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. ​​
$45 THREE COURSE PRIX FIXE MENU
TUESDAY - THURSDAY
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30% OFF WINE BOTTLES*
*$45 FOOD MINIMUM SPEND APPLIES
CREATE MEMORIES TOGETHER
WITH TAPAS
DINNER SERVED
TUESDAY - SATURDAY
TUESDAY - THURSDAY 5PM - 8PM
FRIDAY & SATURDAY 5PM - 9PM
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HAPPY HOUR
TUESDAY - SATURDAY
4PM - 6PM AT THE BAR
HALF-PRICED TAPAS & SALADS
DISCOUNT WINE, BEER & COCKTAILS
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TUESDAY $1 OYSTERS
WEDNESDAY $11.50 R.AIRE BURGER
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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.
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Share your experiences and create great memories together at R.AIRE.
EXPERIENCE
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.
FINE DINING IN THE HAMPTONS
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.
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For our upcoming tasting menu dates please inquire at
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TASTING MENU
$125 / person
+$65 wine pairing
HAPPENINGS AT R.AIRE
Join us for the latest events and happenings
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STARTERS
Charcuterie
Chef selection of price cheese and charcuterie served with pa tumaca, mixed olives & fruit 39
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Fish board with smoked salmon, cured yellow tuna, boquerones, banderillas, capers, crostini 43
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
baby kale, roasted acorn squash, goat cheese, spicy pumpkin seeds, charred tomato vinaigrette
20
TAPAS
Patatas Bravas
garlic aioli, salsa brava, smoked paprika
12
Organic Crispy Artichokes
black garlic aioli, pickled onion, sweet gorgonzola, colatura di alici
20
Spanish Sardines
deboned fresh sardines, garlic-parsley picada
21
Mussels
coconut milk, green curry, garlic, wine
19
Gamba al Ajillo
shrimp with garlic, serrano peppers, sherry, grilled bread
24
Octopus
squid ink romesco, pickled red onions
25
Calamari a la Romana
lemon aioli, smoked paprika, rice flour
18
Croquetas of the Day
18
Grilled Chorizo
lemon aioli
17
Meatballs
house ground prime meat and chorizo, tomato sauce, 20 months aged manchego, grilled bread
18
MAINS
Sea Scallops
green veloute, king mushroom, fennel
38
Salmon 104Ëš F*
sous vide, roasted rainbow carrots, crispy chickpeas, pickled raisins, fish veloute
36
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
Crescent Duck
crispy spinach polenta, roasted pears, fig demi-glace, citrus fluid gel
38
Iberico Pork
organic acorn fed pork skirt steak, parsnip emulsion, scallion, port sauce
49
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
filet mignon*, lobster, calamari
44
Meat
chorizo, pork, chicken
32
* 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.”
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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
