Open for the Season: Navy Beach

Beachfront dining is back with signature dishes and drinks.

Fine dining on the beach, where boaters can pull up and anchor in Fort Pond Bay, what says summer more than that?

is back for a third season, opening Friday at 5 p.m.

The restaurant, alongside 200 feet of private beach, will start off with a preview menu through late May, featuring signature dishes like sautéed crab cake, crispy calamari salad, Montauk clam & corn chowder, buttermilk fried chicken, and its prized truffled mac ‘n cheese. New on the menu is a “raw & cebiche” section.

Partners Frank & Kristina Davis, Franklin Ferguson, and Martin Cabrera, opened the hotspot in 2010.

Navy Beach boasts a cocktail list by St. Germain mixologist Philip Pepperdine. You'll find drinks like the Rob Collins (vodka or gin, St.G, soda, lemon); La Tigresa (vodka, lime, watermelon, basil); and the Captain Jack (rye whiskey, St.G, lime, ginger beer). Longtime favorites including the Marganegra, the Southside, and the much-loved Saintgria Rosa (St.G, rosé, fresh peach, strawberries) are back, of course.

From Friday through May 7, Navy Beach will be open Friday through Sunday, starting at 5:30 p.m., and lunch on the weekends starting at noon. For the full schedule, click here.


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