Cinnamon biscuits with strawberries and cream

Cinnamon biscuits with local strawberries

Set oven to preheat at 375

melt 3 tablespoons butter and set aside

Place parchment paper on 1 – full or 2 – 1/2 sheet pans

in a large mixing bowl combine the following with a whisk:

  • 3 1/2 cups a-p flour
  • 1 1/2 cups cake flour
  • 1/2 cup coconut sugar
  • 3 teaspoons kosher salt
  • 3 tablespoons baking powder
  • 2 cups cold unsalted butter (cut to small cubes)

Sift flours then combine all with a potato masher until the butter and flour make small balls (3 min)


  • 2 cups buttermilk
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Group Show in our restaurant !

6 Artists on view at Estia’s Little Kitchen from May 5 – July 9.

Anthony Allison
Adriana Barone
Kristen Benfield
Denise Gale
John Haubrich
Christa Maiwald

Join us for an OPEN AIR GALLERY RECEPTION on June 9, from 4 – 6 PM.

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Estia’s LK on the radio | Spring 2024

Come to Estia’s LK on Friday and Saturday nights for dinner! We offer our price fix for $32.95 from 5-6pm. Bring your ticket from the Sag Harbor Movie Theater and we will extend the pice fix until we close our kitchen at 7:45pm.

Join us for our delicious cocktails !!

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Estia’s Little Kitchen on the Radio in September 2023

We offer take-out – guac and chips as a snack, turtle rolls for the beach, burritos for lunch in the office, and much more.

Stop by every day but Tuesday and come join our counter culture. Sit at our original old-school, straight-out-of Brooklyn soda counter. We’ve been serving the community since 1998. Come enjoy our Breakfast, lunch or dinner.

We are located just in the Middle – between Sag Harbor and Bridgehampton!

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Parchment Roasted Pork Loin with Milk Pail Peaches & Peach Salsa

Estia's Braised pork loin with Milk Pail peaches

Serves 8


  • 6 lb pork loin (with a fat cap)
  • 3 cups apple cider vinegar
  • 2 cups apple cider
  • 6 garlic cloves chopped
  • 6 bay leaves
  • 4 tablespoons sea salt
  • 2 tablespoons black pepper corn
  • 1 – 2 gallon zip lock bag

Cut pork loin into two pieces. Combine the above ingredients into the zip lock bag. Set in brine for 4-5 hours.

Preheat oven to 350°F.

Lay a large piece of heavy duty foil on a sheet pan then top with 2 large pieces of parchment.

Estia's brined pork for roasting with peaches
Estia’s brined pork for roasting with peaches
Brined pork on peaches and parchment
Brined pork on peaches and parchment
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Watermelon Mezcalita

Estia’s Campante Watermelon Mezcalita

Try Estia’s Campante
Watermelon Mezcalita Recipe:

16oz drink served in a jam jar

Combine on ice in a shaker:

  • 3oz Campante Mezcal2oz fresh lime juice
  • 3oz watermelon juice/ purée
  • shake vigorously

Strain into a 16oz jam jar filled w ice, add splash of seltzer to fill.
Garnish with lime wedge.

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Farmers Market Hash: Mother’s Day Brunch

Mother’s Day 2023, our 29th Mother’s Day as a family. Today we celebrate Jessica (Mom) in Nashville at Mansell & Henry’s house in Hillsboro village. Yesterdays trip to the Sylvan Park farmers market provided spring flair to the Mothers day hash.

At the market we came across a unique variety of garlic scape with soft, straight, verdant green stems. We also found Tennessee ghee, fresh eggs, kale, sweet potatoes, and a variety of lettuces and radishes for the salad. The plan for our celebration brunch came together easily in a light rain on the lawn across from Henry’s new gastropub Streetcar.

serves a family of 6

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Shiitake & Tofu Ranchero

Estia's Shiitake & Tofu Ranchero

serves 8

Ingredients for ranchero:

  • 2 blocks extra firm tofu
  • 4 cups chopped shiitake mushrooms
  • 4 cups salsa (tomato, red onion, jalapeño, cilantro)
  • 8 cloves garlic, diced fine
  • 2 tablespoons dried oregano
  • ¼ cup vegetable oil
  • 3 teaspoons salt
  • 1 quart water

Brining the tofu will give it a good flavor boost. This recipe works best served fresh out of the oven.

