18 Bay - Summer 2015
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
Monday, july 27, 2015
Local Beet and Watermelon Salad, Arugula Pesto
House Made Duck Pastrami, Wickham's Cherries
Tuna Carpaccio, Fine Herbs, Smoked Salt *
Seared Sea Scallop, Fresh Corn
Hand Cut Spaghetti alla Chitarra with Little Neck Clams
Petit Filet of Beef with New Potato Gratin**
Fluke in Zimino with Swiss Chard and Local Cherry Tomatoes
Peach and Gooseberry Crostata with Vanilla Gelato
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 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 email@example.com or 631.749.0053