18 Bay - Spring 2019
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, and serve over sixty wines by the glass.
See This Week's Menu Below
latest news: Cooking at The JAMES BEARD House Again!
We are honored to be invited back to cook at The James Beard House on Monday, June 3 2019! .
Saturday, May 18, 2019
Fried Local Blowfish with Chili and Mint
Grilled Lamb Spiedini with Rhubarb Mostarda
Striped Bass Crudo with Celery and Meyer Lemon*
Fava Bean Salad with Sheep’s Milk Ricotta and Mint
Hand Rolled Garganelli with Ramps, Morels and Peas
Seafood Stew of Market Fish, Sea Scallop, Clams, Fennel and Tomato
Roasted Rohan Duck Breast with Sang Lee Guy Lon, Cherries and Scallion
Brown Sugar and Rhubarb Cake with Strawberries
This menu is subject to market availability
*This Menu Offering Is Served Raw
**This Menu Offering May Be Cooked to Your Liking.
***This Menu Offering Contains Nut
All of our pasta is handmade at 18 Bay
This menu is subject to change upon availability
Our produce and fish are purchased locally at Southold Fish Market, Sang Lee Farm, Condzella's Farm, Wickham's Fruit Farm, I&Me Farm, Island Time Farm, Sylvester Manor Farm, Terry's Farm, Latham Farm, Treiber Farm. Wesnofski Farm, Catapano Dairy Farm.
Please inform your server if you or anyone in your party has any allergies before ordering.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or fresh shell eggs may increase your risk of food borne illness, especially if you have a medical condition.
For all private chef and consulting inquiries please contact the restaurant directly
Contact us email@example.com or 631.749.0053