18 Bay - Fall, 2013
Join us for our four-course Italian-inspired Chef's menu that is a direct reflection of the local markets. The evening menu changes every week, but always begins with four different antipasti, followed by a handmade pasta, a choice of entree, and dessert. We make handcrafted cocktails using organic syrups, serve local wine including two on tap, as well as international wines from small producers.
We open for dinner at 6:00PM Thursday- Sunday.
See This Week's Menu Below
We will be closed today, Sunday December 8th, for a private event
Saturday, December 7, 2013
Chopped Caesar Salad with Crispy Potato Gnocchi
Tuna Belly with Lemon and Ricotta Crespelle**
Parsnip Soup with Blue Claw Crab
Pork Belly Confit with Poached Pears
Black Pepper Pappardelle with Beef Ragu and Locatelli
Seafood Stew of Local Fish, Squid, Clams, Roasted Tomato and Fennel
Magret Duck Breast with Delicata Squash, Chestnuts and Beach Plums*
Almond Cake with Amaretto Cream