The Restaurant 

We are open for dinner 7 days a week, starting at 5:30pm.
We are open for breakfast Daily, 8-10:30 AM
Music From All Soul’d Out, Sundays
Tom Wardle plays Thursday, the 25th!
Piano from Jane Hastay, Fridays

DINNER MENU | PRIX FIXE | KYLE’S BAR MENU | BREAKFAST MENU

 

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Dinner Menu | August 2019

Small bites

*Tuna Sashimi, Peach Tomato Salsa (GF)$24

Spiced Goat Cheese Dip, Warm Potato Chips (GF) $16

Babagahummus Crudite(V/GF) $16

Roasted Mushrooms Toasts (V) $16

Tomato Herb Focaccia (V) $12


Medium Plates

Chilled Zucchini Basil Soup (V/GF) $16

Local Garden Cobb Salad (V/GF) $16

Cubano Flatbread $18

Crawfish & Corn Fritters, Mango Aioli $18

Thai Lobster Salad, Crispy Bao Bun $32

General Tsao Chicken Bites,Slaw $ 22

Heirloom Tomatoes, Burrata (GF) $22

Coconut Curry Mussels (GF) $28

Crispy Vegetable Sushi Roll (GF) $22

Roasted Fruit & Vegetable Bowl $18

Large Plates

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

Grilled Shrimp & Scallops, Succotash, Cilantro Aioli (GF) $39

Pan Roasted Local Fish, Lychee Salad $44

1/2 Rack Ribs, Asian BBQ Sauce, Kimchi Macaroni Salad $39

Summer Chicken Noodle Stir Fry, Poached Egg $39

*Grilled Filet Mignon, Local Purple Potato Salad (GF) $48

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

Pan Roasted Chicken Steak (GF) $39

*12oz Painted Hills NY Strip (GF) $48

*14oz Veal Chop (GF) $46
 

SIDES $12 each

Horseradish Mashed Potato (GF)

Frites (GF)

Summer Ratatouille (GF)
 

Dessert

Yuzumisu $14

Crack Pie a la mode $14

S’more Pudding Parfait $14

Cookie Plate mit Schlag $12

L&F Ice Cream Trio (GF) $12 

Cheeses on a Stone (GF) $18

POTENT POTABLES & REFRESHING LIBATIONS

By the Power of Grayskull!

Tumbler – As transformative and impactful as its titular quote, this is a refreshing and complex cocktail made with Laird’s Applejack, Green Chartreuse, blackberry, pineapple husk, sweet corn, lime, and whey. Garnished with a twist of orange peel.

Twilight

Champagne Flute – Bright and floral, this delicate aperitif cocktail features Empress 1908 Gin, Lo-Fi Sweet Vermouth, lemon, acacia honey, and a healthy splash of Wolffer Estate Noblesse Oblige Rose Champagne. Garnished with a twist of lemon peel.

Thunderstruck

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 rosemary, and served with a straw.

Winning Streak

Coupe – Silky smooth and packed with flavor, this libation marries Edmond Audry XO Cognac with Busnel Pays d’Auge Calvados, as well as chamomile, lemon, grapefruit, acacia honey, a dash of Bittermen’s Hopped Grapefruit bitters, and a touch of egg white. Garnished with decorative bitters.

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.

Midnight Elixir

Tumbler– Lush and flavorful, this nourishing nip features Ridgemont 1792 Bonded Bourbon, Boulard XO Calvados, blueberry, hibiscus, lemon, Taylor Fladgate Ruby Port, and Brovo Amaro #14. Garnished with a twist of lemon.

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

 

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
Cigar City Jai Alai IPA
Clausthaler, non-alcoholic, Lager style
Delirium Nocturnum, Belgian Dark Ale
Delirium Tremens, Belgian Pale Ale
Saison Dupont, Saison/Farmhouse Ale
Five Boroughs, Summer Ale
Five Boroughs, Tiny Juicy IPA
Founders Porter
Founders Solid Gold, Lager
Gouden Carolus, Belgian Tripel
Long Ireland Brown Apple Sour
Long Ireland Celtic Ale
Kombrewcha, Berry Hibiscus
Kombrewcha, Lemongrass & Lime
Kombrewcha, Royal Ginger
Weihenstephan Pilsner
Weihenstephan Hefeweissbier
Wolffer Petite Rose, non-alcoholic


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.
 

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


 

 


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

Local Garden Cobb Salad, Miso Ranch Dressing (V/GF)
*Tuna Sashimi, Peach Tomato Salsa, Mirin Korean Chili Vinaigrette (GF)
Heirloom Tomatoes, Burrata, Pesto, Balsamic, (GF)

_____

2nd Course

Pan Roasted Local Fish, Lychee Salad, Chili Oil (GF)
*Grilled Filet Mignon, Local Purple Potato Salad, Smoked Pineapple Salsa (GF)
Summer Chicken Noodle Stir Fry, Poached Egg
Roasted Fruit & Vegetable Bowl, Whipped Herb Ricotta (V/GF)

_____

Yuzumisu
S’more Pudding Parfait
L&F Ice Cream Trio (GF)
_____

Side dishes not included at $12 each

Horseradish Mashed Potato (GF)
Frites (GF)
Summer Ratatouille (GF)


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 7 days a week, 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