The Restaurant 

The Restaurant is closed for Dinner until February 6th.
We are still open for breakfast Daily, 8-10:30 AM


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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 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.  

Dinner Menu | DECEMBER 2018

The Restaurant will reopen February 6th for dinner

Blue Plate Special

Spaghetti and Meatballs, Garlic Toast $24.95


Lobster Miso Soup (GF/V) $24
Winter Kale Salad (GF/V)   $14


Buttery Parker House Rolls, Rosemary Sea Salt $8
Buffalo Cauliflower Flatbread, Blue Cheese (V) $18


*Inn Burger Sliders, Cheddar Bleu Cheese, Frites $26
Korean Fried Chicken & Waffles $26


Potato Gnocchi, Shrimp, Ham, Spinach $34
Fresh Pappardelle, Butternut Squash, Kale Pesto $28



Kung Pao Duck Wings $28
*Petite Filet Mignon, Horseradish Mash (GF) $39



Ginger Salmon, Scallion capellini, Snap Peas $39
*Seared Peconic Bay Scallops, Asian Greens (GF) $39


*Curried Quinoa Bowl, Sunny Side Egg (GF/V) $28
Vegetable Enchilada (V) $18


Butternut Squash Fritters, Thai Curry Aioli (V) $16
Cheeses on a Stone (V) $18
Roasted Fruit & Vegetable Bowl (V/GF) $18


*12oz Painted Hills NY Strip $46
*16oz Pork Porterhouse $36
*Pan Roasted Chicken Steak $32
**All steaks/chops served w Mushroom Demi,
Chimichurri, “Inn” Steak Sauce


Horseradish Mash,
Roast Brussel Sprouts or
Creamed Spinach
$12 each


Warm Waffle Sunday $16
Eggnog Croissant Bread Pudding $14
Chocolate Mint Trifle $14
Joe & Liza’s Ice Cream Trio $12
Cookie Plate mit Schlag $12
Cheeses on a Stone, Crostini, Nuts, Fruit $16
French Press Coffee, Espresso, or Tea $5


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



The Elder 18-

Tumbler, rocks – A fruited and bright tipple, made with Casa Dragones Blanco Tequila infused with papaya and habanero, as well as fresh lime juice, cashew Orgeat, and a dash of orange bitters. Garnished with a twist of orange peel.

Dance with the Devil 18-

Extra Tall Coupe – Crisp and refreshing, this zesty cocktail uses Avua Still Strength Cachaça infused with Bartlett & Comice pears, Avua Amburana Cachaça, Hong Kong Baijiu, Daiginjo sake, a cordial made from lemon zest, cardamom, and Riesling wine, as well as fresh lemon juice, and a touch of egg white. Garnished with a twist of lemon peel.

Knights of Kydonia 16-

Tumbler, straight – Silken and refreshing, this is a more fruit driven twist on the classic Pisco sour, composed of Pisco Porton, a cordial of quince, apple, and vanilla, fresh lime juice, and a touch of egg white for a smoother texture and lighter body. Garnished with a piece of star anise.

The Shaper 18-

Tumbler, rocks – Layered and intricate, this old-fashioned style cocktail uses Hillhaven Lodge American Whiskey, Rittenhouse 100 Rye, Boulard XO Calvados, and Compass Box Delilah’s XXV Blended Scotch whisky, as well as a reduction of persimmons, pinot noir, and allspice berries, and a dash of aromatic bitters. Garnished with a touch of grated tonka bean.

Handsome Jack 16-

Tumbler, rocks – Charismatic and sly, concealing a depth of flavor and herbaceous character, this cocktail features ilegal Joven Mezcal, Cynar 70 artichoke aperitif, Vittone Amaro del Sole, cold brewed coffee, and Fever Tree Indian Tonic. Garnished with a twist of lemon peel.

Forbidden Fruit 18-

Tall Coupe – Flavorful, elegant, and complex, this delicious Manhattan-style libation uses Compass Box The Spaniard Blended Malt Scotch whisky, as well as a splash of Amaro Tosolini, and a touch of grapefruit and aromatic bitters. Garnished with a twist of grapefruit peel.


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
Iced Coffee 5-
Iced Tea, Black or Blueberry 5-

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

Aspall Dry Cider 7-
Aspall Perronelle’s Blush Cider 8-
Cigar City Jai Alai, American IPA 7-
Clausthaler, non-alcoholic, Lager style 7-
Cuvee des Jacobins Rouge, Flanders Red Ale 8-
Delirium Nocturnum, Belgian Dark Ale 8-
Delirium Tremens, Belgian Pale Ale 8-
Saison Dupont, Saison/Farmhouse Ale 8
Founders Solid Gold, Lager 7-
Gouden Carolus, Belgian Tripel 8-
Kombrewcha, Lemongrass & Lime 7-
Kombrewcha, Royal Ginger 7-
Schlafly, Pumpkin Ale 7-
Weihenstephan Hefeweissbier 7-
Weihenstephan Pilsner 7-

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


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



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 will reopen February 6th
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