Our Cuisine

Mamaroneck Beach & Yacht Club events are noted for the outstanding cuisine. From formal five-course meals to dynamic buffet and grand-cocktail formats, our Executive Chef, Benjamin Jimenez crafts the ultimate in gourmet fare. 

A small sampling of our selections:

Hors D’Oeuvres
California Artichoke Harts filled with Boursin Cheese
Warm Hudson Valley Apple and Gruyere Strudel
Pitted Cucumber Cups with Smoked Trout and Horseradish Salad
Curried Potato and Vegetable Samosas with Tamarind Chutney
Cambozola with Fig Spread on Toasted Focaccia
Chef Attended Hors D'Oeuvre Action Stations

Grilled Vegetable Napoleon of Stacked Zucchini, Summer Squash, Portabella Mushroom, Tomato and Onion on Leek Quinoa

Golden Seafood Cake on Cucumber Bed with Lemon Dijon Cream

Lobster Risotto with Cognac Shataki Mushroom, Peas and Grated Picarino.

Tender Lettuces with Harts of Palm Tomato Confit, Oregano Feta and Balsamic Vinaigrette Dressing

Hart of Bibb Lettuce with Seedless Cucumbers, Red and Yellow Pear Tomato, Red Onions and Herbed Roquefort Dressing.

Select Young Field Greens with Port Poached Pear, Gorgonzola, Candied Pecans, Craisins and a Balsamic Vinaigrette Dressing



Roasted Chateaubriand Sliced Tenderloin of Beef with Bordelaise and Béarnaise Sauce Served with Pomme Rissole and Haricot Vert 

Grilled French Cut Breast of Chicken nested on Baby Arugula blanketed with Salsa Cruda.

Baked Pistachio Encrusted Halibut with Papaya Mango Chutney served with Fruited Wild Rice Pilaf and Asparagus in Yellow Squash Ring 

Coulibiac of Salmon with Pernod Sauce on Julienne of Vegetable

Warm Apple Galette with Tahitian Vanilla Bean Gelato 

Maple Crème Brûlée with assorted berries and Chantilly cream

Spiced Bread Pudding with Amaretto Cream Auglaize, Mélange of Seasonal Assorted Berries and Zabaione Sauce