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
CRUDO BAR NOW OPEN DAILY AT 3:00 P. M.
friday, may 27, 2016
Local Black Sea Bass Tartare with Julienne Salad*
Pea and Lettuce Soup with Pecorino Biscotti
Sautéed Soft Shell Crab with House Made Sumac Creme Fraiche
Braised Wild Boar with Rhubarb Mostarda
Hand Rolled Local Spinach and Ricotta Cannelloni with Wickham's Yellow Tomatoes
Pan Roasted Ocean Fluke with Spring Vegetable Ragout
Painted Hills N.Y. Strip with Local Fingerlings and The Farm Beyond Chicories**
Campagnia Lemon Cake with Blockhouse Farm Lemon Verbena and Blackberry Fool
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, Bayview 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