The Restaurant 

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



Make a Reservation

Powered By OpenTable

Dinner Menu | May 2019

Small bites

Warm Onion Fontina Dip w/ Chips 16

Shrimp & Scallop Ceviche, Tostones 22

Edamame Wasabi Hummus (V) 16

Ramp Pesto, Tomato, Burrata Toasts (V) 16

Buttermilk Biscuits w/ Honey Butter (V) 8

Medium Plates

Asparagus Soup (V/GF) 16

Spring Wedge Salad (V/GF) 14

House made Duck Pastrami,

Smokey Bleu Cheese, Pear Flatbread 18

Kale & Manchego Fritters,

Smoked Paprika Aioli (V) 16

*Salmon Tartare, Crispy Rice Cake,

Spicy Mayo (GF) 22

Spicy Pork Wonton 18

Shan Dong Beef, Ramp Pancake 20

Roasted Fruit &Vegetable Bowl (V/GF) 18

Blue Plate Special

Call for the Blue Plate Special of the Week $24.95

Large Plates

*Inn Burger: Cheddar Blue Cheese,

Bacon Bourbon Jam, LTO 26

Pan Roasted Halibut, Spring Vegetables,

Fingerlings, Saffron Orange Aioli (GF) 44

 Lobster Bolognese, Bucatini Pasta 39

*Grilled Lamb Chops, Curried Roasted

Cauliflower Salad (GF) 46

*Seared Sea Scallops, Carrot Puree, (GF) 39

*Grilled Filet Mignon, Yuca Fries,

Chimichurri, Avocado (GF) 44


Pan Roasted Chicken Steak (GF) 39

*12oz Painted Hills NY Strip (GF) 44

14oz Veal Chop (GF) 48

SIDES $12 each

Smashed Yukon Gold Potatoes (GF)

Frites (GF)

Roasted Parmesan Asparagus (GF)


Baklava Wonton 16

Blueberry White Tea Panna Cotta (GF) 14

White Chocolate Green Tea Brownie,

Marshmallow, Green Tea Ice Cream 16

Cookie Plate 12

Ice Cream Trio (GF) 12

Cheese Stone (G) 18


Love Tap

Tumbler – A fruited and flavorful punch, made with cucumber infused Plantation 3-Star Rum, Diplomatico Reserva Exclusiva, Ty Ku Citrus, White Pineau, pistachio orgeat, green tea, kiwi, and lime. Garnished with fresh kumquats.

Second Wind

Tumbler – Crisp and herbal, this groovy hangover cure is made with green tea infused Hibiki Japanese Whisky, Clear Creek Douglas Fir Brandy, apple, rhubarb, lime, and a few dashes of Jade 1901 absinthe, as well as Boston Bitters. Garnished with freshly grated nutmeg.


Highball – Herbaceous and refreshing, this cocktail is made with Krogstad Aquavit, Haku Rice Vodka, Skinos Mastiha, celery, lemon, grapefruit, and a splash of Fever Tree Club Soda. Garnished with dill, and a spiral of cucumber.

Endless Spring

Very Tall Coupe – This festive libation dances gracefully into the warm weather, featuring Krogstad Aquavit infused with strawberries and rhubarb, a cordial of reduced Five Boroughs Tiny Juicy IPA, elderberry tincture, lemon, skyr, and a touch of egg white. Garnished with bitters and strawberry.


Coupe – Silken and floral, this tantalizing tipple is made with Roku Japanese Gin, Clement Canne Bleue agricole rum, violet, lavender, Riesling cordial, lime, Elemakule Tiki bitters, and a touch of egg white. Garnished with a sprig of lavender.

Louisiana Heartthrob

Coupe – Floral and dry, this cocktail tips its hat to the classic New Orleans Sazerac, made with Westchester No. 4 Rye infused with blueberries and hibiscus, Pineau des Charentes aperitif, Contratto Bitter aperitif, house-made Creole bitters, and a touch of Jade Orleans style absinthe. Garnished with a twist of lemon.


Sunny Day 8-

Bright and zesty, made with turmeric, ginger, carrot, tangerine,lemon, cayenne, acacia honey, and a splash of Fever Tree club soda.

Agua Fresca No. 1 8-

Highball – cool and refreshing, madewith cucumber, basil, lime, and Thomas Henry elderflower tonic.

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-

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
Five Boroughs, Tiny Juicy IPA
Founders Porter
Founders Solid Gold, Lager
Gouden Carolus, Belgian Tripel
Long Ireland Brown Apple Sour
Long Ireland Celtic Ale
Long Ireland Black Friday, Imperial Stout
Kombrewcha, Lemongrass & Lime
Weihenstephan Pilsner

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.

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



Family Style Cajun/Creole Dinner
Friday April 26th

$55 per person

Appetizers for the Table:
Roasted Oysters
Muffaletta Sliders
Andouille Tots
BBQ Shrimp

Main Course:

Crawfish Etouffee
Chicken Gumbo
Shrimp & Grits
Dirty Rice


Pecan Praline Bites
Bananas Foster w/Vanilla Ice Cream

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