Navy Beach will reopen for the 2017 season on Friday, April 28th at 5pm. For opening weekend, the restaurant will be open for dinner Friday through Sunday and lunch on Saturday and Sunday.
Montauk’s favorite beachfront restaurant will kick off their eighth season with signature favorites as well as the addition of new items throughout the menu. New items include: Crabcake with pickled vegetables, Korean BBQ aioli and daikon sprouts; Spaghettini pasta with cherry tomatoes, chilies, mint, ricotta, breadcrumbs and the option to add a 1 lb. lobster; Blackened Montauk Mako shark with charred tomatillo salsa, roasted corn, tortilla crisps and avocado; Soba noodles with clams, mussels, shrimp, calamari, daikon, bok choy and mushroom dashi; and an item back by popular demand—local tile fish with sushi rice, goma wakame and red curry coconut sauce. Additional seasonal items will be added as market-based specials. New to the ever-changing dessert menu this season will be the addition of ice cream from Montauk’s John’s Drive In, while coffee afficionados will be pleased to hear that the restaurant will now be pouring another local favorite, Left Hand Coffee.
Over the last seven seasons, the restaurant has become a go-to-destination for its rosé wine selections, and as a result, the restaurant will continue to expand upon its increasingly popular offerings this season, with additional large-format bottles joining the roster. This year’s list will include selections from Corsica, Sardinia, La Rioja, Sicily and of course the French regions of Loire, Provence, Bandol, Rhone, Burgundy and Champagne, while also exploring additional selections from Germany, Austria, Switzerland, New Zealand and the USA.
The cocktail menu will include a section featuring of large-format cocktails, perfect for sharing with friends and family. The new “Pitcher Perfect” cocktails will include: Pomelo with silver tequila, grapefruit soda and lime; Lemon Cooler with vodka, lemon iced tea and thyme; and Navy Grog with light and dark rum, grapefruit orange and pineapple.
Yaching clientele will be happy to hear that the beachfront restaurant’s popular “Torpedo” service will be back this season, with a new and larger launch running weekends from late June through Labor Day. Yachts anchored in Fort Pond Bay will now also be able to order delivery from the restaurant via the eazyo app.
Fun-filled activities for both locals in the community and seasonal visitors are planned throughout this season. Navy Beach is honored to host its fifth annual fundraiser for the Navy SEAL Foundation (NSF) with a kickoff cocktail party on Saturday, June 17th from 3-5pm. During the 2016 season, the restaurant raised over $30,000 to support the Navy SEAL Foundation and its charitable efforts, bringing their to-date funds raised total to $90,000. Tickets for this year’s event will be $50 per person, $25 for veterans, and free for children under 16. Those unable to attend
the restaurant but looking to support their efforts may make donations through the restaurant’s website at: www.navybeach.com/events/help-navy-beach-support-the-navy-seal-foundation
As an increasingly popular special events and weddings venue, Navy Beach continues to host private events, rehearsal dinners and wedding ceremonies and receptions throughout the season. Be sure to check the calendar online at www.navybeach.com or call ahead for closures due to private parties. The full season schedule is as follows:
April 28 – April 30: Dinner Friday – Sunday; Saturday & Sunday Lunch
May 6 – 7: Dinner Saturday – Sunday; Weekend Lunch
May 12 – 14: Dinner Friday – Sunday; Sunday Lunch
May 18 – 21: Dinner Thursday – Saturday; Weekend Lunch
May 25 – 29: Dinner Thursday – Monday; Lunch Friday – Monday
June 2 – 5: Dinner Friday – Monday; Lunch Friday – Monday
June 8 – 15: Dinner Thursday, Saturday, Sunday, Monday; Lunch Friday – Monday June 16 – Labor Day: Lunch & Dinner 7 Days