Hamptons Dining Dish: Muse in the Harbor, Bell & Anchor, Fresno

Muse in the Harbor in Sag Harbor serves a special prix fixe menu all night Thursday and Sunday, and on Friday and Saturday from 5:30 to 6:30 p.m. Cost is $30 per person, plus tax and gratuity. First-course options include soup of the moment; not ya mama’s meatballs; and the BLT chop. Entrées feature the Grecian Muse chicken; the vegetarian; and the three little pigs. And dessert choices include cheesecake chimichangas; Grandma G’s zeppole; and raspberry sorbet. 631-899-4810 museintheharbor.com

The Bell & Anchor in Sag Harbor hosts prime rib night every Thursday during regular dinner hours from 5:30 to 10 p.m. The menu features two options. For $34 guests enjoy a choice of appetizer, 8-ounce prime rib with vegetables, potatoes and jus, or for $39, a choice of appetizer, 12-ounce prime rib with vegetables, potatoes and jus, both served with dessert for an additional $5. 631-725-3400 bellandanchor.com

Fresno in East Hampton offers a two- and a three-course prix fixe menu Sunday through Thursday from 5:30 p.m. to close, and Friday and Saturday from 5:30 to 6:30 p.m. The two-course menu costs $30 per person and the three-course, $35 per person, plus tax and gratuity. Select menu items include artisanal baby greens with Bartlett pears, Manchego cheese, pumpkin seeds and sherry vinaigrette; smoky chipotle and chickpea hummus with grilled flatbread and marinated olives; chicken liver pâté with pickled beets and rye toast points; pan-seared Scottish salmon with chilled salad of organic quinoa, black beans, cucumbers, tomatoes and scallions with avocado-lime vinaigrette; mezze rigatoni Bolognese with Parmigiano-Reggiano and truffle oil; classic vanilla crème brûlée; and warm toffee cake with bourbon caramel sauce and Tahitian vanilla gelato. 631-324-8700 fresnorestaurant.com

red|bar brasserie in Southampton is now serving a new prix fixe menu crafted by Chef Erik Nodeland. It’s available all night Sunday through Thursday, and from 5:30 to 6:30 p.m. on Friday. The menu, subject to change, includes appetizers such as cornmeal-crusted calamari with spicy harissa aioli; local oysters on the half shell with mignonette sauce; and braised pork belly with shaved apples, ricotta salata and maple-cider vinegar glaze. Entrées feature truffled chicken breast with wild mushroom risotto and French beans; miso-glazed tilefish with spinach, leeks, shiitake mushrooms and Meyer lemon; and grilled lamb T-bone chops with mashed potatoes and broccoli rabe pesto. 631-283-0704 redbarbrasserie.com

The Living Room c/o The Maidstone in East Hampton has introduced “The Living Room Weekly.” Every week they will offer a set three-course menu. It will be available, every night, except Saturdays when it will only be offered until 6:30 p.m. A sample menu features salmon tartare with horseradish, lemon, pumpernickel crumbs and mustard cream; biff a la lindström, ground beef, red beets, capers, roasted fingerling potatoes, garlic butter and bordelaise; and vanilla ice cream with warm raspberries.631-324-5006 careofhotels.com/maidstone

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