18 Bay - Summer 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
Wednesday, September 20, 2017
Grilled Lamb Polpettini with Local Husk Cherries and Mint
House Cured Weakfish with Horseradish Panna Cotta
Beet Tartar with Local Chicories and Lovage
Fried Oysters with Chili and Mint Sauce
Hand Cut Tagliatelle with Lobster and Currant Tomatoes
Local Black Sea Bass with Farm Beyond Turnips, Fresh Ginger and Green Tomato
Grilled Painted Hills NY Strip with Sunchokes and Leeks
Torte al Miele 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