The 1770 House Restaurant & Inn in East Hampton welcomes autumn with favorite dining and inn offerings, including a two-course $65 prix fixe fine dining menu, the Tavern menu with pub fare and select seasonal dishes, and fall rates for stays at the inn.
Chef Michael Rozzi’s two-course $65 prix fixe fine dining menu is served in the main dining room and the downstairs Tavern.
“It’s the best time of year for local ingredients. The farm stands are full. We’ve got the best selection of produce from end-summer and the start of autumn. When these two seasons meet, it is my favorite time for creating new dishes for our fall menu,” said Chef Rozzi.
On the menu now are the chef’s signature mainstays with new seasonal preparations. Joining a house favorite starter, Montauk fluke tartare, is yellowfin tuna crudo with Long Lane tomatillo salsa verde and a soup starring pork and shrimp wontons. Salads highlight local greens, roasted corn, butternut squash, and beets from Balsam Farms and local cheeses such as Mecox Farm’s ‘Sigit’ and Catapano Farm’s goat’s milk feta.
A new salmon entrée incorporates maitake mushrooms, braised greens, and a carrot-ginger puree. Roasted chicken is served with Channing Daughters Ramato jus, and sherry-braised heritage pork cheeks with cumin and almonds are served over Balsam Farms stone-ground polenta. New, too, is a cider and paprika-braised rabbit leg served with a nutmeg-spiced spätzle.
In addition to the prix fixe fine dining menu in the downstairs Tavern, there is an a la carte Tavern menu. Here, diners will find the house favorite meatloaf and Tavern burger made with Rozzi’s proprietary recipe using pasture-raised beef from local Acabonac Farms. Seasonal appetizers from the fine dining menu are also on the downstairs a la carte menu.
The take-out menu continues with fine dining and Tavern favorites available from 5:30 nightly. All menus may be viewed here. Autumn stays are also available at the inn. Until November 30, rates start at $295 for weeknights and $425 for weekends.