THIS WEEK Thursday, September 20, 2018
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
Grilled Quail with Husk Cherry Mostarda
Black Sea Bass Crudo with Sour Gherkin, Grapefruit and Almond****
Late Summer Squash Soup with Crab
Arc of Taste Lettuces with Pear and Truffle
Hand Cut Spaghetti ala Chitarra with Clams and Roasted Tomatoes
Roasted Atlantic Halibut with Three Sisters
Grilled Filet Mignon with Local Cauliflower Three Ways
Neapolitan Apple and Ricotta Cake
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 Cont
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 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.