Delmonico’s will re-open its chic Hamptons outpost for the second season on April 28th. The Southampton location [268 Elm Street] brings a seaside spin on their flagship restaurant in New York City’s Financial District. Offering an updated menu featuring an array of new seafood offerings, handcrafted cocktails, and farm-to-table specialties sourced from their onsite garden. Most people don’t realize that Delmonico’s is famous for being the birthplace of classics including Eggs Benedict & Baked Alaska.

“With so much rich history and panache, we couldn’t think of a more perfect coastal location for Delmonico’s than Southampton,” says Dennis Turcinovic, owner and managing partner of Delmonico’s Restaurant Group.  “We’re thrilled to kick off our second season in this fantastic community.”

Designed by architect Glen Coben, a past James Beard Award nominee for interior design, Delmonico’s of Southampton marries the barefoot elegance of the Hamptons with the spirit and authenticity of the original Delmonico’s. Throughout the dining room, old photographs pay tribute to Delmonico’s 176-year legacy, while plush paprika banquettes, hand carved butcher block tables and whitewashed chairs create an atmosphere of relaxed Hamptons style.  In summer months, dine al fresco in the restaurant’s expansive garden patio.

This month marks the first time Delmonico’s of Southampton will be participating in Long Island Restaurant Week, taking place the week of April 27^th through May 4^th. Restaurant Week diners will enjoy at 3-course prix fixe dinner for $27.95 per person.

Executive Chef Billy Oliva, recipient of the coveted Michelin Bib Gourmand, will continue to infuse new life into Delmonico’s celebrated menu this season, with modern techniques.  Delmonico’s will also be featuring a new alfresco raw bar dubbed “The Pearl,” which will consist of freshly harvested oysters and frutti di mare.  Throughout the month of May, twenty percent of The Pearl’s proceeds will be donated to support cancer research.

Check out Delmonico’s Southampton Summer 2014 Menu:

Raw

Local Oysters 1⁄2 Dozen Daily Selection 18.

Jumbo Shrimp Poached & Chilled 21.

Gosman’s Lobster Cocktail On The 1⁄2 Shell MP

Little Neck Clams On The 1⁄2 Shell 15.

Dressed Colossal Crab Cocktail Crushed Avocado Mustard Aioli 22.

Tuna Tartar Horseradish, Yuza, Olive Oil 21.

STARTERS

Heirloom Tomato Salad Shaved Red Onion, Pierre Poivre, Sea Salt Tonic # 1,Organic Olive Oil, Basil 15.

Iceberg Salad Jasper Hill blue Cheese, North Country Apple –Wood Bacon, Red Onion, Tomato 16.Baby Gem “Ceaser” White Anchovies, Shaved Parmesan, Sour Dough Croutons 14.

Billy’s House Cured Bacon Frissee, Marinated Tomatoes, Russian Dressing 19.

Acquerello Risotto Daily Preparation 21.

Delmonico’s Signature Lobster Newberg Sauce al a Wenberg, Hassel Back Caviar 34. / 68.

Seared Sea Scallops Sweet Corn Pudding, Tasso Ham, Roasted Mushrooms 21.

Blue Crab Cake Melon Tartar, Piquillo Peppers Coulis 22.

Maple Brook Farms Burrata La Quercia Prosciutto, Grilled Local Peaches, Baby Arugula, Pine Nuts 20 Year Old Balsamic Vinegar 21.

Clams Casino Delmonico Style, 1⁄2 Dozen 18.

GRILLED MEATS

Filet Of Beef 10 0z. 47.

New York Strip Boneless 16.oz 49.

Delmonico’s Steak 20 oz.

Our Signature Steak, Invented At Our Stoves 54.

Bone In Rib Eye 24.0z “40 Day Dry Aged” 63.

Porterhouse For Two 120.

Long Bone Delmonico’s 46 oz. For Two- The Tomahawk Steak 120.

Butchers Pick For Tonight MP

Organic 1⁄2 Roasted Crispy Chicken Market Vegetables, Carmelized Onion Sauce 28.

7x Wagwu Delmonico’s Burger White Cheddar, Billy’s Bacon, L & T, Onion. Dill Pickle Shaved Black Truffle 26.

Seafood

Simply Grilled/ Salsa Verde

Local Summer Flounder “ Lemon Sole 31.

Herb Grilled Wild Salmon 34.

Chef’s Market Catch MP

Colossal Shrimp Toasted Garlic, Overnight Tomatoes, Baby Kale, Fregola 36.

Grosman’s Lobster 2 & 3 Pound Steamed, Grilled, Crab Stuffed MP

Visit www.delmonicosrestaurantgroup.com/southampton/ for more information.