18 Bay - WINTER 2014
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, serve local wine including two on tap, as well as international wines from small producers.
See This Week's Menu Below
Saturday, December 13, 2014
Lamb Sparerib with Pomegranate and Dandelion Marmalade
Tuna Crudo with Foster Farms Flageolets, Frisee, and Crispy Shallots*
Crostata of House Made Ricotta, Sauteed Baby Kale, and Black Trumpet Mushrooms
Roasted Chestnut Soup with Black Pepper and Vanilla Crema
Hand Cut Spaghetti alla Chitarra with Peconic Bay Scallops Aglio e Olio
Roasted Atlantic Cod with Ciambotta Romana and Fresh Turmeric Root
Grilled Rack of Porcelet with Treviso, Parsnip, and Blood Orange
Butterscotch Pots de Creme with House Made Biscotti
This menu is subject to market availability
*This Menu Offering Is Served Raw
**This Menu offering May Be Cooked to Your Liking.
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.
Or contact us email@example.com or 631.749.0053