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Cooperage Inn’s sesame panko crusted cod is just one of the options available during Restaurant Week (Courtesy of Cooperage Inn).

Long Island Restaurant Week is back!

From Sunday, Jan. 29 to Sunday, Feb. 5, Long Island’s east end, an ever-popular dining destination, will bustle with hungry diners looking to try new options from prix fixe menus at their favorite — or soon to be their new favorite — restaurants.

Here is a list of East End restaurants participating in Long Island Restaurant Week 2023:

North Fork

La Plage, Wading River

The Wading River restaurant will serve three courses for $44 during Restaurant Week

First course:

  • French onion soup with short rib, gruyere and croutons
  • PEI Mussels with creamy basil pesto, polenta croutons and fresh tomato
  • Gorgonzola and pear ravioli with truffled brown butter and balsamic vinegar
  • Tricolor salad with endive, radicchio, watercress, ricotta salata, orange zest, marcona almonds and white balsamic
  • Gold and red beet salad with micro greens, goat cheese, pepitas and naval oranges

Second Course

  • Horseradish-crusted salmon with grilled little gem, sweet corn and white beech mushrooms
  • Duck leg confit with fresh chive risotto, truffle essence and exotic mushrooms served table-side
  • Rigatoni pasta with sun-dried tomato-manchego cheese butter, baby spinach, aged sherry, and flambeed baby shrimp
  • Marinated hangar steak with roasted baby potatoes, arugula, lemon and tomato
  • Pork tenderloin and shoulder with savoy cabbage, country ham and caraway

Third course:

  • Creme brûlée with fresh berries
  • Toasted almond cake with poached blueberries, lemon mousse and shortbread crumble
  • Warm Chocolate Bread Pudding with caramel ice cream, coconut and chantilly

Cooperage Inn, Baiting Hollow

Cooperage Inn will serve a $37 prix fixe three-course menu for Restaurant Week

Starters:

  • Cooperage Inn house salad – Mixed greens, mandarin oranges, diced apples, raisins and toasted almonds with a creamy house dressing
  • Caesar salad – Romaine hearts, pecorino romano and croutons
  • Garden salad – Mixed greens, tomatoes, cucumbers, red onions, shaved radishes and carrots
  • Overstuffed baked clams with fresh herbs, bacon, onions & celery, flash broiled
  • Oven-roasted tomato bruschetta with fresh mozzarella, red onion, fresh basil, shaved pecorino romano, garlic crostini
  • Crab cake with roasted corn tomato salsa, remoulade
  • Whipped goat cheese flatbread with roasted butternut squash, wild mushrooms, arugula shaved prosciutto, truffle honey drizzle
  • Eggplant fries with shaved parmesan, fresh basil and Pomodoro dipping sauce
  • Seafood bisque ($2 extra)
  • Soup of the day

Entrees:

  • Chicken Francese with shaved garlic, roasted garlic mashed potatoes, sautéed market vegetables
  • Chicken pot pie with white and dark meat chicken, carrots, celery, corn, peas, potatoes and sherry cream sauce, baked in a casserole, puff pastry crust
  • Penne a la vodka, pancetta, basil, rich pink cream sauce
  • Pan-seared fresh Atlantic salmon with sticky jasmine rice, sautéed market vegetables and lemon basil aioli
  • Pine nut and parmesan crusted pork chop Milanese, bone-in with grilled onions, roasted tomato & arugula salad, shaved pecorino romano, balsamic reduction
  • Sesame panko-crusted cod with sautéed bok choy, sticky jasmine rice, ginger ponzu sauce and sriracha aioli ($5 extra)
  • Gorgonzola crusted, grilled, marinated flat iron steak roasted garlic mashed potatoes, sautéed market vegetables, cajun fried onions, chimichurri sauce ($5 extra)
  • Braised Short Rib Stroganoff with roasted wild mushrooms, sweet peas, creamy demi, over pappardelle, tossed with butter and parmesan, dollop of sour cream ($5 extra)
  • Chef’s Catch blackened, broiled or pan-seared with sautéed market vegetables, brown rice pilaf, roasted corn tomato relish ($5 extra)
  • Seafood Saute boasting shrimp, bay scallops, roasted red peppers, sweet peas, spinach, basil parmesan cream sauce and bucatini pasta ($5 extra)

Dessert:

  • Rice pudding
  • Key lime pie
  • Coconut cream pie
  • Vanilla or chocolate ice cream
  • Cappuccino mousse chocolate cake

Bistro 72, Riverhead

Bistro 72 will offer a $22 lunch and a $37 dinner special for Restaurant Week

Lunch

First Course:

  • Winter Pear Salad with goat cheese, bartlett pears and walnuts over leafy greens in champagne vinaigrette

Main Course:

  • Bistro burger made with an Angus beef patty, topped with American cheese, smoked bacon and caramelized onions.
  • 3 pulled pork tacos topped with pineapple mango salsa and cilantro
  • Margherita flatbread with house-made sauce, mozzarella, Reggiano, baby tomatoes and basil

