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23 N. Ferry Rd.
Shelter Island, NY.
USA

(631) 749-0053

18 Bay - Winter 2016

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, and serve over sixty wines by the glass.

  See This Week's Menu Below


 

Saturday, February 13, 2016
 

 Antipasti  

Red Salad

Tuna Carpaccio with Marilee Foster's Flageolets, Meyer Lemon and Frisee*

Lobster Profiterole

Roasted Lady Apple, Scamorza, and Spiced Almonds***

Pasta

Conchiglia de Capesante with Peconic Bay Scallops and Fresh Chili

Entree

Roasted Local Tilefish, with Carrots, Eggplant and Saffron Soubise

-or-

Grilled Painted Hills NY Strip with Parsnip and Wild Mushrooms**

Dessert

German Chocolate Cake***

$68

This menu is subject to market availability

 *This Menu Offering Is Served Raw
**This Menu Offering May Be Cooked to Your Liking.

***This Menu Offering Contains Nuts
     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.  

Find a Table

Or contact us 18bayrestaurant@gmail.com or 631.749.0053