Start by soaking the tofu in salted water for 30 minutes, then set on a cutting
board wrapped in paper towels, place another board on top, and weigh down
with 3 plates. Squeeze for 30 minutes to dry the tofu.

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Coq au Vin with mashed potatoes for Jessica’s birthday party

In October I visited the Hiawatha National Forest in Michigan’s Upper Peninsula and spent a weekend at The Milkweed Inn, a unique bed & dinner run by Iliana Reagan and her wife Anna. At breakfast on Sunday morning, Iliana gave me an advance copy of her new book “Fieldwork”. As Iliana shares the story of growing up in her parents home on a farm in central Indiana, tales of her Grandmothers restaurant and the recipes she was raised on shine through. 

I was inspired by several references to a duck soup, Czarnina. The idea of using duck blood to thicken a stock made an impression on me and I applied the technique in this dish.

Last night we celebrated my wife Jessica’s 63rd birthday. All 3 of our daughters were home, along with 50 close friends. Special occasions require extra effort. Coq au Vin was the answer.

Estia's Coq au vin recipe ingredients card
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Estia’s on the Radio

Estia’s offering special dishes and cocktails on a regular basis.

Estia’s Price Fix Dinner specials Fridays and Saturdays 5pm to 6pm for $30 for 3 courses: salad, dinner and dessert!
Also enjoy our few special cocktails.
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Polenta Apple Cake

Polenta Apple Cake with whipped cream and edible flowers


  • 2 cups polenta
  • 2 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt 
  • 3 cups brown sugar
  • 10 eggs (separate 5 for whipped egg whites)
  • 1 pound unsalted butter (soft)
  • 1 teaspoon vanilla extract
  • 1 pint ricotta cheese
  • 1 cup buttermilk
  • 12 crisp, tart apples
  • 2 cups apple cider
  • 1/2 cup apple cider vinegar
  • 3 cups brown sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter
Finished Apple Polenta Cake with whipped cream
Finished Apple Polenta Cake with whipped cream
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Tres Leches Cake with Raspberry Mousse

Colin's Tres Leches cake with raspberry mousse

serves 24

Ingredients for Cake:

  • 15 eggs (separated)
  • 1 1/2 cups AP flour
  • 1 1/2 cups granulated sugar
  • pinch of salt
  • 1/4 teaspoon baking powder
  • unsalted butter to grease 9″x14″ baking pan
  • 1 1/2 cup coconut milk
  • 1 1/2 cup. 1/2 & 1/2
  • 1 1/2 cup whole milk

Ingredients for Raspberry Mousse:

  • 16oz heavy cream
  • 1.5 cup powdered sugar
  • 16oz frozen raspberry
  • 1/4 cup orange juice
  • 1 packet gelatin
  • 1/4 cup water(room temperature)
  • 4oz Mascarpone
  • 2 tablespoons lime juice
  • pinch salt

For Frosting:

  • 16oz heavy cream
  • 1 tablespoon vanilla
  • 1 1/2 cups powdered sugar

Whisk to peaks.

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Oaxacan Seafood Chowder

Oaxacan seafood chowder at Estia's Little Kitchen

Recipe serves 4


For Tomatillo Purée

  • 6 Tomatillo, chopped
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 6 jalapenos, chopped w/ seeds
  • 1 quart water
  • 1 bunch cilantro (reserve for blender)

Combine the following in a pot and simmer for 1 hour.
Transfer to a blender, add cilantro, and run on high until smooth.
Chill and hold for service, this will be more than you need; but this puree is great for Huevos Rancheros and enchiladas so it won’t go to waste.

In a sauce pan over medium heat:

  • ½ cup sweet corn
  • ½ cup zucchini sticks
  • ½ cup broccoli, chopped
  • ½ cup carrot sticks
  • ½ cup onion, chopped
  • ¼ cup veg oil

Stir vegetables over medium heat for 3 minutes, then add the seafood.

Add seafood:

  • 8 16/20 shrimp
  • 2 pounds porgie or fluke
  • 12 little neck clams
  • 2 cups clam broth
  • 2 cups tomatillo puree

Simmer until the clams open, season with sea salt and serve with corn tortillas.

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