Hamptons Dining Dish: Navy Beach, Bell & Anchor, Bostwick’s, Backyard

Bell & Anchor oysters.
Bell & Anchor oysters. Photo credit: Stacy Dermont

Navy Beach in Montauk is hosting its third annual fundraiser for the Navy SEAL Foundation. The Navy SEAL Foundation provides immediate and ongoing support and assistance for the Naval Special Warfare community and their families. The cocktail party will take place on Saturday, June 13, from 4 to 6 p.m. For a $40 entry donation, guests may enjoy wines provided by Turquoise Life, beer from Brooklyn Brewery and signature light bites provided by the restaurant. Regular a la carte service will begin after the event and reservations are recommended. 631-668-6868. navybeach.com.

The Bell & Anchor in Sag Harbor serves dinner Wednesday through Monday beginning at 5:30 p.m. Select appetizers include: frito misto—clam strips, shrimp, calamari, capers and lemon with spicy aioli; guava baby back ribs with baby spinach, pine nuts and frites; and chilled local asparagus with oyster mushrooms, truffle-pecorino and aged balsamic. Select entrees include: bouillabaisse with white fish, lobster tail, mussels, clams and shrimp in a tomato-saffron broth; grilled duroc pork chop with crispy mushroom polenta cake, local asparagus and fig-balsamic sauce; and surf and turf—butter-poached lobster claws with 7-ounce grilled filet mignon, haricots verts and fingerling potatoes. Select desserts include: dreamy brownie sundae with dreamy coffee ice cream; blood orange sorbet; and toasted coconut cake with coconut-almond fudge gelato. 631-725-3400. bellandanchor.com.

Bostwick’s Chowder House in East Hampton is now open Wednesday through Sunday beginning at 11:30 a.m. Menu favorites include: baked stuffed clams; coconut shrimp spring rolls with sweet chili dipping sauce; fried oysters with roasted corn salsa and remoulade sauce; New England clam chowder; the fisherman’s platter— flounder, shrimp, oysters and clam strips with tartar sauce; seafood pasta—lobster, shrimp and scallops with penne and sun dried tomato cream sauce; sautéed crab cakes served with remoulade sauce, vegetables and rice or potato; the blackened fish taco—Cajun spiced mahi and fresh mango salsa; and the lobster roll. 631-324-1111. bostwickschowderhouse.com.

The Backyard Restaurant at Solé East in Montauk is open for the 2015 season and serving dinner Wednesday through Sunday beginning at 5:30 p.m. Lunch will be available on Saturdays and brunch on Sundays. The menu focuses on local seasonal cuisine and features a daily catch item from Montauk waters, paired with produce from a local farm. Additional items include: hummus plate with warm pita, kalamata olives and cucumbers; clams casino with jalapeño, basil and bacon-butter; seared tuna napoleon—coriander-crusted bigeye tuna with wonton chips, red cabbage slaw and orange chili sauce; lobster pasta—angel hair, brown butter sage, lobster and roasted fennel; and skirt steak with chimichurri sauce ($35). 631-668-9739. soleeast.com/restaurant.

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