Dinner

First Course:

  • Winter Pear Salad with goat cheese, Bartlett pears and walnuts over leafy greens in champagne vinaigrette

Main Course:

  • Pan-seared duck in a mushroom cream sauce over mushroom and asparagus risotto
  • Oven-roasted salmon topped with lemon, white wine and butter sauce, served over white bean, kale and spinach ragu
  • Pan-roasted herb chicken with demi-glace, sweet potato mash and mixed vegetables
  • Rigatoni with pecorino tomato sauce, wild mushrooms, spinach and kale

Dessert:

  • Salted caramel gelato Tartufo with chocolate and caramel drizzle

Farm Country Kitchen, Riverhead

Farm Country Kitchen has not yet released its prix fixe menu for Long Island Restaurant Week for 2023. Please check longislandrestaurantweek.com for any updates.

Digger’s Ales and Eats, Riverhead

Stephen and Chéri Wirth’s pub will participate in restaurant week with $22 and $37 prix fixe menus, expected for release in the coming days. Please check longislandrestaurantweek.com for any updates.

On The Docks, Aquebogue

Starters:

  • Sweet potato chowder with pancetta and kale
  • Broiled oysters with miso butter and jalapeño
  • Shaved brussels sprouts salad, chopped kale, radish, feta cheese and toasted pecan dressing
  • Calabrian Chili Marinated Shrimp, Roasted Garlic Parmesan Aioli

Main Course:

  • Creamy shrimp risotto with mascarpone, aromatic vegetables and tomato
  • Broiled cod with lemon buerre blanc and winter ratatouille
  • Stuffed chicken cutlet with goat cheese, dates, spinach, marsala sauce, cauliflower puree and julienne vegetables
  • Double-cut smoked pork chop with balsamic fig reduction, cauliflower puree, julienne vegetables
  • Chocolate and espresso rubbed 16oz shell steak with bourbon cream sauce, roasted carrots and fingerlings ($10 extra)

Dessert

  • Creme brûlée
  • Pretzel chocolate bread pudding

Legends, New Suffolk

While not all the details are currently known, Legends will offer $44 lunch and dinner prix fixe menus for Long Island Restaurant Week, plus a 15% discount on bottles of wine.

Appetizers:

  • Mushroom Crab Bisque 
  • Sweet Chili Calamari Salad
  • Rock Shrimp Beignets 
  • Clams Casino

Mains:

  • Seared and Roasted Codfish San Sebastián 
  • Pork Shank with Prosciutto and Porcini Mushrooms 
  • Grilled Skirt Steak with Dijon Sauce 
  • Seared and Roasted Salmon with Champagne Beurre Blanc

Desserts have not yet been finalized. Please check longislandrestaurantweek.com for any updates.

South Fork

Fauna, Westhampton Beach

Important Note: Saturday diners must order by 7 p.m. for the LIRW specials.

The fine craft eatery and bar will offer a $44 prix fixe menu:

Appetizers:

  • Harvest squash bisque made from local assorted squash, pumpernickel granola, smoked maple and curried crème fraîche
  • Berkshire pork belly with fennel and sprout slaw, peanuts, bacon aioli and soy mustard caramel
  • Mussels vadouvan with ginger curry cider broth, soft herbs and grilled bread
  • Crispy brussels sprouts with maple aioli, brown sugar bacon
  • Lamb chop lollipops with brussels sprouts, balsamic, smoked hazelnut, Danish blue cheese, cranberry, fig mustard reduction ($5 extra)

Chef’s Creations:

  • Faroe Island salmon served with a golden pomme purée, foraged wild mushrooms, curly kale, red peppers and black truffle cream
  • Duck confit tagliatelle with brandied mushrooms, organic green kale, cranberry, duck velouté, cracklings and parmesan
  • Almond-crusted flounder with haricot vert, sweet potato, rum-glazed banana, citrus beurre blanc
  • Delicata squash risotto with curly kale, cranberries, spiced nut medley, balsamic reduction, Reggiano crisp
  • Red dragon burger with arugula, fried pickled shallots, tomato bacon jam, maple aioli, mustard and ale cheddar, served with pomme frites
  • Berkshire pork chop with red dragon cheddar, whipped sweet potato, winter squash, spiced pecan, Espagnole sauce ($5 extra)
  • Filet mignon with steakhouse style creamed greens, golden pomme purée, blue cheese churro and espagnole sauce ($15 extra)
  • Fauna’s signature chicken made with fully deboned whole organic chicken, roasted garlic, charred lemon, French pressed poultry glacé and choice of two sides ($7 extra pp, serves 2)

Desserts:

