The Restaurant 

Open Wednesday to Sunday Beginning at 5:30PM.

Sunday Evenings - No Corkage Fee ***
Custom celebration cakes made to order
Daily Prix Fixe: Three courses - $40-48 per person - Must be seated by 6:30PM
Wednesday Burger Night + Half Price Beer

 

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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 - october 25 - November 5

CHEF'S BREAD COURSE

Parker House Rolls (4) $6

 

SMALL PLATES

Chicken, Kale, White Bean Soup $12

Cauliflower Cheddar Fritters w/ Horseradish Aioli $14

Shrimp Dumplings, Chili Oil, Ginger Soy $18

Salami & Crab Agnolotti, Cherry Tomato, Sherry Cream Sauce $24

Grilled Lamb Lollipops, Cilantro Walnut Chutney $24

Butternut Squash, Kale, Caramelized Onion, Manchego, Flatbread $18

Roasted Brussel Sprouts, Asian Pears, Sriracha Vinaigrette $16

Kale Apple Salad, Brie, Pecans, Cranberries, Cider Vinaigrette $14

Roasted Fruit and Vegetable Bowl $16

Cheese & Charcuterie Stone $18

LARGE PLATES 

Crispy Lobster Tail, Pork Belly Fried Rice $46

Pan Roasted Halibut, Acorn Squash, Honey Miso, Quinoa $44

Duck Confit, Red Cabbage, Roasted Apples, Peppercorn Sauce $39

Pan Roasted Chicken Steak, Cauliflower Puree, Lentil Salad $39

Mushroom Risotto, Fall Herbs, Baby Burrata $36

Painted Hills NY Strip, Frites, Creamed Spinach, $48

“INN” Burger, 8oz Kobe Beef, Cheese, Bacon Jam, Fried Egg, Frites $24

 

DESSERT

Santiago Almond Tart $14

Beet Cake with Frosting $12

Gelato $12

Cookie Plate mit Schlag $12

Custom celebration cakes made to order

 

20% Gratuity is required on tables of 6 or more.
*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.

 


    dailyPrix fixe

     Three courses - $40-48 per person - Must be seated by 6:30PM

Refreshing Cocktails

Kami’s Revelry 16-
Tall Glass – A crisp and lively tipple, this playful cocktail features Manzanilla sherry, as well as Junmai sake, yuzu juice, house-made orange cordial, Cointreau, and muddled cucumber. Served with a metal straw, and garnished with a sprig of lemon verbena and sliced cucumber.

Eventide’s Spell 16-
Short Coupe – fruit driven, with a delicious balance of spice & acidity, this libation uses Taylor Fladgate Tawny Port, Sagamore Spirit Rye, Edmond Audry XO Cognac, fresh lemon juice, and a touch of cane
sugar. Garnished with a twist of lemon peel.

Mouth of Ghosts 16-
Champagne Flute – Refreshing and bright, this libation celebrates the flavors of fruit & flower, using grape Eau-de- vie infused with hibiscus tea, Remy Martin 1738 Cognac, Combier Liqueur de Rose, Bitter Truth Pimento Dram, house-made raspberry cordial, fresh lemon juice, a few dashes of Elemakule Tiki bitters, and topped with Caposaldo Prosecco.

 

Dessert Wine

Macari Vineyards, Block E Viognier, 375ml 2010 LI $20/72
Wolffer Estate Diosa Late Harvest Chardonnay 375ml 2014 LI $14/68
Ramos Pinto Quinta da Ervamoira 10YR aged Tawny Port $14
Ramos Pinto Quinta do Bom Retiro 20YR aged Tawny Port $28
Taylor Fladgate 10YR aged Tawny Port $12
Taylor Fladgate 20YR aged Tawny Port $21
Osborne Pedro Ximenez 1827 Sweet Sherry – NV, Andalucía, Spain. $14
Savory & James Cream Sherry – NV, Andalucía, Spain. $8

 

