Dans Papers - May 18, 2007

A new authentic Mexican restaurant will open on Friday, May 18 at the location of the former 27 Lobster and Surf Shack in Amagansett on the Napeauge Stretch called 27 Authentic Mexican Kitchen. There will be live music on Saturday with no cover charge. Brunch will be served from 11 a.m.-5 p.m. on Saturday and Sunday and Lunch will be offered 7 days a week from 12-5 p.m. Children 12 and under eat at no charge during brunch and lunch. Dinner will be served from 5-11 p.m. and at the bar sample world-class tequilas with one of the largest selections on the East End. For further information call 27 Authentic Mexican Kitchen at (631) 267-6980.

Turtle Crossing in East Hampton is now open for their thirteenth season. The same tasty BBQ will be back with some new menu items. Turtle Crossing will start the season being open Thursday through Monday for dinner beginning at 5 p.m. Lunch will be offered on weekends beginning at 12 noon and 5 p.m. For more information call Turtle Crossing at 631-324-7166.

The Beacon in Sag Harbor will re-open for its ninth season from Thursday to Sunday beginning Thursday, May 17 at 6 p.m. Executive Chef Sam McCleland will serve old favorites such as lobster pasta and sesame-crusted tuna. In June, The Beacon will be open six nights closing on Tuesday; and come July, it will be open seven nights through October. 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. For more information call The Beacon at (631) 725-7088. Wildthyme Restaurant and Bar in Southampton offers a three-course prix fixe menu for $23.95 per person plus tax and gratuity. This special menu is offered every Wednesday and Thursday from all night and on Saturdays from 5:30 to 6:30 p.m. Some of the menu items include: seared sesame crusted tuna; lobster salad; pan roast organic chicken; crispy Atlantic salmon; grilled fillet mignon; and thyme infused creeme brulee. For reservations or more information call Wildthyme Restaurant and Bar at (631) 204-0007.

Corey Creek Vineyards in Southold will kickoff the 2007 season Memorial Day Weekend with a grand reopening celebration Saturday, May 26 through Monday, May 28. Throughout the weekend customers will be treated to live music, special winemaker tours with Kelly Urbanik, assistant winemaker, a raffle and goody bags for the first 50 customers each day. At the wine bar, Corey Creek will be pouring 2006 Gewurztraminer, 2006 Rose, Main Road Red, 2005 Cabernet Franc and Raspberry wine. The hours will be as follows: Saturday, Sunday and Monday 11-6 p.m. For more information contact Corey Creek Vineyards at (631) 765-4168 or visit www.coreycreek.com

The Seafood Barge in Southold has added new menu items for the 2007 spring and summer season. Some of the menu items include: swordfish poached in duck fat served with saffron orzo and fresh peas with smoked paprika chorizo sauce; grilled all natural steak with roasted artichokes, snow peas, lardons and red roasted potatoes with tarragon mustard sauce; and sauteeed shrimp with duck confit with orecchiette pasta, with wilted arugula and pecorino cheese. For further information call The Seafood Barge at (631) 765-3010.

Chef Michael Reilly of Legends Restaurant in New Suffolk introduces new offerings to its creative New American menu. The restaurant is open Sunday-Thursday from noon to 8:45 p.m. and Friday and Saturday from noon to 9:45 p.m. For reservations or further information about the restaurant, call Legends at (631) 734-5123 or visit www.legends-restaurant.com.

Cooperage Inn in Baiting Hollow now offers a summer lobster prix fixe seven days a week until Labor Day weekend. The prix fixe is available for $32 Monday thru Friday and for $34 Saturday and Sunday evenings. Dinner is served from 3:30 to 9 p.m. Monday thru Thursday; 3:30 to 10 p.m. Friday and Saturday; and 2:30 to 9 p.m. on Sunday. Menu items include: garden salad; 1 1/4 lb. steamed lobster; baked clams; corn on the cob; sauteeed shrimp, mussels, sea scallops and herbed new potatoes. For reservations, call Cooperage Inn at (631) 727-8994 or visit www.cooperageinn.com for more information.