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Restaurant

The Club's Restaurant and Catering facilities are run by Chef Kent Monkan, the acclaimed Executive Chef and owner of  The Brass Rail Restaurant in Locust Valley.  Kent, a CIA graduate made a name for himself as Executive Chef at Panama Hatties in Huntington Station, where he spent seven years.  Later, he opened his own restaurant, Heirloom in Locust Valley.  More recently, Kent transformed Heirloom into a casual bistro, The Brass Rail, which features a moderately priced,  gastro-pub style menu which received glowing reviews last year in both Newsday and the New York Times.

The Club is open for Dinner on Wednesday, Friday and Sunday evenings year round.  During the Summer Season, (June-September), the Club operates The Brass Anchor Cafe, offering a variety of fare from light dishes to hearty meals.

Please view The Brass Anchor Cafe Menu.

Snack Bar service is located Poolside during the day, and prepares a variety of hot and cold meals and snacks.

The Club is available for Member sponsored parties, with full catering.  Non Member parties (with Member sponsorship) are also available.  For more information, please contact us at restaurant@seacliffyc.org.  

Reservations are required for Wednesday, Friday and Sunday Dinners, and can be made by phoning the office (516) 671-7374.  By doing this, the Club can properly staff and prepare for the events.  The usual suggested attire for the bar and club house is "smart casual".  Hats must be removed while seated in the dining room.  During the more casual Summer season, we would like to remind everyone that when entering the club house from the deck and beach areas that shirts, shoes, and cover ups are required.