18 Bay - Winter 2018
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: nomination for SEMI-FINALISTS FOR 2018 JAMES BEARD AWARD
We are honored to be nominated as semi-finalists for Best Chef; Northeast for the 2018 James Beard Award.
Monday, December 31, 2018
Puntarelle Salad with Black Eyed Pea Vinaigrette
Tautog Crudo with Herbed Frittata, Saffron and Hot Peppers*
Marinated Cardoons with Castelvetrano Olives, Pomegranate and Grana
Hand Made Conchiglia with Peconic Bay Scallops
Roasted Halibut with Tardivo, Fennel and Persimmon
Painted Hills Rib Eye Two Ways with Bolted Cauliflower and Fingerlings
Roasted Almond Cake with Whipped Cream and Candied Kumquats***
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 firstname.lastname@example.org or 631.749.0053