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Chicago Yacht Club offers a wide variety of off-the-water amenities, including fine dining and full-service catering at both clubhouses.

Monroe Station offers upscale dining and a menu featuring fresh, local ingredients curated by Executive Chef Larry. The Mackinac Bar is a popular destination for a quick lunch, casual dinner or to hang out with friends and watch a game. The patio opens in the summer for unsurpassed outdoor dining and views of the Navy Pier fireworks.

Belmont Station is a venue for casual lunches and dinners, typically serving more informal fare than Monroe Station. Executive Chef Junior oversees the menu. In addition to a la carte dining, Belmont offers popular summer dinner specials, pasta bar buffets, and the pizza is a hit with the kiddos!

Monroe Station Favorites

Macadamia Crusted Halibut
Seafood Jambalaya
Station Burger
Parmesan Chicken Salad
Fish Tacos

Belmont Station Favorites

Belmont Club
Grouper Sandwich
Caesar Salad
Original Belmont Burger
Fish & Chips

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MONROE MENU

BELMONT MENU

Get to Know Our Chefs!

Meet Executive Chef Larry!

Chef Larry Asher is a committed and responsible executive chef known for his positivity and focus. He came to CYC in 2015 after stints at several Chicago area country clubs. Chef Larry oversees the Monroe menu and changes it up at least five times a year. He is equally calm coordinating buffet service for 750 people as he is overseeing intimate dinners. He earned a Bachelor of Science Degree in Home Economics as well as Food and Nutrition from Illinois State University and then studied at Kendall College, where he received his Culinary School AAS Degree.

Meet Belmont Head Chef Junior!

Chef Raul Polidario is affectionately referred to as Junior at CYC. He is proud of his Filipino-American heritage and studied culinary arts at Le Cordon Bleu’s Cooking Hospitality Institute of Chicago. He has known Chef Larry for more than 25 years and says he became a chef because he loves making people feel good. He appreciates that CYC members trust him with their food and dining experiences. His hobbies include golf, board games and ping pong.

Meet Belmont Sous Chef Michael!

Chef Michael studied at Le Cordon Bleu’s Cooking Hospitality Institute of Chicago. He’s been a part of the CYC team since 2006, was promoted to sous chef in 2013 and has been a full-time chef since 2018. His specialties include creating menus for members’ special events and writing menus. When he’s not at Belmont in the kitchen, you may run into him perusing open markets.

Meet Pastry Chef Faith!

Chef Faith specializes in creating decadent desserts for Chicago Yacht Club’s members and guests. She innovates Monroe Station’s a la carte dessert menu and special event dessert stations. Earlier, she honed her skills at Charlie Trotter’s as a pastry chef, making everything from rolls to ice cream. Chef Faith studied at the Culinary Institute of America in Northern California and learned at famous fine dining destinations including California’s French Laundry and Ad Hoc before joining Chicago’s Tru as an assistant pastry chef and becoming executive pastry chef at Butter.