18 Bay - Summer 2016
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
CRUDO BAR NOW OPEN DAILY AT 3:00 P. M.
saturday, July 30, 2016
Seared Sea Scallop with Corn Ragout
Braised Beef Short Rib with Pickled Cucumber
Fluke Crudo with Local Melon, Jalapeño and Coriander*
Local Fava Beans with Catapano Sheep's Cheese and Mint
Hand Cut Sfoglia with Wild Mushrooms, Local Amaranth and Ricotta
Seafood Stew with Local Fish, Littleneck Clams, Squid, Tomato, Leeks and Fennel
Grilled Poussin with Romano Beans and Cracked Olives
Chocolate Cupcake with Whipped Cream and Berries
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 firstname.lastname@example.org or 631.749.0053