The Restaurant 

We are open for Dinner Wednesday - Sunday, starting at 5:30pm.
We are open for breakfast Daily, 8-10:30 AM
LOcals Menu Night, Wednesday + Thursday
Piano from Jane Hastay, Fridays



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Dinner Menu | october 2019

Small bites

Bacon Horseradish Clam Dip, Tortilla Chips (GF) -18

Broccoli Beer Cheddar Soup (V) -16

Buttermilk Biscuits, Spiced Maple Butter (V) -8

Medium Plates

Kale Salad, Roasted Squash, Goat Cheese, Dried Cranberries, (V/GF) -14

Tuna Sashimi Flatbread -24

Local Beet Fritters, Horseradish Aioli (V) -16

Smoked Bleu Cheese Fondue, Buffalo Chicken Meatballs, Soft Pretzel Bites -22

Korean Seafood Latke, Yuzu Crema; (Shrimp, Octopus, Kimchi) -24

Bratwurst Sliders, Kraut, Ale Mustard, Pretzel Bun -22

Roasted Fruit & Vegetable Bowl, Beet Hummus Spread (V/GF)-18

Large Plates

Inn Burger: Cheddar Blue Cheese, Bacon Bourbon Jam, LTO -26

Orecchiette, Mushrooms, Broccoli, Kale, White Beans, Herb Cream (V) -36

Seared Sea Scallops, Apple Squash Risotto, Sage (GF) -42

Roast Chicken Pot Pie -39

Miso Glazed Cod, Rice Noodles, Carrot, Squash, Dashi Broth (GF) -42 

Pan Roasted Chicken Steak (GF) -39

8oz Center Cut Filet Mignon (GF) -44

12oz Painted Hills NY Strip (GF) -48

14oz Veal Chop (GF) -46

(Steaks/Chops (served w/ mushroom demi, chimichurri, inn steak sauce)

SIDES $12 each

Smoked Sweet Potato Puree (GF)

Frites (GF)

Creamed Spinach (GF)


Pumpkin Mousse, Nut Crumble -14

Chocolate Bourbon Pecan Pie al’a Mode -16

Cookie Plate mit Schlag -12

L&F Ice Cream Trio (GF) -12

Cheese Stone (GF) -18


Locals Menu Night - OCTOBER

Served Wednesday + Thursday weekly

Small Plates $12

Bacon Horseradish Clam Dip, Tortilla Chips (GF)

Broccoli Beer Cheddar Soup (V)

Buttermilk Biscuits, Spiced Maple Butter (V) 4pcs

 Kale Salad, Roasted Squash, Goat Cheese, Dried Cranberries, (V/GF)

Local Beet Fritters, Horseradish Aioli (V)

Medium Plates $18

Smoked Bleu Cheese Fondue, Buffalo, Chicken Meatballs, Soft Pretzel Bites

Bratwurst Sliders, Kraut, Ale Mustard, Pretzel Bun

Roasted Fruit & Vegetable Bowl, Beet Hummus Spread (V/GF)

Large Plates $24

*Inn Burger: Cheddar Blue Cheese, Bacon, Bourbon Jam, LTO Orecchiette, Mushrooms, Broccoli, Kale, White Beans, Herb Cream (V)

Roast Chicken Pot Pie

Miso Glazed Cod, Rice Noodles, Carrot, Squash, Dashi Broth (GF)

Pan Roasted Chicken Steak, Mashed Sweet Potato, Creamed Spinach (GF)

Dessert $8

Pumpkin Mousse, Nut Crumble

Cookie Plate mit Schlag

L&F Ice Cream Trio (GF)


Why so Serious?

Very Tall Coupe – This bright and upbeat libation peels back with layers of complexity, featuring Jaja Blanco Tequila, chicha morada, lime, and a touch of egg white. Garnished with decorative bitters.


Highball – A zesty and refreshing tipple, balancing earth and fruit, this cocktail features Botanist Gin, Suze, turmeric, mango, ginger, yuzu, and is topped with Fever Tree Indian Tonic. Garnished with a sprig of thyme, and served with a straw.

Spicy Margarita

Coupe - Light and summery, with an inviting bite, this cocktail uses habanero infused Casa Dragones Blanco Tequila, lime, tangerine oleosaccharum, and a touch of Cointreau. Garnished with a lime wheel.

Cool Beans

Tumbler – A smooth and refreshing take on the classic Irish coffee, featuring Diplomatico Reserva Exclusiva Dark Rum, cardamom, cold brew coffee, and demerara sugar. Topped with a head of whipped cream and a touch of ground cardamom.

