You know it's haute cuisine when recipes include such exotic ingredients as stinging nettles. Elizabeth Ronzetti and Adam Kopels, the chefs and owners, who have considerable culinary training - he worked with Mario Battali, for example - moved their Bayville restaurant to what had been Planet Bliss on Shelter Island in 2011 and have been getting accolades ever since. The menu is small and changes weekly, in keeping with what is available locally. A la carte ordering is possible only in the bar but guests go for the chef's prix fixe dinner, at $68. It has four antipasti which might include house-made chicken and ramps sausage, followed by a pasta, which also is made in-house, and a choice of entree, which might be Hudson Valley duck breast or fluke or sea bass. One night dessert was strawberry-rhubard crostada with buttermilk ice cream. Vegetarian, vegan and pasta tasting menus are available.