The 1770 House Restaurant & Inn in East Hampton warms up the winter with dining and inn offerings. Included are a new Sunday to Thursday early bird deal of two courses for $50 and a $10 glass of house wine for guests seated from 5:30 to 6 PM. The special runs until Thursday, March 20, excluding Sunday, February 16.
Continuing nightly is a $65 two-course prix fixe menu, the Tavern a la carte menu, and the take-out menu with fine dining and Tavern favorites available from 5:30 PM. All menus may be viewed at 1770house.com/restaurant.
Chef Michael Rozzi’s signature mainstays with new seasonal preparations are on the fine dining menu. Joining a house favorite starter, Montauk fluke tartare, is a mussel and saffron chowder and baked stuffed clams. Salads highlight local greens, butternut squash, and beets from Balsam Farms. Braised and roasted preparations are among the winter main dishes. Braised Berkshire pork cheeks are served with house-made raviolo, whipped sheep’s milk ricotta, hen of the woods mushrooms, and tomato-pork jus. Rabbit leg is braised with paprika and cider and served over nutmeg spiced spätzle. Roasted chicken is served with Channing Daughters Ramato jus. Seafood dishes include seared Atlantic scallops with citrus braised leeks and roasted sweet potatoes with a bacon-miso emulsion and Scottish Salmon with cauliflower purée and baby kale salad.
Downstairs, in addition to the fine dining prix fixe menu, the Tavern a la carte menu includes the house favorite meatloaf and the Tavern burger made with the chef’s proprietary recipe, using pasture-raised beef from local Acabonac Farms, along with seasonal appetizers from the fine dining menu.
Winter stays at the inn are 15 percent off rack rates until Wednesday, February 12. Weeknight per-night stays start at $251 or $360 per night for a room with a fireplace. Weekend stays require a two-night minimum and start at $319 per night. Visit 1770house.com/inn.