Montauk's Navy Beach Set to Open for Season With Signature Favorites, New Menu, Drink Items

MONTAUK, NY - Montauk, NY - Montauk's hot spot Navy Beach is set to reopen for the season.

The eatery, located at 16 Navy Road, Navy Beach will reopen on Friday, April 29 at 5 p.m.

For opening weekend, the restaurant will be open for dinner Friday through Sunday and lunch on Saturday.

The popular beachfront restaurant will kick off its seventh season with signature favorites as well as the addition of new items throughout the menu.

Guests can expect fare frmo local farms and purveyors to be represented on the upcoming 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, homemade 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.

In addition, the restaurant will continue to expand upon its increasingly popular rosé wine list, with over 25 bottles on the 2016 list.

This year’s list will include selections from Corsica, Sardinia, La Rioja, Sicily and 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 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.

Olympic specialty cocktails will be served to celebrate the Summer Olympics in Rio, Brazil; Olympics-viewing will take place in both the bar and dining room from August 5 to August 21.

Fun-filled activities are on tap throughout the season: Navy Beach will host its fourth annual fundraiser for the Navy SEAL Foundation, with a kickoff cocktail party on Saturday, June 18 from 4 p.m. to 6 p.m. During the 2015 season, the restaurant raised over $25,000 to support the Navy SEAL Foundation, bringing their to-date funds raised total to $60,000.

For a full schedule on when Navy Beach will be open for lunch and dinner, click here.