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, June 20, 2018
Grilled Quail with Peach Mostarda
Striped Bass Crudo with Grapefruit, Radish and Coriander*
Chiogga Beet Tartare with Shallots and Chervil
Local Razor Clam with Chorizo Vinaigrette
Hand Cut Spaghetti alla Chitarra with Crab, Roasted Tomato and Chili Pesto
Roasted Atlantic Halibut with Terry's Snap Peas and Carrots
Painted Hills NY Strip with Swiss Chard and Parsnip
Salted Caramel Profiterole
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, The Farm Beyond, Terry's Farm, Latham Farm, Treiber Farm. Wesnofski Farm, Catapano Dairy 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 firstname.lastname@example.org or 631.749.0053