11 Photos
Chef Michael Rozzi's famous tuna tartare is one of the few 1770 House mainstays you will find on a new prix fixe menu unveiled this spring.
A chilled sweet pea soup topped with a cold crab salad, paprika oil and smoked trout roe is one of the first course offerings on the new prix fixe. Kathryn Menu
Chef Michael Rozzi's golden beet risotto. Kathryn Menu
A golden beet risotto is topped with summer truffle, green garlic and chive blossoms. Kathryn Menu
Seared Hudson Valley foie gras with local Sagg Main strawberries, Shiso and Vincotto sits atop a buttermilk pancake. Kathryn Menu
Spicy rock shrimp shumai with crisp garlic, chilies, sesame and scallions is one of the menu items Chef Michael Rozzi belives may have lasting power on a menu he plans to evolve throughout the season based what can be found at local farmstands and fish markets. Kathryn Menu
Berkshire pork Milanese is topped with a Insalata Tricolore and a Nero d'Avola vinegrette Chef Rozzi crafted while the restaurant was closed to dining except for take-out orders. Kathryn Menu
Prime filet mignon a la Placha is served with a Madiera glaze, king trumpet mushrooms, fava beans and ramps. Kathryn Menu
1770 House Executive Chef Michael Rozzi.
The patio at the 1770 House in East Hampton. Annette Hinkle
The centerpiece fountain lights the patio after dark at The 1770 House. Annette Hinkle
