Members Dinning Information Lunch is served:
Tuesday through Friday
Noon - 2:00 PM
Dinner is served:
Wednesday and most Saturday evenings
6:00 PM - 10:00 PM
Reservations
Reservations are requested at all times. Reservations are required for parties of 5 or more. Cancellation of a reservation made for a special function must be received 24 hours in advance or a charge will be incurred.
Dress Code
Lunch: Business casual attire is acceptable throughout the year.
Dinner: Jackets and ties are required, except from Memorial Day through Labor Day.
Jeans, shorts and sneakers are not permitted.
Cell phone and Smoking policy
Cell phones are permitted in the coatroom areas only. Smoking is permitted in designated outside areas only. The Squantum dock is for the use of the members and their guests. The dock is equipped with electricity and water. Please call the Squantum office in advance.
Parking in the circle area is for those with special need plates only.
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upcoming event menus
Gravlax Salad
1 side salmon ( skin on )
1/2 cup brown sugar
1/2 cup kosher salt
1/4 cup cracked peppercorns
8 stems fresh dill
1/8 cup cognac or French brandy
Place salmon skin side down in 9 x 11 Pyrex baking pan. Spread top of fish the peppercorns and fresh dill. Mix together salt and brown sugar and cover the entire side of salmon with this mixture patting down firmly. Drizzle cognac over salmon and cover with plastic wrap. Place another pan on top of salmon and some items of heavy weight in order to push the moisture out of the fish. Refrigerate 3 days, at least once daily spoon some of the liquid in pan over the salmon and recover with plastic and weighted pan. To serve remove dill, peppercorn, and salt mixture slice thin and serve over mixed greens with mustard dressing. Salmon can be wrapped tightly with plastic and used up to two weeks or frozen.
Mustard Dressing
1/4 cup Dijon mustard
2 Tbsp red wine
3 stems fresh dill (chopped)
1 small shallot (diced)
3 tbsp red wine vinegar
1/4 cup Vegetable oil
Mix all ingredients together with wire whisk.
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