Almond Serves Up Christmas Eve and New Year’s Eve Dinners
This Christmas Eve, Almond restaurant will continue its long-standing tradition: a roast suckling pig dinner served with seasonal and traditional sides, now 17 years running.
Tickets are $35, and a portion of the proceeds will benefit the Pajama Program, which provides new pajamas and books to children who are waiting to be adopted both nationally and abroad. Hours are 5 to 9:30 p.m., and the restaurant—located at 1 Ocean Road in Bridgehampton—will be closed on Christmas Day.
But the festivities continue on New Year’s Eve with a locally sourced, five-course prix fixe menu, starting at 9 p.m., complete with party favors and a champagne toast.
Celery Roote Veloute and Surf and Turf amuse-bouches will start the menu, followed by a first course of Crispy Sunchokes, Hudson Valley Foie and Turkish Fig Terrine, or Peconic Bay Scallops. The mid-course will be a Sage and House Made Ricotta Gnudi, with a third course choice of Olive Oil Poached Main Halibut, Smoked Strong Island Duck, or a Cast Iron Ribeye. Bittersweet Chocolate Tart rounds out the menu.
Tickets are $115. For a more casual option, the bar will offer snacks and specialty cocktails, and an à la carte menu will be served earlier in the evening alongside holiday specials.
For more information, please call (631) 537-5665 or visit almondrestaurant.com.
1770 House In Full Holiday Swing
Choose from a selection of seasonal à la carte dishes this Christmas Eve, from 5 to 8 p.m., at The 1770 House Restaurant & Inn, located at 143 Main Street in East Hampton.
December appetizers include Chef Michael Rozzi’s signature and spicy Montauk fluke tartare; local cauliflower soup with house-cured bacon and Sigit cheese; seared Hudson Valley foie gras; and salads such as charred broccolini with Wagyu beef, and golden beet and endive.
Among a full selection of entrées are braised California rabbit ravioli with fresh black winter truffle; Scottish salmon with roasted cauliflower; braised veal cheeks with hon-shimeji mushrooms; and marinated pork tenderloin with dried exotic fruits and a sage and walnut pesto.
The dessert menu includes French butter pear and cranberry cobbler with pistachio gelato; sticky date cake with vanilla gelato and toffee sauce; and ricotta cheesecake with graham cracker crust, blueberry compote and Bourbon caramel.
New Year’s Eve brings a brand new, four-course tasting menu that starts with small bites and lighter flavors that build into big, full flavors and multi-layer dishes.
First course selections include house cured Scottish salmon; Serrano ham and melon; or crisp north fork oyster, followed by either Peconic escargot; lobster chowder with winter truffles; or surf and turf.
The third-course entrées include Rohan duck breast; turbot with Maine uni; bacon wrapped filet mignon; or American lamb chops. Dessert will be a selection of Chef Rozzi’s choosing. An optional fifth cheese course and champagne toast — NV Billecart-Salmon Brut Reserve can be served by the glass at $22 — will also be available.
Dinner will be served from 5:30 to 10:30 p.m. for $110 per person. From 5:30 p.m. on New Year’s Day, nightly à la carte fine dining and Tavern menus return. On weeknights, Sunday to Thursday, a $35 three-course prix fixe menu with selections from the fine dining menu is available, and Tavern Thursday will feature $17.70 dining deals, $9 wine selections and a $5 beer selection.
For more information, please call (631) 324-1770 or visit 1770house.com.
May Your Christmas Revolve Around Meals
If you don’t feel like cooking this Christmas Eve, now is the time to plan your restaurant-hopping schedule.
Rowdy Hall, located at 10 Main Street in the Parrish Mews in East Hampton, will be open for lunch on Sunday, December 24, with an à la carte holiday menu that will include lobster bisque, smoked salmon and chives, a lobster BLT, and either chocolate-espresso buche de noel or caramelized rice krispies for dessert.
For more information, please call (631) 324-8555 or visit rowdyhall.com.
Take a break and then head down the street to Nick & Toni’s, located at 136 North Main Street in East Hampton, which will serve à la carte specials from 6 to 10 p.m.
A local clam oreganata will start off the meal as an amuse-bouche, followed by Peconic Bay scallops with a truffled cauliflower purée, and a roasted Bronzino filet with braised leeks, lemon butter sauce and caviar. Amaretto cheesecake will finish the meal.
For more information, please call (631) 324-3550.