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  

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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, Matt Murphy's, interpretation of the local terroir reifies his delicate presentation of traditional and non-traditional fare.

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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

 

Spring Menu

 

           starters

Roasted Fennel Soup                                                12

celery leaves, almond milk, croutons

Spiced Foie Gras Terrine                                          16

local honey, brioche croutons, jellies

Bibb Lettuce Salad                                                     14

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

Oysters and Caviar                                                     16

crème fraiche, cucumber, salmon caviar

Roasted Mussels                                                         14

saffron, tomato, shallots, garlic

Caesar Salad in Parmesan                                         12

romaine, parmesan, garlic croutons

Baby Arugula Salad                                                     14

white bean puree, roasted shallots, orange sherry vinaigrette

Hazelnut Crusted Goat Cheese                                  16

pickled beets, arugula, orange truffle honey

         entrees

Poached Halibut                                                           34

orzo, cabbage, Chinese black beans, sake, mint

Long Island Crescent Farms Duck Confit                  32

polenta, assorted chutneys, green beans   

House Smoked Trout                                                    28

serrano ham wrapped, fingerling potatoes spicy tomato sauce, aioli

Braised Rabbit                                                                32

cous cous, apricots, mustard sauce, limas

Herb and Mustard Crusted Rack of Lamb                  38

gratin potatoes, braised carrot

Salt Crusted Filet Mignon                                             38

garlic mashed potato, red wine sauce, asparagus, crispy shallots

Bucatini Pasta                                                                 26

chicken, lemon, herbed bread crumbs, spinach

Jumbo Sea Scallops                                                        38

smoked duck risotto, butternut squash, bacon, parmesan

  

    desserts-12

Fresh Strawberries

black pepper, Beaujolais syrup, vanilla bean crème fraiche, coulis

Banana Pudding Panna Cotta

caramel and chocolate sauces

Caramelized Walnut Tart

coffee ice cream

Baked Apples

dried fruits, almonds, amaretto, reduced cream

Chocolate Napoleon

whipped cream, raspberries