18 Bay - Spring 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, April 12, 2014
Fried Local Steamers with Cucumber Salad
Purple Asparagus with Quails Egg and Brown Butter Vinaigrette
Cod Salad with Assorted Radishes
Pear, Speck, and Smoked Ricotta Pizzette
Guinea Hen Ravioli with Leeks and Black Truffle
Sauteed Local Fluke with English Peas and Baby Carrots
Stuffed Leg of Lamb With Hen O'The Woods Mushrooms, Potato and Chicory Salad
Salted Caramel Profiterole with Chocolate Sauce
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 Sylvester Manor 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 email@example.com or 631.749.0053