18 Bay - Spring, 2013
The cold has passed, and with Spring comes abundance. 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.
We open for dinner at 5:30PM Wednesday - Monday, with Brunch beginning at 12PM till 3PM on Sundays .
See This Week's Menu Below
Monday, June 17th
Lamb Polpettini with Snackbar Onions
Hand Pulled Mozzarella with Wickham's Tomato and Oregano
Fluke Crudo with Pistachio and Cantaloupe **
Crostada of Local Beet and Potato with Chives
Hand Cut Spinach Chitarra with Oysters and Buttered Breadcrumbs
Pan Roasted Blackfish with Local Snap Peas and Carrots
Painted Hills New York Strip with Swiss Chard and Leeks*
Lemon Semifreddo with Strawberries