18 Bay - Winter 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: Cooking at The JAMES BEARD House Again!
We are honored to be invited back to cook at The James Beard House on Monday, June 3 2019! .
Saturday, February 16, 2019
House Made Duck Merguez with Soft Herb Polenta
Mushroom Soup with Nigella and Black Pepper Biscotti
Sea Scallop Crudo with Winter Citrus and Hot Peppers*
Mache Salad with Sheep’s Feta, Pomegranate and Black Olive
Hand Made Roasted Parsnip Agnolotti with Lobster and Chives
Roasted Ocean Fluke with Burdock, Endive, Mussels and Saffron
Grilled Lamb Porterhouse with Cauliflower and Mint Salsa Verde
Beaumes-De-Venise Cake with Apricots
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 is subject to change upon availability
Our produce and fish are purchased locally at Southold Fish Market, Sang Lee Farm, Condzella's Farm, Wickham's Fruit Farm, I&Me Farm, Island Time Farm, Sylvester Manor Farm, Terry's Farm, Latham Farm, Treiber Farm. Wesnofski Farm, Catapano Dairy Farm.
Please inform your server if you or anyone in your party has any allergies before ordering.
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