The Restaurant 

Open Wednesday to Sunday Beginning at 5:30PM.

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 - June 21 - July 8

CHEF'S BREAD COURSE

Corn Bread with Orange Jalapeno Butter $6 

 

SMALL PLATES

Lemon Chicken Orzo Soup $12

Shrimp Fritters, Old Bay Aioli $14

Summer Fattoush Salad Bowl $14

Lobster Half with Avocado and Corn $44

Burrata with Chipotle Strawberries $18

Crab Tot, Green Apple Tartar $18

Caribbean Meatballs $18

Roast Baby Carrots, Grapefruit Gremolata $14

Roast Fruit and Vegetable Bowl $16

Cheeses on a Stone $18

LARGE PLATES 

Crispy Duck Confit, Cherry Quinoa $42

Chimichurri Shrimp, Roast Ratatouille $39

*Grilled Lamb Chops, Eggplant, Tomato Labneh $44

BBQ Chicken Steak, Corn Pudding, Cole Slaw $39

Squid Ink Pasta, Octopus, Uni Butter $39

*Painted Hill NY Strip Steak, Frites $48

 

DESSERT

Red, White and Blue Panna Cotta $12

Hazelnut Flourless Chocolate Torte $14

Gelato Flight $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.

 


Prix fixe Wed-Sun until 7pm

Three courses - $35 per person

Refreshing Cocktails

The Scarlet Speedster 16-

Coupe – Crisp and elegant, this aperitif cocktail is a whirlwind of ingredients and flavors, featuring Redbreast 12 Cask Strength Irish whiskey, Glendalough Poitin, Peychaud’s Aperitivo, Suze, Atholl Brose, Green Chartreuse, Luxardo Maraschino, fresh lime juice, and a few dashes of Fee Brother’s Peach & Grapefruit bitters. Garnished with a twist of grapefruit peel.

Blue Skies 16-

Coupe – A botanical and floral drink celebrating clear skies and a yearning for warmth & sunshine, this cocktail features Hendrick’s Gin, fresh lime juice, Bitter Truth Violet liqueur, Luxardo Maraschino liqueur, and a touch of lavender bitters. Garnished with a skewer of Luxardo Maraschino cherries.

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.

Spicy Margarita 16-

Coupe – Light and smooth, with an inviting warmth and spice, this cocktail uses Don Julio Blanco infused with a medley of fresh chilies, fresh lime juice, house-made orange cordial, Cointreau, and a touch of habanero bitters. Garnished with a lime wheel.

 

Beers

Brooklyn Brewery, Lager 7-
Chimay Grande Reserve, Belgian Dark Ale 8-
Citradelic Tangerine IPA 8- 
Cuvee des Jacobins Rouge, Flanders Red Ale 9-
Delirium Nocturnum, Belgian Dark Ale 9-
Delirium Tremens, Belgian Pale Ale 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-
Weihenstephan Pilsner 7-




 

Spirited libations

The Huntsman 16-

Martini – A perfect sipping cocktail to accompany a meal, this drink marries Rittenhouse 100 bonded rye with Vermut Negre sweet vermouth, and accents the flavors with a touch of Luxardo Maraschino liqueur and a few dashes of orange bitters. Garnished with a twist of orange peel.

Estate Negroni 16-

Rocks Glass, Large Ice – A refreshing and fruited contrast to its classic cousin, this libation features strawberry-infused Plymouth Navy Strength Gin, Aperol, Foro Organic Extra Dry Vermouth, and Zucca Rhubarb Amaro. Garnished with a strawberry and a sprig of mint.

 

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 Blood Orange 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


 

Brunch

SundayS, 10am - 2pm

 

Breakfast

2 Eggs your way, Virginia Ham or Bacon, Toast $18
French Toast with Semolina Raisin Bread $18

Brunch / Lunch

Bagels and Lox Platter $18
Tortilla Soup $12
Strawberry Salad Bowl, Blue $14
BBQ Duck, Smkd Mozz. Fries, Avo Crema, Poached Eggs $22
Blackened Shrimp Tacos, Avocado, Mango Salsa $22
Kobe Beef Egg Burger, Smkd Cheddar, Bacon Bourbon Jam $24
Buttermilk Fried Chicken & Waffle, Sriracha Maple Syrup $18
BBQ Rib Plate $18

Side Dishes

Beet Fritters with Saffron 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 from 5:30 - 10 PM.
It is closed Monday & Tuesday.

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