The Restaurant 

The Restaurant is open for dinner Wednesday to Sunday from 5:30 - 10 pm
WE ARE OPEN FOR BREAKFAST daily 8 - 10:30 AM

Piano music w/ Jane Hastay, Fridays: 6:30 - 9:30
Sunday Evenings - No Corkage Fee ***
Custom celebration cakes made to order
Large family tables always welcome!

 

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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 | OCTOBER 2018

SOUPS & SALADS

Chicken Mushroom Rice Soup (GF) $16
Brie Apple Beer Soup $14
Kale Caesar Salad (V)   $14

 

BREADS & FLATS

Buttery Parker House Rolls $8
Harvest Vegetable Flatbread (V) $18
Shrimp Chorizo Flatbread $24

 

SLIDERS & BUNS

*Inn Burger Sliders, Cheddar Bleu Cheese, Frites $26
Carrot Tahini Quinoa Slider (V) $18
Crispy Rock Shrimp Steam Buns $22

PASTA

Duck Ramen, duck confit, egg, bok choy $32
Charred Kale Mac & Cheese (V) $26
Potato Gnocchi, bacon, mushroom, brussel spouts $26

 

LAND

Chicken Schnitzel Medallion, pretzel crust, cabbage, apples $34
*Petite Filet Mignon, Horseradish Mash (GF) $39
Braised Lamb Shank Stew $39

 

SEA 

Pan Roasted Seasonal Fish, white beans, escarole (GF) $36
Seared Scallops (GF) $36
Oysters “Brian”feller, bacon, spinach (GF) $30

FARM

Pumpkin Risotto (V/GF) $24
Roast Brussel Sprouts, Asian Pears (V/GF) $18
Acorn Squash, quinoa (V/GF) $18

 

INN FAVORITES

Beet Goat Cheese Fritters, Herb Garlic Aioli (V) $16
Cheeses on a Stone (V) $18
Roasted Fruit & Vegetable Bowl (V/GF) $16

CHOPS/STEAKS**

*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

 

SIDES

Horseradish Mash, Frites or Creamed Spinach $12 Each
 

Dessert

Pumpkin Beeramisu $14
Dark Chocolate Swill Roll $14
Bourbon Apple Enchilada $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

 

POTENT POTABLES & REFRESHING LIBATIONS

Spirited Revelry 18-
Coupe – Commingling within this smooth and elegant libation are the spirits of DeLeon Extra Añejo Tequila, Avua Tapinhoa Cachaça, and Plantation Grande Reserve Rum, as well as fresh pineapple, cold brew coffee, and a touch of maple, topped with a healthy splash of Taittinger champagne. Garnished with a twist of orange peel.

A Wholesome Start 16-
Highball, crushed ice – Inspired by the simple food memory of a breakfast of oatmeal with coffee, this cocktail features Buffalo Trace Bourbon infused with apples & mace, house-made oat milk infused with cinnamon and figs, cold brew coffee, and a touch of brown sugar syrup. Garnished with a fan of apple slices and served with a straw.

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.

Blue Skies 16-
Tall Coupe – A botanical and floral drink celebrating clear skies and a yearning for warmth & sunshine, this cocktail features Hendrick’s Gin, fresh lime juice, Bitter Truth Violet liqueur, Luxardo Maraschino liqueur, and a touch of lavender bitters. Garnished with a skewer of Luxardo Maraschino cherries.

Terroir Negroni 16-
Tumbler, rocks – An herbaceous and bracing twist on a classic, using St. George Terroir Gin, Campari, and a blend of Punt E Mes, Fernet Branca, and Carpano Antica Formula Sweet Vermouth. Garnished with a sprig of fresh rosemary.

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.

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 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

 

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

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)
 

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


 

Brunch

SundayS, 10am - 2pm

Brunch

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 is open for Dinner Wednesday to Sunday from 5:30 - 10 pm.
Serving breakfast daily, 8-10:30am.
Closed for Dinner, Monday and Tuesday.
Corking Fee: $40, up to 2 bottles per table.
Sunday Evenings - No Corkage Fee ***
Custom celebration cakes made to order