The summer vacation season may be ending, but local restaurateurs continue to bring specials to the table.
At The Bell & Anchor in Noyac, customers may choose either a two-course or three-course prix fixe, for $30 or $35. Both are offered all night from Sunday through Thursday, and on Friday and Saturday from 5:30 to 6:30 p.m.
Among the choices are such appetizers as chowder, served with salad, and brandade, served with potatoes and garlic.
Entree choices include a fish of the day, moules frites, and flatiron steak. The Bell & Anchor’s raw bar specials include Montauk Pearl oysters for $1.50 each and Little Neck clams for a dollar apiece.
The specials continue at Fresno in East Hampton, which is associated with Bell & Anchor. Two and three-course prix fixes at the same prices are offered during the same time periods, with the addition of a 6:32 p.m. stop time on Friday and Saturday, to coordinate with the arrival time at the nearby train station of the Long Island Rail Road’s Cannonball. Fresno is closed on Monday and Tuesday.
The folks at Fresh restaurant in Bridgehampton want diners to know that the menu there includes a number of gluten-free dishes. Among them are entrees such as skate served with lemon-dill vinaigrette, wood-roasted organic Scottish salmon, and hemp flour-crusted flounder. There are gluten-free side dishes, and even a brown sundae for dessert, sans gluten.
Winemakers from local vineyards will be the featured speakers at a series of dinners celebrating the upcoming harvest season at Noah’s restaurant in Greenport. On three Sundays in September, beginning Sept. 8, a five-course tasting menu will be paired with wines from the selected vineyard. The cost is $75 per person, plus tax and gratuity.
Reservations have been strongly recommended, as seating is limited. The series will begin with an appearance by Anthony Nappa of Anthony Nappa Wines. On Sept. 22, the guest will be Greg Gove of Peconic Bay Winery, and on Sept. 29, Rich Olson from Bedell Cellars.
A sample menu includes raw bar items, salads such as a watermelon salad with feta cheese, mint, and pickled spring onions, or a local cherry tomato salad. Entrees include grilled whole striped bass and local goat cheese ravioli served with sweet peas, summer vegetables, and pea shoots.
Holiday Farm Schedule
Round Swamp Farm in East Hampton will be open throughout the coming holiday weekend, (daily 8 a.m. to 6 p.m., and on Sunday from 8 a.m. to 4 p.m.). From Monday, Labor Day, through Sept. 8, the farmstand will be closed, a break in recognition of the hard work of its employees and another successful season. It will reopen at 8 a.m. on Sept. 9.
Fudge Lady on TV
Donna McCue, the founder and baker of Fat Ass Fudge, can be seen on the TV program “Shark Tank” during a rerun airing on WABC at 8 p.m. tomorrow. Ms. McCue was among the contestants trying to convince the panel of business investors to support her company. A regular vendor at local farmers markets, she also sells her products through a Web site, fatassfudge.com.