18 Bay - Fall 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
For All Private Chef and Consulting Inquiries Please Contact The Restaurant Directly @ 631 749-0053
thursday, September 22, 2016
Grilled Lamb Spiedini with Local Squash
House Cured Weakfish with Cucumber, Dill and Beet Gremolata
Local Corn and Little Neck Clam Chowder
Farm Egg Frittata with Terry's Chard and House Made Ricotta
Hand Cut Fettuccine with Fresh Black Truffle and Parmesano
Pan Roasted Black Sea Bass with Early Fall Vegetable Ragout
Roasted Porchetta with Chicories, Fennel and Mineola Tangerine
Vanilla Panna Cotta with Charred Figs
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 firstname.lastname@example.org or 631.749.0053