THIS WEEK Saturday, February 16, 2019
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
House Made Duck Merguez with Soft Herb Polenta
Mushroom Soup with Nigella and Black Pepper Biscotti
Sea Scallop Crudo with Winter Citrus and Hot Pepper*
Mache Salad with Sheep’s Feta, Pomegranate and Black Olives
Hand Made Roasted Parsnip Agnolotti with Lobster Sauce 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 Nu
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 if anyone in your party has any allergies before placing your order.
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.