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With a choice of three decks, two on the upper level and a new one below, all with fantastic views of the Shinnecock Canal, it’s almost impossible to get a bad seat at Indian Cove Restaurant in Hampton Bays.
But owner and chef Bernard Miny, formerly of Le Chef in Southampton Village, doesn’t want the atmosphere to be the only thing diners have to talk about.
“We strive to match the view with the service and food. That’s our goal,” he said.
Mr. Miny describes the cuisine at Indian Cove, which opened in 1997 at the site of the former Lobster Bar and Grill, as “continental with a French flair—a simple bistro.”
The feel is casual. Patrons can also come by boat and park at the floating dock. Mr. Miny explained that the staff is trained to ensure that diners have a great experience, no matter how they arrive at the restaurant.
Appetizers at Indian Cove range from $8 to $12 and include nut-crusted fried goat cheese over field greens with white balsamic vinaigrette; lobster, shrimp and corn fritters with tartar dipping sauce; steamed mussels with white wine shallot broth; clams casino, baked with bacon garlic butter; spicy tuna cocktail over fried wontons; and shrimp and lobster bisque.
Another appetizer featured on the menu is the oyster Lou-Lou for $10, which features oysters roasted with Gorgonzola, spinach and hollandaise sauce. According to Mr. Miny, it’s the best appetizer, not only because it’s named after his little girl, but because its excellence has been borne out by its popularity.
Another appetizer many patrons enjoy is the Asian fried calamari tossed with a teriyaki glaze for $12.
Entrées include the cracker crusted flounder, fried and served with French fries and tomato tartar for $18; Tuscan crusted chicken with a sun-dried tomato, Parmesan and basil oil crust and black olive and caper sauce for $18; one pound of king crab legs, steamed, with a vegetable and potato for $24; and surf and turf for $36.
Daily blackboard specials often include a popular 24-ounce T-bone steak.
The seafood risotto is considered Indian Cove’s signature dish. Priced at $30, it includes sautéed lobster, shrimp and scallops in a creamy risotto. Another customer favorite is lobster steamed or broiled with local corn and red potatoes for market price. There are usually about 400 lobsters kept in the tank, ranging in size up to 4 pounds, Mr. Miny said, adding that Indian Cove uses only fresh fish.
The three-course prix fixe dinner, available seven nights a week, costs $27 and includes a choice of a traditional Caesar salad, Gorgonzola salad, ravioli du jour or soup of the day for starters. The entrée options are crimini and spinach encrusted salmon, Tuscan chicken, or veal Parmesan, with a 12-ounce strip steak or 1¼-pound lobster for $5 more. Dessert options include tiramisu, cheesecake, chef’s homemade bread pudding or ice cream.
A la carte desserts, priced at $5 to $6.75, include crème brûlée, warm house chocolate cake, French crepes with vanilla ice cream, berries and chocolate, profiteroles with ice cream and raspberry and mango sauces, and sorbet. Most of the desserts on the prix fixe and a la carte menu are made on the premises.
Dessert cordials range from $7 to $10.50 and consist of Irish and Mexican coffees, Baileys mint kiss, Grand Marnier, Remy Martin and Ramos Pinto. “Decadent dessert martinis” are offered as well, including a raspberry mocha martini with Van Gogh espresso vodka, Godiva dark chocolate liqueur, Chambord, Starbucks cream and Kahlua mocha; peanut butter cup made with Castries peanut rum cream, Absolut vanilla vodka and Godiva chocolate liqueur; and a “chi colada” with Voyant chi cream liqueur, cream of coconut and pineapple blended with ice.
A tiki bar is in the works for the outdoor patio at Indian Cove, Mr. Miny said, and will be put up as soon as the town approves the project. For now, the bar on the top level of Indian Cove will serve specialty martinis and mojitos.
258 East Montauk Highway, Hampton Bays; 728-5366
Monday and Thursday, 4 to 11 p.m.; Tuesday, Wednesday and Friday through Sunday, noon to 11 p.m.
Mastercard, Visa and American Express
Reservations recommended
Handicapped accessible
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