The Restaurant 

We are open for dinner Wednesday thru Sunday, starting at 5:30pm.
We are open for breakfast Daily, 8-10:30 AM

DINNER MENU | TASTING MENU | KYLE’S BAR MENU | BREAKFAST MENU

 

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Dinner Menu | March 2019

Small Plates

Salmon Horseradish Dip, Chips (GF) $22

Crispy Fried Olives w/ Lemon Aioli $14

Smokey Chipotle Hummus, Pita Chips $16

Blue Brie, Prosciutto, Pear Toast $16

Buttermilk Biscuits, Honey Butter $8


Medium Plates

Curried Cauliflower Soup (GF) $16

Butter Lettuce, Pears, Goat Cheese (GF) $18

Mushroom, Taleggio, Herb Flatbread $18

Carrot & Leek Fritters w/ Spicy Yogurt $16

Kielbasa Onion Pierogies $18

Okonomiyaki (GF) $22

Crispy Lobster Steam Buns $24

Roasted Fruit & Vegetable Bowl (GF) $18

Cheese & Charcuterie $22

Blue Plate Special

Call for the Blue Plate Special of the Week $24.95

Large Plates

Inn Burger, 8 oz. Kobe Beef, Cheddar Blue Cheese, Bacon Bourbon Jam $26

Tuna, Soba Noodles, Miso Yuzu Dashi $39

Shellfish Risotto (GF) $42

Pan Roasted Duck Breast, Sweet PotatoHash, Blood Orange Reduction (GF) $42

Steaks/Chops

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

Pan Roasted Chicken Steak (GF) $39

12oz Painted Hills NY Strip (GF) $44

16oz Pork Porterhouse (GF) $39
 

SIDES

Smashed Yukon Gold Potatoes (GF)Frites (GF)

Roasted Parmesan Broccoli (GF)
 

Dessert

Warm Pear Almond Crumble $14

Flourless Chocolate Torte (GF) $14

Vanilla Cheesecake Spring Rolls $16

Cookie Plate $12

Ice Cream Trio (GF) $12

POTENT POTABLES & REFRESHING LIBATIONS

Prize Stallion

Highball – Fruited and floral, this delicate aperitif style cocktail is made with Laporte Sancerre Les Grandmontains Rose, Italicus Rosolio (bergamot aperitivo), Busnel Pays d’Auge Calvados, Taittinger Brut Champagne, Fever Tree Club Soda, and vanilla. Garnished with a twist of grapefruit peel.

Two’s A Crowd

Tumbler – Delicate and refreshing, this punch features Aquavit infused with ginger and pomegranate, Contratto Bitter Aperitivo, Campari, Foro Organic Extra Dry Vermouth, Manzanilla Sherry, grapefruit, and whey. Garnished with freshly grated nutmeg.

Singapore Straight

Highball – A variation on the classic cocktail from the Raffles Hotel in Singapore, this is a fruited and refreshing cocktail made with Drumshanbo Gunpowder Gin, fresh lemon juice, Elixir Combier, Cherry Heering, aromatic and citrus bitters, and a healthy splash of Fever Tree Club Soda. Garnished with a twist of orange peel and Luxardo maraschino cherries.

Red Letter

Coupe – Bright and spicy, this libation is made with Casa Dragones Blanco Tequila infused with habanero, as well as Solerno Blood Orange Liqueur, fresh blood orange, and fresh lime juice. Garnished with a twist of orange peel.

Beneficence

Coupe – Smooth and luxurious, this flavorful tipple features Avua Cachaça infused with Thai chilies, a cordial of fresh cardamom, lime juice, muddled cilantro, and avocado. Garnished with a cilantro leaf.

Fireside Flip

Tall Coupe – Silken to the tongue and decadent on the palate, this cocktail is made with Busnel Hors d’Auge Calvados, Branca Menta, Green Chartreuse, pineapple infused Grappa, Manzanilla Sherry, coffee, and an egg. Garnished with freshly ground cardamom.

SANS ALCOHOL 4-

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
Sprite
Iced Coffee
Iced Tea, Black or Blueberry

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-

  

Beers & Ciders 8-

Aspall Dry Cider
Aspall Perronelle’s Blush Cider
Cigar City Jai Alai IPA
Clausthaler, non-alcoholic, Lager style
Cuvee des Jacobins Rouge, Flanders Red Ale
Delirium Nocturnum, Belgian Dark Ale
Delirium Tremens, Belgian Pale Ale
Saison Dupont, Saison/Farmhouse Ale
Founders Solid Gold, Lager
Gouden Carolus, Belgian Tripel
Kombrewcha, Lemongrass & Lime
Kombrewcha, Royal Ginger
Schlafly, Pumpkin Ale
Weihenstephan Hefeweissbier
Weihenstephan Pilsner



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


 



Long Ireland Beer
Pairing dinner all evening
Friday March 22

Dinner $55
Beer Flight $14


1st Course
Beer: Brown Apple Sour

Butter Lettuce, Apple, Candied Pecans, Creamy Blue Cheese, Farro
Brown Apple Sour Vinaigrette


2nd CoursE
Beer: Celtic Ale

Kielbasa Pierogie, Caramelized Onions, Potato, Farmers Cheese
Celtic Ale Mustard Sauce


3rd CoursE
Beer: Stout

Stout BBQ Glazed Meatloaf,
Sweet Potato Puree, Spinach, Tobacco Onions

4th Course
Beer: Chocolate Porter

Chocolate Porter Brownie Sundae
Vanilla Ice Cream, Porter Beeramel, Candied Bacon, Whipped Cream,
Chocolate Shavings


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 to 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