The Montauk Yacht Club is starting the summer season on a high note with chef Richard Hebson in the driver’s seat. Hired in May, chef Hebson who previously worked at First and South in Greenport, has crafted a menu that features a twist on American classics. The dishes also focus on locally sourced ingredients from the East End’s farmers markets and local catches. He shared five new plates perfect for the warm weather.
Lobster Cobb Salad
“Our lobster cobb salad is what summer is all about.” Think fresh Maine lobster on top of local greens, tomatoes, corn, hard-boiled egg, scallions and crispy pancetta all tossed with a herb infused dressing. “The flavor of all the vegetables with the saltiness of the pancetta and the poached lobster give it the perfect balance. It’s fresh, it’s satisfying and it’s the [ideal] meal for summer.”
Nothing starts a meal off in Montauk like seafood. The seafood cocktail highlights lobster, king crab claws and shrimp with a housemade cocktail sauce. “We use a traditional [cocktail sauce] recipe, but add a few extras to create a unique flavor with key lime juice, key lime mustard and a little honey and tabasco.” The tangy flavor also makes it memorable.
The Montauk Yacht Club Burger
New and improved for 2017, the burger is kept simple with high-end ingredients like the Tom Cat brioche roll with sliced cheddar, applewood bacon, bibb lettuce and crispy onion straws. “The kicker is the insanely delicious honey sriracha fries. The perfect blend of sweet and spicy to go with a mouthwatering burger.”
Chances are, you’ve never had a filet mignon prepared like this. “We wrap it in applewood bacon because what isn’t good when wrapped in bacon?!” It is then seared to perfection and served with diced potatoes, baby tomatoes and pencil asparagus. Don’t forget about the heavenly hollandaise sauce. “The buttery taste of the sauce is the perfect complement to the rich and delicious bacon wrapped filet.”
Cocoa Cured Short Ribs
One of the Montauk Yacht Club’s signature dishes this season is the cocoa cured short ribs. “We slow roast the ribs in a broth infused with cocoa and when they are fork tender we plate them with a carrot puree, porcini onion jam and fingerling potatoes.” The richness of the ribs balances perfectly with the light carrot puree and onion jam.