Where the Wild Things Are

Tumbler – Fruited and herbal, this zesty libation features El Silencio Espadin Mezcal, Green Chartreuse, blueberry, lime, and a dash of Xocolatl mole bitters. Garnished with a sprig of thyme.

From Doves on High

Teacup, warm – Vibrant and comforting, this potent potable pairs Buffalo Trace Bourbon with Campari, Barolo Chinato and Lo-Fi sweet vermouth, with a bright and comforting tea of cinnamon and plum. Garnished with a twist of orange peel.

The Huntsman

Tall Coupe – 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 and aromatic bitters. Garnished with a twist of orange peel.

Tonics 4-

Fever Tree Indian
Thomas Henry Classic
Thomas Henry Coffee
Thomas Henry Cherry Blossom
Thomas Henry Elderflower

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-


Beers & Ciders 8-

Cigar City Jai Alai IPA
Clausthaler, non-alcoholic, Lager style
Delirium Nocturnum, Belgian Dark Ale
Delirium Tremens, Belgian Pale Ale
Destihl, Blueberry Gose
Destihl, Dry Hopped Sour
Five Boroughs, Summer Ale
Five Boroughs, Tiny Juicy IPA
Founders Porter
Founders Solid Gold, Lager
Long Ireland Brown Apple Sour
Long Ireland Celtic Ale
Kombrewcha, Berry Hibiscus
Kombrewcha, Lemongrass & Lime
Kombrewcha, Royal Ginger
Weihenstephan Pilsner
Weihenstephan Hefeweissbier

Please allow time for specialty drinks to be prepared, they are craft cocktails being made individually for each

guest. And please, no substitutions. Thank you for your understanding.


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



Prix Fixe for tables of 10 or more

$85 pp
“Before placing your order, please inform your server
if a person in your party has a food allergy”.

1st Course

Kale Salad, Candied Pecans, Apples, Red Onion, Bleu Cheese Vinaigrettes
Broccoli Cheddar Fritters, Warm Cheese Sauce
New England Clam Chowder, Smoked Bacon


2nd Course

Stout Braised Short Ribs, Grits, Pickled Vegetables
Pan Roasted Salmon, Mixed Lentils, Confetti Vegetables, Lemon Aioli
Black Rice Risotto, Kale, Carrot, Mushrooms, Parmesan


Caramel Apple Empanda, Salted Caramel, Whipped Cream
Cookie Plate
Ice Cream Trio

Side dishes not included at $12 each

Smoked sweet potatoes
Creamed Spinach


Book Party Dinner
Friday 9/27/2019

7pm - Cocktails & Tasting Menu
Featuring Recipes from the Bridgehampton Inn & Restaurant Look + Cook Book
Autographed book included in the price.


Cocktail Reception w/ passed hors d’ oeuvres:

-Seasonal Vegetable Fritter w/ Aioli

-Beet Falafel, Basil Hummus, Sumac Yogurt

-Oysters Brian”feller”

-Asian Crab Arancini

-Chowder Shooters

-Lamb Lollypops w/ Walnut Chutney

-Inn Burger Sliders

Tasting Menu:

-Heirloom Tomato & Burrata
Aged Balsamic, EVOO, Basil Pesto

-Duck Meatball Steam Buns
Orange Tangerine Glaze, Kimchi Pickle

- Roasted Baby Carrots
Avocado, Grapefruit Gremolata

- Quinoa Crusted Salmon
Mushrooms, Snap Peas, Orange Miso Sauce

- Braised Short Rib
Roasted Root Vegetables, Crispy Onions

- Black Forrest Cake
Cherry Mousse, Amarena Cherries

Breakfast Menu

Served Daily, 8-10:30 AM
Breakfast is included with your room
$45 pp for your additional guests 

Inn Guest Breakfast includes the following:

Fresh Fruit Plate
Fresh Orange Juice and Coffee or Tea

One of the following Entrees:

1) Home baked Scones, Muffins or Croissant, Butter and Jam
2) Pancakes or French Toast
3) Virginia Ham or Bacon & *Eggs
4) Salami, Cheese, Fruit and Bread Plate
5) Granola with Yogurt or Cereal with Milk

Breakfast is served in the dining room or on the porch, weather permitting


About our Restaurant

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 hundreds of 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 menu. The wine list is growing organically representing local and imported wines.  


Restaurant Policies & Menu notes

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 for dinner Wednesday - Sunday, starting at 5:30
Corking Fee: $40, up to 2 bottles per table.
Sunday Evenings - No Corkage Fee - One bottle for 2 people******
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