Hampton Eats

Valentine’s Day Dining Specials 2015 for the Hamptons and North Fork

Where will you dine with your Valentine? Here is a roundup of what some of the top Hamptons and North Fork restaurants have planned for a romantic night out. Some offers are only for February 14, while others run all weekend.

South Fork

Harbor Grill, 367 Three Mile Harbor Hog Creek Road, in East Hampton is serving a sweetheart specials board in celebration of Valentine’s Day. Specials will be available Friday, February 13, through Sunday, February 15. Guests who order an entrée special will receive a complimentary glass of champagne, house wine or a bottled beer. Specials, subject to change, include: lobster bisque finished with sherry; grilled romaine hearts with Parmesan cheese, garlic croutons and Caesar dressing; lump crab and spinach crusted oysters with spiced-sesame aioli; warm buratta and shaved prosciutto with roasted peppers, Kalamata olives, tomatoes and balsamic; lobster and angel hair pasta with pancetta, spinach, fresh tomatoes, basil, garlic and white wine; macadamia nut crusted sea scallops with vegetable rice, sautéed spinach and lobster sauce; steamed 1-1/2-pound. lobster; char-broiled filet mignon with potato hash, tobacco onions and HG steakhouse butter; and surf and turf. 631-604-5290 facebook.com/HarborGrill

Rowdy Hall, 10 Main Street, East Hampton, is serving a la carte specials in addition to the regular menu on Valentine’s Day beginning at 5 p.m. Specials, subject to change, include: duck confit salad with pomegranates and toasted almonds; rack of lamb with crispy potato cake and baby carrots; and dark chocolate panna cotta, milk chocolate mousse, chocolate sponge, caramelized hazelnuts and white chocolate curls. 631-324-8555 rowdyhall.com

Nick & Toni’s, 136 N. Main Street, East Hampton, will offer a la carte specials in addition to the regular menu in celebration of Valentine’s Day beginning at 6 p.m. Reservations are strongly recommended. Specials include: roasted artichoke ravioli with truffle butter and micro beets ($18/30), grilled swordfish with blood orange reduction, caramelized fennel and black olive tapenade ($38), and malted chocolate pot de crème with hot fudge, malted peanuts and cocoa nib tuile ($14). 631-324-3550 nickandtonis.com

 The Living Room Restaurant, 207 Main Street, East Hampton,  at c/o The Maidstone will offer a special four-course dinner for two in celebration of Valentine’s Day on Saturday, February 14th in addition to the regular menu. Cost is $130 per couple, plus tax and gratuity, excluding beverages. The menu, subject to change, includes: Grilled Peconic Bay oysters with lemon beurre blanc, chives and horseradish; veal carpaccio with artichoke aioli, truffle and capers; grilled half-lobster on the shell served with anise salad, rosemary butter and lemon confit; and chocolate ganache with chili-flavored orange curd. 631-324-5006 themaidstone.com/restaurant/

The Cuddy, 29 Main Street, Sag Harbor, will serve a Valentine’s menu Friday, February 13, Saturday, February 14 and Sunday, February 15 for dinner. The menu includes strozzapreti with winter pesto, mussels and kale; endive salad with blood oranges, apples, melon and arugula; bronzino with watercress, radish, hearts on fire sorrel and popcorn shoots;
filet mignon with marble potatoes, rainbow carrots, wild mushrooms and merlot demi glaze;
caramel espresso pot de crème with vanilla bourbon ice cream and amaretto bubbles with chocolate, strawberries, mint and truffles. A complimentary long-stemmed rose will be presented to all the ladies at your table on February 14. Reservations accepted. 631-725-0101  thecuddy.com

Almond, 1 Ocean Road, Bridgehampton, will serve a special four-course blood orange themed menu on Valentine’s Day  beginning at 5:30 p.m. The special menu includes courses of seasonal dishes featuring blood orange and will cost $75 per person. The a la carte menu will also be available. The menu, prepared by executive xhef Jason Weiner, is as follows: Iced Montauk pearls with blood orange margarita granita or shaved salad with radishes, baby carrots, celery, black garlic vin and blood orange chips; duck and foie gras ravioli a l’orange with pistachios and sage or Peconic Bay scallops with blood orange soubise, Brussels sprouts and fried quail egg; roasted rack of pork, caramelized fennel, fennel puree and blood orange-fennel mostarda or Loch Duarte salmon, smoked then roasted, spiced root vegetables, blood orange “miso-yaki”; and Mexican chocolate torte for two with ancho chile, blood orange gel. 631-537-5665 almondrestaurant.com

North Fork

Jamesport Manor Inn in Jamesport is serving a special dinner prix fixe with a complimentary glass of champagne on Valentine’s Day. Cost is $60 per person, plus tax and gratuity. Select menu items, subject to change, include: steak tartare with grilled baguette, mâche and Parmesan tuiles; jumbo lump crabmeat cocktail with soy-honey mustard aioli; mixed greens salad with honey-balsamic vinaigrette and Parmesan-Reggiano; pan-roasted local flounder filet with thyme-lemon gnocchi, baby carrots and brown butter; BBQ braised pork belly and seared sea scallops with sautéed spinach; porcini mushroom ravioli with haricot verts and truffle-Parmesan broth; red velvet cake; and crème brûlée. 631-722-0500 jamesportmanorinn.com

noah’s in Greenport is serving a five-course chef’s tasting menu in celebration of Valentine’s Day on February 14 and 15. Cost is $75 per person, plus tax and gratuity. A wine pairing will be available for an additional $30. Menu, subject to change, includes: amuse bouche, corn blini with house-smoked salmon and crème fraîche; lobster bisque with chive oil and caviar or roasted beet terrine with warm goat cheese, Marcona almonds, micro beet greens and 25-year aged balsamic vinegar; roasted Peconic Bay scallops with cauliflower purée and lemon-walnut sauce or Crescent Farm duck confit salad with frisée, wild arugula, local mushrooms, fingerling potatoes and truffle vinaigrette; seared filet mignon with foie gras, roasted root vegetables and Cabernet Franc reduction or butternut squash ravioli with ricotta, shaved Parmesan, hazelnut-sage brown butter; and red velvet cake with cream cheese frosting and brandied cherries or warm flourless chocolate cake with dulce de leche and vanilla ice cream. 631-477-6720 chefnoahs.com

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