Montauk Yacht Club’s The Coast Kitchen

Montauk Yacht Club’s The Coast Kitchen

It is such an honor to once again visit the Montauk Yacht Club, located in the heart of Montauk. If you have not visited or have dined at their restaurant, The Coast Kitchen, now is the time to do so. The resort is a private oasis away from the hustle and bustle of Long Island’s easternmost town. The restaurant has created several new changes, including an expansion and revamp of its menu with an emphasis on locally sourced ingredients and local catches.

The new Coast Kitchen headed by new Executive Chef Richard Hebson. Hebson, most recently of the First and South in Greenport, is a veteran country club chef and a graduate of Le Cordon Bleu College of Culinary Arts. Chef Hebson is one of the most versatile and talented chefs on the East End. Every dish he creates is exceptional and five star worthy! His menu features several items from the land and sea, including Lobster Corn Chowder, Tuna Poke, Jumbo Lump Crab & Avocado, Filet Mignon, and Cocoa Cured Short Ribs.

My husband started with the Market Green Salad: watermelon radish, cucumber, tomato, carrot, charred red onion, avocado, and lemon vinaigrette ($14); and I began with the Burrata Salad: heirloom tomato, red onion, micro basil, balsamic pearls, baguette ($18).

Next, we split a special appetizer prepared by Chef Hebson that evening: Striped Bass from Gosman’s Dock with sliced avocado, tomatoes, pico de gallo, smoked chipotle, crispy tortilla strips, and micro greens.

My entree choice was the Charred 8oz Filet Mignon: smoked cheddar grit cake, succotash vegetables, fried blue point oysters, hollandaise sauce ($46); and my husband’s was the Charred 14oz New York Strip: cauliflower creamed spinach, roasted tomato, chimichurri, crispy yucca ($42).

The amount of flavors and textures packed into each dish is just so exquisite. You won’t experience anything like this anywhere else. The vibrant colors, the mouthwatering bites, all rolled in to a relaxing dinner is incredible. The service was above and beyond professional and very genuine. The members of the waitstaff make gentle eye contact with you and check in on you at friendly intervals throughout the evening. The portions sizes are generous, and the ingredients are as fresh as you can get. You can taste the true freshness of farm-to-table.

My filet mignon sliced like butter. It was the best I have had in a very long time. My husband’s steak was perfectly done. The field greens were a unique touch, creating for a very refreshing dish. The chimichurri was an excellent sauce that you typically do not have. It is made from fresh garlic, olive oil, white vinegar, parsley, and oregano.

Dessert selections for the evening included: Strawberry Shortcake, Cast Iron Chocolate Croissant Bread Pudding, Cast Iron Mango Cobbler, Key Lime Pie, Sorbet (Mango Lemon Raspberry), and Ice Cream (Vanilla, Chocolate, Strawberry, and Lavender Honey). My husband had the Cast Iron Mango Cobbler: cashew Crumble, coconut Gelato ($12); and I had the Cast Iron Chocolate Croissant Bread Pudding: salted caramel ice cream, chocolate pearls, whipped cream ($12). Simply put: you cannot come to dine at The Coast Kitchen and skip out on dessert. Dessert is a must-do! I recommend taking 20-30 minutes to relax and unwind from your hearty meal, perhaps take in the sunset outside on the patio, and then come back in for something sweet paired with coffee, tea, cappuccino, or cordial.

Certain menu items are noted as gluten-free, vegan, and vegetarian.

Hours for The Coast Kitchen Dinner menu are as follows: Sunday-Thursday 5:30pm to 10pm, and Friday and Saturday 5:30-11pm. Late Night Menu at the bar 10pm-12am Sunday-Thursday, and 11pm-1am Friday and Saturday. Happy Hour is Monday-Thursday 4-6pm except holiday weekdays.

View The Coast Kitchen’s dinner menu here. If you follow the link below, you will discover Montauk Yacht Club’s dining menus, including their Sunday Brunch menu, sunset pier menu, and happy hour menu.

http://www.montaukyachtclub.com/food-drink // 888-692-8668

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