The 1770 House Restaurant & Inn in East Hampton 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.
Menu highlights include a chilled spring sweet pea soup, spicy Montauk fluke tartare, crispy softshell crab, seared Montauk sea scallops, and a braised California rabbit leg.
Also new are optional sharing dishes for the table, in addition to the three-course prix fixe, including Widow’s Hole oysters on the half shell with wild onion flower, cucumber and pink pepper mignonette; Regis Ova California supreme sustainable caviar; and Italian milk burrata with summer truffles, pistachios, local honey, house-made fennel pollen, and sea salt focaccia.
House desserts include warm chocolate soufflé cake, ricotta cheesecake, sticky date cake, and heirloom carrot cake.
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.
Visit www.1770house.com.