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23 N. Ferry Rd.
Shelter Island, NY.

(631) 749-0053

18 Bay - Summer 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, and serve over sixty wines by the glass.

  See This Week's Menu Below


FRIDAY, october 9, 2015


Sautéed Sea Scallop with Local Hubbard Squash

Grilled Quail with Plum Mostarda

Fluke Crudo with Wickham's Apples, Horseradish, and Sage* 

Chestnut Soup with Vanilla and Black Pepper Crema***


Hand Rolled Spinach and Ricotta Rotolo with Truffle Butter


Pan Roasted Striped Bass with Local Spaghetti Squash, Roasted Tomatoes, Chanterelles, and Brussels


Grilled Petit Fillet of Beef with Local Cauliflower Three Ways**


Warm Apple Cobbler 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.

***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.  

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Or contact us or 631.749.0053