THIS WEEK Saturday, December 30, 2017
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
Frisee Salad with Persimmon, Shallot and Chestnut***
Sea Scallop Crudo with Winter Citrus and Scallion*
Braised Wild Boar with Semolina Crostini and Pomegranate
Japanese Yam Soup with Mussels
Hand Cut Saffron Tagliatelle with Lobster and White Butter
Roasted Atlantic Halibut with Spinach, Turmeric and Winter Squash
Grilled Lamb Porterhouse with Quince and Salsify
Roasted Almond Cake with Amaretto Scented 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.