18 Bay - Spring 2019
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
latest news: Cooking at The JAMES BEARD House Again!
We are honored to be invited back to cook at The James Beard House on Monday, June 3 2019! .
Saturday, April 13, 2019
Jerusalem Artichoke Soup with Apples and Chives
Fried Oysters with Chili and Mint
Frisee Salad with Feisty Acres Quails Egg and Guanciale
Weakfish Crudo with Green Nectarine and Almond* ***
Hand Cut Pappardelle with Wild Boar Ragu, Arugula and Grana
Roasted Black Sea Bass with Peas and Carrots Two Ways
Grilled Lamb Porterhouse with Cauliflower and Roasted Muscat Grapes
Chocolate Cake with Whipped Cream and Amarena Cherries
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 is subject to change upon availability
Our produce and fish are purchased locally at Southold Fish Market, Sang Lee Farm, Condzella's Farm, Wickham's Fruit Farm, I&Me Farm, Island Time Farm, Sylvester Manor Farm, Terry's Farm, Latham Farm, Treiber Farm. Wesnofski Farm, Catapano Dairy Farm.
Please inform your server if you or anyone in your party has any allergies before ordering.
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.
For all private chef and consulting inquiries please contact the restaurant directly
Contact us email@example.com or 631.749.0053