CELEBRATE & TASTE
Chef Alex Bujoreanu, who hails from Spain, has created a menu featuring authentic tapas and paella, inspired by his home in the Mediterranean. Products are sourced seasonally, both locally and imported directly from Spain. Everything is as fresh as possible and made in house including all stocks, cured meats and fish. Dishes are prepared in a healthful way, without the use of butter or processed flour. Our exclusive wine selection, consisting of over 70 varieties is hand picked by the Chef himself and features limited edition wines.
R.AIRE offers a variety of vibrant flavors of Spain with our Tapas menu. Each dish celebrates the rich traditions and distinctive regional influences of Spanish cuisine.
Share your experiences and create great memories together at R.AIRE.
Wine Special
Enjoy 30% off select bottles
Tuesday-Friday
$45 food minimum spend applies
HAPPENINGS AT R.AIRE
Join us for the latest events and happenings
COOKING CLASS WITH CHEF ALEX BUJOREANU
October 26th | 3:30-6:30pm -SOLD OUT-
Get ready for a hands-on culinary experience at R.AIRE.
Learn to cook authentic paella and a tapas dish, all while enjoying perfect wine pairings from Spain.
This class offers a unique, interactive way to explore Spanish cuisine, improve your cooking skills, and taste your creations with friends or loved ones. Perfect for foodies, home cooks, and wine lovers.
$150 per person + tax
THANKSGIVING DINNER WITH R.AIRE
November 27th | 2-7pm
Gather with us this holiday for a special three-course prix fixe dinner, where tradition meets a Spanish influence. Enjoy all the comforting flavors of a classic Thanksgiving feast alongside vibrant tapas inspired by our a la carte menu.
Let us make your Thanksgiving both festive and flavorful, with a table full of warmth, tradition, and a touch of Spain.
$85 per adult, $35 per child under 12
HOST YOUR HOLIDAY WITH US
Celebrate the season at our restaurant with a private holiday event. From family gatherings to festive business dinners, we’ll help you create a memorable celebration. Choose from cocktail-style receptions, buffet-style dinners, or elegant 3-course dining — all crafted with seasonal flair.
Let us handle the details so you can simply enjoy good food, great company, and the spirit of the season.
*No site fee for events booked now through December 30th, 2025
Contact us at events@hamptonmaid.com to find out more.
TASTING MENU
Embark on a global journey with R.AIRE's tasting menu.
From iconic dishes to inspired modern interpretations, each course is an expression of flavor, technique, and locally sourced ingredients.
Stay tuned for upcoming tasting menu dates.
Our a six-course tasting menu featured in 19 Of The Best Tasting Menus Across the U.S is for the adventurous foodies who like to try "raire" ingredients while exploring the cuisine of different cultures.
DINNER MENU
STARTERS
Raw Local Oysters (6) *
chorizo mignonette, fresh grated horseradish
21
Clams on Half Shell (6) *
15
Jumbo Shrimp Cocktail
21
Caesar Salad
charred croutons, manchego cheese & colatura di alici
18
Harvest Salad
roasted acorn squash, baby kale, goat cheese, pumpkin seeds, red onion, charred tomato vinaigrette
20
Charcuterie
prime cheese and charcuterie served with pa tumaca, mixed olives & fruit
39
Fish Board
smoked salmon, cured yellowfin tuna, boquerones, banderillas, capers, crostini
43
TAPAS
Spanish Sardines
deboned fresh sardines, garlic-parsley picada
21
Mussels
Bang Island Maine mussels, coconut milk, green curry, garlic, white wine
22
Gamba al Ajillo
shrimp with garlic, serrano peppers, sherry, grilled bread
24
Octopus
squid ink romesco sauce*, pickled red onions
*contains nuts
25
Calamari a la Romana
lemon aioli, smoked paprika, rice flour
18
Croquetas of the Day
18
Shishito Peppers
bonito flakes, maldon sea salt, smoked peppercorns
13
Patatas Bravas
garlic aioli, salsa brava, smoked paprika
12
Organic Crispy Artichokes
black garlic aioli, pickled onion, sweet gorgonzola, colatura di alici
20
Grilled Chorizo
lemon aioli
17
Meatballs
house ground prime meat and chorizo, tomato sauce, 20 months aged manchego, grilled bread
18
Pintxo Moruno
lamb tenderloin, couscous, mojo verde
23
MAINS
Organic Salmon 104˚ F*
sous vide, roasted rainbow carrots, crispy chickpeas, pickled raisins, fish veloute
36
Sea Scallops
green veloute, king mushroom, fennel
40
Organic Chicken
sous vide, mashed potatoes, broccolini, demi-glace
36
Duck
crescent farm duck breast, crispy spinach polenta, confit pears, citrus fluid gel, fig demi-glace
39
Ibérico Pork
organic acorn fed pork skirt steak, parsnip emulsion,
scallion, port sauce
49
R.AIRE Burger*
house ground prime meat and chorizo, manchego cheese, brava sauce, lettuce, tomato, red onion on a house-made brioche bun served with hand-cut french fries
23
Wagyu Filet Mignon 8oz*
hand cut french fries, haricots verts, mushroom sauce
69
FIDEUA
Priced Per Person
Mushroom Fideua
seasonal mixed mushrooms, aioli. Add iberico pork +$10/pp
29
Squid Ink Fideua
calamari, mussels, shrimp, clams, aioli
34
PAELLA
housemade stock, sofrito, bomba rice
2-person minimum
Seafood
calamari, mussels, shrimp, clams
36
Land & Sea
wagyu filet mignon*, lobster, calamari
44
Meat
chorizo, pork, chicken
32
Wagyu Ribeye*
chorizo, maldon sea salt
48
SIDES
Hand Cut French Fries
8
Mashed Potatoes
9
Blistered Green Beans
8
Grilled Asparagas
9
Sautéed Broccolini with Garlic
9
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
ABOUT OUR CHEF
Alex Bujoreanu
Executive Chef
Chef Bujoreanu began his career in the hospitality industry over 20 years ago while studying at the school of hospitality and tourism in Lleida, Spain. Inspired by his upbringing,
After working in fine dining establishments in Spain, Sweden, and Italy, Bujoreanu relocated to New York City, working at the Soho location of Boqueria Restaurant. After this career-defining move, Bujoreanu opened four of his own locations, from the Gold Coast to the Empire State. Viaggio, Toro, Coral, and Bota Tapas furthered the introduction of tapas style dining to new regions, with high praise from the public and press, including the New York Times, which called Bujoreanu’s menu a “hands-down winner.”
We Believe in
Giving Back.
We always look at ways to run our daily operations with environment in mind. For us, this means working closely with local farmers and producers.
Since 1972, everything that is compostable from our restaurant ends up in a compost, which is then used to enrich the soil and grow more beautiful and healthy produce.
Our chefs do their part in limiting waste by using each part of produce they can and by butchering their own meat. Many ingredients are prepared from scratch, from stocks, house-cured meats, bread and more.
Address
259 EAST MONTAUK HIGHWAY
HAMPTON BAYS, NY 11946
