Restaurant & Bar ↓

 

Eating with us is indulging in the best of fine dining.

The restaurant at the Ram's Head Inn combines refined open-air dining with island charms. Visitors may choose to be seated in the main, spacious dining room or in the Harbor Hall lounge, both offering the warmth of a crackling fire in the large 1929 fireplaces when there is a chill in the air.  Of course, weather permitting, guests can enjoy their meal on our patios overlooking the harbor.

please call for days and hours after the Labor Day holiday  

Hamptons_Shelter_Island_Rams_Head_Inn_Restaurant_20.jpg
 

The plates are accoutered with local herbs & produce from our own garden right on Shelter Island to the best of our ability. 

The seasonally-focused, farm to table menu is New American and seafood-heavy. Our executive chef, Joe Smith's, interpretation of the local terroir reifies his delicate presentation of traditional and non-traditional fare.

Dine with a View

Seated inside or outside, we are home to some of the most beautiful sunsets on the east end. 

Wine List

 

Long Island

White

Wolffer Estate Chardonnay, ‘10   36
Raphael Riesling, ‘11   38
Pelligrini Chardonnay, ’11   10/40
Lenz Chardonnay ’08   40
Raphael Sauvignon Blanc ’11   40

Red

Macari Cab Franc, ‘08   50
Raphael la Fontana, ‘10   42
Pindar Mythology ’10   70
Lenz Merlot ’10   40
Lenz Old Vines Cabernet ’07   60
 

California

White

White Rock Vineyards, Napa Valley Chardonnay   55
Stags Leap Chardonnay, ‘10   55
Hess Select Chardonnay, ‘09   36
Ferrari Carano Chardonnay, ‘09   62
Rodney Strongh Charlottes Home, Sauvignon Blanc, ‘10  36
BV Chardonnay, ’12   9/35

Red

Hess Select Cabernet ‘11   45
Acacia Pinot Noir, ’10   57
St. Francis Red, ’09   34
Seqoia Grove Cabernet, ’09   80
Rosenblum Conta Costa Red Zinfandel   40
 

France

White

Louis Latour Pugliny-Montrachet ’10   100
Louis Jadot Pouilly-Fuisse, ’11   55

Red

Mont Redon Chateau Neuf du Pape, ‘09   80
Chateau du Tertre Margaux, ’08   85


Oregon

White

Acrobat Pinot Gris, ’08   38
Eyrie Pinot Blanc, ’10   35

Red

Eyrye Pinot Noir ’09   60


New Zealand

White

Starborough Sauvignon Blanc, ‘12   10/38
Cloude Bay Sauvignon Blanc, ’11   65
Cross Roads Pink Sauvignon Blanc, ’10   10/36


Italy

White

Tenuta di Salviano Orvieto, ‘09   36
Chiarlo Michele Gavi, ’09 38
Santa Marina Pinot Grigio, ’12   10/35

Red

Nozzole Chianti Classico Reserve, ’09   52
Santa Marina Pinot Noir, ‘11   10/38


Argentina

Red

Calia Alta Malbec   10/38


South Africa

Red

Excelsior Cabernet, ‘11   10/38


Sparkling Wines

Enrico Prosecco, NV   10/38
Dom Perignon, 2000   250
Veuve Cliquot Brut, NV   120
Perrier-Jouet Grand Brut half bottle   45
Sparkling Pointe Methode Champenoise Brut   45

 

Summer Menu

 

Raw Bar

*East Coast Oysters                             18/35

cucumber-ginger mignonette, cocktail sauce, lemon

Jumbo Shrimp                                      18

remoulade, cocktail sauce, five pieces

*Tuna Cocktail                                     20

avocado-wasabi mousse, toasted sesame, mango

Starters

Long Island Sweet Corn Bisque       12

crispy bacon, scallions

Garden Tomato Gazpacho                  15

xvoo, lobster, micro herbs

Baby Arugula                                         14

candied pistachios, peaches, goat cheese,

sherry vinaigrette

Heirloom Tomatoes                           16

buffalo mozzarella, aged balsamic, arugula pesto

Steamed Littlenecks                           16  

chorizo, chickpeas, herbs, garlic

Romaine Wedge Salad                         14

green goddess dressing, crispy bacon, blue cheese, garlic croutons

Jumbo Lump Crab Cakes                      18  

corn salsa, chipotle aioli

Duck Confit  Tortellini                 16  

truffle cream, corn, shitake mushrooms

 Roasted Beets             16  

hazelnut crusted goat cheese, micro arugula, orange, truffle honey

Mushroom Flatbread             16  

goat cheese, truffle oil, herb

 

Entrees

Pan Seared Jumbo Sea Scallops   38

succotash, smoked bacon, oyster mushrooms

Roasted Free Range Chicken                28

chorizo red rice, sauteed kale

Spice Rubbed Swordfish                       34  

mashed plantains, mango salsa

Crescent Farms Duck Breast                  34

forbidden black rice, broccolini, blackberries

Herb Crusted Striped Bass        40

hummus, ratatouille, cured lemon buerre blanc

Pan Seared Scottish Salmon           34

roasted fingerling potatoes, olives, haricot vert

*Grilled Tournedos of Beef  44

truffle creamed, parmesan mashed potatoes, Madiera

 

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