The Biloxi Yacht Club (BYC) is located in Biloxi, Mississippi on the shores of the Mississippi Sound. The Biloxi Yacht Club is a founding member of the Gulf Yachting Association, as well as the Mississippi Coast Yachting Association. Established in 1849, it is the fourth oldest yacht club in the United States.

BYC is a non-profit private club promoting the sport of sailing, yachting and power boating. We offer a full service restaurant, bar, marina and catering services.

Dinning Room Hours

Lunch

Wednesday     11 a.m. – 2 p.m.

Thursday Buffet   11 a.m. – 2 p.m.

Friday      11 a.m. – 2 p.m.

Dinner

Wednesday      6 – 8:30 p.m.

Friday      6 – 9 p.m.

 

 

Club Hours

Monday   6 – 9 p.m.

Tuesday  4 to 9 p.m.

Wednesday/Thursday 10a.m.-9p.m.

Friday 10 a.m. – until

Saturday 10 a.m. – 10 p.m.

Sunday 10 a.m. – 5 p.m.

Staff Holiday Bonus

As we celebrate this holiday season we are reminded that is is also time to show our appreciation to our dedicated, hard working staff at BYC. If you would like to donate, please take a moment to complete a form, either in the office or the one sent with your monthly statement. You may write a check or have the amount charged to your account. If it is more convenient, you may call the club office with the amount of contribution you choose.

Happy Holidays!

 

BYC’s Holiday Helper Menu

Award Winning Seafood Gumbo – This Gumbo is Loaded with Local Domestic Shrimp, Crabmeat, Oysters and Andouille Sausage Simmered Slowly in a Dark Brown Roux with the Holy Trinity and Herbs and Spices – $16/Quart; $60 Gallon

Corn Crab Bisque – Creamy Bisque Packed with Louisiana Sweet Corn and Hand Picked Local Lump Crabmeat Kissed with a Touch of Sweet Cream Sherry and Heavy Cream – $16/Quart; $60/Gallon

(9 X 13 Pan) Southern Squash Casserole – Stewed Squash and Zucchini Tossed with Applewood Bacon, Onions and Smoked Gouda Cheese Gently Folded in a Parmesan Egg Custard – $25.00

(9 X 13 Pan) Wild Mushroom, Green Bean and Artichoke Gratin – Fresh Wild Mushrooms, Farmers Market Green Beans and Marinated Artichoke Hearts Combined in a Thick and Rich Parmesan Mushroom Béchamel Sauce With Applewood Bacon and Smithfield Ham Topped with Buttery Ritz Cracker Fried Onion Crumble – $25.00

(9 X 13 Pan) Chicken, Andouille and Tasso Cornbread Dressing – Fresh Pulled Dark Meat Chicken, Ground Andouille, Tasso and the Holy Trinity Gently Folded in Our House Made Stone Ground Corn Bread Loosened Up with a Hearty Herby Chicken Stock and Topped with Garlic Butter – $25.00

(9 X 13 Pan) Sinful Carrot Coconut Sweet Potato Soufflé – Sinful Carrot Coconut Cream, Condensed Milk & Eggs Infused with Orange Marmalade, Grand Mariner, Cinnamon and a Touch of All Spice Topped with a Shredded Coconut Pecan Praline Streusel – $25.00

(9 X 13 Pan) Four Cheese Stuffed Au Gratin Potatoes – Fresh Thin Sliced Butter Bliss Potatoes with Applewood Bacon, Smithfield Ham and Chives Tossed in a Thick and Creamy Parmesan Sweet Cream Sherry Béchamel Sauce With Baby Swiss, Mozzarella, Sharp Cheddar and Gouda Cheese – $25.00

(9 X 13 Pan) Truffled Seafood Mac & Cheese – Fresh Louisiana Crawfish Tails, Hand Picked Lump Crabmeat, Gulf Shrimp and Tasso Ham Combined in a Creamy Seafood Au Gratin Sauce with Herbs and Spices Gently Tossed with Elbow Macaroni and Kissed with a Touch of White Truffle Oil Topped with a Buttery Ritz Cracker Romano Cheese Crumble – $35.00

 

Thanksgiving Dates:

Food Orders Due by: Thursday Nov. 16th

Food Pickup: Wednesday Nov. 22nd by 12:00 Noon

Christmas Dates:

Food Orders Due by: Wednesday Dec. 20th

Food Pickup: Saturday Dec. 23rd by 12:00 Noon

Calling All Chefs

Monday Night Sports Night

The list has been placed to sign up to cook for the 2017 Season.

The format will be the same, the cooks who sign up for each Monday will prepare a main course, hopefully sufficient to feed the expected crowd. Attendees will bring side dishes and/or desserts. The club will provide tea. The cost is $12 for adults and $5 for children under 12 years of age.

Part of the fun of cooking involves enlisting the help of your friends. Planning a great menu and preparing the food while drinking some wine is always better done with your buddies.

So come sign up, step up to the plate and “show us what ya got”!

 

2017 Monday Night Schedule

Nov. 6th    LIONS vs. PACKERS    *Already Taken*

Nov. 13th    DOLPHINS vs. PANTHERS    *Already Taken*

Nov. 20th    FALCONS vs. SEAHAWKS    *Already Taken*

Nov. 27th    TEXANS vs. RAVENS

Dec. 4th     STEELERS vs. BENGALS    *Already Taken*

Dec. 11th    PATRIOTS vs. DOLPHINS    *Already Taken*

Dec. 18th    FALCONS vs. BUCCANEERS    *Already Taken*

Bar Bites Menu

Ground Sirloin Sliders”

Twin Flame Grilled House Made Ground Sirloin Patties Served on Toasted Mini Brioche Slider Buns. With Applewood Bacon, Smoked Gouda, Mayo Lettuce & Tomato

8

 

 “Martini Marinated Shrimp”

Fresh Boiled Shrimp Marinated in a Citrus Basil Pesto Vinaigrette With Tomatoes, Broccoli, Cucumbers and Crumbled Feta. Served in an Elegant Martini Glass

8

  “Chicken Tender Bites”

Fresh Chicken Tender Bites Dredged in Buttermilk and Seasoned White Flour, Deep Fried, Served with Your Choice of Sauce

8

 

 

 “Fried Cheese Curds”

Fresh Wisconsin Sharp White Cheddar Cheese Curds Crusted in Panko Bread Crumbs & Deep Fried, Served with our House Made Marinara Sauce. These are AWESOME!

7

 “Fried Crab Claws”

1/2 Pound of Corn Flour Crusted Deep Fried Crab Claws Served with Cocktail & Tartar Sauce

12

“House Battered Jumbo Onion Rings”

Jumbo Vidalia Onion Slices Dredged in Our House Made Batter Deep Fried and Served with a Horseradish Mayo

6

 

“Southwest Queso Dip and Chips”

Rotel Dip Blended w/ Salsa Completes this Cheese Fanatics Fantasy Served with Tortilla Chips

6

 

Menu Hours: Tuesday 4 – 6 p.m. / Wednesday 3 – 6 p.m. / Thursday 3 p.m. – until / Friday 3 – 6 p.m. / Saturday 11 a.m. – until

Come enjoy live music during Sunday Brunch

with musician Pete Leoni!