The Restaurant 

Open Wednesday to MONDAY Beginning at 5:30PM.

Sunday Evenings - 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 - August 9-21

CHEF'S BREAD COURSE

Corn Bread with Citrus Jalapeno Butter $6 

 

SMALL PLATES

Peach Gazpacho, Peach Salsa & Crema $12

Zucchini Fritters with Saffron Aioli $14

6 Local Oysters on a ½ Shell, Ginger Lime Mignonette $24

Burrata with Peaches, Heirloom Tomatoes, Basil Puree $18

Lobster Corn Dog, Spicy Lemon Aioli $34

Rum Glazed Pork Skewer with Mango Slaw $18

Oven Roasted Beet Chips, Goat Cheese Dip $14

OMO Cobb Salad Bowl $16

Roasted Fruit and Vegetable Bowl $16

Cheese on a Stone $18

LARGE PLATES 

Pan Seared Scallops, Smoked Corn & Black Bean $42

Pan Roasted Halibut Nicoise $44

Five Spice Duck Breast, Shiitake Mushrooms $42

Chicken Schnitzel, Heirloom Tomato Arugula Salad $39

Littleneck Clam, Bacon, Tomatoes, Beer Butter, Pasta $39

Painted Hills NY Strip, Horseradish, Frites $48

 

DESSERT

Red Fruit Pudding (Rote Grutze) $12

Old Fashion Chocolate Layer Cake $14

Corn Gelato $12

Cookie Plate mit Schlag $12

Cheeses on a Stone $18

French Press Coffee, Espresso, or Tea $5

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

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-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

Refreshing Cocktails

Port Royal  14-

Short Stemmed Glass, Neat – A warm finish to the evening, this drink pairs the elegance and complexity of Glenmorangie Quinta Ruban Single Malt Scotch with the balanced sweetness and bite of Stones Ginger Wine. Adding in a dash of Angostura aromatic bitters, and this digestif cocktail needs no garnish.

Crème Caramel Martini 15-

Martini – Decadent and flavorful, this cocktail pairs Tres Leches cream liqueur with Van Gogh caramel vodka, and a dash of orange bitters to add depth and complexity. Garnished with an orange twist.

The Chieftain 18-

Martini – A delicious and smooth way to end the evening, this dessert cocktail pairs the caramel and toffee flavors of Ron Zacapa 23 Year Aged Dark Rum with Amarula, a cream liqueur made from the fruit of the Marula tree in South Africa. Garnished with a dusting of cinnamon and a cinnamon stick.

 

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.

 

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-

 

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

 

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 Monday from 5:30 - 10 pm.
Closed on Tuesday.

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