Thanksgiving at The 1770 House

The 1770 House Restaurant & Inn, the premier year-round destination for authentic Hamptons fine dining and luxury accommodations, presents Thanksgiving 2021 “to go” for at-home feasts and “to stay” in the main dining room and Tavern.

THANKSGIVING FEAST TO GO

For home celebrations, Chef Michael Rozzi does all the work with a Thanksgiving To Go feast serving six-to-eight guests for $500.

All that needs cooking is the 14-pound organic Amish turkey trussed with herbs and house spice blend. Estimated cooking time is three hours with instructions and meat thermometer included.

Five cooked and prepared sides, gravy and dinner rolls need only re-heating. Included are Chef’s sage and giblet gravy; brioche stuffing with sausage and golden raisins; cranberry-orange relish; garlic mashed potatoes; southern style sweet potato casserole; and green beans almondine. Dessert choices are The 1770 House signature sticky date cake or ricotta cheesecake.

Orders must be made by calling 631.324.1770 by Friday, November 19 for pick-up Wednesday, November 24 from 1.00 to 3:00 p.m.

DINING AT THE 1770 HOUSE

On Thanksgiving Day, The 1770 House presents its time-honored service in the dining room and Tavern. Open from 2:00 p.m. to 8:00 p.m., reservations are required due to limited seating for social distancing.

Chef Rozzi creates a four-course prix fixe feast with traditional and alternative holiday selections for $125 per person plus beverage, tax and gratuity. The menu includes:

FIRST COURSE
*Spicy Montauk fluke tartare with pickled cucumber, hijiki, wasabi tobiko and radish
*Seared & chilled tuna sashimi with dashi shiitakes, tobiko, togarashi potato crisps
*Hot smoked salmon salad with caviar with buckwheat blini, celery leaf
*Gnochetti di sardi with roasted maitake mushrooms, black garlic, smoked trout roe & herbs
*Local apple tart with burgundy truffle, robiola, pomegranate and frisée
*Seared Hudson Valley foie gras with cider-braised lentils, apple compote, candied pecans and apple-caramel

SECOND COURSE
*Shaved Brussels sprouts salad with sliced pear, golden raisins, bacon, nuoc-maam and Reggiano dressing
*Butternut squash bisque with country ham, mulled spices and granola

MAIN COURSE
*Traditional organic Amish turkey with sage gravy sausage stuffing with golden raisins, cranberry relish, sweet potatoes, green beans, garlic Yukon gold potato mash
*Seared Montauk sea scallops with broccolini, roasted leeks, cubanelle pepper and pumpkin seed-olive-cilantro relish
*Braised domestic lamb shank with saffron risotto, roasted local tomatoes
*Roasted ‘Painted Hills’ striploin with marrow emulsion, sauteed spinach, pommes allumettes

DESSERT
*Pumpkin crème brulée with mincemeat, maple cookie
*Chocolate layer cake with dark chocolate sauce
*Ricotta cheesecake with blackberries, dried orange, hazelnut-graham cracker crust
*Sticky date cake with toffee sauce and salted caramel gelato

WINE PAIRING SELECTIONS
Guidance for wine pairings is available from Wine Director Michael Cohen along with selections from his Wine Spectator award winning list.

For more info, visit www.1770house.com