Navy Beach In Montauk Reopens

Navy Beach in Montauk will reopen for the 2016 season on Friday at 5 PM. For opening weekend, the restaurant will be serving dinner Friday through Sunday and lunch on Saturday. Montauk's favorite beachfront restaurant will kick off its seventh season with signature favorites as well as the addition of new items throughout the menu. Look for several local farms and purveyors to be represented on this season's menu including Dock to Dish, Balsam Farms, Bhumi Farms and Good Water Farms. New items include: Montauk Fluke Ceviche with pickled Hampton farm vegetables, home-made hot peppers and Meyer lemon; Short Rib Tartare with nicoise olives, shallot, chives, egg and sesame-ponzu vinaigrette; Provencal Fritto Misto with octopus, clam strips, squid, lemon, herbs, zucchini and anchovy aioli; Bikram Grain Salad with wheat berries, red quinoa, kale, almonds and lemon citronette; Catalan Suquet with monkfish, squid, shrimp, clams, saffron, almonds, cava, sofrito and parsley; and Fire Roasted Sea Scallops with chorizo, dates, double smoked bacon and spiced piquillo tomato sauce. Additional seasonal items will be added as market-based specials.

Over the last six seasons, the restaurant has become a go-to place for its rosé wine list, and as a result, the restaurant will continue to expand upon its increasingly popular offerings this season, with over 25 bottles on the 2016 list. 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. New to the popular cocktail menu will be a focus on fizzy drinks over ice, a section called Spritzers, which will feature several new renditions of lower calorie cocktails. Some of the new offerings will include: Blood Orange Piscine with vodka, champagne rosé, fresh blood orange, sparkling water and mint served on the rocks in a wine glass; Cucumber Frizz with Reposado tequila, cucumber, agave, lime, and sparkling water on the rocks in a highball with a smoked celery salt rim; and Rosemary Citrus Spritz with citrus vodka, fresh lemon, sparkling water, and rosemary on the rocks in a wine glass. Look for Olympic specialty cocktails to celebrate the Summer Olympics—this time in Rio, Brazil—and Olympics-viewing in both the bar and dining room from August 5 – August 21.

Fun-filled activities for both locals in the community and seasonal visitors are planned throughout this season. Navy Beach is honored to host its fourth annual fundraiser for the Navy SEAL Foundation (NSF) with a kickoff cocktail party on Saturday, June 18, from 4 to 6 PM. During the 2015 season, the restaurant raised over $25,000 to support the Navy SEAL Foundation and its charitable efforts, bringing their to-date funds raised total to $60,000. 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.

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