What better way to beat the cold than taking advantage of the bargains offered during Long Island Restaurant Week, which will kick off Sunday and continue through Feb. 1.
Throughout the week, participating restaurants can offer a $24 two-course lunch, and three-course dinner menus priced at $29, $39, and/or $46. Restaurants may offer any combination of the four prix fixes, although most are going with the $46 dinner option.
Each restaurant is required to offer at least three choices per course for dinner — appetizer, main course, and dessert — and, for lunch, either appetizer and entree or entree and dessert. Participants must offer the lunch prix fixe during lunch hours and the dinner menu all night every night they are open, except for Saturday, when the cutoff can be 7.
A gift card giveaway returns for the winter promotion, and diners have the option to enter to win one of three gift cards to be redeemed at a participating restaurant of their choice. To enter to win, diners must visit the Long Island Restaurant Week website before Feb. 2 at 11:59 p.m. and input their information. Winners will be selected on or around Feb. 6, and will be notified via telephone and/or email.
The South Fork restaurants participating as of this writing are Fresno, Nick and Toni’s, LDV @ the Maidstone, and the Palm in East Hampton, Bistro Été and Calissa in Water Mill, Page in Sag Harbor, the Bridgehampton Inn, and Shippy’s in Southampton.
West of the canal, Cowfish in Hampton Bays, Fauna and Ivy on Main in Westhampton Beach, and the Stone Creek Inn in East Quogue are also running the promotion.
The East Hampton venues have released their dinner menus for the week. All are priced at $46. First courses at Fresno will include soup of the day; salmon tartare with capers, green curry, whole grain mustard, ginger oil, and homemade chips; artisanal greens with apples, Manchego, pumpkin seeds, and sherry vinaigrette, and curly kale salad with roasted butternut squash, cranberries, almonds, pecorino, and green goddess.
Among the entrees are rigatoni with beef, veal, and pork, San Marzano tomatoes, Parmesan, and crushed red pepper; sweet potato gnocchi with local wild mushrooms ragu, kale, shaved pecorino, and truffle oil, with stracciatella and shrimp as add-on options; pan-seared salmon with roasted fingerling potatoes, mushrooms, sautéed baby bok choy, and mango-coconut sauce; grilled marinated pork tenderloin with potato purée, sautéed haricots verts, and apple-mustard sauce, and, for a $15 supplement, the fish of the day.
The dessert selection will vary day to day.
Appetizers at Nick and Toni’s will include a romaine salad with Grana Padano, Caesar dressing, and garlic croutons; roasted pear salad with stracciatella, baby arugula, and toasted walnuts; baby beet panzanella salad with Cara Cara orange, red onion, and basic vinaigrette; Salumeria Biellese mortadella bruschetta with pistachio ricotta and butter lettuces; Mattituck Mushroom Farm fritto misto with saffron aioli, and braised short rib and ricotta ravioli with Parmigiano Reggiano crema.
Main courses feature campanelle pasta with Tuscan kale pesto and toasted hazelnuts; eggplant polpettine with couscous, chickpeas, and salsa rossa; herb-crusted sea bass with fennel salad, fingerling potatoes, and brown butter; oven-roasted free range chicken with wild mushrooms, sformato, and Swiss chard; duck confit with chicories, fig mostarda, and toasted pignoli, and slow-braised oxtail with creamy polenta and sweet potato.
Desserts are apple cake with caramel apple compote and fresh cream; tartufo with caramel truffle, chocolate and hazelnut gelato, and almond biscotti crumbs, and ricotta panna cotta with cherry compote and almond crumb.
The first course choices at LDV @ the Maidstone are yellowtail crudo with ginger oil and pickled red onion; little gem salad with charred gem lettuce, Parmesan dressing, crostini, and mimosa, and butternut squash soup with pickled walnuts and roasted pumpkin seed oil.
Entrees are farm-raised chicken with herbs spaetzle, root vegetables, and chicken jus; branzino with lemon, dill, capers, and chile oil; “Scarpetta” spaghetti with San Marzano tomatoes and basil, and, with a $20 supplement, a prime New York strip steak with roasted sunchokes, maitake mushrooms, agrodolce, cipollini, and Bordelaise sauce.
Desserts are caramelia mousse with chocolate sauce and cinnamon cream; market strawberries, and vanilla and chocolate gelato.
The Palm’s starters include a Caesar salad, mixed green salad, the soup of the day, and, with a $3 supplement, lobster bisque. Main courses are spaghetti and Wagyu meatball, chicken Parmigiana, Sicilian salmon, lobster ravioli, a six-ounce filet mignon, and sautéed shrimp. The steak or shrimp will add $10 to the check.
Accompaniments include a choice of garlic mashed potatoes, sautéed green beans, creamed spinach, Italian herb cut fries, or, for $10 more, smoky bacon mac and cheese. Desserts are tiramisu or zeppole.
