Long Island chef Michael Rozzi set to cook at James Beard House in NYC

Michael Rozzi, chef at The 1770 House in East Hampton, will bring a taste of the East End to the James Beard House in Manhattan on Oct. 29.

The 1770 House is on Newsday's list of Long Island's top 100 restaurants.

Cost for the dinner, which starts at 7 p.m., is $170 for the general public; $130 for members of the James Beard Foundation, a nonprofit organization that focuses on the country's culinary heritage, sponsors events to promote it, and honors the nation's chefs and restaurants through its annual awards.

Call the James Beard House for reservations at 212-627-2308. It's situated at 167 W. 12th St.

Rozzi and Michael Cohen, The 1770 House's wine director, will select the food and wine.

Rozzi's menu includes hors d'oeuvres such as Cornell Hog's Neck Bay oysters with local horseradish and sungold tomato water; spicy Montauk fluke with radishes, tobiko roe and cucumbers; pulled chicken thighs from Browder's Birds in Mattituck paired with bread-and-butter zucchini pickles and Amagansett Sea Salt; and Bonac fritto misto with dried lemon.

His five-course menu takes in Montauk sea scallop with Balsam Farms pumpkin, cured Long Island duck, vanilla leeks and black garlic; roasted North Fork mushrooms with Mecox Bay Sigit cheese, preserved summer cherries and Burgundy truffles; roasted striped bass with lobster, fennel pollen, shoestring potatoes, and egg mousseline; slow-cooked, locally raised Berkshire pork with smoked Halsey Farm apples; and Raphael wine-preserved Milk Pail peaches with Catapano Dairy Farm goat's milk yogurt panna cotta.

The 2012 Wolffer Estate Diosa Late Harvest Ice Wine will be served with dessert.

The 1770 House, 143 Main St., East Hampton; 631-324-1770.