In their seventh season, Navy Beach continues to offer a coastal cuisine in a laid back, family-friendly setting on a 200 ft. private beach on Fort Pond Bay. The spectacular view with a breathtaking sunset along with the consistently fresh and delicious creations of seafood and locally-sourced produce, as well as a large variety of internationally-influenced menu items that change seasonally makes this restaurant unique. Opening in 2010 Navy Beach has evolved into a popular boating destination with interior dining in the nautically themed bar and dining room, as well as outside at picnic tables and lounges on the beach. Offering one of the largest selections of rosé wines in the area it’s also become a go-to place for rose fans and aficionados.
We enjoyed a lovely lunch on a beautiful Sunday in July and sampled many of the new items from this season’s menu. In addition to food items, some of the signature cocktails change as well. Our waitress Helen suggested the Cucumber Fizz– with silver tequila, cucumber, agave and lime and the Blood Orange Piscine with vodka, rose, fresh orange and mint. Both were refreshing and perfect afternoon libations to enjoy with your feet in the sand while dining on amazing food.
For this tasting, Chef Randy Santossent out a sampling of the creative new seasonal items. First was the Coconut Green Curry Steamed PEI Mussels and the Grilled Artichoke; each fresh and delicious. Every year I look forward to the new mussel creation, and once again this year’s ensemble did not disappoint. With a hint of bacon, the curry, cilantro, jalapeno and charred corn blend of flavors is deliciously aromatic and is perfectly accented by the crumbled peanuts. Baked with sea salt and then grilled and served with a Caesar aioli gives the Grilled Artichoke crispness while being tender enough to enjoy every bite.
So how does one describe something that has so much flavor bursting with each forkful? The Catalan Seafood Suquet: Suquet is the diminutive form of suc, or ‘juice’, in Catalan, which means that this wonderfully flavored dish is more correctly called juicy fish stew. The elegant combination of cod, squid, shrimp, clams, mussels, and almonds bathing in a saffron tomato sauce and served with sticky rice results in a flavor that needs to be experienced. Fire Roasted Sea Scallops: The tender and beautifully roasted Scallops prepared with chorizo, double smoked bacon and spiced Piquillo tomato sauce is accented with dates which are a bit of a sweet surprise balancing the overall taste. Rounding out our lovely afternoon meal was the side of tasty grilled Broccoli Rabe with salsa verde and chili-breadcrumbs.
Chef Randy Santos’ New American influenced menu features regional coastal cuisine with an emphasis on local seafood and produce. He has been with the restaurant and owners since the inception seven years ago. Randy is a resident of Montauk and his training is from a Culinary School in Puerto Rico. Along with these aromatic and intensely pleasing new treats, a few additional annual menu changes include a variation on the Salmon tartare and this year’s White Fish is sautéed local Skate. In addition to his seafood creations, his menu offers an eclectic selection of flavors available with steak, pasta, chicken, ribs, salad, and even a signature Navy Burger.
An unbelievable location paired with delectable seaside fare makes Navy Beach a perfect spot for a private event, a summer meal with friends and family, or a perfect date night outing.
Open for lunch and dinner – visit their website for further informationhttp://navybeach.com/
