Spring is springing, and now might be a good time to shake off the winter doldrums and go out to eat.
At Michaels’ restaurant at Maidstone, a March to Spring food and wine dinner is being offered nightly all month. The special is $45 per person, which includes wine paired with an appetizer, entree, and dessert, or $30 per person for the meal only.
Appetizer choices include red curry and lemongrass steamed mussels, corn and crab pancakes, fire-roasted prawns, polenta, lasagna, and hearts of palm salad. For entrees, diners can choose from braised New Zealand lamb shank, wild mushroom and fontina cheese ravioli, scallion and ginger-crusted yellowfin tuna, chicken Kiev, and grass-fed New York strip steak. Dessert choices include mango mousse cake, maple and ginger creme brulée, cinnamon rice pudding, and caramel and Granny Smith apple tart.
St. Paddy’s Specials
In honor of St. Patrick’s Day this month, the Hampton Coffee Company in Water Mill has “leprechaun latte,” a chocolate mint-flavored drink, and Irish Creme-flavored coffee on the menu. Free samples of the Irish Creme coffee will be served every morning until lunchtime.
The Hampton Coffee Company cafe, which serves muffins and other breakfast treats along with a full lunch menu of soups, salads, sandwiches, and desserts, is open daily from 7 a.m. to 3 p.m.
Almond restaurant in Bridgehampton is participating in Meatless Mondays, a worldwide initiative to reduce the consumption of meat in order to improve environmental and individual health. From 5:30 to 7:30 p.m. each week, the restaurant will offer a vegetarian three-course prix fixe for $28.
Italian Wine Dinner
At Race Lane in East Hampton, a six-course wine dinner on Sunday will highlight Italian wines. Dishes they will accompany include butternut squash soup with Montauk bay scallops, tuna crudo, handmade burrata with prosciutto, fettuccine Bolognese, braised veal, and, for dessert, zabaglione and berries. The dinner begins at 7 p.m. and costs $67 per person plus tax and gratuity.
Montauk Yacht Club
News as the new season begins from the Montauk Yacht Club: Ryan K. Solien, a new chef de cuisine, will work with a consulting chef to design a menu blending Tuscan and “traditional farmers cuisine.” Mr. Solien previously served as a personal chef to Tim McGraw and Faith Hill, and worked at Sandals Whitehouse, a Jamaican resort, as the executive chef with a Cirque du Soleil traveling show, and at the Big Sky Resort in Montana.
A spring menu for the Gulf Coast Kitchen at the yacht club has been unveiled by Gabriele Corcos, the chef there. A three-course prix fixe for $29.95 features a choice of clam chowder, spicy mussels, ceviche, or pomegranate salad to start, followed by prawns and linguine, roasted Tuscan chicken, grilled hanger steak, or a Kobe beef burger. Dessert is included as well.