Bay Kitchen Bar has reopened for the Season

New seasonal dishes for spring 2015 include Red Snapper Ceviche marinated in citrus salsa, a new watermelon-citrus vinaigrette dressing the popular Scallop Crudo,Asparagus & Heirloom Tomato Salad with sheep’s milk feta and Kale & Red Watercress Salad with local honey vinaigrette, as well as mains like Mustard & Herb-Crusted Montauk Tuna now with peach BBQ sauce, Seafood Pasta fresh spaghetti loaded with shellfish and tomato sauce, and a side of Mushroom Fricassee Polenta.  These newcomers join the already incredible raw bar, pan roasted fishes, charred octopus, Soft Shell Crab, Spit-Roasted Local Duck and signature Bay Kitchen Lobster Roll, which Bay Kitchen Bar fans came to know and crave last summer, and critic John Mariani called “one of the best I’ve had” in his recent review of Bay’s sister restaurant in Manhattan, BKB.  (They opened a new outpost on the city this winter!)