Preston House and Hotel

Shinnecock sea scallops are marinated and then seared, and served with smashed celery root, winter mushrooms and wilted rocket at the Preston House and Hotel in Riverhead.

The front portion of the Preston House and Hotel in Riverhead was built in 1905 by Henry Preston, Suffolk County's first sherriff, and houses the multiple-level restaurant, plus a clubby bar.

Patrons dine and sip at the bar accented with a portrait of Henry Preston at the Preston House and Hotel in Riverhead.

Patrons dine in the upstairs dining room, one of three dining rooms at the Preston House and Hotel in Riverhead.

Patrons dine at the Preston House and Hotel in Riverhead.

Patrons dine in the downstairs lounge and wine cellar at the Preston House and Hotel in Riverhead.

Falling-apart tender Crescent Farm duck confit with a kumquat chutney, farrotto and herbed artichokes is served at the Preston House and Hotel in Riverhead.

Poached and chilled gulf shrimp served with green goddess and organic cocktail sauce at the Preston House and Hotel in Riverhead.

The house-cured slab bacon (a starter) is cured, air dried, poached and seared, and is served with a punchy tomato mustard seed jam at the Preston House and Hotel in Riverhead.

Burnt Basque ricotta cheesecake with meyer-lemon curd at the Preston House and Hotel in Riverhead.

Executive Chef Matty Boudreau poses for a portrait at the Preston House and Hotel in Riverhead.