18 Bay - Winter 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
Saturday, February 13, 2016
Tuna Carpaccio with Marilee Foster's Flageolets, Meyer Lemon and Frisee*
Roasted Lady Apple, Scamorza, and Spiced Almonds***
Conchiglia de Capesante with Peconic Bay Scallops and Fresh Chili
Roasted Local Tilefish, with Carrots, Eggplant and Saffron Soubise
Grilled Painted Hills NY Strip with Parsnip and Wild Mushrooms**
German Chocolate Cake***
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.
Or contact us firstname.lastname@example.org or 631.749.0053