The Restaurant 

The Restaurant is open Wednesday to Sunday from 5:30 - 10 pm

Sunday Evenings - No Corkage Fee ***
Three Plates of Your Choice from the Full Menu $48, seated by 6:30pm
Custom celebration cakes made to order


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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! 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 | March 2018

Soups & Salads

Roast Pepper & Crab Bisque 18-

French Onion Au Gratin (V) 14-

Winter Kale Arugula Salad (V/GF) 12-


Flat Breads

Buffalo Cauliflower (V) 14-

Shrimp Pesto 18-

Grilled Chicken 16-


Sliders & buns

*Inn Burger Sliders, Bacon Bourbon Jam, Frites 19-

Beet Chick Pea Sliders, Frites (V) 16-

Duck Meatball Steam Buns 19-



Sausage Rigatoni 22-

Wild Mushroom Ragout (V) 18-

Lobster Ramen 28-



*Korean Glazed Lamb Chops (GF) 28-

*Petite Filet Mignon, Horseradish Mashed Potato, (GF) 28-

Kung Pao Chicken Wings (GF) 28-


Steamed Little Neck Clams (GF) 18-

Charred Octopus (GF) 19-

Pan Roasted Cod (GF) 22-



Eggplant Rollatini (V) 16-

Root Vegetable Pierogie (V) 16-

Forbidden Fried Rice (V/GF) 16-


Inn Favorites

Kale Manchego Fritters (V) 14-

Cheeses on a Stone (V) 16-

Roasted Fruit & Vegetable Bowl (V/GF) 16-



12 oz. Painted Hills NY Strip 42-

16 oz. Pork Porterhouse 32-

Pan Roasted Chicken Steak 28-



Deconstructed Cherry Cheesecake 16-

Chipotle Flourless Chocolate Cake 16-

Almond Honey Financiers, Amaretto Whipped Cream 16-

Cookie Plate mit Schlag 12-

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.


Three Plates of Your Choice from the Full Menu $48, seated by 6:30pm

Refreshing Cocktails

Simply Dillightful 16-
Highball, rocks – A zesty and herbaceous beverage, pairing St. George Terroir Gin infused with dill and Smuggler’s Notch Vodka infused with bell peppers and carrots, as well as watercress & peppercorn
syrup, fresh lemon, and ginger beer. Garnished with lemon peel and dill.

Blue Skies 16-
Tall 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.

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



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 16-
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 flamed orange peel.

Fireside Glow 16-
Glass Mug, warm – A playful and cozy cocktail, this is a hot gin and tonic using Plymouth Navy Strength Gin infused with turmeric root, house-made tonic, and boiling water. Served with slices of orange and
peanut M&M’s.

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.



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- 
Weihenstephan Hefeweissbier 7-
Weihenstephan Pilsner 7-



Coca Cola/Diet Coca Cola
Fever Tree Bitter Lemon Soda
Fever Tree Club Soda
Fever Tree Ginger Ale
Fever Tree Ginger Beer
Fever Tree Elderflower Tonic
Fever Tree Indian Tonic
Iced Coffee 5-
Iced Tea, Black or Blueberry 5-






Holiday Menu

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


Potato Flat Bread $6



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



Fried Olives, Yuka Chips, Poppers, Fried Artichokes


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



Chocolate Roll with Raspberry Cream $14

Pear and Almond Tart $14

Ice Cream of the Week $12

Chocolate Financiers with Coffee Cream $18



SundayS, 10am - 2pm



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.
Corking Fee: $40, up to 2 bottles per table.
Sunday Evenings - No Corkage Fee ***
Three Plates of Your Choice from the Full Menu $48, seated by 6:30pm
Custom celebration cakes made to order