L&W Market in Bridgehampton (landwmarket.com, 631-537-1123) is offering Passover and Easter specials to go. Passover orders must be placed by Thursday, March 25, at noon. Pick up will be Saturday, March 27, from 2 to 4 p.m. or Sunday, March 28, from 10 a.m. to noon. Menu includes smoked bluefish dip, chopped liver, matzoh ball soup, red wine-braised brisket or ready to roast chicken. For Easter specials, orders must be placed by Thursday, April 1, at noon. Pick up times will be Saturday, April 3, from 3 to 5 p.m. or Sunday, April 4, from 11 a.m. to 1 p.m. Appetizer menu includes deviled eggs, charcuterie board, crudité platter and more. For main courses, choose from a honey mustard glazed ham or roast rack of lamb. Also available are several sides and desserts.
Jean-Georges at Topping Rose House in Bridgehampton (toppingrosehouse.com, 631-808-2000) will welcome the Easter Bunny, who will say hello to all the diners. The Easter brunch menu is available all day on Sunday, April 4, from 11 a.m. to 8 p.m. The three course prix fixe menu is $78 for adults with a kids option for $39. Reservations required.
Rowdy Hall in East Hampton (rowdyhall.com 631-324-8555) will offer holiday specials for Passover on Saturday, March 27. The specials will be available for dine-in and takeout. The menu includes Ed’s matzoh ball soup ($12), red wine braised brisket with roasted butternut squash and Halsey Farm apples, honey ($28) and for dessert, almond torte with strawberry mousse, candied pistachio and strawberries ($11).
Nick & Toni’s in East Hampton (nickandtonis.com, 631-324-3550) offers a special brunch and dinner prix fixe in honor of Easter, April 4. The 3-course brunch prix fixe is $75, while the 3-course dinner prix fixe is $95. A kids menu prix fixe is also available for $24. A separate dessert menu is also available. Brunch will be served from 11 a.m. to 2 p.m. and dinner from 5 to 8 p.m.
The 1770 House Restaurant & Inn in East Hampton (1770house.com, 631-324-1770) is offering a $400 Easter to go kit. The package serves four to six adults and orders are required by Thursday, April 1, for pick up Saturday, April 3, from 2 to 4 p.m. Main course includes a ready-to-cook roast or free-range Australian leg of lamb. Both mains come with three cooked sides, ready to reheat, and several dessert choices. Enhancements include a caviar kit, poached shrimp platter and spring pea soup. For those wanting to dine in, a $55 two-course seasonal menu including traditional Easter favorites will be offered in the dining room and Tavern beginning at 4:30 p.m. The nightly a la carte take-out menu will be available for those wishing to order on the day.
New Moon Cafe in East Quogue (newmooncafeeq.com, 631-653-4042) will be serving breakfast on Easter Sunday, April 4, from 9 a.m. to 2:30 p.m. Call for reservations.
The Inn Spot on the Bay in Hampton Bays (theinnspot.com, 631-728-1200) will be serving Easter dinner on Sunday, April 4, on the veranda from noon to 5 p.m. View the complete menu online.
Old Stove Pub in Sagaponack (oldstovepub.com, 631-537-3300) has reopened for the season with a new sushi bar and steakhouse menu items. The restaurant will be open Friday, Saturday and Sunday, beginning Easter weekend. In April, an outdoor heated tent for up to 75 guests will return and is available for weekend dinners and for rent for private parties, dinners, weddings and other events. A new takeout menu is also available for those who prefer to dine at home.
The American Hotel in Sag Harbor (theamericanhotel.com, 631-725-3535,) will offer its classic “Easter Celebration” with a three-course prix fixe menu of seasonal offerings as well as several special supplements. Features include smoked trout with horseradish sauce and citrus dressing, roast leg of spring lamb au jus, bay scallops and citrus beurre blanc, grilled petit filet mignon Maitre d’hôtel and much more. Service begins at noon and will run until 8:30 p.m. $100 adults, $50 children.
Harbor Market in Sag Harbor (harbormarket.com, 631-7325-4433) is offering a takeout Easter menu with orders placed by Sunday, March 28, ready for pick-up on Sunday, April 4. On the menu is herb-crusted roasted rack of lamb ($65 serves two), Provençal tomatoes, sautéed green beans, mashed potatoes and, for dessert, flourless chocolate cake, tiramisu or an Easter cookie box.
Lulu Kitchen & Bar in Sag Harbor (lulusagharbor.com, 631-725-0900) offers Passover and Easter specials. A Passover dinner for two ($150) is available March 27 to April 4 and includes a mezze platter with hummus, baba ganoush and flat bread and salad, and, a main course of a smoked chicken with sides. Easter dinner for two ($185) is available April 4 and includes a roasted baby carrot salad and main course of roasted leg of lamb with sides, plus dessert. Both packages will be available for preorder by phone or email. Pick up on Easter Sunday will be offered between noon and 8 p.m. A special entrée will be available for dine in on Easter Sunday.
The Plaza Café in Southampton Village (plazacafe.us, 631-283-9323) will serve brunch on Sunday, April 4, from 11 a.m. to 2 p.m. and dinner from 2 to 6 p.m. Curbside pick-up will be available for both brunch and dinner. Call for reservations.
Shippy’s Pumpernickels Restaurant in Southampton Village (shippyspumpernickels.com, 631-283-0007) will offer prime rib and 1.5-pound lobster specials over Easter weekend, and a roast leg of lamb special on Sunday, April 4 only. Regular menu items will also be available all weekend long.
Southampton Publick House in Southampton Village (publick.com, 631-283-2800) will serve Easter brunch and lunch on Sunday, April 4, from 11:30 a.m. to 3 p.m. Dinner will be served from 4:30 p.m. to 9 p.m. Regular lunch and dinner menus are also available.
Calissa in Water Mill (calissahamptons.com, 631-500-9292) will be serving Easter specials for dine-in and takeout on Saturday, April 3, and Sunday, April 4, including Easter brunch on Sunday. Indoor and heated outdoor dining options will be available. Calissa will also offer Greek Orthodox Easter dishes for dine-in and takeout on Saturday and Sunday, May 1 and 2.