Hudson Valley Foie GrasWe’re excited to announce that on Tuesday, March 1, we’re revealing an all-new dinner menu created by Executive Chef Mark Cadiente. Chef describes his style as New American, which allows him to get creative in the kitchen. Using classic European techniques, the forward-thinking dishes feature farm-to-table favorites, as well as regional and international ingredients.

“The trust that 53 By The Sea instilled in me has given me the confidence to push my creativity,” says Chef Mark. When he created the menu, he used flavor profiles that he enjoys cooking. In addition, his travels and previous work inspire him and have taught him to continuously think of ways to keep food progressive. “My fellow chefs also play a vital role in the inspiration behind this menu. Our culinary paths are all so different, which is great, and I feel these unique dishes will showcase that.”

Along with showcasing our new menu, we will also be extending our hours to once again be open for dinner on Tuesdays.

The new hours of operations, effective March 1, will be:

Monday: Closed
Tuesday through Sunday: Dinner 5:00 pm – Closing
Saturday and Sunday: Brunch 10 am – 1:30 pm