A glass of wine and a taste for the divine pleases the palette and captures the spirit of the boating lifestyle. Navigating to the Ozark Yacht Club’s Wine Galley is only half the fun, as the experience at OYC whisks boaters to another place and time without leaving the waters of the Midwest’s premier powerboating destination.
Rough waters settle in Jennings Branch Cove at the 1MM. Sun-bathed boaters adore the shade to sip and dine before views reminiscent of a Swiss sailing community. Seated on the patio under the trees, guests enjoy the music of birds, and on occasion, the distant sound of fun on Princess Beach below. It’s relaxation with the simple pleasures time never forgets.
As the name suggest, the Wine Galley serves local vintages from Stone Hill Winery in Hermann, Mt. Pleasant Estates wines from Augusta, and Les Bourgeois Winery in Rocheport. Chauteau Ste. Michelle wines from Woodinville, Wash., and Parducci from Mendocino, Calif., round with sophistication the more local pairings. New wines are featured regularly.
This season, Wine Galley Supervisor Amy Lupardus and Head Chef Chris Whitehurst collaborated on a rejuvenated menu. They’ve kept the spinach dip and continue the Wine Galley’s popular flatbread pizzas, while branching into healthy choices and hearty food befitting hunger after a day on the water.
SIGNATURE CUISINE
Bang N Shrimp
New in 2017, the Wine Galley’s Signature Dish marries the Sea and South-of-the-Border flavors in a blend of creamy, spiced sauce over lightly battered, fried shrimp. Bang N Shrimp gets the kick of heat right, making the patron ask, “One more, please.”
How to Make It:
• Select fresh or frozen shrimp, wild or farm-raised.
• Select a light batter (or none, according to preference) and dredge the shrimp through it.
• Heat olive oil in a quantity commensurate with the number of shrimp to be quickly fried (or add olive oil as batches of shrimp are put through this step).
• Remove shrimp to a platter and toss with a sweet and spicy sauce according to preference.
• Rest shrimp on a platter with a bed of greens below.
• Add a bottled, spiced sauce across the shrimp and/or around the sides of the platter for additional spice and to present beautifully.
More Culinary Delights
Chicken wings in varying degrees of spiciness heat up the menu. On the milder side: enjoy salads, mozzarella sticks, a turkey wrap, and edamame expand. For bigger appetites, the Wine Galley has added a Cubano Sandwich made with pulled pork with tangy stone ground mustard and pickle slices to amp the flavor.
SIGNATURE DRINK
Blue Lagoon
The Wine Galley’s Signature Drink takes its name from an Icelandic Landmark. Blue Lagoon -- as blue as Caribbean waters -- blends two rums, Blue Curacao liqueur, and a splash of pineapple juice for a tall glass of sweet refreshment.
How To Make It:
• In a martini tumbler with at least a cup of ice cubes, add the next three ingredients
• 1 ounce Coconut Rum
• ½ ounce Bacardi Rum
• 3 ounces Blue Curacao Liqueur
• Shake vigorously
• Pour into a Collins glass
• Add pineapple juice to finish filling the glass and to taste
• Sip liberally
The Wine Galley is Open Friday and Saturday noon-8 p.m. and Sunday noon-4 p.m.
More Ozark Yacht Club Highlights:
• OYC’s heated pool and patio, May through October
• A private sandy beach and play area for picnics and volleyball
• A fitness room equipped with treadmill, reclining bicycle, elliptical, tanning bed, and infrared sauna
• Two restaurants: the LakeSide Café for waterfront breakfast and lunch service as well as The Wine Galley
• The Nautical Shoppe stocked with home and sailing décor and accessories
• On site executive and economy lodgings, including a houseboat, in occupancy ranges from 2 to 84
• Power Boat Rentals
• Membership types to meet individualized needs and interests
• Viewing for Ozark Sailing Club regattas
• Social events and holiday parties
