18 Bay - Spring 2015
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, May 23, 2015
House Made Duck Pastrami with Sang Lee Tatsoi
Local Bluefish Crudo with Pickled Rhubarb and Preserved Orange*
Local Fried Calamari with Chili and Mint
S'formato of Catapano Sheep Cheese with Organic Greens
House Made Cannelloni with Ricotta, Local White Asparagus and Tomato
Pan Roasted Local Black Sea Bass with Spring Vegetable Ragout
Grilled Lamb Porterhouse with Sang Lee Greens and Zaatar Spiced Yogurt**
Local Rhubarb Cobbler with Strawberry 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