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 20, 2014
House Made Truffled Seafood Sausage with Roasted Peppers
Carrot Soup with Toasted Pumpkin Seeds
Roasted Beets with Sorrel and Wickham's Plums
Pork Belly with Apples and Horseradish
Pasta con le Sarde
Sauteed Local Fluke with Fresh Shell Beans, Bright Lights Chard and Green Tomatoes
Roasted Hudson Valley Duck Breast with Terry's Treviso, Gooseberries and Vin Cotto
Pear and Walnut Cake with Salted Caramel 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 email@example.com or 631.749.0053