Dan's Papers - June 19, 2009

Harbor Bistro, in East Hampton, now open seven days for dinner, will celebrate Father's Day from 4 to 9 p.m. on Sunday, June 21 with two dinner specials for $39 per person. Lobster special includes one half-pound broiled or steamed lobster, any beer and chocolate, chocolate cake. Cowboy steak dinner includes 20-ounce Cowboy steak (ribeye with bone on) au poivre, any beer and chocolate, chocolate cake. The extensive $29 prix fixe will be offered from 5 to 6 p.m. and includes a choice of three courses, or two courses and a glass of wine. The regular menu will be served as well. Reservations are recommended. Call 631-324-7300 for more information.

Jamesport Manor Inn, in Jamesport, brings Dad's barbeque to the south lawn on Father's Day, beginning at 11:30 a.m. A three-course "Off the Grill" prix fixe for $50 per person will be offered and includes pomegranate glazed baby back ribs, grilled Maine lobster, Littleneck clams, Harbes corn and grilled Lewin's Farm peach cobbler with créme anglaise. A $29 three-course prix fixe includes duck strudel, crawfish "mac 'n' cheese," lobster guacamole torta, Florida rock shrimp risotto, prime hanger steak with horseradish whipped potatoes and herb roasted lamb sirloin with olive oil potato cake. A $15 children's menu will also be available. For reservation, call 631-722-0500.

Nick & Toni's, in East Hampton, is now celebrating the Le Marche region of Italy with a four-course menu for $38 per person. The menu will be offered all night Monday, Tuesday and Wednesday until June 24. Menu selections include: fried olives, pork filling and mixed greens; sliced prosciutto, baby arugula and truffled vinaigrette; spinach and ricotta ravioli with tomato butter saffron seafood stew; pork chops, red grapes and honey; and braised chicken, chili peppers and tomato. For details, call 631-324-3550.

The Beacon, in Sag Harbor, is now open for lunch Thursday through Monday, 11:30 a.m. to 2:30 p.m. The menu, prepared by Chef Sam McCleland, includes: tuna tartare with capers, whole grain mustard, cucumber, red curry paste and mixed greens ($12); chopped salad of romaine and radicchio, crispy shrimp and peanut-ginger dressing ($12); beacon lobster roll, house-made and Asian slaw ($25); beacon "Cubano" sandwich with slow roasted pork, Black Forest ham, Swiss, pickles and mustard ($18); grilled sirloin burger with pommes frites, lettuce, tomato, red onion and pickles ($17); and almond cake and Mascarpone cream ($9). Call 631-725-7088 for more information.

La Fondita, in Amagansett, now offers daily specials Thursday through Sunday starting at 11:30 a.m. Thursdays feature: chipotle chicken taco ($3.50); chipotle chicken, refried black beans, lettuce and crema ($5.50); and two chipotle chicken quesadillas, rice and refried black beans ($8). Fridays feature: Cheese chile relleno with rice, refried black beans and tortillas ($10). Saturdays include: steamed chile-rubbed beef ribs, rice, refried black beans, tortillas and avocado salsa ($10). Sundays feature: steamed lamb taco ($3.50); tripe soup ($4/$8); and consomme de borrego ($3.50/$7). Call 631-267-8800 for more information.

Townline BBQ, in Sagaponack, is adding an original salad and a new seafood item to the menu. Townline's chopped salad, made to eat with a spoon, includes romaine lettuce, carrots, red peppers, cabbage, croutons, Texas caviar, jalapeno peppers, red wine vinaigrette ($8) and choice of pulled pork, burnt ends, pulled chicken or boneless rib ($12). The new blackened catfish plate is a 7-ounce fresh catfish fillet seasoned with Townline's blackening seasoning spice mix and served on a bed of cleaned up dirty rice - free of meat products and replaced with Portobello mushrooms ($14). Call 631-537-2271 for information.

Stonewalls Restaurant now hosts "Nine & Dine" every Sunday and Monday throughout the summer season. The promotion includes nine-holes, with golf cart, for $50, tax and gratuity included, and a three-course prix fixe for $27.50, plus tax and gratuity. Tee times start at 3 p.m. Menu offerings include: Long Island Crescent Farm duck terrine (paté); Prince Edwards Island mussels, mariner's style; Wells Farm cream of asparagus with garnish; fricassee of organic chicken Basquaise with red and green peppers, vidalia onion, tomato, and rice pilaf; Pork chop sauté charcutiére, white wine, Dijon mustard, cornichons and demi-glace; calf's liver sauté Lyonnaise, red onion, demi-glace, red wine vinegar and chives; and Tahitian vanilla caramel custard. For reservations, call 631-506-0777 x4.