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
Wednesday 11 a.m. – 2 p.m.
Thursday Buffet 11 a.m. – 2 p.m.
Friday 11 a.m. – 2 p.m.
Wednesday 6 – 8:30 p.m.
Friday 6 – 9 p.m.
Monday 6 – 9 p.m.
Tuesday 4 to 9 p.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.
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
Food Orders Due by: Thursday Nov. 16th
Food Pickup: Wednesday Nov. 22nd by 12:00 Noon
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
“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
“Chicken Tender Bites”
Fresh Chicken Tender Bites Dredged in Buttermilk and Seasoned White Flour, Deep Fried, Served with Your Choice of Sauce
“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!
“Fried Crab Claws”
1/2 Pound of Corn Flour Crusted Deep Fried Crab Claws Served with Cocktail & Tartar Sauce
“House Battered Jumbo Onion Rings”
Jumbo Vidalia Onion Slices Dredged in Our House Made Batter Deep Fried and Served with a Horseradish Mayo
“Southwest Queso Dip and Chips”
Rotel Dip Blended w/ Salsa Completes this Cheese Fanatics Fantasy Served with Tortilla Chips
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