With Passover and Easter on the horizon, several East End eateries have specials for the holidays. Nick and Toni’s in East Hampton is adding several a la carte Passover specials to its menu on Wednesday and next Thursday. The specials are matzo ball soup with Thumbelina carrots and dill; braised lamb shank with sweet potato puree, Turkish apricots, and roasted baby turnips, and chocolate-covered macaroons with matzo toffee.
Nick and Toni’s will celebrate Easter on April 5 with a $95 prix fixe brunch available from 11:30 to 2:30. Appetizers include strawberry preserve and whipped sweet ricotta toast with toasted hazelnuts; artichoke fennel salad with Grana Padano and preserved lemon; cured wild salmon with sesame seed tartlet, red onion, salmon roe, and dill crème fraîche; seared yellowfin tuna, fingerling chips, cured egg yolk, and olive tapenade; roasted pear salad with Prosciutto di San Daniele, creamy goat cheese, and toasted walnuts, and lemon ricotta mezzaluna with spring peas and pancetta.
Main courses are roasted wild mushrooms with poached eggs, crispy polenta, and truffle hollandaise; lemon ricotta pancakes with strawberries, fresh cream, and applewood smoked bacon; spinach and ricotta cannelloni with poached egg and herbes de Provence; Prosciutto di San Daniele and fontina croque-madame with poached egg, field greens, and mustard vinaigrette; steelhead trout with wilted mustard greens, toasted almonds, and caper vinaigrette, and Colorado lamb loin with Parmigiano Reggiano risotto, chanterelles, and lamb jus.
Desserts are a strawberry rhubarb tart, Basque cheesecake, flourless chocolate cake, pistachio gelato, and honey apricot sorbet. Available supplements for the table are rosemary, thyme, and sea salt focaccia, and fried zucchini. A separate menu for children will be available for $35.
For those who prefer to celebrate at home, L&W Market in Bridgehampton has a vast menu of takeout specials for Passover and Easter. Passover Seder dinner orders must be placed by Monday at 6 p.m. for pickup Wednesday or next Thursday. Easter dinner orders are required by noon on Friday, April 3, for pickup on April 4 or April 5. Orders can be placed online at landwmarket.com.
Passover appetizers and platters include haroset with craisins, apricots, figs, apples, walnuts, honey, and red wine; smoked bluefish spread; matzo ball soup; chopped liver; deviled eggs; crudités with hummus and smoked ranch dressing; a mezze combo with homemade dips and pita, and a seder plate featuring a shank bone, egg, horseradish, parsley, and haroset.
Main courses are red-wine-braised brisket (medium or large), whole roasted chicken with smoked paprika, roasted garlic, and gravy, and roast rack of lamb with minted salsa verde and sumac. Side dishes are sautéed greens, roasted rosemary fingerlings, roasted asparagus, and matzo, while the dessert is chocolate almond macaroons.
Easter appetizers and platters offer a charcuterie board with house-made pâté, salami, sausages, prosciutto, pecorino, olives, and pickles; deviled eggs, a crudite platter, a cheese board, shrimp cocktail, and an antipasto combo platter with marinated vegetables and mozzarella, tuna-stuffed peppers, olives, pickles, and rosemary.
Entrees are the roast rack of lamb or a medium or large honey-mustard-glazed Berkshire ham. Sides include roasted beets with orange, pepitas, and smoked feta; sweet peas, snap peas, and spring onions; roasted asparagus with Parmesan and mustard vinaigrette; Parker House rolls, and macaroni and cheese. Chocolate croissant bread pudding and olive oil lemon cake are the desserts.
Amagansett’s Rowdy Hall is keeping it simple for Passover. The specials for Wednesday and next Thursday are matzo ball soup, red wine braised short ribs with apricots, potato sunchoke puree, and fresh horseradish, and chocolate-covered macaroons.
Readers should keep an eye out for additional holiday dining options in the April 2 issue of The Star.
