Passover and Easter Specials
Nick and Toni’s in East Hampton is celebrating Easter with a three-course prix fixe brunch from noon to 2:30 on April 20. The first-course options include shaved asparagus salad with Easter egg radish, garden greens, and lemon vinaigrette; cured wild salmon with blinis, crème fraîche, and pickled ramps, and seared yellowfin tuna with fingerling chips, cured egg yolk, and olive tapenade.
Among the main courses are a goat cheese and caramelized leek quiche with frisée, tomato confit, and lardons; roasted wild mushrooms with poached eggs, crispy polenta, and wild arugula; seafood lasagna with lobster, rock shrimp, besciamella, and basil pesto, and grilled rack of lamb with crispy sweet pea risotto, garden mint, and jus.
Desserts include lemon sorbet with blueberry coulis and meringue crumble; ricotta tart with orange curd and candied citrus, and buttermilk shortcake with strawberry mousse and strawberry rhubarb compote.
The cost is $80, excluding tax and gratuity.
Lulu Kitchen and Bar in Sag Harbor has come up with a unique idea for Easter: Lapin a la Royale, or Royal Rabbit, a special for two that will be available from 11:30 a.m. until 8 p.m. on April 20.
The rabbit is served with truffle stuffing, foie gras, red wine sauce, and sides of cheesy mashed potatoes, roasted mushrooms, and peas. The cost is $110 for two, plus tax and gratuity, and a two-person minimum is required. The a la carte menu will also be available.
The Cookery in East Hampton has a takeout menu for Easter that can be ordered online for pickup on April 19 between noon and 3 or April 20, same hours.
The main courses are char-grilled filet mignon with herb better; salmon fillet en croute with caper beurre blanc, and roasted honey and mustard-smoked ham with roasted cheese potatoes.
Side dishes include mixed greens with feta, sautéed asparagus with leeks, and char-grilled vegetables with roasted garlic. Sweets are mini coconut custard cakes, bunny chocolate cupcakes, mini gluten-free carrot cake with cream cheese frosting, and mini coconut pavlova with mango and tarragon compote.
Loaves and Fishes Foodstore in Sagaponack has special menus for Passover and Easter, both of which are accessible on its website.
Passover main dishes include roast salmon with herbs, seared tuna with wasabi cream, braised brisket, rotisserie ducks and chickens, salmon spinach cakes, chicken meatballs, and pepper-crusted filet of beef.
The soup options are matzo ball, French onion, tomato basil, pea and asparagus, and Thai red lentil. Also on offer are a smoked salmon cucumber open-faced sandwich, potato pancakes, deviled eggs, a variety of chicken salads, balsamic beets, honey-glazed carrots, garlic grilled artichokes, and eggplant couscous, to name a few. The large dessert menu includes honey-glazed angel-food cake, rhubarb blueberry cobbler, and fresh fruit pies.
Among the main dishes for Easter are crab cakes, seared lamb chops with mint pesto, veal ragout with spring vegetables, baked honey-glazed ham, and Long Island seafood paella.
Soups include tomato rice, pea and watercress, and chicken noodle. Other savory options are an open-faced sandwich of mushrooms and burrata, mini lobster rolls, gravlax on endive, kale Caesar salad, scallion capellini, spring greens with fava beans, and asparagus with a red pepper coulis. Hummingbird cake, cherry galettes, brownie pudding, chocolate pavlova with raspberries, and Easter egg cookies are among the desserts.
Clam Bar Reopens
The Clam Bar at Napeague will open for the season on Friday. New this year is the Shuck Truck, a restored classic 1966 Citroen H van that will be available to rent for private events, with core elements featuring live-shucked clams and oysters, shrimp cocktails, and accompanying wines, spritzes, and cocktails.
The Clam Bar will be serving up its lobster roll, New England clam chowder, lobster BLT, fish and chips, fried clam bellies, tuna steak, steamers, tuna poke nachos, mussels, and so much more.
The restaurant is open seven days a week from 11:30 a.m., weather permitting. Takeout is also available.
Low-Alcohol Wines
Low-alcohol and low-sugar wines are on the upswing as more wine lovers try to balance their favorite wines without compromising their wellness goals, according to Park Place Wines and Liquors. As a result, the shop’s next wine class, set for next Thursday from 6 to 7 p.m., will focus on those light-style wines by comparing them with some higher sugar/higher alcohol counterparts.
Wines will be paired with light bites from the Cookery in East Hampton. Tickets are $45 and not refundable.
Music and a Class at Wölffer
Up next in the Candlelight Fridays series at Wölffer Estate Vineyard in Sagaponack is Tom Wardle, who will be performing in the tasting room Friday from 4 to 7 p.m. A British singer-guitarist, Mr. Wardle will bring his blend of acoustic pop, rock, and soul to the venue. Reservations are recommended.
Wölffer is also hosting a spring floral arranging class on Sunday from 11 a.m. to 1 p.m. on the tasting room terrace. Attendees can sip a glass of Wölffer wine and sample light bites while learning from May Zegarelli of Ocean Fog Farm how to create spring-inspired floral arrangements.
Tickets are $135 and include all materials, a choice of blooms from the venue’s flower bar, a glass of wine, and a grazing board that includes artisanal cheese and crackers and crudités from Share the Harvest Farm in East Hampton.
All proceeds will support Share the Harvest Farm’s mission of fighting food insecurity on the East End. The winery says the class is likely to sell out quickly.
Goodbye, Falafel
Alidz Alexandrian, the owner of What the Falafel, which opened in Sag Harbor two years ago, has announced that the shop will not reopen this spring. In an email, she expressed thanks to her staff for their hard work, dedication, and love of what they created. She also said her passion for food and community is still alive, and “If you ever come across a space with reasonable rent, please reach out — I still have so much to offer.”
She also mentioned that Doubles, a spot in Amagansett Square that specializes in Caribbean fare, will move into What the Falafel’s space on Division Street, while also maintaining its presence in Amagansett.
