THIS WEEK Friday, December 8, 2017
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
Chestnut Soup with Vanilla and Black Pepper Crema***
Peconic Bay Scallop Crudo Peruvian Style*
Braised Beef Short Rib with Persimmon
Terry's Chiogga Beets, Upland Cress, Tangerine and Pomegranate
Hand Made Ravioli with Ricotta, Peconic Bel, Radicchio and Walnuts***
Roasted Black Sea Bass with Parsnip Creamed Swiss Chard
Hudson Valley Duck Breast with Celery Root and Quince
Pear and Roasted Pecan Cake with Whipped Cream***
*This Menu Offering is Served Raw
**This Menu Offering May Be Cooked To Your Liking
***This Menu Offering Contains Nuts
This menu is subject to market availability
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 Farms, Condzella's Farm, Wickham's Fruit Farm, Terry's Farm, Southold Fish Market, Latham Farms, The Farm Beyond, Blockhouse Farms, herbal teas from Plain T and SerendipiTea, flowers and herbs 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.