Hamptons Dining Dish: Pierre’s, Race Lane, Nick & Toni’s, Rumba

Prix fixe meals abound this winter in the Hamptons. Here are deals to check out and restaurants to try.

Pierre’s in Bridgehampton serves brunch on Friday, Saturday and Sunday from 10 a.m. to 5 p.m. The menu features organic smoothies including the red blast with strawberries, blueberries, raspberries and lemon juice and the “tropi-kale” with coconut milk, fresh mango, pineapple and kale. Other menu items include a frisée salad with Fourme d’Ambert, walnuts and fresh pear with sherry vinaigrette, poached eggs with smoked salmon, toasted brioche and hollandaise sauce, French toast with warm maple syrup, whipped cream and fresh fruits, and grilled pasture-raised hanger steak with Béarnaise sauce, watercress and French fries. 631-537-5110. pierresbridgehampton.com

Race Lane in East Hampton serves a special prix fixe menu for $33 until 7 p.m. during the week, and on Saturday and Sunday until 6 p.m. Guests may select one appetizer or salad, one entrée and one dessert from the a la carte menu. Select appetizers include Portobello carpaccio, roasted red pepper, aged balsamic, shaved Parmesan and lemon basil and a classic Caesar salad. Entrées feature the grilled Berkshire pork chop with cider-braised Mecox apples, roasted potato and red plum relish and sea scallops with parsnip purée, hazelnuts, Swiss chard and red endive salad. Dessert items include pistachio semifreddo and hazelnut mousse. 631-324-5022. racelanerestaurant.com

Nick & Toni’s in East Hampton is serving a prix fixe menu Sunday through Friday (closed Tuesday and Wednesday). The prix fixe offers diners the option of two courses for $35 including an entrée with appetizer, dessert or wine, or three courses for $40 including an entrée plus two choices from appetizer, dessert or wine. Sample menu items include crispy chickpeas with house-made bottarga and lemon, kale salad with crumbled bacon, roasted local squash and Pecorino Romano, and free-range chicken with crushed Yukon gold potatoes, roasted garlic, house-cured pancetta and rosemary jus. 631-324-3550. nickandtonis.com

Rumba in Hampton Bays is currently open Monday, Thursday and Friday beginning at 4 p.m. and on Saturday and Sunday beginning at noon. Appetizers include Dominican ribs with sweet-chili-ginger-soy glaze and fresh herbs and the crabitzer, a jumbo lump crab cake with mustard sauce and mache. Entrées feature the jerk chicken platter with coconut risotto, topped with mango-papaya-honey salsa, chili-rubbed pork tenderloin with an apricot ginger glaze, coconut risotto and fried plantains, soy and sugarcane salmon with coconut risotto and the vegetable of the day, and Thai curried duck with panang red curry sauce and grilled pineapple coconut risotto. 631-594-3544. rumbarumbar.com

The Southampton Inn is currently serving breakfast in their restaurant, Café OSO, from 7:30 a.m. to 10:30 a.m., on Saturdays and Sundays. The menu features favorites such as classic buttermilk pancakes, brioche French toast, OSO omelets made to order and a bread-and-pastry basket that includes fresh-baked croissants, Danishes and muffins. 631-283-6500. thesouthamptoninn.com.

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