18 Bay - Summer 2014
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.
See This Week's Menu Below
Saturday, September 27, 2014
Seared Local Bonito with Paprika and Green Tomato*
Late Summer Vegetable Minestrone
Ricotta, Onion, and Prosciutto Pizzette
Grilled Quail with Gooseberries and Hot Peppers
Spaghetti alla Chitarra with Local Conch, Mussels, and Lobster
Crispy Striped Bass with Spaghetti Squash, Chanterelles and Brussels Sprout
Painted Hills Petit Fillet Mignon with Braised Short Rib, and Cauliflower**
Warm Apple Cobbler with Tahitian Vanilla Gelato
This menu is subject to market availability
*This Menu Offering Is Served Raw
**This Menu offering May Be Cooked to Your Liking.
All of our pasta is handmade at 18 Bay
This menu may change subject to market availability. Our produce and fish are purchased locally at Sang Lee Farm, Condzella's Farms, Wickham's Fruit Farm, Oyster Ponds Farm, Terry's Farm, Southold Fish Market, Latham Farms, organic syrups from P&H Soda Company, herbal teas from Plain T and flowers by Zombie Free Farm.
Please Inform Your Server of Any Allergies or Aversions.
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.
Or contact us firstname.lastname@example.org or 631.749.0053