The Restaurant 

Open Wednesday to Sunday Beginning at 5:30PM.
Prix Fixe until 7pm

Sundays - No Corkage Fee ***
Custom celebration cakes made to order

 

The primary and private dining rooms are located in the original first floor gathering spaces. The intimate restaurant deftly juxtaposes modern orange vinyl chairs with black and white portraits of Bridgehampton’s agrarian history, handblown glassware with delicate seasonal flowers. Featuring one-on-one service, the restaurant cozily seats 50 while offering a more relaxed atmosphere in the warm months on our private patio, which has been reconfigured to capture the beauty and peacefulness of our Inn’s garden. 

Our thoughtfully playful dinner menus change bi-weekly, with the season, and feature the best available, locally-gathered ingredients. That means 800+ recipes a year - how exciting! Each week: the menu consistently serves a form of duck and fish, an iteration of the fritter - lobster, artichoke, zucchini - and our all-time favorite cheeses found at Loaves & Fishes Food Store on cheese stones.

Brian Szostak, has served more than two decades as the hands behind some of the East End's most talented chefs, but the edgy edible artist is finally getting his time to shine as the Bridgehampton Inn’s new Executive Chef. He is not only known for his excellent execution of classic dishes, but for adding his own fiery playful signature twist to set his fare apart. A seasonally-minded chef, Chef Brian will continue Bridgehampton Inn’s commitment to variety through a consistently evolving menu based on freshness, taste, and availability. Those who have been blown away at Amarelle, Jedediah Hawkins, the Riverhead Project, Stone Creek Inn, or Noahs during the past few years have already tasted dishes hand-crafted by Chef Brian, so if you’re still looking for the magic, find it here at the Bridgehampton Inn.

An extension of the restaurant itself, the bar is located in the original 1795 tavern room and is fashioned with a magnificent walnut bar, handcrafted by Shimon C. Peretz. Loaves & Fishes family member Kyle curates the drink menu and tends the bar, creating imaginative cocktails which purposefully compliment the weekly menu. In turn, the cocktail menu also changes weekly. The wine list is growing organically representing local and imported wines.  

Dinner Menu - February 15 - february 26

CHEF'S BREAD COURSE

Licia’s Parker House Rolls $6 

 

SMALL PLATES

French Onion Soup $12

Root Vegetable Fritters with Horseradish Dip $14

Crispy Artichokes with Lemon Aioli $16

Brussel Sprout Caesar Salad Bowl $14

Laotian Shrimp Vegetable Roll, Peanut Sauce $18

Stuffed Little Neck Clams $16

*Beef and Scallion Rolls or Sate $18

Cauliflower Steak $14

Roast Fruit and Vegetable Bowl $16

Cheeses on a Stone $16

LARGE PLATES 

Linguini with Clams, Broccoli Rabe, Beer Butter $36

Seared Scallops, Leek, Potato Dominoes $39

Duck Confit on Curried Lentils $39

*Lamb Chops, Feta Brussel Sprouts, Pomegranate Raita $44

Braised Short Ribs with Kale Mash $42

 

DESSERT

Pear Tart with Macadamia Nut Crust $14

Baked Lemon Pudding $12

Ice Cream of the Week $12

Cookie Plate mit Schlag $12

Custom celebration cakes made to order

 

*These Items are raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

 

Refreshing Cocktails

Blushing Maiden 16-

Champagne Flute – Dry, sparkling, and glowing with flavor, this lovely drink marries prosecco sparkling wine, Golden Falernum & Chambord liqueurs, and a few dashes of Elemakule Tiki bitters. Garnished with a twist of orange.

Winter Cosmo 16-

Martini – fruit driven with a great balance of spice & tartness, this libation uses Taylor Fladgate Tawny Port, Rittenhouse 100 bonded rye whiskey, Louis Royer Force 53 cognac, fresh lemon juice, and a touch of cane sugar. Garnished with a twist of lemon peel.

House Negroni 16-

Stem-less Wine Glass, Large Ice – A house take on a classic, using Plymouth Navy Strength Gin, Campari, and Vermut Negre, with a dash of Fee Brother’s Gin Barrel Aged Orange Bitters. Finished and garnished with a flamed orange peel.

 

Beers

Brooklyn Brewery, American Brown Ale 7- 
Brooklyn Brewery, Lager 7-
Chimay Premiere, Belgian Ale 8-
Chimay Grande Reserve, Belgian Dark Ale 8-
Citradelic Tangerine IPA 8- 
Dogfish Head, 90 Minute Imperial IPA 9-
Dogfish Head, Palo Santo Brown Ale 9- 
Kaliber, Non-alcoholic 7- 
Konig Ludwig Weissbier 7- 
Rochefort 8, Belgian Dark Ale 8-
Sam Smith, Oatmeal Stout 7- 
Sam Smith, Taddy Porter 7- 
Sierra Nevada, Pale Ale 7-


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SANS ALCOHOL 4-

Bundaberg Root Beer
Coca Cola/Diet Coca Cola
Fever Tree Club Soda
Fever Tree Ginger Ale
Fever Tree Ginger Beer
Fever Tree Indian Tonic
Found Elderflower Soda
Musette Pink Limonade
Q Kola
Sprite
Iced Coffee 5-
Iced Tea, Black or Blueberry 5-

 


Holiday Menu

DECEMBER  17 - 27   (Reopening Fri. Feb. 5 2016)
 

CHEF'S BREAD COURSE

Potato Flat Bread $6

 

SMALL PLATES

Onion Soup $12

Mushroom Fritters with Blue Cheese Dip $14 

*Seared Foie Gras with Glazed Citrus Sauce $24 

*Caviar on Potato Pancakes $58 

*Local Pickled Herring with Potato and Beets $18 

Apple Onion Blue Cheese Tart $14 

Grilled Octopus on Romaine $18 

Cheese Fondue $18 

Seared Halloumi Cheese with Gigante Beans $14 

Roast Fruit and Vegetable Bowl $16 

Cheeses on a Stone $18

 

SIDE DISHES - $8 EACH

Fried Olives, Yuka Chips, Poppers, Fried Artichokes

LARGE PLATES 

Crab filled Striped Bass Roll with Curry Sauce $42

Veal Pockets in Mushroom Sauce $46 

*Smoked Duck Breast with Cranberry Pear Pecans $39 

Roast Quail with Walnuts and Grapes $42 

Lobster Caponata on Papardelle $46 

Braised Short Ribs $44

 

DESSERT

Chocolate Roll with Raspberry Cream $14

Pear and Almond Tart $14

Ice Cream of the Week $12

Chocolate Financiers with Coffee Cream $18


 

Prix fixe Wed-Sun until 7pm

Three courses - $35 per person
 

 
 

Restaurant Policies

Reservations are preferable, walk-ins are also welcome. Open Table
Parties of 6 or more require a deposit, nonrefundable within 3 days of the event.
20% gratuity added to tables of groups of 6 or more

The Restaurant is open from 5:30 - 10 PM.
It is closed Monday & Tuesday.

Corking Fee: $40, up to 2 bottles per table.
No Corkage Fee On Sundays