18 Bay - Fall 2017
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
For All Private Chef and Consulting Inquiries Please Contact The Restaurant Directly @ 631 749-0053
Friday, December 8, 2017
Chestnut Soup with Vanilla and Black Pepper Crema***
Peconic Bay Scallop Crudo Peruvian Style*
Braised Beef Short Rib with Persimmon
Terry's Chiogga Beets, Upland Cress, Tangerine and Pomegranate
Hand Made Ravioli with Ricotta, Peconic Bel, Radicchio and Walnut***
Roasted Black Sea Bass with Parsnip Creamed Swiss Chard
Hudson Valley Duck Breast with Celery Root and Quince
Pear and Roasted Pecan Cake with Whipped Cream***
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, The Farm Beyond, Terry's Farm, Southold Fish Market, Latham Farms, Bayview Farms, Blockhouse 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