If you have not yet decided where to relish in your Thanksgiving festivities, I personally recommend the luxury dining and hotel accommodations at The 1770 House. I have celebrated many occasions at this 18th century colonial inn, including my husband’s birthday in March. Every detail of your bountiful feast will be executed by Executive Chef Michael Rozzi with wine selections by Wine Director Michael Cohen.
Recently, Chef Rozzi presented his signature cuisine, in a sold-out six-course tasting menu, themed “East End Land and Sea,” on Thursday, October 29 at the historic James Beard House in Manhattan. The event sold out six weeks in advance! Rozzi’s menu truly showcased the showcase bounties of the East End, including hor d’oeuvre Pulled Browder’s Birds Chicken Thighs with Bread-and-Butter Zucchini Pickles and Amagansett Sea Salt; dinner selections Roasted North Fork Mushrooms with Young Spinach, Mecox Bay Dairy Sigit Cheese, Preserved Summer Cherries and Burgundy Truffles (as Chef is plating above); and Slow-Cooked Locally-Raised Berkshire Pork with Smoked Halsey Farm Apples. The menu was a diverse showcase of many local delicacies hailing from the Hamptons and North Fork.
A three-course prix fixe ($95 per person, $40 per guest 12 and under) will be served from 2:00 p.m. to 8:00 p.m. on Thanksgiving Day. Among Rozzi’s first courses will be Balsam Farms beets and English cucumber salad, roasted cauliflower and apple soup, and seared Peconic Bay scallops with lemon, butter and herbs. Rozzi’s star main course will be heirloom turkey served with sausage stuffing, cranberry relish and sage gravy joined by locally harvested butternut squash and Brussels sprouts. Their signature dessert and my favorite, the Sticky Date Cake, will have a presence.
I have the menu below for your review:
First Course
Seared Local Peconic Bay Scallops
Lemon, Brown Butter & Herbs
Roasted Cauliflower & Apple Soup
Black Burgundy Truffle & ‘Pleasant Ridge Reserve’
Balsam Farms Beet & English Cucumber Salad
Browder’s Egg, Endive and Dill-Yogurt Dressing
Spicy Scottish Salmon Tartare
Wakame, Baby Mushrooms, Radish, Cucumber & Crispy Wontons
Porcini Mushroom Risotto
Tuscan Kale & Grana Padano
Main Course
Traditional Organic Amish Turkey
Sausage Stuffing, Cranberry Relish, Butternut Squash, Brussels Sprouts, Sage Gravy
Roasted Icelandic Cod
Chinese Artichokes, Romanesco Cauliflower & Pioppino Mushrooms
Roasted Berkshire Pork Chop
Baby Bok Choy, Quince,Potato Purée
Dessert
Classic Pumpkin Pie
Halsey Farm Apple Crisp
Sicilian Pistachio Gelato & Cranberry Sauce
Sticky Date Cake
Toffee Sauce & Vanilla Gelato
Top Image: Chef Rozzi and team in the James Beard House kitchen for his East End Land & Sea dinner prepping Roasted North Fork Mushrooms with Young Spinach, Mecox Bay Dairy Sigit Cheese, Preserved Summer Cherries and Burgundy Truffles. Photo Credit: Clay Williams.
http://www.1770house.com // 631-324-1770
