The 1770 House Restaurant & Inn in East Hampton is now serving a new $85 three-course prix fixe dinner menu of seasonal dishes by chef Michael Rozzi in the main dining room, downstairs Tavern and outdoors in the garden and on the patio. The tasting-style menu includes a first course created to highlight local farm stand ingredients, a second course appetizer and third course main. Some of the first course options include beef tartare, chilled spring sweet pea soup and a local spring greens Caesar. Second course includes a spicy Montauk fluke tartare, steam Bans Island mussels with Calabrian chilies, crispy softshell grab and seared Hudson Valley foie gras. For the third course, choose from seared Montauk sea scallops, roasted Scottish salmon, braised rabbit leg, pork rib chop or striploin.
Desserts ($12) include warm chocolate soufflé cake with rum caramel, chocolate sauce and malted milk ball ice cream; ricotta cheesecake with blackberries and dried orange in a hazelnut-graham cracker crust; sticky date cake with toffee sauce and salted caramel gelato; and heirloom carrot cake with raisin-vanilla chutney, curry-lime leaf anglaise and candied ginger gelato.
Also new to the menu are optional sharing dishes for the table, including Widow’s Hole oysters (from Greenport) on the half shell with wild onion flower, cucumber and pink pepper mignonette ($22 half-dozen/$38 dozen); Regis Ova California supreme sustainable caviar, 1/2 ounce ($60); and Italian milk burrata with summer truffles, pistachios, local honey, house-made fennel pollen and sea salt focaccia ($24).
The take-out menu continues with dining room and Tavern favorites including The 1770 House Burger and meatloaf, cocktails to go and wine selections from the 250-bottle wine list overseen by wine director Michael Cohen.
The 1770 House Restaurant & Inn is at 143 Main Street, East Hampton. For reservations or information call 631-324-1770 or visit 1770house.com.