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. 


Friday, November 25  -  Sunday, November 27


Olive Ascolane

Atraditional cocktail snack from Le Marche region – big green olives pitted and stuffed with meat and vegetables and breaded and fried to golden perfection 17


Autumn Mélange

Of roasted acorn squash, marinated roasted beets, toasted walnuts, gorgonzola cheese, orange segments, arugula, crispy sunchokes, pickled shallots and a drizzle of aged balsamic 18


The Most Delicious Caesar Salad

With crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 18


Charcuterie Board of Delights

Featuring a selection of artisanal cheeses, meats, local honey and goodies 24


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 22


Mushroom Trio

Of shiitake, oyster and porcini with black truffle shavings with fresh tagliatelle pasta, parmigiano cheese and a sprinkle of arugula 42


Sweet Potato Tortelloni

Made by hand with fresh pasta, tossed with a ragu bianco medley of ground chicken, veal, duck and aromatic herbs, garnished with toasted hazelnuts, and a sprinkle of parmigiano cheese 42


Chef Rob’s Traditional Long-cooking Ragu Bolognese

Over fresh handmade tagliatelle pasta, a hint of cream and Parmigiano 42


Pasta a la Genovese but really Napolitano

Pancetta, beautifully browned beef and a literal ton of onions slow cooked for hours to render a tender sauce that is then tossed with pasta and finished with Parmigiano Reggiano and black pepper 42


Local Dayboat Seafood Catch

Tossed with pasta – described tableside by your server and changes daily MP


Taralli-crusted Local White Fish

Served with sauteed spinach, roasted buttercup squash and silky smooth fennel puree 44


Our Roasted Chicken “under a brick”

Truffled roasted potatoes, roasted Brussels sprouts and lemon pan sauce 44


Grilled Center Cut Boneless Ribeye Steak

Drizzled with a Montepulciano reduction and served with Tuscan cannellini beans and sauteed broccolini 55


Tuscan Red Wine Braised and Grilled Boneless Beef Shortrib

Served with braised autumn vegetables and Yukon mashed potatoes 48



Amalfi Style Pear and Ricotta Tartlet

With a gluten free almond cake foundation, topped with whipped ricotta and caramelized pear and finished with a sweet balsamic reduction 18


Triple Chocolate Cheesecake

Smooth and dreamy inside with a chocolate ganache top and a chocolate cookie crust 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.


Gift certificates are available for purchase and make a wonderful present!


Any cancellations with less than 48 hours prior notice are subject to a $40 per person fee.