18 Bay - Summer 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.
saturday, June 25, 2016
Local Tomato, Spring Onion and Catapano Goat Cheese Crostata
Fried Local Blowfish with Chili and Mint
Striped Bass Crudo with Green Tomato and Coriander *
Organic Pea and Carrot Salad with Miners Lettuce
Hand Cut Tagliatelle Verde with Oysters, Pancetta and Toasted Breadcrumbs
Pan Roasted Ocean Fluke with Summer Squash, Wickham's Tomato and Saffron
Hudson Valley Duck Breast with Organic Hakuri Turnips, Scallion and Sugar Plums
House Made Peach Ice Cream Sandwich
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, Blockhouse 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