THIS WEEK Friday, March 16, 2018
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
Olive Oil Poached Tuna Nicoise Salad
Peppers Filled with House Made Chicken Sausage In Tomatillo Sauce
Sea Scallop Crudo Peruvian Stlyle*
Hand Cut Spaghetti with Local Little Neck Clams and Pepperoncini
Roasted Black Sea Bass in Zimino
Grilled Lamb Porterhouse with Parsley Root and Chicory
Honey Panna Cotta with Balsamic Figs
*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.