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, March 8, 2014
Artichokes, Brocoli Raab, Sunchokes and Scarmorza Gratin
Fluke Crudo with Blood Orange, Fennel and Ginger*
Baby Kale, Acorn Squash, Pancetta, Fried Quails Egg
Ricotta and Mascarpone Cannelloni with Vegetable Sugo
Roasted Wild Striped Bass with Salsify, Roasted Peppers and Parsley Puree
Hudson Valley Duck Breast, and Stuffed Leg with Chestnuts, Beach Plums, and Chicories**
Almond Cake with Amaretto Cream
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 Sylvester Manor 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