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Passover and Easter Meals to Go

Sat, 04/04/2020 - 23:45

The Art of Eating in Bridgehampton is offering special catering menus for the upcoming religious holidays. The prepared main dishes for Passover, which starts on Wednesday evening, include slow-braised brisket for $26 per pound, and roasted salmon with cracked pepper and lime with a red onion marmalade for $88 for a serving that feeds four.

The Easter main dishes include a boneless rosemary-mint-basil-crusted leg of lamb for $110 for a serving that feeds three to six, and half a brown-sugar-glazed ham for $105. Orders must be placed 72 hours in advance. Delivery is free for orders over $200, and for seniors in Southampton Town via the town's All Seniors Assistance Program. For pickups, customers will be given a designated time and their items will be placed in new cardboard boxes on sanitized tables in front of the building. To view the full menus, and to place an order, visit the company's website. 

Carissa's in East Hampton has special a la carte appetizers, entrees, side dishes, and desserts for Passover. The menu features matzoh ball soup for $18 a quart, whitefish salad for $16 a pint, baked salmon with tahina, meyer lemon, and za'atar for $36 for a serving that feeds two, and braised brisket for $80 for a serving that feeds three to four. To place an order call 917-297-6775 by 3 p.m. on Sunday. Items will be available for pickup between noon and 3 p.m. on Wednesday. Delivery is $20 for orders over $75. The full menu is on the restaurant's website. 

Nick and Toni's in East Hampton is offering a special takeout Passover dinner for four for $225. The menu includes matzoh ball soup, braised beef short ribs with red pepper matzoh brei, sweet potato tzimmes, and a box of matzoh. Orders must be placed by Sunday, and curbside pickup will be available between 2 and 5 p.m. on Wednesday. 

Lulu Kitchen and Bar in Sag Harbor is offering takeout Passover dinner for four for $200, and Easter dinner for two for $85. 

The Passover menu features salad, hummus, and roasted cauliflower appetizers, and a choice of two of the following entrees: roasted chicken, skirt steak, lamb tagine, vegetable stew, and whole grilled branzino. The side dishes are ratatouille, garlic kale, beets and horseradish, and carrots and chickpeas.

The Easter dinner entree is a roasted leg of lamb stuffed with mint pesto. The side dishes are English pea polenta, and sauteed French beans with shallots and almonds. Orders are by calling the restaurant. They will be available for curbside pickup Wednesday through Sunday between 3 and 8 p.m.  

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