La Fin Kitchen & Lounge, a waterfront restaurant in Montauk known for its signature views and French inspired cuisine, opens its doors for summer with an expanded menu and new culinary team.
Welcoming in the restaurant’s second season is new Culinary Director Chris Brandt. Brandt has led The Greenbrier and The Food Studio, where, as opening executive chef, he was instrumental in bringing it a Four-Diamond AAA rating, and The Ocean Room at The Sanctuary on Kiawah Island, South Carolina, where he led the team to a Four-Star Mobil rating. The team includes Executive Chef Joe Roberti and General Manager Justin Shiller.
“We are thrilled to have Culinary Director Chris Brandt at the helm this summer, bringing his signature flair and attention to detail to our menu,” said Co-owner Michelle Walrath “At La Fin, gorgeous views of the sea are visible from any seat in the house. With our new expanded menu and wider array of options, guests can experience the wonder of La Fin in even more ways.”
Just in time for summer afternoons, the team has added multiple menu items. For the sunset crowd, a Lounge menu is now available from 4 to 5 PM daily, featuring options such as cauliflower flat bread, a large charcuterie board and an 8 oz grass fed beef burger, served with tomato-bacon jam, cheddar, and signature La Fin shoe-string fries. A new Raw Bar menu includes Plateau De Fruits De Mer, a decadent caviar dish accompanied by egg white, egg yolk, chive, crème fraîche and crackers and a classic shrimp cocktail.
New Rosé flights feature three varietals from Provence and three from the North Fork. Signature cocktails at La Fin include an Espresso Martini, a Margarita Diable and a new Grand Cru Margarita made with Clase Azul Reposado, Cointreau, fresh lime, agave nectar, and soda water.
Dinner brings new shareable dishes to the menu, with an organic whole spatchcock chicken, served with baby carrots, haricot vert, herb roasted fingerling, potatoes, and black truffle chicken jus. Signature dishes like eggplant meatballs with white wine tomato sauce, are mainstays. The new crab and watermelon salad; filled with jumbo lump blue crab, lemon zest, arugula, truffle-citrus vinaigrette is served on a thick slice of watermelon with a sprinkling of black lava sea salt.
La Fin’s Recovery Brunch has been expanded as well to include toasts and Benedicts, served alongside the Montauk Eye Opener, a shareable breakfast board of scrambled eggs, bacon, French toast, fruit, croissants, and house salad.
La Fin is open daily from 4 to 10 PM. Happy Hour is available daily from 4 to 5 PM. Refined dinners begin at 5 PM. On weekends, from 11 AM to 3 PM, is the Recovery Brunch.
Visit www.lafinkitchen.com.