THIS WEEK Saturday, February 18, 2017
For Private Chef and Consulting Inquiries Please Contact the Restaurant at (631) 749-0053
Japanese Sweet Potato Soup with Blue Claw Crab
Eggplant Crostata with Roasted Tomatoes and Ricotta Salata
Olive Oil Poached Tuna with Winter Greens and Local Flageolet Beans
Braised Veal Short Rib with Drunken Prunes
Hand Rolled Cannelloni with Smoked Ricotta and Wild Mushroom Ragu
Pan Roasted Skate with Parsley Root, Sun Chokes, and Meyer Lemon
Hudson Valley Duck Breast with Pressed Chinese Cabbage and Quince
Roasted Almond Cake with Whipped 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.