We are pleased to offer indoor and al fresco dining and fine takeout Thursday through Sunday starting at 5:00 pm. All dining options (including takeout) are available through pre-reservation only. You may call 508.896.7644 to request a reservation and we will call you or text you back to confirm. We are generally booked out one month prior for Friday and Saturday evenings. Gift certificates are available for purchase in person or by calling the number above.
We invite you to follow us on Instagram @spinnaker.capecod
Finally, and most importantly, thank you for all of your support over the past year and for the past five years. We are so honored to be among the top 10 percent of restaurants worldwide.
SPINNAKER OFFERINGS
Thursday, October 6 - Sunday, October 9
STARTERS
Charcuterie Board of Delights
Featuring a selection of artisanal cheeses, meats, local honey, mustard and goodies 24
Autumn Pear Salad
Over mixed lettuces, toasted walnuts, pickled shallots, truffled cheese shavings with a light vinaigrette 18
Caprese
With a variety of late harvest tomatoes, creamy fresh artisanal mozzarella cheese, basil, oregano, extra virgin olive oil and a toasted crostini 20
The Most Delicious Caesar Salad
With crunchy lettuces, hard-boiled egg, shaved fennel, white anchovies and crostini 18
Chickpea Fritters
Delicate golden bars fried to perfection with a sidecar of smoked eggplant dipping sauce topped with Za’atar spices 18
Pillows and Blankets
Consisting of aged Parmigiano lightly fried to gold with a coordinating blanket of aged prosciutto and a drizzle of aged balsamic 22
Grilled Octopus
Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko crumbs 22
ENTREES
Pan Seared Local White Fish
Topped with green herb panko and served with ribbons of zucchini and a rosemary chickpea hummus 46
Grilled East Coast Swordfish
Roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 46
Our Roasted Chicken “Under a Brick”
Truffled roasted potatoes, sauteed green beans and lemon pan sauce 42
Grilled Center Cut Boneless Ribeye Steak
Drizzled with a Montepulciano reduction, served with house-made peperonata of braised peppers, onion, garlic and tomato, alongside crispy polenta cubes and a dallop of saffron aioli 55
Local Dayboat Pasta
Described tableside by your server and changes daily MP
Pasta alla Genovese but Really Napolitano
Pancetta, beautifully browned beef and a literal ton of onions slow cooked for hours to a render a tender sauce that is then tossed with pasta and finished with Parmigiano reggiano and black pepper 42
Truffled Roman “Cacio e Pepe”
With porcini mushrooms, baby shrimp, toasted black peppercorns, pecorino cheese and spaghetti 43
Bellini’s Pasta A La Norma
Lightly breaded and fried eggplant, bright San Marzano tomato sauce, handmade cavatelli pasta finished with ricotta salata and fresh basil 40
Chef Rob’s Traditional Long-cooking Ragu Bolognese
Over fresh handmade tagliatelle pasta, a hint of cream and Parmigiano 42
SWEETS
Ricotta Cheesecake
Smooth and dreamy with a blueberry compote and a cookie crust base 18
Lemon Divina
With layers of limoncello-soaked lady fingers, lemon curd, silky whipped diplomat cream and finished with lemon zest 18
Salted Caramel Brioche Bread Pudding
Warm and sweet with a generous scoop of decadent vanilla gelato 18
Please alert us of any allergies or special dietary restrictions.
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Gift certificates are available for purchase and make a wonderful present!
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Any cancellations with less than 48 hours prior notice are subject to a $40 per person fee.