Hampton Eats

Hamptons Dining Dish: East End Mushroom Company, Pierre’s, Cooperage

The East End Mushroom Company has just opened its own shop at 22355 County Road 48 (off Cox Lane) in Cutchogue. You’ve enjoyed these tasty fungi at top East End restaurants including Almond, The Frisky Oyster, Grana, Love Lane Kitchen, Nick & Toni’s, noah’s, North Fork Table & Inn, Rowdy Hall, Topping Rose House, Touch of Venice and the Vine Street Café. Now you can stock up any time for your home culinary adventures. 631-876-5401,
theeastendmushroomcompany.com
.

Pierre’s Restaurant in Bridgehampton is celebrating Easter weekend with a special dinner menu and Easter Sunday brunch. Brunch items, subject to change, include: Tropi-kale organic smoothie with coconut milk, fresh mango, pineapple and kale ($15); traditional French onion soup with croutons and Swiss cheese ($18); tartare of Angus beef filet cut “a la minute” with tartare dressing, mesclun and french fries ($22/32); omelet with goat cheese and baby spinach ($26); poached eggs and fresh lobster flambé with Cognac, tarragon and hollandaise sauce on toasted brioche with frisée salad and shoe-string potatoes ($32); toasted brioche with ham and melted Swiss cheese served with mesclun salad ($24); and poached salmon served with orange-braised endive and tartare dressing ($30). 631-537-5110, pierresbridgehampton.com.

The Jamesport Manor Inn in Jamesport is serving a la carte specials in celebration of Easter Sunday. Specials, subject to change, include: potato leek soup with melted leeks, truffle oil and Parmesan tuile ($9); mixed organic greens with honey-balsamic vinaigrette and shaved Parmigiano-Reggiano ($9); housemade potato gnocchi with shrimp, peas and roasted fennel tomato sauce ($17); organic eggs Benedict, an English muffin with Canadian bacon, sautéed spinach and hollandaise sauce ($19); grilled marinated flank steak with mashed potatoes, haricot verts and sauce bordelaise ($20); and almond apple crisp with vanilla gelato ($7). 631-722-0500, jamesportmanorinn.com.

The Cooperage Inn Restaurant in Baiting Hollow is serving a special holiday dinner menu in celebration of Easter. Menu items, subject to change, include: overstuffed baked clams with fresh herbs, bacon, onions, celery, garlic butter and toasted bread crumbs ($12); sesame chicken spring rolls with sweet chili emulsion, crunchy bean shoots and peanut dipping sauce ($18); oven-roasted tomato bruschetta with fresh mozzarella, red onion, red and yellow plum tomatoes, fresh basil, shaved  Pecorino Romano and garlic crostini ($12); garlic and rosemary roasted New Zealand rack of lamb with fingerling potatoes, sautéed French green beans and baby carrots and mint-chimichurri sauce ($37); broiled seafood medley, stuffed filet of flounder, sea scallops, baked clams, jumbo shrimp, mussels, white wine garlic butter broth, brown rice pilaf and fresh market vegetables ($34); and grilled bone-in shell steak with roasted garlic mashed potatoes, fire-roasted asparagus and herb compound butter ($36). 631-727-8994, cooperageinn.com.

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