The 1770 House in East Hampton is now serving winter menus by Chef Michael Rozzi. Each night, both the dining room and Tavern offer a $55 two-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, and soup such as the 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 also offers house favorites with an a la carte menu including The Tavern Burger, 1770 House meatloaf, and chick pea and sweet potato curry.
The takeout 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. Try the hibiscus flower margarita, ginger-pomegranate cooler, or winter pear martini.
Valentine’s Day at 1770 House
For couples celebrating Valentine’s Day at home, Chef Rozzi has created a Valentine’s “Two-Go” kit for $150.
The dinner for two includes a main course to share, ready-to-cook with directions — either a rack of Australian lamb, trussed and accompanied by roasted garlic-Dijon rub, or beef tenderloin chateaubriand, a center cut filet mignon accompanied by wild mushroom sauce.
Both mains come with three cooked sides, ready to reheat — roasted beets and carrots with honey and cumin; creamed spinach; and winter truffle potato gratin with Gruyere and caramelized onions.
Desserts to share are either chocolate soufflé cake with pineapple and caramel, or warm date cake with sticky toffee sauce. Both selections come with a pint of vanilla gelato and caramel popcorn.
Enhancements to start the dinner are available including Old Chatham sheep’s milk Camembert with dried fruit jelly and a white balsamic glaze for $25. Thomas Keller’s Regiis Ova sustainable caviar, along with crème fraiche, blini kit, egg yolk and chives, is available. One ounce is $110 or $200 for two ounces. There is also a one ounce Montauk oyster bisque with sherry, smoked onion, and thyme for $30.
Chef Rozzi’s menu may also be enjoyed with selections from the Wine Spectator award winning wine list overseen by Cohen.
To complete the dinner table, guests may also reserve a $75 arrangement of roses from Amagansett Flowers by Beth.
Orders are required by Thursday, February 11 for pick up on Saturday, February 13 from noon to 3:00 PM.
For those wanting to dine in or take out on Sunday, February 14, Chef Rozzi presents a $125 three-course menu in the dining room and Tavern, plus an extended a la carte takeout menu.
For full menus and reservations, visit the restaurant’s website.