City Island Yacht Club

Incorporated 1907


The Galley is open on weekends this spring

“The Galley” restaurant is open to members and their guests for lunch and dinner Fridays through Sundays from April to November, and on Wednesday nights during the Big Tom racing season (May through August). Social events are scheduled throughout the sailing season. Members especially look forward to post-race dinners and parties.

Indoor and outdoor dining can be enjoyed throughout the season; members gather either in the formal dining room, pub, on the porch or on the lawn overlooking Eastchester Bay with spectacular sunsets and a view of the Manhattan skyline. On-site parking is available to members and their guests. 

Dining room and meeting facilities are available for private parties, including weddings and business meetings. Catering arrangements can be made through the club steward.

Come to The Galley!

Make a reservation online

Sept. & Oct. 2022 Restaurant Service Hours

Friday 9/16: Restaurant Service 5-9 PM

Saturday 9/17: CIYC Sayer Series Race Day, Restaurant Service 12-9 PM

Sunday 9/18: Restaurant Service 12-9 PM

Friday 9/23: Restaurant Service 5-9:30 PM

Saturday 9/24: Restaurant Service 12–9:30 PM

Sunday 9/25: Restaurant Service 12–9 PM

Friday 9/30: Restaurant Service 5-9 PM

Saturday 10/1: Restaurant Service 12–9:30 PM

Sunday 10/2: Restaurant Service 12–9 PM

Wed. 10/12: CIYC Fall General Membership Meeting (Casual Pub Menu Available)

Friday 10/14: Restaurant Service 5-9 PM

Saturday 10/15: CIYC 115th Going Out of Commission (6:00 PM Flag Ceremony followed by Reception, Entertainment Event)

Sunday 10/16: Restaurant Service 12-5 PM (start of modified Sunday restaurant hours)

Saturday 10/22: Restaurant Service 12–9:30 PM

Sunday 10/23: City Island YC Race Awards Brunch

Sunday 10/23: Restaurant Service 12–5 PM

Saturday 10/29: Restaurant Service 12–9:30 PM

Sunday 10/30: Restaurant Service 12–5 PM (Final Day of Restaurant Service)


City Island Yacht Club’s new Steward is looking forward to introducing members to her exceptional culinary and baking skills at “The Galley”.

Chef Jaime, as she likes to be called, was born in Tobago and moved with her family to Mt. Vernon, NY, when she was seven. She started cooking as a young teen “because it was what she liked to do best,” and she has made a career of it. 

She earned a Culinary Arts and Management degree from the Art Institute of New York.  She juggled two jobs after graduation, working as a pastry chef at a famous bakery and as a culinary chef at one of the area’s top catering services. Two years later she started her own, now 15-year-old business, Chef Jaime’s Personal Chef & Catering Services. She will be in charge of all catering at CIYC, including club events and private parties.

Her main focus will be running the The Galley, offering a nice mix of comfort food and fine dining, good table service and a buffet for the after-race crowd on Wednesday nights.  “I want to get things right,” she said.






with Red Cabbage Slaw
with Remoulade and Mesclun Salad
with Spicy Marinara Sauce
BBQ Sauce, Breaded Chicken, Red Onion, Cheese and Jalapeno  
Heirloom Cherry Tomatoes, Cucumbers, Red Onion, Barrel Feta, Red Wine Vinegar & Kalamata Olive Oil on Mesclun
Romaine & Radicchio Lettuce, Pumpernickel Garlic Croutons, Pancetta, Bacon & Homemade Caesar Dressing
with Fresh Strawberries, Ricotta Salata, Candied Pecans and White Balsamic Vinaigrette
Burrata, Pesto & Blistered Tomato Drizzled with Balsamic Reduction, Topped with Arugula & White Balsamic Vinaigrette
Salad Add-ons
In Between The Bread
8 oz. Black Angus Beef, American Cheese, Red Onion with Lettuce and Tomatoes on a Pretzel Bun
Filet Mignon, Caramelized Onion, Blue Cheese & Roasted Garlic on a French Baguette
Smoked Turkey Breast, Applewood Smoked Bacon, Provolone, Roasted Garlic Aioli on Focaccia
Roasted Tomato, Mozzarella & Pesto Mayonnaise with Balsamic, Reduction on Focaccia Add Prosciutto $3
Assorted Grilled Vegetables, Roasted Garlic Aioli, Balsamic Reduction, Goat Cheese, Arugula on Ciabatta
Crispy Fried Chicken, Spicy Mayo, Hot Honey & Red Cabbage Slaw
Spinach, Sundried Tomatoes & Black Truffle Oil with Pappardelle
With Baby Potato, Rainbow Carrots, Broccoli & Frenched Beans
With Roasted Potato, Creamed Corn & Broccolini
With Saffron Rice & Broccolini
with Butterscotch Sauce and Vanilla Bean Ice Cream  
with Baileys Ice Cream
Coffee Ice Cream & Cocoa Nibs Butter Cookie & Espresso
with Salted Caramel Ice Cream, Salted Caramel & Decadent Chocolate Sauce, White Chocolate & Toffee Pieces
with Balsamic Strawberries & Basil Ice Cream