AFTER DINNER LIBATIONS

Audrey XO – Cognac, France. 40% abv $17-
Audrey Reserve Speciale – Cognac, France. 40% abv $22-
Amaro Ciociaro – Medium Amaro, Italy. 30% abv $7-
Amaro Montenegro – Medium Amaro, Italy. 23% abv $7-
Boulard XO – Calvados, France. 40% abv $18-
Busnel Hors D’Age 12 Year – Calvados, France. 40% abv $14-
D’ussé VSOP – Cognac, France. 40% abv $11-
Fernet Branca – Fernet Amaro, Italy. 40% abv $7-
Hennessy XO – Cognac, France. 40% abv $38-
Nonino Quintessentia Amaro – Light Amaro, Italy. 35% abv $10-
Plantation Grande Reserve – Dark Rum, Barbados. 40% abv $10-
Plantation XO 20 th Anniversary – Dark Rum, Barbados. 40% abv $12-
Remy Martin 1738 Accord Royal – Cognac, France. 40% abv $14-
Romana Black Sambuca – Anise liqueur, Italy. 40% abv $8-
Ron Zacapa XO – Dark Rum, Guatemala. 40% abv $23-
Sambuca di Trevi – Anise liqueur, Italy. 42% abv $7-
Chateau du Tariquet XO – 30 year aged Armagnac, France. 40% abv $14-
Francois 1er Pineau Blanc des Charentes – Aged fortified wine, France. 18% abv $7-

 

Spirited libations

Terroir Negroni 16-
Tumbler, Large Ice – An herbaceous and bracing twist on a classic, using St. George Terroir Gin, Campari, and a blend of Punt E Mes, Fernet Branca, and Carpano Antica Formulae Sweet Vermouth. Garnished
with a sprig of fresh thyme.

Forbidden Fruit 16-
Martini – Flavorful, elegant, and complex, this delicious Manhattan-style libation uses Compass Box Great King St. Artist’s Blend Scotch whisky, as well as a splash of Amaro Tosolini, and a touch of grapefruit and aromatic bitters. Garnished with a twist of grapefruit peel.

Into The Wild 16-
Rocks Glass, Large Ice – This spirited libation celebrates tequila’s more complex cousin, mezcal. Incorporating Ilegal’s joven mezcal, Campari, and Cynar 70, an overproof artichoke aperitif, it creates a wonderful balances of vegetal and herbal notes, counterpointed by a touch of sweetness and a hint of smoke. Finished and garnished with a flamed orange peel.

 

Beers

Brooklyn Brewery, Lager 7-
Cuvee des Jacobins Rouge, Flanders Red Ale 9-
Delirium Nocturnum, Belgian Dark Ale 9-
Delirium Tremens, Belgian Pale Ale 9-
Dogfish Head, 90 Minute Imperial IPA 9-
Dogfish Head, Palo Santo Brown Ale 9-
Gouden Carolus, Belgian Tripel 9-
Kaliber, Non-alcoholic 7- 
Kasteel Barista, Belgian Quadrupel 9-
Sam Smith, Oatmeal Stout 7- 
Sam Smith, Taddy Porter 7- 
Sierra Nevada, Pale Ale 7-
Weihenstephan Hefeweissbier 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
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


 

Brunch

SundayS, 10am - 2pm

 

Brunch

2 Eggs your way, Virginia Ham or Bacon, Toast $18
French Toast with Semolina Fennel Raisin Bread $18
Bagels and Lox Platter $18
Chilled Corn Basil Soup $14
OMO Greens, BLT Salad $14
Poblano Corn Hash, Eggs, Chipotle, Warm Tortillas $24
Crispy Fish Taco, Pico, Cabbage Slaw $24
Kobe Beef Egg Burger, Smoked Cheddar, Bacon Bourbon Jam $24
Buttermilk Chicken Wings & Waffle, Sriracha Maple Syrup $18
Warm Butter Poached Lobster Roll $34

Side Dishes

Crab & Corn Fritter, Lemon Aioli $14
Fresh Fruit Plate $12
Yogurt with Granola or Fruit $14
Cereal with Milk $12
Bacon or Virginia Ham $10
Scone, Muffin and Croissant Basket $16

 

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 Wednesday to Sunday from 5:30 - 10 pm.
Closed on Monday and Tuesday.
Daily Prix Fixe:
Three courses - $40-48 per person - Must be seated by 6:30PM

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