We are pleased to offer indoor and al fresco dining with heaters and fine takeout Thursdays to Sundays starting at 5:00 pm. All dining options (including takeout and bar seating) are available through pre-reservation only. You may call 508.896.7644 to request a reservation and we will text you or call you back to confirm. 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 as we are in our eighth year. We are so honored to be among the top 10 percent of restaurants worldwide.
SPINNAKER OFFERINGS
Thursday, March 13 - Sunday, March 16
STARTERS
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Composed plate of roasted beet
sunchoke puree, gorgonzola, orange segments, chives and toasted walnuts 18
Pomegranate fattoush salad
with leafy greens, fresh mint, sliced radish, cherry tomatoes, green onions, cucumbers, toasted pita, walnuts, pickled shallots, pomegranate seeds, drizzled with a vinaigrette and a sprinkle of Za’atar spices 18
The most delicious Caesar salad
with crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 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
Crispy Brussels sprouts tossed
with Greek feta, sesame seeds and a touch of pomegranate molasses 18
Mediterranean grilled octopus
over a smoky roasted eggplant and white bean hummus finished with a sprinkle of toasted panko crumbs and drizzle of bright red spicy fermented Fresno pepper and ginger coulis 22
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ENTREES
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Crispy panko-crusted monkfish
alongside a layered fennel gratin and an oven-roasted tomato and Sardinian fregola salad with olives, capers, arugula and topped with a gentle drizzle of aged balsamic 48
Pan seared crispy skin salmon
with a bright beetroot Tzatziki sauce, lentil quinoa barley salad, creamy avocado mousse and grilled asparagus 48
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Our Roasted chicken “under a brick”
truffled roasted potatoes, carrots and lemony pan sauce 48
Tuscan red wine braised boneless beef shortrib “beef marshmallows”
resting atop a grilled focaccia mattress with fontina cheese, roasted red peppers and fresh arugula 48
Spring cruciferous medley
of bright cauliflowers, broccoli stems and florets, broccolini, rapini, garlic and toasted pinenuts with handmade cavatelli and topped with house-smoked creamy burrata cheese and a dash of pickled Fresno peppers 46
Neapolitan Sunday slow-cooked pork and San Marzano tomato ragu
with fennel sausage slices and meatballs tossed with fusilloni gigante and pecorino cheese 48
Chef Rob’s traditional long-cooking ragu Bolognese
over handmade fresh long pasta, a hint of cream and Parmigiano 46
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SWEETS​
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Chocolate dessert of the day
described tableside
Cheesecake of the day
fluffy, housemade with a speculoos cookie crust
Salted caramel brioche bread pudding
warm and sweet with a generous scoop of decadent vanilla gelato
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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 one week notice are subject to a $50 per person fee.
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Parties over six guests are subject to a 20% gratuity out of respect for the efforts of our serving staff.
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