Sunday is Easter and with its celebration comes a number of options for dining, be it for brunch or dinner, across the East End. Be sure to check last week's column as well for some earlier announcements of meals and menus.
Brunch and Dinner
In East Hampton, Nick and Toni's will have brunch and dinner options on Sunday. The holiday brunch menu is set at three courses for $80 per person, plus tax and tip, and will be served from 11 a.m. to 3 p.m. A children's menu is available for $24.
Starters are strawberries with whipped sweet ricotta, shaved asparagus salad, beet cured gravlax, roasted Easter egg radishes with whipped feta, and sweet breakfast polenta with mascarpone, berries, and maple syrup.
The main course choices are brioche French toast, spring pea and goat cheese frittata, a cheese and potato crisp with poached egg and smoked bacon, penne alla vecchia bettola, pan-roasted Arctic char, chicken breast with roasted spring vegetables, spring lamb with fava bean and purple potato hash. and steak and eggs with ramp pesto, Tuscan bread, and truffle fries.
Dessert options are milk chocolate pots de creme, pavlova strawberry mousse, a Napoleon, tartufo, pistachio gelato, blood orange sorbet, or seasonal fruit.
A number of supplements are available for table sharing such as breakfast pastries, fresh sourdough bread with olives and olive oil, fried zucchini, and cheese and meat plates. Available sides are applewood-smoked bacon, truffle fries, seasonal fruit, and roasted asparagus.
The children's menu consists of a flatbread with mozzarella, tomato, and basil, macaroni and cheese, French toast, and scrambled eggs with toast and bacon. Dessert is ice cream, sorbet, or chocolate chip cookies.
The Easter dinner specials include the same options for the table and starters like a little gem salad with pork belly croutons, shaved asparagus salad with truffle pecorino, tuna crudo, roasted radishes, and grilled king oyster mushrooms.
Main course specials are steamed clams, gemelli with a lamb meat sauce, ricotta, and pesto; polenta with morels, leeks, and fava beans; roasted halibut, Waygu New York strip steak with asparagus, and the chicken breast, lamb, char and penne choices from brunch. Desserts are also the same items from brunch.
Reservations can be made by phone at 631-324-3550 or through the website.
Down the Highway
Farther west in East Hampton, Highway Restaurant and Bar plans an Easter brunch on Sunday from 11 a.m. to 3 p.m. The a la carte menu will offer pastries, brioche French toast, a smoked salmon board, spaghetti carbonara, a spring vegetable frittata, avocado toast with eggs, a selection of pizzas, and brunch drinks like mimosas and a Bloody Mary bar with a choice of garnishes.
A Lulu of an Easter
Lulu Kitchen and Bar in Sag Harbor will have an all-day "wood-fired lamb feast" beginning at 11:30 a.m. and continuing until 9 p.m. At least two people at a table must order the feast, which costs $58 per person, exclusive of tax and tip. It includes a slow-roasted leg of lamb with merguez stuffing, harissa yogurt sauce, English pea polenta, grilled asparagus, and blistered cherry tomatoes. The regular a la carte menu is also available.
Reservations are recommended and can be made by calling 631-725-0900 or on the restaurant website.
Bell and Anchor
Noyac's Bell and Anchor restaurant has an Easter brunch planned on Sunday from 11:30 a.m. to 2:30 p.m.
The a la carte menu has raw bar selections such as oysters and little neck clams on the half shell as well as a bacon oyster shooter with Bloody Mary flavoring and vodka. Appetizer options are brandade, fritto misto, steamed mussels served Thai style, a crispy portobello mushroom with smoked mozzarella, tuna poke, burrata, and Caesar and hearts of palm salads.
Traditional brunch items include eggs and lobster Benedict, duck hash and poached egg, a house-smoked salmon plate, and French toast. The entrees are a miso-glazed salmon, bouillabaisse, lobster garganelli, vegan no-pasta lasagna, chicken breast, a sirloin burger, filet mignon, and steamed lobster.
The meal ends with desserts such as a brownie sundae with Dreamy Coffee ice cream, almond cake, maple creme brulee, Milk Pail apple bread pudding, and a choice of ice creams or sorbet.
Reservations are recommended and can be made by calling 631-725-3400 or on the website.
Two Easters
Elaia Estiatorio in Bridgehampton will hold an Easter brunch and dinner this weekend as well as a Greek Easter celebration on April 16.
On Sunday, beginning at 11:30 a.m., the Bridgehampton restaurant will have Greek accented brunch classics such as oatmeal, French toast, avocado toast, scrambled eggs with tomatoes, feta, onions, and scallions, Greek spreads and grilled pita, small plates such as classic salads, zucchini chips, saganaki, and grilled octopus. Main brunch courses are souvlaki, whole branzino, and a grilled burger with Greek fries. Dinner will be served from 4:30 to 8:30 p.m. with a happy hour from 4 to 6.
On April 16, the restaurant will serve the same brunch, but have a special dinner prix fixe menu for $85 featuring lamb on a spit and drink specials. Brunch service will begin at 11:30 a.m. and the dinner will begin at 3 p.m. and be served until 8 p.m. The four courses include a choice of stuffed grape leaves, Greek feta in phyllo, or leeks, dill, scallions, spinach, feta, and smoked gouda in phyllo. The second course offers a choice of two classic Greek-style salads. Main course choices include the spit lamb, roasted leg of lamb, or a roasted half chicken with lemon and oregano. The entrees come with a choice of two sides: braised spinach, roasted lemon potatoes, or steamed haricots verts and potatoes in a mustard vinaigrette.
Reservations can be made by calling 631-613-6469 or on Resy.
Take Easter Home
L&W Market has an Easter menu of items to take home and serve for Easter dinner. Appetizers and platters include deviled eggs, charcuterie, crudites, shrimp cocktail, a cheese board, and antipasto.
Mains are large or small honey-mustard glazed hams or a roast rack of lamb. Sides are roasted beets with Cara Cara orange and smoked feta, English and snap peas with spring onions, roasted asparagus, Parker House rolls, and mac and cheese.
Dessert options are chocolate croissant bread pudding and olive oil lemon cake.
Orders must be placed on the website by Friday for pickup on Sunday from 10 a.m. to noon.
On the Other Fork
Those up for a drive on Easter can partake in the North Fork Table and Inn's brunch in Southold, served from 11 a.m. to 4 p.m. Three courses cost $72 per person and include shared starters for the table such as pastries, fruit, deviled eggs, spring onion tempura, and avocado toast points.
The main course options are eggs Benedict, spring vegetable frittata, olive oil pancake, pea and nettle agnolotti, chili-crusted cod, and a grass-fed beef burger with sides of house-made bacon roll, breakfast potatoes, and farmstand vegetables.
Dessert is served family style with coconut and egg custards, double fudge bonbons, macarons, and fruit tartlets to consider.
Reservations can be made on the website.
Spring Awakenings
Bostwick's has opened its Chowder House on Pantigo Road in East Hampton for the season with spring hours of Thursday through Sunday beginning at 11:30 a.m.
Menu favorites such as baked stuffed clams, Asian-style seared tuna, a raw bar sampler, chowders and soups, fish and chips, seafood pasta, fluke Milanese, crab cakes, fish tacos, lobster rolls, poke bowls, and flounder sandwiches have all returned. The full menu is on the website.
The Cookery in East Hampton remains open with new spring hours of Wednesday to Saturday from 8 a.m. to 4 p.m. and Sunday from 8 to 2.
