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

 

Summer Menu - Dinner

 

           starters

Provencal Vegetable Soup                                                                            12

pistou, seasonal vegetables

Long Island Little Neck Clams                                                                     16

chorizo, roasted red peppers, garden herbs

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                                                                                                   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

Grilled Salmon                                                                                                32

 smashed fingerling potatoes, spinach, orange miso

Long Island Crescent Farms Duck Confit                                                   32

polenta, assorted chutneys, green beans   

Local Fluke                                                                                                      35

spaghetti squash, beets, light curry cream

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

Angel Hair Pasta                                                                                          26

rock shrimp, basil, artichoke, pecorino, roasted red pepper

Day Boat Montauk Scallops                                                                       38

smoked duck risotto, butternut squash, bacon, parmesan

  

    desserts-12

Chocolate Mousse

orange zest,Grand Marnier

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

Chocolate Napoleon

whipped cream, raspberries

 

 

Summer Menu - Lunch

 

Provencal Vegetable Soup                                                                                          12

pistou, seasonal vegetables

 Bibb Lettuce Salad                                                                                                  14

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

*Oysters and Caviar                                                                                                16

crème fraiche, cucumber, salmon caviar

 Caesar Salad                                                                                                             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

 Meatballs on Crostini                                                                                             12

3 meatballs, fresh ricotta, aged parmesan                                                                                                 

*R.H.I. Burger                                                                                                           18         

brisket cut, aged cheddar, thick bacon, brioche bun, house fries

Mushroom Flatbread                                                                                               16

goat cheese, truffle oil

Traditional Shrimp Cocktail                                                                                 18

cocktail sauce, lemons

 Smashed Fingerling Potatoes                                                                              12

blue cheese, bacon, rosemary, smoked sea salt

Charcuterie Platter                                                                                                 18

cured meats, cheeses, olives, honey, toasted baguette, Italian cherries

 

 

Summer Brunch (Sundays only)

*Traditional Eggs Benedict                                                                                                  16

English muffins, Canadian bacon, poached eggs, hollandaise 

*Avocado Toast                                                                                                                        16

toasted brioche, roasted red pepper coulis, poached eggs

Burrata                                                                                                                                       21

roasted squash, prosciutto, sesame bread, candied walnuts 

*Duck Hash                                                                                                                              22

confit of Crescent Farms duck, roasted red pepper chutney, poached eggs

Frittata                                                                                                                                      16

Cremini mushrooms, Grana Padano, spinach, sweet peppers

House Smoked Salmon BLT                                                                                                   16

basil mayo, pepper bacon, lettuce, tomato

Brioche French Toast PB&J                                                                                                   16

brioche, classic smooth peanut butter, jelly, bananas

*Three Cheese Omelette                                                                                                        16

goat cheese, parmesan, aged Gouda, roasted tomato, fresh thyme

Lobster Roll                                                                                                                           28

Napa cabbage kimchi, heirloom tomatoes

Chopped Chicken Salad                                                                                                      22

feta cheese, cucumbers, tomatoes, Kalamata olives, honey pita

Caesar Salad                                                                                                                          16

romaine, parmesan, garlic croutons

* This menu item is cooked to order or is served raw.  Consuming raw or undercooked fish, shellfish, or fresh shell eggs may increase your risk of foodborne illness, especially if you have certain medical conditions