Spaghetti al limone at Nick and Toni's.

Spaghetti al limone at Nick and Toni's. Credit: Nick and Toni's

The first spring Long Island Restaurant Week launched in April 2011 and shows no signs of wear and tear. This season's installment begins Sunday and runs through April 14.

More than 150 restaurants have signed on to participate so far and the rules remain the same: eateries will serve three-course prix-fixe dinners for $29, $39 or $46. If offering a lunch option, a two-course meal costs $24. Restaurants must offer at least three choices per course (appetizer, entree and dessert) for dinner all nights they are open, except Saturday, when the promotion may not be honored after 7 p.m.

Several restaurants plan to feature spring ingredients like artichokes and asparagus, peas and fava beans on their Restaurant Week menus. Among the notable: 

Cowfish, Hampton Bays: Warm jumbo asparagus with vegetable vinaigrette, chervil and dill

Mirabelle, Stony Brook: Cream of asparagus soup topped with tortillas crisps and scallions

Nick & Toni’s, East Hampton: Shaved asparagus with wild arugula, fennel and garden honey

Juniper at the Vanderbilt, Westbury: Seared scallops with English peas, lardons, pearl onions and mint

Captain Jack’s on the Coast, Southampton: Pasta primavera full of asparagus tips, fava beans, sweet peas, roasted carrots, red wine braised shallots over paccheri pasta topped with fresh lemon and toasted herb breadcrumbs 

New restaurants participating in Long Island Restaurant Week this week include Bacaro in Massapequa Park, Castaways Steak & Seafood in Port Jefferson, Lake View Grill at Scott’s Pointe in Calverton, The George in Rockville Centre, il Buco al Mare in Amagansett, and Ruby Crab in Bethpage.

Long Island Restaurant Week, April 7-14, participating restaurants and menus at

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