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  


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.


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


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


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



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


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



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


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



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


Eyrye Pinot Noir ’09   60

New Zealand


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



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


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



Calia Alta Malbec   10/38

South Africa


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

Early Spring Menu - Dinner



Sauteed Frog Legs                                                                                          16

roasted parsnip & almond cream, shitake crisps, scallions, chervil

*Local Oysters on the Half                                                                            18

traditional cocktail & mignonette sauces

*Seared Hudson Valley Foie Gras                                                                 24

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

Baby Arugula Salad                                                                                        14

parmesan crisp, roasted peppers, sunchokes, lemon honey vinaigrette

*Caesar Salad                                                                                                    14

romaine, parmesan, garlic croutons

Grilled Poached Octopus                                                                                 16

tapenade, boudin noir, grilled baguette goat cheese, sweet jam


Cranberry~Chipotle Braised Lamb Shank                                                     32

white beans, quinoa, parsnip~scallion gallette

* Crescent Farms Duck Confit & Hudson Valley Magret                             36

amaretti, chickpea fritter, burnt orange, apricot, honey sauce   

Lobster Poached Jumbo Shrimp                                                                      34

smoked finnan potatoes, fennel, endives, annato oil

*Grilled Hangar Steak                                                                                       38

chimichurri, smashed fingerlings, roasted beats

*Sauteed Medallions of New Zealand Venison                                             38

sweet potato puree, roast cauliflower & baby carrots, lingonberry sauce

*Sauteed Atlantic Salmon                                                                                29

 saffron poached mussel croquette, matsutake mushrooms, radish sprouts

Braised Breast of Veal                                                                                       34

shoestrings, cippolini onions, mustard, picked red cabbage

  * 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



Chocolate Spice Cake

caramelized bananas roasted peanuts vanilla ice cream

Red Grapefruit Pound Cake

sea salt, creme de menthe butter, custard quenelle

Baba au Rhum

dried fruit, spiced run, bitter chocolate cream, green peppercorn meringue

Homemade Ice Cream

flavors change

Poached Pear & Almond Tart

vanilla sugar, creme fraiche, pear reduction




early spring brunch

(sundays only)

*Eggs Benedict                                                                                                                         18

 Canadian bacon, poached eggs, hollandaise 

*Ram's Head Inn Burger                                                                                                         16

brisket cut, cheese, thick cut bacon, homemade fries

Baked Brioche French Toast                                                                                                  18

apples, raisins, baileys cream, bacon

Shrimp & Grits                                                                                                                        22

shrimp, peas, cheddar, biscuit

*Local Oysters on the Half                                                                                                     18

traditional cocktail & mignonette sauces

*Omelette                                                                                                                                 16

shiitake, peppers, leeks, cheese

*Caesar Salad                                                                                                                           18

chopped egg, brioche crouton, house smoked salmon, salmon caviar

Fried Chicken Breast                                                                                                               24

duck stock bechamel, spinach & bacon salad

*Hangar Steak and Scrambled Eggs                                                                                     32

 chimichurri, homemade fries

*Duck Hash                                                                                                                               24

Crescent Farms duck confit, red pepper chutney, Indian spices, poached eggs


* 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