New Year’s Eve at 1770 House
The 1770 House in East Hampton will ring in the New Year with a three-course prix fixe menu that will be available from 5:30 to 10:30 on Dec. 31.
First course selections will include crisp Peconic Gold oysters with lemon-tarragon and quail egg dressing; bluefin tuna gravlax with Osetra caviar and crisp potato latke; mussel and saffron chowder; slow braised veal shank raviolo with mushrooms, and seared Hudson Valley foie gras with satsuma mandarin, winter salad, garlic toast, and pomegranate.
Entree options are pan-roasted European turbot with smoked trout roe, pommes fondant, and haricots verts; seared Montauk sea scallops with bacon, miso, braised leeks, and fingerling sweet potatoes; spicy lobster and mafaldine pasta with Aleppo pepper, tomato, and garlic; brown sugar and apple cider-cured pork loin with dried fruit, butternut squash, and slow-cooked greens, and prime rib of natural beef with steak frites and creamed spinach.
The dessert will be the chef’s selection. The price is $125; sides and à la carte options for the table are available for an additional charge.
The restaurant will also be open on New Year’s Day with a $65 two-course prix fixe menu in the dining room and
the tavern along with an à la carte menu in the tavern.
Holiday Specials at Rowdy Hall
While Rowdy Hall in Amagansett will be closed for dinner on Christmas Eve, during the day on Tuesday it will be open from noon to 3. In addition to its regular menu, it will offer lobster Benedict, including poached eggs, a four-ounce butter-poached lobster tail, and lemon thyme Hollandaise on a toasted English muffin with a frisée salad and warm bacon vinaigrette. Olive oil cake with fresh citrus and vanilla Anglaise will also be available.
On New Year’s Eve and New Year’s Day, the specials will be pumpkin lobster bisque; surf and turf, including prime New York strip steak and grilled jumbo prawn with creamed spinach, and vanilla bean custard with Amaretto cherry compote and candied almonds.
Hanukkah specials will be on offer from next Thursday through Dec. 29 beginning at 5 p.m. The specials are potato latkes with apple sauce, sour cream, and chives; red wine-braised beef brisket with sweet potato purée and roasted turnips, and, for dessert, olive oil cake.
Christmas From the Cookery
The Cookery in East Hampton has a Christmas menu available for ordering through tomorrow, with pickup by noon on Tuesday or Wednesday.
Main courses are wood-grilled rack of lamb; grilled salmon with white wine, herb beurre blanc, and salmon roe; whole beef tenderloin en croute, and agnolotti stuffed with Swiss chard and fresh ricotta.
Available side dishes are scalloped potatoes with Manchego cheese and chives; roasted sweet potatoes with herb olive oil and roasted whole black garlic; roasted cardamom beets and orange with a chèvre salad, and charred roasted brussels sprouts with bacon, garlic, and Port Wine glaze.
Desserts are a Yule log, Pavlova with cranberry, raspberry, and apple filling, and classic French Mont Blanc.
Party Platters from Bostwick’s
Bostwick’s Seafood Market in East Hampton is now offering party platters to go for the holiday season. Sample platters include chicken wings, baked clams, lobster dinners, steamed mussels and clams, crab cakes, spring rolls, lobster corn cakes, and many other options. Custom platters can be ordered by calling 631-324-2700.
The market will be open until 2 p.m. on Tuesday, and its takeout menu will be available from next Thursday through Dec. 29 from 11:30 to 7. The market will be open until 2 p.m. on Dec. 31, and will reopen on Jan. 2.
Silver Spoon Classes
Silver Spoon Specialties in East Hampton has announced two cooking classes with its chef, Jeanine Burge. Fresh mozzarella cheese-making will be offered on Dec. 30 from 6 to 7:30 p.m., and easy hors d’oeuvres for parties will happen on Jan. 3, 6 to 7:30.
The cost is $50 per class, and space is limited. Reservation is by email to [email protected] or calling 631-604-5300.
Inlet on Holiday
Inlet Seafood in Montauk has closed for a holiday break and will reopen on Jan. 2 at noon for lunch, with dinner service beginning that day at 4:30. It will be open Thursday through Sunday throughout the winter.
This article has been changed from its print version to include the offerings from Bostwick's Seafood Market, which were announced after the paper went to press.
