The Restaurant 

The Restaurant is open Wednesday to Sunday from 5:30 - 10 pm
June - August: Saturday & Sunday brunch from 11-2pm, w/ outdoor dining!

Piano music, Fridays: 6:30 - 9:30
Sunday Evenings - No Corkage Fee ***
Custom celebration cakes made to order
Large family tables always welcome!

 

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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 monthly, with the season, and feature the best available, locally-gathered ingredients. That means 800+ recipes a year - how exciting! With our dinner menu, small plates is our big thing. Each week you'll find a few plates under the following categories: Soups & Salads, Flat Breads, Sliders & Buns, Pasta, Land, Sea, Farm, Inn Favorites and Desserts.

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 | MAY 2018

Soups & Salads

Thai Pea Soup (V/GF) $14
Beets & Burrata (V/GF)  $16
Spring Berry Salad (V/GF) $14

 

Dips & Flats

Lobster Guacamole (GF) $22
Mushroom Leek Taleggio Flatbread $16
BBQ Duck Confit Flatbread $18

 

Sliders & buns

Rosemary Bathed Parker House Rolls $12
Inn Burger Sliders, Frites $22
Tofu Bahn Mi (V) $16
Chicken & Waffles, Frites $18

 

Pasta & Noodles

Soba Asparagus Mushroom Stir Fry (V) $24 Potato Gnocchi, Smoked Salmon, Tarragon Cream $32
Chicken Prosciutto Mushroom Pappardelle $28

 

land

Pork & Salami Spiedini, Lentil and Chickpea (GF) $19
Petite Filet Mignon Horseradish Mash (GF) $32
Grilled Lamb Chops, Mediterranean Cous Cous $28

Sea 

Oysters on a ½ Shell Orange Ginger Mignonette (GF) $36
Halibut& Spinach (GF) $28
Cod Fish & Chip Bites, Lemon Herb Aioli $24

 

FaRM

Watercress & Ricotta Torte (V/GF) $16
Green Goddess Socca (V/GF) $18
Spring Vegetable Enchilada  (V) $18

 

Inn Favorites

Shrimp Fritters Mango Aioli (V) $16
Crab Tots Green Apple Tartar $22
Roasted Fruit & Vegetable Bowl (V/GF) $18

 

Chops/steaks**

12oz Painted Hills NY Strip $42
16oz Pork Porterhouse $32
Pan Roasted Chicken Steak $28

 

Desserts

Blackberry Napoleon, Lime Whipped Cream $14
Carrot Cake $14
Sticky Bun Ice Cream Sammich $14
Joe & Liza’s Ice Cream Trio $12
Cookie Plate mit Schlag $12
Cheeses on a Stone $18

Custom celebration cakes made to order

 

20% Gratuity is required on tables of 6 or more.
**All steaks/chops served with mushroom demi, chimichurri, and “Inn” steak sauce
*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

Unrest in the City 16-
Tall Coupe – Citrusy and bright, this toothsome tipple uses Hendrick’s Gin infused with fresh pine, mandarin gomme syrup, cardamom, lemon, egg white, and just a dash of Jade 1901 Absinthe. Garnished with star anise and cardamom.

Apple of Discord 16-
Highball – A tart and punchy libation, featuring Compass Box Great King St. Artists Blend Scotch infused with guava tea, Schladerer Obstwasser (apple & pear brandy), Massenez Liqueur de Pomme Verte, Elixir Combier, gomme syrup, lemon, and a splash of soda to lighten things up. Garnished with an apple fan and served with a metal straw.

Happiness is a Smile 16-
Short Coupe – Crisp and elegant, this is a lovely aperitif for anyone who enjoys a slightly bitter beverage, pairing Barr an Uisce Wicklow Small Batch Irish whiskey with Green Chartreuse, Suze gentian bitters, and fresh lime juice. Garnished with a lime wheel.

 

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

Fond Recollection 18-
Tumbler, Large Ice – A twist on the classic Boulevardier, this libation pairs Edmond Audrey Cognac with Hibiki Harmony Japanese Malt Whiskey, Peerless Rye, Campari and Carpano Antica Sweet Vermouth, for a spirited balance and a bracing drink. Garnished with a twist of orange peel.

Cured in a Jiffy 16-
Tumbler, Large Ice – With a touch of smoke and a zesty bite, this spirited cocktail comes to your aid with Buffalo Trace Bourbon, a touch of Bruichladdich Octomore peated Scotch, fresh ginger, lemon juice, and honey. Bold and unabashed, this libation needs no garnish.

Such a Tea’s 16-
Teacup, warm – Vibrant and comforting, this potent potable pairs a Negroni made with Sipsmith VJOP Gin, Four Pillars Gin, Campari, Barolo Chinato and Vermut Negre sweet vermouth, with a zesty hot tea of schisandra berries, strawberries, rosehips, grape skins, and hibiscus. Served with slices of blood orange, this is the perfect cocktail for a cold and dreary eve.

 

Beers & Ciders

Aspall Dry Cider 7-
Aspall Perronelle’s Blush Cider 9-
Brooklyn 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- 
Kombrewcha, The O.G. 7-
Kombrewcha, Royal Ginger 7-
Sam Smith, Taddy Porter 7- 
Weihenstephan Hefeweissbier 7-
Weihenstephan Pilsner 7-

 

SANS ALCOHOL 4-

Coca Cola/Diet Coca Cola
Fever Tree Club Soda
Fever Tree Ginger Ale
Fever Tree Ginger Beer
Fever Tree Elderflower Tonic
Fever Tree Indian Tonic
House-made Rhubarb & Dill Spritz 6-
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.
June - August: brunch from 11-2pm, Saturday & Sunday
Closed on Monday and Tuesday.
Corking Fee: $40, up to 2 bottles per table.
Sunday Evenings - No Corkage Fee ***
Custom celebration cakes made to order