18 Bay - Summer 2019
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: Sunday Wine Classes at 18 Bay with corkbuzz!
Check out the info & reservations page for all details .
Saturday, September 21, 2019
Fried Oysters with Chili and Mint
Local Beet and Plum Salad with Creme Fraiche and Pistachio ***
Fluke Crudo with Wild Rose and Padron Peppers*
Cauliflower Sformato with Pecorino Sardo and Chicories
Hand Made Ricotta Ravioli with Yellow Tomato and Basil
Roasted Striped Bass in Zimino with Mimi’s Currant Tomato and Chard
Roasted Rohan Duck Breast with Kuri Squash, Beach Plums and Scallion
Neapolitan Apple Cake
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 Nut
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