The Restaurant 

Open Wednesday to Sunday Beginning at 5:30PM.
Prix Fixe until 7pm

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 - may 24 - June 04


Licia’s Parker House Rolls $6 



Seafood Chowder $14

Asparagus Fritters with Chipotle Sauce $14

*6 Raw Oysters, Watermelon Lime Mignonette $24

Burrata with Grilled Apricots $18

South of the Boarder Charred Octopus $22

*Kobe Beef Sliders, Bacon Bourbon Marmalade $24

Greek Salad Bowl $14

Crab toasts with Sriracha Mayonnaise $18

Roast Fruit and Vegetable Bowl $16

Cheeses on a Stone $16


Blackened Scallops, Ramp Puree, Latke $39

*Grilled Lamb Chops, Smoked Chili Glaze $46

Fried Chicken Steak, Warm Potato Salad $39

Ginger Salmon, Spring Onion Capellini $42

Shrimp Artichoke Pancetta Pasta $39

*Painted Hill NY Strip Steak, Frites $48



Old Fashion Chocolate Layer Cake $14

Seasonal Fruit with Warm Sabayon $14

Strawberry 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.


Prix fixe Wed-Sun until 7pm

Three courses - $35 per person

Refreshing Cocktails

Happiness is a Smile 16-

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 twist of orange.

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.

Handsome Jack 14-

Rocks Glass, Large Ice – Charismatic and sly, concealing a depth of flavor and herbaceous character, this cocktail features Ilegal Joven Mezcal, Cynar 70 artichoke aperitif, Fernet Branca, freshly brewed coffee, and Fever Tree Indian Tonic. Garnished with a twist of lemon peel.



Brooklyn Brewery, American Brown Ale 7- 
Brooklyn Brewery, Lager 7-
Chimay Premiere, Belgian Ale 8-
Chimay Grande Reserve, Belgian Dark Ale 8-
Citradelic Tangerine IPA 8- 
Dogfish Head, 90 Minute Imperial IPA 9-
Dogfish Head, Palo Santo Brown Ale 9- 
Kaliber, Non-alcoholic 7- 
Konig Ludwig Weissbier 7- 
Rochefort 8, Belgian Dark Ale 8-
Sam Smith, Oatmeal Stout 7- 
Sam Smith, Taddy Porter 7- 
Sierra Nevada, Pale Ale 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.

House Negroni 16-

Rocks Glass, Large Ice – A house take on a classic, using Plymouth Navy Strength Gin, Campari, and Vermut Negre, with a dash of Fee Brother’s Gin Barrel Aged Orange bitters. Finished and garnished with a flamed orange peel.



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 Pink Limonade
Q Kola
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 $22
French Toast with Semolina Raisin Bread $22
Home baked Scone, Muffin and Croissant $16


Bagels and Lox Platter $22
Salmon Poke Benedict $28


Spring Onion Potato Soup $14
Spring Chopped Salad, Smokey Blue Cheese $16
Duck Confit Taco, Cabbage, Smoked Cheddar, Pico $32
Moule Frites $28
Soft Shell Crab BLT, Ramp Pesto, Frites $36
Buttermilk Fried Chicken Wings & Waffle, Sriracha Maple Syrup $28

Side Dishes

Artichoke Fritters with Caper Aioli $14
Fresh Fruit Plate $12
Yogurt with Granola or Fruit $14
Cereal with Milk $12
Bagel and Cream Cheese $8
Toast $6
Bacon or Virginia Ham $10


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