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Topping Rose House Restaurant Review: Tom Colicchio's seasonal fare is familiar to New Yorkers; he brings it to Long Island with the restaurant at Topping Rose House. The menu changes monthly to accommodate local ingredients, particularly those grown on-site at Topping Rose Farm. First courses feature Peconic Bay scallops with truffles and caviar or homegrown beets with arugula and fennel. Mains often have an Italian flair, like pappardelle with duck confit, kale and roasted garlic or lobster risotto. Comfort food dishes get a makeover with the chef's haute cuisine touches, featuring braises in the winter, like mulled wine-braised venison leg, but lighter seafood options can be found, too, such as Long Island coast monkfish with house-made chorizo and mussels. Desserts are varied and stick to classics --- chocolate lava cake or Meyer lemon tart, each of which features a few unique touches to help it stand out from the crowd. While the à la carte menu highlights variety, the three-course prix-fixe, available Sunday through Thursday, is worth a glance, particularly for those interested in the accompanying wine flights. These prix-fixe wine pairings reflect the varied wine list, including old- and new-world bottles, the latter of which has a good local leaning.