THIS WEEK Wednesday, November 17, 2017
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
Fried Blowfish with Chili and Mint
Lamb Spiedini with Salsa Verde
Winter Squash Soup with Creme Fraiche and Ancho Chili
Peconic Bay Scallop Crudo with Pomegranate and Tangerine*
Hand Made Beet and Ricotta Caramelle with Black Truffle
Black Sea Bass with Local Escarole, Borlotti Beans and Leeks
Grilled Porcelet with Local Turnip, Cippolini and Persimmon
Pear Crostata with Vanilla Gelato
*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.