The 1770 House is now serving a new $85 three-course prix fixe dinner menu of seasonal dishes by Chef Michael Rozzi in the main dining room, downstairs Tavern and outdoors in the garden and on the patio.
The tasting-style menu of signature dishes includes a first course created to highlight local farm stand ingredients, a second course appetizer and third course main.
THE 1770 HOUSE $85 THREE-COURSE PRIX FIXE MENU
(SUBJECT TO CHANGE)
FIRST COURSE FROM LOCAL FARM STANDS
*Crudité & Canapé
Stones Throw Farm Asparagus with Spiced Labneh,
Preserved Lemon & Sumac Balsam Farms Radish Tartine
with Local Milk House-Made Butter, Garlic Chives, Amagansett Sea Salt & Fleur du Jour
*Acabonac (not “Acc”) Farms Grass Fed Beef Tartare with Maine Uni
Gochujang, Sesame, Scallions, Crostini
*Chilled Spring Sweet Pea Soup with Summer Truffles
Mecox Bay Dairy 24-month Sigit & Berkshire Bacon
*Local Spring Greens Caesar
Snap Peas, Artichokes, Spring Onion, Grana Padano, Oreganata Bread Crumbs
SECOND COURSE
*Spicy Montauk Fluke Tartare
Pickled Cucumber, Hijiki, Wasabi Tobiko & Radish
*Steamed Bangs Island Mussels with Calabrian Chilies
White Wine-Almond Broth, North African Spices, Green Garlic & Cilantro
*Crispy Softshell Crab
Mecox Bay Dairy Buttermilk, Local Duck Egg Gribiche & Merquen
*Seared Hudson Valley Foie Gras
Green Strawberry Chutney, Cornbread Cake, Pomegranate Molasses
THIRD COURSE
*Seared Montauk Sea Scallops
Bacon Braised Endive, Cara Cara Orange, Nori-Mirin Emulsion
*Roasted Scottish Salmon with Green Lentils
Snap Peas, Preserved Meyer Lemon, Harissa & Cilantro
*Braised California Rabbit Leg
Artisan Semolina Pasta, Carrot-Parmesan Broth, Ramp & Nettle Pesto
*Heritage Pork Rib Chop
Spring Onion and Yukon Gold Colcannon, Local Kale Sprouts, Rhubarbbq
*Roasted Painted Hills Striploin
Braised Shiitakes, Green Asparagus, Dashi Jus, Matcha & Spring Ramps
Also new are optional sharing dishes for the table, in addition to the three-course prix fixe, including Widow’s Hole (Greenport, NY) oysters on the half shell with wild onion flower, cucumber and pink pepper mignonette ($22 half-dozen/$38 dozen); Regis Ova California supreme sustainable caviar, 1/2 ounce ($60); and Italian milk burrata with summer truffles, pistachios, local honey, house-made fennel pollen and sea salt focaccia ($24).
House desserts ($12) include warm chocolate soufflé cake with rum caramel, chocolate sauce and malted milk ball ice cream; ricotta cheesecake with blackberries and dried orange in a hazelnut-graham cracker crust; sticky date cake with toffee sauce and salted caramel gelato; and heirloom carrot cake with raisin-vanilla chutney, curry-lime leaf anglaise and candied ginger gelato
The take-out menu continues with dining room and Tavern favorites including The 1770 House Burger and meatloaf, cocktails to go and wine selections from the 250-bottle wine list overseen by Wine Director Michael Cohen.
ABOUT THE 1770 HOUSE RESTAURANT & INN (143 Main Street, East Hampton, NY 11937, 631.324.1770, www.1770house.com, @1770house): Now serving its New American cuisine with local bounty and noteworthy wines to go, the premier year-round destination for authentic Hamptons fine dining and luxury accommodations is an 18th century colonial home on stately Main Street in East Hampton’s historic district. Menus by Chef Michael Rozzi have earned the establishment honors including Open Table Top 100 USA restaurant. The 250-bottle wine list, overseen by Wine Director Michael Cohen, is a year-on-year Wine Spectator Award of Excellence recipient since 2007. The boutique bed and breakfast with six guestrooms plus two-level carriage house is designed with good old-fashioned comforts and modern conveniences.
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