Last week while shopping at Latham's Farm Stand in Greenport, I spied a man in chef's pants, buying armfuls of lettuce. I asked him if he had a restaurant, and he said it was 18 Bay on Shelter Island. The chef was Adam Kopels, and he runs 18 Bay with his wife, Elizabeth Ronzelli.
So last night, to spend our last dinner together with Richard's family, we took the ferry to Shelter Island and dined at 18 Bay. Housed in a charming, old farmhouse, 18 Bay's concept is a fixed-prix dinner consisting of four courses which are Italian inspired and consist of the freshest local foods.
This was last night's menu:
ANTIPASTI
Lamb Polpettini with Lemon Verbena Pesta
Local Beets with Ricotta Salata
Stonefruit and Arugula Salad with Vin Cotto
Grilled Local Squid with Shishitos, Savoy Cabbage and Green Fennel Seed
The lamb meatballs were wonderful, as was the beet salad. I loved the plum and apricot stone fruits which had been marinated in lime juice and olive oil. I let another diner in our party have my squid because it has an "ick" factor for me.
PASTA
Zucchini Blossom and Ricotta Cannelloni with Yellow Tomato
(The cannelloni was delicate and nuanced in taste.)
ENTREE
Sauteed Fluke with Summer Squash, Chinese Water Spinach and Saffron
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Beef Tenderloin and Short Rib with Blue Potatoes and Snap Peas
I especially loved the Fluke with Summer Squash, which was a large zucchini sliced in a two-inch thick slab and grilled.
DESSERT
Peach Upside Down Cake with Whipped Cream
(Incredibly light cake with local peaches and a dollop of whipped cream. A dream come true.)
Carol and Richard at 18 Bay
The entry area with wine cooler, pantry and butcher block table.
A bouquet thrown together from some one's garden.
The bar at 18 Bay
Bar seating.
Porch Dining.
See you tomorrow!
Quite nice.
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