DansHamptons.com - Dan's Papers - February 15, 2008

Before the Bridge in Hampton Bays now serves Sunday brunch from noon to 3 p.m. The cost of the brunch is $14.95 and includes coffee, tea, a basket of muffins and fruit salad. Entree selections include eggs benedict; crab cake benedict; three-egg omelet; frittata; pancakes; French toast; Belgian waffles; steak and eggs; cheddar bacon cheeseburger; lobster salad; and also a kids menu. For more information call (631) 728-9111.

MUSE Restaurant & Aquatic Lounge in Water Mill now offers bar bites from Chef Matthew Guiffrida. The regular menu is also available. A sample menu is as follows: bucket o' buffalo style chicken wings served with chunky bleu cheese dressing and celery spears; seafood clam chowder cake served on a bed of watercress jicama slaw; fish and chips with crushed potato chip crusted tilapia chips and spicy garlic mayo; and crispy Cajun crusted calamari lightly floured and fried with Anaheim peppers served with mango chipotle aioli and sweet Asian chile sauce. For reservations or further information, call (631) 726-2606.

The Patio at 54 Main in Westhampton Beach offers a special three-course chef's tasting prix fixe dinner for $25. The menu changes weekly and is available for dinner Sunday through Thursday from 5 to 7 p.m. except for Wednesdays when the restaurant is closed. Tax and gratuity are not included. A sample menu includes: Mediterranean chicken scaloppini with kalamata olives, sun-dried tomato and feta; shrimp scampi over penne; hanger steak with sautéed onions and mushrooms; or salmon with soy ginger sauce. Also stop by on Friday and Saturdays for live music performances. For reservations, call (631) 288-0100.

Nick & Toni's in East Hampton has introduced a new five-course menu celebrating Italy. The menu is offered Wednesday, Thursday and Sunday all night and Friday and Saturday from 6 to 7 p.m. The cost of the menu is $38 per person and includes a glass of wine from the celebrated region with the appetizer. Nick & Toni's is open Wednesday-Sunday starting at 6 p.m. For further information or reservations, call Nick & Toni's at (631) 324-3550.

Red/bar in Southampton announces it will be open for dinner Wednesday to Sunday beginning at 6 p.m. Executive Chef Erik Nodeland menu items include: herb roasted Montauk blackfish with sweet corn, zucchini and oven dried tomatoes; rare seared yellow fin tuna with edamame, homshemeji mushrooms and mustard-miso sauce; roast Long Island duck with wild rice, toasted almonds and blackberry sauce; grilled boneless loin of lamb with turnip gratin, grilled scallions, and red wine reduction; grilled black angus rib eye steak with creamed spinach and crispy onions. For further information, call (631) 283-0704.

Chef Michael Reilly of Legends Restaurant in New Suffolk introduces new dinner menu items to its creative New American cuisine. New items are as follows: lobster and crab crusted salmon with a trio of sushi paella; seafood vol-au-vent with shrimp, scallops, crawfish, tuna and grouper; rigatoni al modo mia with sweet Italian sausage; and grilled baby lamb chops. For reservations or further information about the restaurant, call (631) 734-5123.

The Plaza Cafe in Southampton will offer a three-course prix fixe starting at 5 p.m. The cost of the prix fixe is $30 per person plus tax and gratuity and will be offered every day except Saturday. The menu includes: butternut squash ravioli; horseradish crusted Chatham bay cod; lemon-herb marinated free range chicken; and sliced flat iron steak. For reservations or further information call (631) 283-9323.

Participants are now signing up for The Sixth Annual Hamptons Restaurant Week slated for March 30 through April 6. The idea is simple - for eight days, Sunday to Sunday, all participating restaurants offer a three-course prix fixe for $21.95 all night except Saturday when it will only be offered from 6 to 7 p.m. If your business would like to participate in The Sixth Annual Hamptons Restaurant Week please log onto hamptonsrestaurantweek.com and click the "Business Sign Up" icon. To ensure your business is included in this year's complete promotional campaign, sign up by February 18. There is a $250 participation fee for each business.