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.

Dining 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.

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

 

Christmas Dates:

Food Orders Due by: Wednesday Dec. 20th

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

Come enjoy live music during Sunday Brunch

with musician Pete Leoni!

Bar Bites Menu

Bar Sliders

Two Hand Pattied Ground Sirloin Sliders, Toasted Brioche Slider Buns, Applewood Smoked Bacon, Smoked Gouda, Mayo Lettuce & Tomato

11

Fried Blue Crab Claws

1/2 lb Lightly Breaded & Fried Blue Crab Claws, Creole Remoulade & Cocktail Sauce

12

West Indies Style Marinated Shrimp

Poached Gulf Shrimp, West Indies Herb Marinade, Scallions, Red Bell Pepper, Cucumber & Italian Parsley

10

Spicy Black Eye Pea Hummus

Black Eye Peas, Lemon, Sriracha, Fresh Basil, Grilled Flat Bread, Crudites

7

Hot Spinach & Artichoke Dip

Fresh Spinach, Artichoke Hearts, Parmesan and Cream Cheeses & Garlic, Tri Color Tortilla Chips

7

Onion Rings, Battered To Order

Jumbo Onion Rings, Battered to Order and Fried Crispy, Creole Remoulade Sauce

6

Fried Cheese Curds

Wisconsin Sharp White Cheddar Cheese Curds, Lightly Breaded in Panko Bread Crumbs, Tomato Basil Sauce.

7

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