Lunch Special at the RYC Restaurant

Freshly flown in from Malaysia, a huge fillet of tuna sliced into 1-1/2" steaks and then marinated in plum and ginger sauce, then seared on a 700° cast iron pan inside our Jenn-Air grill for a few moments, enough to seal the outer surface. We also grilled fresh asparagus prepared in a sesame seed and toasted sesame oil dressing. Another spectacular lunch served on the upper deck of the yacht club....