The cost of the tasting menu is $170 to the public; $130 for members of the James Beard Foundation. For reservations: 212-627-2308.
Luce's hors d'oeuvres: NoFo duck wings, shrimp-and-lobster meatballs, Long Island potato chips with cauliflower-sweet onion dip, tuna "NoFoise" toasts, and miniature Luce & Hawkins/McCall Ranch grass-fed Charolais beef burgers.
Luce's main-course menu is expected to include Peconic Bay scallops with grapefruit, coriander, ginger and smoked Peconic Bay salt; house-made pork rillettes with wasabi, pickled pumpkin and lardo; a two-course Long Island duckling featuring braised duckling-and-sauerkraut pierogi with huckleberry mustard and clabbered, or clotted cream, and roasted breast with winter root-vegetable panna cotta and pumpkin-seed dried fruit brittle; finishing with pumpkin doughnuts with spiced chocolate ganache and black-garlic ice cream.
Each course is slated to be paired with a Long Island wine: in order, they're the 2009 Lieb Family Cellars Pinot Blanc, 2010 Paumanok Vineyards chenin blanc, 2009 Keith Luce Wines NoFo Red, and 2008 Macari Vineyards Block E chardonnay.
Luce & Hawkins earned a three-and-one-half star rating in Newsday and was named best new restaurant in 2010. The restaurant is in the Jedediah Hawkins Inn at 400 S. Jamesport Ave., Jamesport; 631-722-2900.
The James Beard House is at 167 W. 12th St. in Greenwich Village. The dinner starts at 7 p.m.
Keith Luce in his garden at the Jedediah Hawkins Inn.