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 19, 2014
Seared Sea Scallop with Organic Kale and Blood Orange
House Made Duck Pastrami with Wild Garlic Mustard and Rye
Sicilian Style Tuna with Celery, Tomatoes, Capers and Olives
English Pea Soup with Crispy Prosciutto
Squid Ink Farfalle with Local Squid, Broccoli Raab, and Garlic Confit
Sauteed Local Halibut with Swiss Chard and Warm Bean Vinaigrette
Painted Hills N.Y. Strip with Roasted Sunchokes and Grilled Cippolini Onion**
Chocolate Almond Torta with Whipped Cream
Vanilla Affogato with House Made Biscotti
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