New American
Sandbar
An upscale tavern format serving refined New American land-and-sea dishes, known for its fresh local seafood and signature chickpea fries. The kitchen operates under the guidance of Chef Emeritus Guy Reuge, who elevates classic coastal comfort foods with French-influenced techniques. If you are arriving by boat, you can reserve a dedicated dock slip at the nearby Whaler's Cove Yacht Club specifically for your dinner reservation.
★ The Legend
Chickpea Fries
These crispy, golden logs are crunchy on the outside and remarkably creamy within, served alongside a spicy Sriracha aioli. Regulars order them the second they sit down, and they have remained the restaurant's most famous, non-negotiable signature starter since opening day.
◆ Fan Favorite
Duck Tacos
These soft-shell tacos are packed with rich, tender pulled duck and balanced by the crunch of fresh daikon, jalapeño, and a sweet drizzle of hoisin sauce. Order them to share as an appetizer, and squeeze the fresh lime wedge over the top to cut through the richness of the duck.
● Chef's Pick
Duck Duo
A masterclass in poultry from chef Guy Reuge, featuring a perfectly seared duck breast alongside a rich leg confit, paired with potato confit and a mulled red wine reduction. It is a direct nod to the classic French duck preparations that made Reuge a culinary icon on Long Island for decades.
◇ Hidden Gem
Ricotta Donuts
Most diners fill up on savory starters and skip the dessert menu entirely, missing out on these incredibly light, pillowy donuts. They arrive warm at your table, dusted in sugar and paired with decadent dipping bowls of raspberry coulis and chocolate ganache.
Insider Tip
When ordering oysters, ask your server which local farms they are sourcing from that day. They frequently feature exceptionally fresh, briny oysters harvested directly from the family-owned Deep Water Oyster Co. right in the surrounding waters of Long Island.
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