On Easter Sunday
Easter Sunday brunch and dinner menus at numerous restaurants will feature fresh springtime fare this weekend.
At the Southampton Publick House, a noon to 2:30 p.m. brunch will be followed by a three-course Easter dinner prix fixe for $25 plus tax and gratuity, served from 3 to 9 p.m. A la carte dishes will also be available. Entree choices will include leg of lamb, half of a roasted Long Island duck, pan-seared monkfish, shrimp tempura, and New York sirloin steak. Reservations have been recommended.
The Easter Bunny will be hiding eggs around East Hampton Point, which will serve a brunch buffet from 11 a.m. to 2 p.m. The big, friendly rabbit will make an appearance to meet the kids. Reservations have been recommended.
At the Montauk Yacht Club’s Gulf Coast Kitchen, Robbin Haas, the chef, will serve brunch from 10 a.m. to 3 p.m. for $38.95 per adult and $17.95 for children 7 to 13 years old. Those under 7 can eat for free. There will be a carving station with a roasted leg of lamb, alder-smoked Berkshire ham, and organic roasted turkey, as well as eggs and omelettes made to order, pancakes and waffles, a raw bar, salads, pastas, and ice cream sundaes, made how you like them, for dessert.
An Italian-style Easter can be celebrated at Serafina in East Hampton. Starting at noon, the holiday additions to the regular menu will include warm artichoke carpaccio with baby shrimp, baby shrimp salad with asparagus, cannelloni beans, and cherry tomatoes, pappardelle pasta with lamb ragu, oven-roasted lamb chops, and roasted sea bass.
Out in Montauk, the Shagwong will serve an Easter prix fixe for $25 between noon and 9 p.m. on Sunday.
A new eatery in Sag Harbor, Page at 63 Main, which focuses on dishes from healthy, organic, local ingredients, will serve brunch and lunch from 11:30 a.m. to 4:30 p.m. on Sunday, followed by dinner, when a $30 three-course prix fixe will be among the choices. Prix fixe menu items include a grilled melon salad, carrot ginger soup, and Asian steamed buns filled with shitake mushrooms or braised pork belly, and, for entrees, vegan soba noodles with vegetables, braised monkfish steak, and pork tenderloin. Also on the menu as an Easter special will be brioche-crusted rack of lamb served with a sweet pea and pearl onion ragu, roasted garlic potato purée, and herb red-wine sauce.
Cafe Max in East Hampton will offer lump crab meat, smoked Scottish salmon, fried calamari, and crab cakes as a la carte appetizers for Easter dinner. A three-course prix fixe — $28 for adults or $20 for those ages 13 and under — will be on Sunday’s menu as well. Entree choices will be penne pasta with chicken sausage, grilled local fish, grilled salmon with Dijon sauce, prime rib, and, for an extra $5, roast leg of lamb.
Muse Restaurant and Aquatic Lounge will offer its “build your own” three-course, $24.95 prix fixe on Sunday evening starting at 5:30. Diners can select choices from the starter, main dish, and dessert menus.
Avanti Culinary Market
The chef at Muse, Matthew Guiffrida, is creating takeout dishes that will be sold at the Avanti Culinary Market, a new shop in the Water Mill shopping complex where Muse is. Owned by Mike and Sandy DeGennarro of Southampton Wines in Water Mill and Long Wharf Wines in Sag Harbor, it will also offer prime meats and poultry, seafood, organic produce, artisanal cheeses, groceries, and other products, including vegetarian and gluten-free dishes.
Bostwick’s Is Opening
Bostwick’s Chowder House in East Hampton opens for the season today at 11:30 a.m. The casual seafood spot for now will be serving Thursdays through Sundays, although it will be closed on Easter Sunday.
La Fondita in Amagansett will be open from 11:30 a.m. to 7 p.m. today, and until 8 p.m. tomorrow and Saturday, before closing on Sunday for some spring cleaning. It will reopen on May 4.
As part of a “wine weekend,” the Living Room restaurant at c/o the Maidstone inn in East Hampton will have a Taste of Long Island wine dinner on Friday, April 29, at 7:30 p.m. Five courses will be paired with wines selected by the restaurant’s sommelier, Kelly Matis. The menu will include a charcuterie plate, Little Neck clams with chorizo and saffron broth, beef short-rib stroganoff, Long Island duck, and dessert. The cost is $85 per person, plus tax and gratuity, or $65 for Slow Food East End members, and reservations have been highly recommended as space is limited. Proceeds from a raffle at the dinner will support the Slow Food East End chapter.
The special event weekend will include an April 30 Soil to Cellar event, featuring lectures by East End winemakers and sommeliers on everything from organic and biodynamic farming to grapes and wine collecting. The day will include a lunch and a cocktail reception with wines from participating vineyards.
Rugosa restaurant in East Hampton will have a wine dinner on Friday, April 29, starting at 7 p.m. The menu will include duck mousse with red pepper mango salsa, tomato chutney, and ginger vinaigrette, seared arctic char with leeks, apple, cauliflower tapenade, and curry broth, braised veal cheek and seared veal tenderloin with eggplant caviar, Swiss chard ravioli, and polenta, and rhubarb cheesecake with strawberry-rhubarb sorbet. A different wine will be served with each course. The cost is $70 per person, plus tax and gratuity.
The springtime list of restaurant reopenings now includes a rash of Montauk eateries. Starting next Thursday, Surfside Inn will serve dinner nightly and a Sunday brunch. Navy Beach, which opens on Friday, April 29, will serve dinner on Fridays, Saturdays, and Sundays as well as lunch on the weekends, to start. In honor of the season reopening and the Royal Wedding of Prince William and Kate Middleton, Navy Beach will offer drink specials on its opening weekend, including a Pimm’s Cup (British summer drink), sparkling cava, and sangria rosa, all $9.
Also opening are two favorites at Gosman’s dock — Gosman’s restaurant, which opens for daily service (except Tuesdays) on Friday, April 29, and the Gosman’s clam bar, opening on April 30.
Wellness Challenge Approved
The East Hampton Foundation for Wellness has joined with the Golden Pear Cafes and Gurney’s Inn to present vegan dishes that meet the nutritional guidelines of the foundation’s Wellness Challenge menus.
New breakfast and lunch items at the Golden Pear cafes in Bridgehampton, Southampton, East Hampton, and Sag Harbor and items on the Gurney’s spa menu will be marked with the logo for the Wellness Challenge, a six-week healthy eating program sponsored by the foundation. The group’s spring Wellness Challenge, a free program open to those looking to lose weight, lower cholesterol, or reduce prescription drug use, begins on Monday. Information can be found on the group’s Web site, wfeh.org.
Cooking for Tibet
Joseph Realmuto, the executive chef at Nick and Toni’s in East Hampton, will be cooking at the Pierre Hotel in Manhattan next Thursday at the Tibet Fund’s 30 Years of Service to the Tibetan People event. He is among a dozen chefs invited by Eric Ripert, another East End resident and the chef at Le Bernardin, to prepare a four-course meal.