18 Bay - Spring 2018
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
latest news: nomination for SEMI-FINALISTS FOR 2018 JAMES BEARD AWARD
We are honored to be nominated as semi-finalists for Best Chef; Northeast for the 2018 James Beard Award.
Wednesday, May 23, 2018
Lamb Polpettini in Tomatillo
Grilled Local Asparagus with Feisty Acres Quails Egg and Catapano's Sundancer
Sea Bream Crudo with Sea Beans, Rhubarb and Local Radish*
Fried Oysters with Chili and Mint
Hand Cut Spaghetti with Local Little Neck Clams and Pepperoncini
Pan Seared Black Sea Bass with Spring Greens, Fava's and Morels
Grilled Painted Hills NY Strip with New Potatoes, Snap Peas and Ramps
Neapolitan Lemon Cake with Mascarpone 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.
For all private chef and consulting inquiries please contact the restaurant directly
Contact us email@example.com or 631.749.0053