THIS WEEK Monday, December 31, 2018
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
Puntarelle Salad with Black Eyed Pea Vinaigrette
Tautog Crudo with Herbed Frittata, Saffron and Hot Pepper*
Marinated Cardoons with Castelvetrano Olives, Pomegranate and Grana
Hand Made Conchiglia with Peconic Bay Scallops
Roasted Halibut with Tardivo, Fennel and Persimmon
Painted Hills Rib Eye Two Ways with Bolted Cauliflower and Fingerlings
Roasted Almond Cake with Whipped Cream and Candied Kumquats***
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.