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 at 5:30PM Thursday - Saturday, and 3PM on Sunday.
See This Week's Menu Below
Saturday, MAY 25th
Fava Beans with Pecorino and Mint
Fried Blowfish with Cherry Pepper Vinaigrette
Duck Confit with Braised Greens and Rhubarb Vinegar
Black Sea Bass Crudo with Cucumber and Radish
Hand Rolled Cannelloni filled with Local White Asparagus, Ricotta and Chives
Sauteed Local Fluke with Local Pok Choi, Mushrooms, and Wood Sorrel
Loin and Rib of Colorado Lamb with Roasted Rosemary Potato and Sylvester Manor Broccoli Rabe
Chocolate or Vanilla Ice Cream Sandwich