Queen’s Harbour Yacht and Country Club is committed to exceeding your high culinary expectations and has a tradition of fine food and impeccable service. Our executive chef oversees a professionally trained staff that is focused on producing an inspiring variety of American and continental dishes. Selections vary seasonally to capture each ingredient at the peak of freshness and flavor. The menus include regional favorites, daily specials and health-conscious items priced competitively with other fine clubs and restaurants.
Two Poached Eggs on Toasted Muffin topped with Hollandaise sauce and Lump Crab meat. Served with Hash Browns.
Prepared with your choice of fillings: Ham, Tomato, Mushrooms, Onion, Peppers, Spinach, or Cheese. Choice of Bacon or Sausage. Served with Hash Browns.
Grilled Sourdough, Smashed Avocado, Smoked Almonds, Chili Flakes, Preserved Lemon and Olive Oil topped with Two Fried Eggs.
Two Poached Eggs on Toasted English Muffin with Ham and topped with Hollandaise sauce. Served with Hash Browns.
Two Poached Eggs on Toasted Muffin with Wilted Spinach and Sliced Tomato topped with Hollandaise Sauce and Black Olives. Served with
Scrambled Eggs, a Trio of Cheese, Sour Cream, and Salsa wrapped in a Flour Tortilla. Served with Hash Browns.
Two Eggs cooked to your liking, a fresh baked Biscuit smothered in Sausage Gravy, Hash Browns, Grits, and Bacon.
Savory Waffle topped with Scrambled Egg, Cheddar and Jack Cheese, Pico de Gallo, Guacamole, and Creme Fraiche.
Jack's renowned Grits with Sauteed Shrimp.
Cinnamon Egg-battered Croissant with Orange Marmalade-Marscarpone center and warm Syrup.
Sliced Banana & Pecan Pancakes served with warm Syrup and Butter.
House Champagne, Orange Juice
Conciere Vodka, Zing Zang Bloody Mary Mix, Olives
Crispy Wonton Chips, Seaweed Salad, Ponzu, Unagi, and Wasabi
Pulled Chicken, BBQ Sauce, Pepper-Jack and Cheddar Cheese, Red Onion, and Cilantro
1 Pound Steamed Mayport Shrimp, Old Bay Seasoning, Cocktail Sauce, and Lemons
Half Dozen with Choice of Buffalo, Korean, or BBQ sauce. Choice of Ranch or Bleu Cheese.
Sweet and Spicy Chicken with Thai Peppers and Peanuts in Butter Lettuce Cups
Crispy Shrimp, Sweet Chili Aioli, and Lime
White bean hummus with Pomegranate, EVOO, and Parmesan Flatbread
Spring Mix, Chicken, Apples, Grapes, Pecans, and Celery
Iceberg Lettuce, Tomato, Green Olives, Swiss Cheese, Ham, Romano Cheese, and Lemon-Garlic Vinaigrette
Beets, Butternut Squash, Radish, Cucumber, Carrot, Goat
Cheese, Sunflower Seeds, and Arugula tossed in Walnut Vinaigrette
Mixed Greens, Tomatoes, Carrots, and Choice of Dressing
Add chicken +4, shrimp +7
Romaine Lettuce, Parmesan Cheese, and Caesar Dressing
Blackened or Fried with Napa Cabbage, Sliced Tomato, and Harbour Sauce on Brioche Bun
1/2 Pound CSB Grind Burger, Lettuce, and Tomato on Toasted Brioche Bun
(May substitute a Grilled Chicken Breast or Beyond Beef Burger)
Add Cheese +1.50, Add Bacon +2
Grilled Sourdough, Smashed Avocado, Smoked Almonds, Chili Flakes, Preserved Lemon, Olive Oil, and Topped with Two Fried Eggs
Maryland Style Jumbo Lump Crab Cake, Lettuce, and Remoulade Sauce on Toasted Brioche Bun
Turkey, Melted Brie Cheese, Slab Bacon, and Cranberry Relish on Toasted Sourdough
Served with Pickle on Toasted Brioche Bun.
Tempura Battered Shrimp, Shredded Lettuce, Tomato, and Firecracker Sauce on Toasted Sub Roll
Ham, Pulled Pork, Swiss Cheese, Pickles, and Dijon on Pressed Ciabatta Bread.
Jack's "Chicken Salad" on Choice of Bread with Lettuce and Tomato
Tuna Salad, Butter Lettuce, Tomato, and Muenster Cheese on Croissant.
Pan Seared, Sweet Corn Chowder, and Basil Oil
Served with Tzatziki and Feta Cheese
Grilled Sourdough, Smashed Avocado, Smoked Almonds, Chili Flakes, Preserved Lemon, and Olive Oil
12 Year Aged Balsamic, Basil, EVOO, and Maldon Sea Salt
Charred Kale, Roasted Garbanzo Beans, Shaved Parmesan, Pistachio, House made Croutons, and Caesar Dressing
Ancho Dusted, Pan Seared, Mango-Avocado Salsa, Charred Asparagus, and Roasted New Potatoes
6oz Angus, Demi Glace, Garlic Whipped Potatoes, and Asparagus
add blue cheese +3.50, add 1/2 split florida lobster tail +16
Florida White Fish, Shrimp, Clams, Mussels, and Scallops in spicy Tomato-Saffron Broth. Served with Grilled Focaccia
Coffee Rubbed, Bing Cherry Demi, Brown Butter Mashed Potatoes, and Vegetable du Jour
Roasted Butternut Squash Risotto, and Shaved Manchego
Red Wine Braised, Demi-Glace, Balsamic, Roasted Sweet Potato, and Spinach
Honey-Basil Glazed, served with Charred Asparagus on a bed of White Beans with EVO
Butter Cracker Crusted, Country Gravy, Garlic Mashed Potatoes, and Green Beans
Olive Oil and Garlic, Baby Spinach, Nicoise Olives, Goat Cheese, and Sundried Tomatoes
Canadian Club Whiskey, Fresh Strawberries, Fresh Basil, Sugar, Lemon Juice, Lime Juice, and Garnished with Fresh Strawberry & Basil
Captain Morgan Rum, Malibu Rum, Blue Curacao, and Pineapple Juice
Absolut Citron, Pomegranate Juice, St. Germaine Liqueur, and Cointreau
Conciere Tequila, Fresh Jalapeno, Mango Juice, Lime Juice, and Cointreau
BUDWEISER | BUD LIGHT | BLUE MOON | COORS LIGHT | MICHELOB ULTRA | MILLER LITE
CORONA PREMIER | HEINEKEN | HEINEKEN 0.0 | STELLA ARTOIS
FOUNDERS DAY IPA | JAI ALAI
MILLER LITE | BLUE MOON | LOCAL IPA | YUENGLING
Serving since Executive Chef
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