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 | JUNE 2018


Chilled Cucumber Soup (V/GF) $14
Greek Yogurt, Dill, Lemon

Beets & Crispy Goat Cheese (V) $14
Rainbow Beets, Fried Goat Cheese, Herb Mix, EVOO, Balsamic

OMO Greens (V/GF) $14
Avocado, Cucumber, Snap Peas, Daikon, Sesame Vinaigrette



Buttery Parker House Rolls $8
Rosemary Sea Salt

Fig Flatbread (V) $16
Figs, Gorgonzola, Jack Cheese, Arugula, Red Wine Reduction

Lamb Sausage Flatbread $19
Sausage Crumbles, Eggplant, Peppers, Manchego, Roasted Garlic Yogurt



Inn Burger Sliders $22
Bacon Bourbon Jam, Cheddar Bleu Cheese, L/T/O, Frites

Veggie Soft Tacos (V) $16
Grilled Veggies, Black Beans, Goat Cheese Crumbles, Cilantro Crema

Spicy Tuna Sliders (GF) $22
Crispy Rice, Spicy Mayo, Pickled Ginger, Jalapeno, Eel Sauce



Shrimp Ceviche (GF) $22
Cucumber, Red Onion, Tomato, Lime, Cilantro, Grilled Pineapple, Corn Tortilla Chips

Local Oysters on a Half (GF) $24
Sriracha, Grapefruit, Tequila, Mignonette

Littleneck Clams on a Half (GF) $22
Horseradish, Cocktail, Lemons



Smoked Chicken Wings (GF) $16
Chipotle Buttermilk Dressing

Petite Filet Mignon (GF) $32
Horseradish Mash, Mushroom Demi

Duck Confit Pasta $32
Duck Confit, Field Greens, Lemon Butter, Walnuts, Smoked Blue Cheese


Seafood Jambalaya (GF) 34
Mussels, Clams, Shrimp, Salmon, Andouille Sausage, Bell Peppers, Plum Tomato, Rice

Soft Shell Crab (GF) $32
Blue Cornmeal Crusted, Bean Salad, Pico, Avocado Mousse

Ginger Salmon $36
Snap Pea, Scallion Pesto Capellini



Grilled Baby Artichokes (V/GF) $18
Herb Salad, Lemon Aioli

Quinoa Bowl (V/GF) $18
Pistachios, Green Beans, Snap Peas, Carrots, Baby Kale, Tahini Dressing, Poached Egg

Farm Stand Dumplings (V) $16
Cabbage, Carrots, Bell Pepper, Mushroom, Ginger, Garlic, Scallion, Korean Pesto



Asparagus Fritters (V) $16
Saffron Aioli

Lobster Corn Dog $32
Spicy Lemon Aioli

Roasted Fruit & Vegetable Bowl (V/GF) $18
Grape Must, EVOO, Herbs



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



Horseradish Mashed $12
Frites $12
Roasted Asparagus $12



Strawberry Bruschetta $14
Strawberries, Mint, Honey, Cream, Pie Chips

Tofu Cheesecake $16
Yuzu Maple Sauce

Churro Profiteroles $14
Bourbon Salted Caramel Ice Cream, Cinnamon Sugar, Chocolate Sauce

Joe & Liza’s Ice Cream Sundae $16
Chocolate Waffle Cup, Chocolate Sauce, Chocolate Sprinkles, Whipped Cream

Cookie Plate $12
Ask your Server

Cheeses on a Stone $18
Crostini, Nuts, Fruit

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.
"$-" means price TBD


Brunch Menu

Served Saturday & Sunday, 11-2, June - August

Chicken & Waffles $18
Buttermilk Waffle, Crispy Chicken, Sriracha, Kimchi Apple Salad, Tangerine Maple Syrup

Smoked Salmon Flatbread $22
Smoked Salmon, Whipped Dill Cream Cheese, Capers, Red Onion

Farm Stand Frittata (V/GF) $18
Vegetables, Eggs, Goat Cheese, Herb Salad

Avocado Toast $18
Whole Wheat Toast, Avocado, Poached Egg, Pico, Baby Greens

Lemon Ricotta Pancakes $18
Lemon Ricotta Swirl, Blueberry Maple Syrup

Biscuits & Gravy Benedict $18
Smoked Cheddar Biscuits, Poached Egg, Sausage Gravy


Brunch Sides $12 each

Home Fries
Fruit Plate


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



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-



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-
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.
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