The 1770 House in East Hampton is now serving new menus by Chef Michael Rozzi.
Nightly in the dining room and Tavern is a $55 2-course prix fixe menu. Among the starters are Chef Rozzi’s signature spicy Montauk fluke tartare; salads such as celery root with Bayley Hazen blue cheese, roasted hen of the woods mushrooms with baby spinach, and beets with pomelo; plus soup such as an acorn squash and buttermilk bisque. Second course selections feature fettuccini rigate with veal sugo; roasted Amish chicken; mushroom risotto; North Atlantic halibut; roasted Scottish salmon; Berkshire pork tenderloin; and braised beef short rib.
Tavern dining is back nightly with house favorites in an a la carte menu including The Tavern Burger made with proprietary blend of local Acabonac (not “Acc”) Farms grass-beef; 1770 House meatloaf; and chick pea and sweet potato curry among other dishes.
The take-out menu, for pick-up from the parlor or curbside delivery, features dining room and Tavern menu dishes plus cocktails to go by Wine Director Michael Cohen including hibiscus flower margarita; ginger-pomegranate cooler; and winter pear martini.
View all menus on https://1770house.com/restaurant
ABOUT THE 1770 HOUSE RESTAURANT & INN (143 Main Street, East Hampton, NY 11937, 631.324.1770, 1770house.com, @1770house): 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. Under one roof, a dual dining concept reflects both sides of the lively Hamptons restaurant scene with local bounty, noteworthy wines, five-star service and celebrity sightings. Executive Chef Michael Rozzi presents a sophisticated fine dining menu of New American cuisine in the candlelit dining room and on the starlit garden patio; pub-style fare in the inn’s casual downstairs Tavern; and menus to go nightly. 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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