The 1770 House Restaurant & Inn (143 Main Street, East Hampton; 631.324.1770, www.1770house.com) will host Easter Sunday dinner on April 16 from 4:30 p.m. with holiday specials joining the spring a la carte menu by Chef Michael Rozzi. Selections from the seasonal fine dining and downstairs Tavern a la carte menus will also be available. At the core of Rozzi menus is local bounty with New American cuisine that changes with the season.

Traditional Easter supper specials will be applewood smoked heritage ham with snap pea, Thumbelina carrot and pee wee potato ragu, cider sauce and apple conserve; dry-rubbed rack of natural lamb with herbs and drippings, roasted asparagus, farro with spring onion and pistachio; and slow-cooked Oregon beef prime rib with young spinach and green garlic, handmade cavatelli and cheese.

In the casual downstairs Tavern of the 18th century colonial home, diners may savor The 1770 House signature burger and meatloaf plus Chef Rozzi’s new Tavern favorites – Korean BBQ Berkshire Ribs, lamb and chick pea curry, and, chicken parmigiana-style ($22 – $25).

On the Easter dessert menu are Rozzi’s newest creations — dark chocolate ganache cake with milk chocolate espresso mousse, crème anglaise and Swiss chocolate gelato, and, pistachio pots de crème with blood orange marmalade and rosemary biscotti; plus The 1770 House signature dishes — warm date cake with toffee sauce; caramel swirl gelato, and, ricotta cheesecake with hazelnut crust, blueberry compote and Bourbon caramel; and a selection of artisanal gelato and sorbet.

Wine selections from The 1770 House 200-bottle Wine Spectator awarded list are available by the glass, half-bottle, full-bottle and magnum with friendly guidance from Wine Director Michael Cohen.