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By Jessica Mackin

Summer wasn't over at Navy Beach this weekend. We went to the Montauk hotspot for lunch on Saturday. The weather was perfect as we sipped on Chandon sparkling wine and tasted some of Navy Beach's fantastic dishes.

We ordered a few of the salads to start. The burrata fresco with local heirloom tomatoes, prosciutto, crisp basil and aged balsamic was a hit, as was the crispy calamari with endive, frisee, and a chili-garlic dressing.

Off the small plates portion of the menu, the yunnan ribs with chili and caramel were delicious.

We also tried the buttermilk fried chicken with cornbread, house made slaw and spicy honey drizzle, which was excellent. The seared Atlantic salmon with asparagus, fingerling potato, and yuzu beurre blanc was spectacular. With the entrees we recommend the mexi corn side dish with cilantro, lime, chili, mayo and queso fresco.

Visit www.navybeach.com to make reservations. Navy Beach is open on select dates through October 6.

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2107 Capeletti Front Tile
Gurney's Inn