18 Bay - Fall 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
Sunday, November 23, 2014
Peconic Bay Scallop Crudo*
House Made Bacala with Roasted Tomatoes, Olives, and Celery
Autumn Salad with Wickham's Apple, Baby Kale, Sunchokes, and Chestnuts
Grilled Quail with Murcott Oranges
Baked Sfoglia with Smoked Ricotta, and Wild Mushroom Ragu
Crispy Striped Bass with Braised Escarole, Fresh Shell Beans and Meyer Lemon
Grilled Rack of Colorado Lamb with Fresh Tumeric, Roasted Cauliflower and Fig Mostarda
Spiced Gingerbread 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.
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