The Beacon Opens For Dinner Six Nights A Week From May 28

The Beacon will be open for dinner six nights a week, Wednesday to Monday, closing Tuesday, in its tenth season, from Wednesday, May 28.

Executive Chef Sam McCleland will serve old favorites. On the menu one will find the popular tuna tartare with capers, whole grain mustard, cucumber, red curry paste and mixed greens; and steamed mussels Beacon-style with garlic, white wine, fresh lemon-thyme, cream and tomatoes. Among the main dishes are an oven-roasted chicken with julienne carrots, braised shallots and smoked bacon-pecorino risotto; and sesame crusted tuna with Napa cabbage-jicama slaw and Asian glaze. Among an array of new dishes will be a Beacon bouillabaisse with local fish, littlenecks, shrimp and lobster.

As the sun sets over Sag Harbor Cove on summer nights, The Beacon has a spectacular view. Watching the boats glide by from tables on The Beacon's second story deck sets the stage for a perfect sunset experience.