Looking to make last minute plans for Easter Sunday?
Just in time for your Easter foodie needs—EAST HAMPTON GOURMET FOODS re-opened for the season this week. Their award winning crispbreads are now available in nine flavors and they are all just as delish and gluten-free as the originals. 66 Newtown Lane. easthamptongourmetfood.com, 631-329-3993
ALMOND in Bridgehampton is serving a special brunch prix fixe, from 11 a.m. to 3 p.m., featuring items such as roast asparagus and Browder’s eggs with soy-truffle vinaigrette; house-smoked chicken sausage, eggs and home fries; and stuffed French toast with strawberries and Nutella. A la carte holiday specials will be available during dinner, including items such as smoked ham and leg of lamb, served family-style. almondrestauranrant.com, 631-537-5665
668 THE GIG SHACK in Montauk is kicking-off the 2015 season with a weekend-long Easter celebration. From Friday, April 3, through Sunday, April 5, from 6 to 10 p.m., a special menu will be available featuring some of the restaurant’s signature items and Easter classics such as yogurt-marinated leg of lamb with roasted cauliflower and sautéed mushrooms. 668thengigshack.com, 631-668-2727
FRESH HAMPTONS in Bridgehampton serves brunch every Saturday and Sunday from 12–4 p.m. The menu, subject to change, includes items such as: fresh organic fruit plate with citrus kaffir lime spritz; poached eggs with sliced hanger steak and chili hollandaise with sliced toasted brioche; eggs Florentine—poached eggs and smoked organic Scottish salmon with spinach hollandaise on a toasted English muffin; and organic blueberry buttermilk pancakes with all-natural applewood smoked bacon, pure maple syrup. freshhamptons.com, 631-537-4700
IL CAPUCCINO in Sag Harbor serves dinner Monday through Saturday from 5 to 10 p.m. and on Sunday from 3 to 9 p.m. Appetizers include: fried calamari with classic cocktail sauce; and fresh mozzarella and tomato with pesto and pignoli nuts. Entrée selection includes: veal scaloppini piccata—tender medallions of veal sautéed with lemon, wine and fresh herbs; frutti di mare—mussels, clams, shrimp and calamari sautéed with garlic, olive oil, fresh basil and marinara sauce; capelli d’angelo ai gamberi—angel hair pasta tossed with shrimp, scallions, plum tomatoes, garlic, olive oil and a touch of marinara; and petto di pollo ai funghi—free-range organic chicken breasts dipped in flour and egg with a mushroom, onion and sherry-wine sauce. ilcaps.com, 631-725-2747
TOWNLINE BBQ in Sagaponack has introduced an all-new pork program to the menu. In the ongoing initiative to offer quality product that is antibiotic and hormone free, as well as humanely raised, Townline has introduced new Leidy’s “Nature’s Tradition” baby back St. Louis ribs and fresh pork butts. Leidy’s products are made from fresh pork raised with no antibiotics or growth promotants and fed a diet of vegetarian grains with no animal byproducts. Leidy’s is certified by the American Humane Association, for raising animals in stress-free environments. townlinebbq.com, 631-537-2271