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, March 28, 2015
Grilled Local Wild Oysters
Spring Vegetable Salad with Sheeps Yogurt Vinaigrette
Carciofi alla Giudia
Painted Hills Beef Brisket with Beet Gremolata
Hand Rolled Garganelli with Porchetta Ragu
Sauteed Ocean Fluke with Spinach, Fresh Turmeric and Fosters Flageolets
Poussin ala Mattone with Crushed Sunchokes and Chanterelles
Spiced Apple and Walnut Cake with Cinnamon 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