The Restaurant 

The Restaurant is open Wednesday to Sunday from 5:30 - 10 pm
We are no longer serving brunch on the weekends

Tom Wardle performs on guitar every other Thursday evening, starting July 12th
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 800+ 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 | August 2018

SOUPS & SALADS

Roasted Corn Chowder (V) $14
Wedge Caesar (V)   $14
OMO Greens (V/GF) $14

 

BREADS & FLATS

Buttery Parker House Rolls $8
Summer Vegetable Flatbread (V) $16
Cubano Flatbread $19

 

SLIDERS & BUNS

*Inn Burger Sliders, Cheddar Bleu Cheese, Frites $24
Beet & Kale Arancini (V) $16
Lobster Salad Sliders $36

 

RAW BAR

*Tuna Poke (GF) $26
*Local Oysters, Watermelon Tequila Mignonette $24
*Seafood Pico De Gallo $26

 

LAND

*Grilled Lamb Chops (GF) $32
*Petite Filet Mignon, Horseradish Mash (GF) $32
Whiskey Glazed Pork Ribs (GF) $26

SEA 

Smoked Scallops (GF) $32
Steamed Mussels, Red Curry, Coconut Broth (GF) $28
Blackened Local Fish (GF) $36

 

FARM

Grilled Street Corn (V/GF) $18
Hot & Sour Eggplant (V/GF) $18
Vegetable Gnocchi (V) $24

 

INN FAVORITES

Shrimp & Corn Fritters, Old Bay Aioli (V) $18
Heirloom Tomatoes & Burrata (V/GF) $24
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 Asparagus  $12 each

 

Dessert

Peach Short Cake $14
S'mores Parfait $14
Sweet Corn Crème Brulee $14
Joe & Liza's Sorbet Trio $12
Joe & Liza's Ice Cream Sundae, Chocolate Waffle Cup $14
Cookie Plate (Ask your Server) $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

 

Brunch Menu

Served Saturday & Sunday, 11-2, June - August

Chicken & Waffles $18
Buttermilk Waffle, Crispy Chicken, Sriracha, Kimchi Apple Salad, Tangerine Maple Syrup

Smoked Salmon Flatbread $22
Smoked Salmon, Whipped Dill Cream Cheese, Capers, Red Onion

Farm Stand Frittata (V/GF) $18
Vegetables, Eggs, Goat Cheese, Herb Salad

Avocado Toast $18
Whole Wheat Toast, Avocado, Poached Egg, Pico, Baby Greens

Lemon Ricotta Pancakes $18
Lemon Ricotta Swirl, Blueberry Maple Syrup

Biscuits & Gravy Benedict $18
Smoked Cheddar Biscuits, Poached Egg, Sausage Gravy

 

Brunch Sides $12 each

Bacon
Home Fries
Fruit Plate

 

Brunch Libations

Sea of Tranquility 16-
Tumbler, rocks– Smooth and full of flavor, this lovely tipple marries Brugal Especial Extra Dry Rum
infused with cucumber, with Joto Junmai Daiginjo sake, Sencha green tea, a fresh mint tisane, and lime
cordial. Garnished with a lime wheel, cucumber, and freshly grated nutmeg.

Elderflower GT 14-
Wine Glass, Large Ice – Botanical and floral, this sprightly tipple marries Empress 1908 Gin with Fever
Tree Elderflower Tonic, and just a touch of lemon oil. Garnished with a twist of lemon peel.

Classic Mimosa 12-
Champagne Flute – A timeless classic in the brunch ensemble, our rendition features Caposaldo
Prosecco, freshly squeezed orange juice, and a touch of pomegranate molasses.

Thai Mary 14-
Highball, rocks – Cool and refreshing with a touch of a bite, this variation on the classic Bloody Mary
uses Prairie Organic Vodka (GF) infused with chives, as well as tomato, lime juice, habanero, turmeric,
coriander, cucumber and ginger. Garnished with cucumber, sliced hot peppers, and chive blossoms.

Happiness is a Smile 16-
Coupe – Crisp and elegant, this is a lovely aperitif for anyone who enjoys a slightly bitter beverage,
pairing Barr an Uisce Wicklow Small Batch Irish whiskey with Green Chartreuse, Suze gentian bitters, and
fresh lime juice. Garnished with a twist of orange.

 

Refreshing Cocktails

Vibrant Thoughts 16-
Coupe – A bright cocktail with notes both fruited and floral, featuring St. George Terroir Gin, fresh lemon, raspberry, violets, and ruby port. Garnished with a twist of lemon peel and an orchid flower.

The Secret Garden 16-
Wine Glass – Crisp and vibrant, this vivacious elixir features Prairie Organic Vodka (GF) infused with fennel and schisandra berries, fresh carrot juice, a cordial made from grapefruit and ginger, fresh lime
juice, and a touch of Elixir Combier. Garnished with fresh mint.

Sea of Tranquility 16-
Tumbler, rocks– Smooth and full of flavor, this lovely tipple marries Brugal Especial Extra Dry Rum infused with cucumber, with Joto Junmai Daiginjo sake, Sencha green tea, a fresh mint tisane, and lime
cordial. Garnished with a lime wheel, cucumber, and freshly grated nutmeg.

The Flower of Youth 18-
Tall Coupe – Alive with notes of fresh berries and warm spice, this libation uses Casa Dragones Blanco Tequila, pairing it with a cordial made from strawberries, cardamom, and rosé wine, as well as fresh lime juice, and a touch of egg white.

Spicy Margarita 16-
Coupe – Light and summery, with an inviting bite, this cocktail uses Don Julio Blanco infused with a medley of fresh chilies, fresh lime juice, house-made orange oleo saccharum, and a touch of Cointreau. Garnished with a lime wheel.

 

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-
 

Spirited libations

Fond Recollection 18-
Tumbler, Large Ice – A twist on the classic Boulevardier, this libation pairs Edmond Audrey Cognac with Hibiki Harmony Japanese Malt Whiskey, Peerless Rye, Campari and Carpano Antica Sweet Vermouth, for a spirited balance and a bracing drink. Garnished with a twist of orange peel.

Forbidden Fruit 16-
Martini Glass – Flavorful, elegant, and complex, this delicious Manhattan-style libation uses Compass Box Great King St. Artist’s Blend 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.

 

Beers & Ciders

Aspall Dry Cider 7-
Aspall Perronelle’s Blush Cider 9-
Brooklyn Lager 7-
Cuvee des Jacobins Rouge, Flanders Red Ale 9-
Delirium Nocturnum, Belgian Dark Ale 9-
Delirium Tremens, Belgian Pale Ale 9-
Dogfish Head, 90 Minute Imperial IPA 9-
Dogfish Head, Palo Santo Brown Ale 9- 
Gouden Carolus, Belgian Tripel 9- 
Kaliber, Non-alcoholic 7- 
Kasteel Barista, Belgian Quadrupel 9- 
Kombrewcha, The O.G. 7-
Kombrewcha, Royal Ginger 7-
Sam Smith, Taddy Porter 7- 
Weihenstephan Hefeweissbier 7-
Weihenstephan Pilsner 7-

 

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
House-made Rhubarb & Dill Spritz 6-
Sprite
Iced Coffee 5-
Iced Tea, Black or Blueberry 5-

 



 

 


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

 

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 Wednesday to Sunday from 5:30 - 10 pm.
Closed on Monday and Tuesday.
Corking Fee: $40, up to 2 bottles per table.
Sunday Evenings - No Corkage Fee ***
Custom celebration cakes made to order