18 Bay - Fall 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, October 11, 2017
Grilled Quail with Razor Apple and Fresh Herbs
Fried Oysters with Lemon Aioli
Sang Lee "Burashi" Eggplant and Mint
Fluke Crudo with Sweet Potato and Ginger*
Hand Made Ricotta and Pumpkin Cappellacci with Pumpkin Seed Pesto
Local Black Sea Bass with Spaghetti Squash, Leeks and Roasted Tomato
Grilled Rack of Porcelet with Local Cauliflower Three Ways
Devils Food Cake with Cream Cheese Frosting and Candied Kumquats
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