The 1770 House is now serving a three-course $85 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
There are also 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; Regis Ova California supreme sustainable caviar, 1/2 ounce; and Italian milk burrata with summer truffles, pistachios, local honey, house-made fennel pollen and sea salt focaccia.
Among the house desserts are fresh fruits with semolina-fennel pollen biscuit and vanilla mascarpone; 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.
ABOUT THE 1770 HOUSE RESTAURANT & INN (143 Main Street, East Hampton, NY 11937, 631.324.1770, www.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 that has been honored as an Open Table Top 100 USA restaurant. 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; and pub-style fare in the inn’s casual downstairs Tavern. 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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