  • Apple cider zeppole with ginger cinnamon dust, Cortland apple, salted bourbon caramel
  • Paco’s Warm Pecan Pie with Callebaut chocolate, coconut Oreo crust, bourbon brown sugar ice cream, caramel
  • Meyer lemon cheesecake with graham cracker crust, candied almond, orgeat strawberry coulis
  • Fauna Drunken Affogato with Frangelico & Baileys, house-made vanilla ice cream, shot of espresso, zeppole ($4 extra)

Bamboo, Southampton

Bamboo will offer a $27 bento box with edamame, a bamboo house salad, a spicy tuna roll and two crispy pork dumplings. Diners may choose one of four entrees:

  • Wok-seared Mongolian beef
  • Honey soy ginger salmon
  • Sesame garlic tofu
  • Bang bang chicken

Union Sushi and Steak, Southampton

Union Sushi and Steak has not released the details for their $44 prix fixe menu. Please check longislandrestaurantweek.com for any updates.

Calissa, Watermill

The restaurant which derives its name from the bright constellation under the summer sky will offer $44 prix fixe dining options.

Starters:

  • Long Island roasted clams with olive lemon butter and herbed breadcrumbs
  • Stuffed zucchini with tomato, basil, parmesan and chili
  • Roasted carrot soup with crispy leeks

Mains:

  • Montauk Black Bass with polenta, sautéed horta and lemon
  • Orecchiette with wild mushrooms, broccoli pesto and pecorino
  • Grilled hanger steak with black garlic marinade and potato leek gratin

Desserts:

  • Baklava with pistachio and honey
  • Strawberry tart with lemon sabayon
  • Poached pear with red wine, cinnamon and vanilla

Elaia Estiatorio, Bridgehampton

The Greek restaurant is finalizing details for the $44 prix fixe menu. Please check longislandrestaurantweek.com for any updates.

Topping Rose House, Bridgehampton

The French restaurant will offer a $44 prix fixe menu, details of which will be available soon. Please check longislandrestaurantweek.com for any updates.

Lulu Kitchen and Bar, Sag Harbor

The kitchen and bar will serve a $44 prix fixe menu for Restaurant Week:

Appetizers:

  • Bibb lettuce with avocado and white balsamic dressing
  • Woodfire grilled leek with muhammara, crispy shallots, pickled mustard caviar and watercress
  • Wood-fired baked camembert for two with truffle honey, port wine onion jam and wood-fired grilled flatbread

Entrees:

  • Mussels A La Plancha with sea salt, crushed pepper and lemon parsley butter
  • Saucisson En Brioche – Garlic pork sausage with house-made brioche, truffle herbs salad and black pepper red wine sauce
  • Woodfire grilled whole porgy

Dessert:

  • Crème Brulee
  • Sorbet and ice cream
  • Half-baked chocolate macadamia baked cookie for two

Page at 63 Main, Sag Harbor

Important Note: Saturday diners must order by 6:30 p.m. for the LIRW specials.

The elegant East End establishment will serve a $44 prix fixe menu:

First Course:

  • Soup of the night
  • Simple mixed green salad with red radishes, cherry tomato and sherry-shallot vinaigrette
  • Classic Caesar salad with white anchovies, croutons & shaved parmesan
  • Baby arugula salad with shaved fennel, crispy prosciutto, parmesan & sherry vinaigrette
  • Vegetable risotto with butternut squash, brussels sprout leaves, wild mushrooms & shaved parmesan
  • Crispy fried calamari with banana peppers, fried parsley, chipotle aioli and marinara ($3 extra)
  • Steamed P.E.I mussels in white wine, garlic & cream w/crostini ($3 extra)
  • Sonno Tuscano Burrata with house-made roasted peppers, prosciutto, crostini and balsamic glaze ($5 extra)

Main Course:

  • Vegan grain bowl with quinoa, butternut squash, broccoli, mushrooms, spinach, peppers and leeks
  • Garganelli pasta bolognese with slow-cooked beef, veal, lamb, san Marzano tomatoes and parmesan
  • Gemelli pasta, sausage & broccoli rabe with Italian sweet fennel sausage, roasted garlic, crushed red pepper, olive oil & parmesan
  • Skin-charred, farm-raised salmon with freekeh, tricolor cauliflower, beech mushrooms w/citrus beet emulsion
  • Chicken Milanese with arugula, cherry tomatoes, red onion & honey balsamic dressing
  • Bell and Evans herb roasted chicken with celery root-apple purée, sautéed swiss chard w with molasses spiced rum sauce ($5 extra)
  • Braised boneless beef short rib with braised red cabbage & creamy mascarpone polenta ($8 extra)
  • L.I crescent duck breast and leg confit with long grain-wild rice, pearl onions, julienne carrots, sugar snaps and kumquat- orange gastrique ($8 extra)
  • Market Fresh Fish ($10 extra)

Dessert:

  • Nightly selection of sorbet or gelato
  • Warm chocolate brownie with chocolate miso sauce, roasted walnuts and vanilla gelato
  • Vanilla bean panna cotta with mixed berry compote and toasted pistachios
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