chocolate Chip Cookies

Per Person $38.75

Tax and suggested 18% gratuity is in addition to the price listed


 

June 3 - Broken Tree Pizza

Keith Schreiner of Broken Tree Pizza - ENTERTAINMENT by: 

Tin Sandwich Blues Band

Choose from a menu which includes:

Salad of organic spring mix, cucumber slices, shaved carrot, and choice of dressing..... $4

12" Pizzas made before your eyes:

Classic - choose your sauce of red or extra virgin oilive oil infused with garlic, rosemary and marjoram add cheese and up to 2 toppings (sausage, pepperoni, mushroom, green pepper, red onion and black olive.....$12

Specialty pizzas:

The Fun Guy -House blend cheese, portobello mushroom, goat cheese - finished with fresh arugula and white truffle oil.....$15

Dixie Chicken - House blend cheese, roasted chicken, bacon, red onion-finished with cilantro.....$14

Build Your Own Sundae Bar - Two scoops of Vanilla Chocolate Shoppe ice cream.  Then top it and make it your own from the toppings bar.....$6

June 10 

Chefs Susan Reiterman and Jen Rintelmann of J's BBQ - entertainment by:  The Belle Weather

Kickstart those taste buds with J's Salsa Bar:  Cowboy Caviar, Pineapple SAlsa & Fire-Roasted Tomato served with house-made yellow corn tortilla chips.  Main menu offerings:  IN_HOUSE SMOKED, Texas-style Beef Brisket & Savory Pork Shoulder, J's Famous Mac N Cheese, Brisket-bacon baked beans, Chopped Cabbage Slaw (offered sseet or tangy).  The Flavor won't stop here, compliment your J's selections wtih your choice of house-made cheesy-jalapeno cornbread or softt pretzel rolls. 

Adults: $19    Kids under 10:  $12

 

June 17 - RYE

Father's Day Celebration with Chef Nick Morse of Rye - with the legendary John Harmon on the key board

To Begin:  Assorted House baked bread with rooftop garden herb butter

First:  Warm summer squash salad with raspberry infused goats cheese &  toastsed marcona almonds

Second:  Braised Feather blade Steak with Whipped Washington Island Potatoes, Farmers Market French Beans and Wild Ramp Reduction

Third:  Chef picked strawberry rhubarb crisp with local oat crumble and creme Chamtilly

Price Per Person:  $22.60

Kids Menu:  Mac 'n Cheese with a fresh baked cookie.....$12



 

Reservations for Sunday Extravaganzas:

Must be made by Wed. 9:00 p.m. prior to the Sunday of the event.

  • You can also RSVP via Email HERE
  • Or call 920-231-6800
  • Or sign up on the reservation board at The Waters.

Due to popular demand, all screened-in porch tables will be for a minimum of eight and a maximum of 9 people. The table host (person that reserves the table) will be responsible for the payment of
those guests that cancel or are no-shows.

(Caterer may slightly modify the menu to use the freshest product available)