18 Bay - Spring 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
JOIN US FOR DINNER ON MOTHERS DAY, SUNDAY, MAY 8th, RESERVATIONS BEGIN AT 3 PM
saturday, april 30, 2016
House Cured Local Weakfish with Horseradish Panna Cotta, Cucumbers and House Pickled Onions
First Local White and Green Asparagus with Feisty Acres Quails Egg
Grilled Lamb Sparerib with Poached Quince
The Farm Beyond's Castelfranco Chicory with Warm Mussel Vinaigrette
Hand Rolled Nettle and Ricotta Rotolo with Truffle Butter
Local Fluke with Reeves Farm Spinach, Meyer Lemon and Capers
Grilled Painted Hills NY Strip with The Farm Beyond's Spring Greens and Green Garlic Vinaigrette**
Pear Torta with Tahitian Vanilla Gelato
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, The Farm Beyond, 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