East End Restaurants Ready for 2019

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The patio at Baron's Cove.

There’s one way to ring in the New Year — with beef and truffle tartar, picnic gold oysters with champagne gelee, half lobster thermidor, filet mignon with foie gras, rack of Colorado lamb, and more — and then there’s every other.

Make a reservation at Baron’s Cove in Sag Harbor to dine to your heart’s content on Monday, December 31. Tickets are $120 for 5 to 8:30 p.m. seating, and $135 for 9:30 to 11 p.m.

For more information, call (631) 725-2101 or visit baronscove.com/dining.

Earlier in the day, Rowdy Hall in East Hampton will offer a la carte holiday lunch specials, including Sunchoke soup with roasted apples and crispy parsnips for $12, steak and eggs with French onions and sour dough bread, and a crab and red pepper omelet for $16 each, and chocolate torte with amaretti crumble for $12. For crispy crab cakes and a grilled rack of lamb — $18 and $32, respectively — swing by dinner service.

On New Year’s Day, an aptly named Hair of the Dog soup will start off the lunch menu, along with a smoked trout and chives omelet, Salmon Benedict and the chocolate torte.

For further information call Rowdy Hall at (631) 324-8555.

Up the road, Nick & Toni’s in East Hampton will serve a la carte specials for New Year’s Eve from 5:45 to 10 p.m., including a smoked salmon mousse tartlet with caviar, white truffle tagliatelle, Osso Busco with risotto Milanese, and caramelized white chocolate pot de créme with spiced cranberry compote and pistachios.

For more information, call (631) 324-3550.

For a four-course New Year’s Eve dinner prix fixe, look no further than The 1770 House in East Hampton for a menu that starts with small bites and lighter flavors before building to big, full, multi-layer dishes.

From 5:30 to 10:30 p.m. — and for $110 per person — first course selections will include a trio of oysters on the half shell, tuna toro tartare or Iberico ham, followed by a choice of BBQ California quail, spaghetti ala chitarra, roasted local clams, and Hudson Valley foie gras.

American lamb chops, Peconic Bay scallops oreganata, Maine lobster and filet mignon star as the third course, rounded off by a chef’s selection of desserts.

“For those who like a champagne toast, The 1770 House is one of the few restaurants to serve NV Billecart-Salmon Brut Reserve by the glass and at $22,” according to a press release. “There are 17 champagne and sparkling wine selections, including two by the glass, NV Billecart-Salmon Brut Reserve and Rosé by the half bottle, and bottles from France, Spain, New Mexico, California and the North Fork.”

On New Year’s Day, Executive Chef Michael Rozzi’s nightly a la carte dining menu will be available starting at 5:30 p.m. For more information, call (631) 324-1770 or visit 1770house.com.

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