Excited to offer dining and fine takeout Thursday through Sunday evenings. We are committed as a Spinnaker team to “Keep it Safe and Keep it Beautiful”. We are pleased to share with you this week’s menu. Please call us at 508.896.7644 for table or takeout reservations. Advance orders are very happily accepted, as we have been selling out!
SPINNAKER OFFERINGS
THURSDAY, APRIL 22 - SUNDAY, APRIL 25
STARTERS
The Most Delicious Caesar Salad
With crunchy lettuces, hard-boiled egg, shaved fennel, white anchovies and crostini 15
Truffled Arugula Salad
With truffled pecorino cheese, pine nuts, crispy sunchoke crisps, lemon juice and olive oil 15
Carrot Fritters
Light and crunchy served with a bright beet, dill yogurt dipping sauce on the side 15
Olive Ascolane
A traditional cocktail snack from Le Marche region – big green olives pitted and stuffed with meat and vegetables and breaded and fried to golden perfection 15
Crema Fritta
Creamy bechamel triangles, encrusted in Panko crumbs for crunch and finished with a fine grating of Parmigiano 15
Grilled Octopus
Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko crumbs 18
Crispy Brussels Sprouts
Tossed with Greek feta, sesame and pomegranate seeds and a touch of pomegranate molasses 15
Pillows and Blankets
Consisting of aged Parmigiano lightly fried to gold with a coordinating blanket of aged prosciutto and a drizzle of aged balsamic 18
ENTREES
Grilled East Coast Swordfish
Roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 32
Steak Tenderloin
Drizzled with a confit of cherry tomato and just a touch of coloratura di alici (anchovy), fresh burrata cheese, grilled asparagus and roasted rosemary potatoes 45
Our Roasted Chicken “Under a Brick”
Baby carrots, truffled roasted potatoes and lemon pan sauce 30
Spring Pasta
Of peas, asparagus slivers, porcini mushrooms, local wild ramp pesto and mezze rigatoni, topped with sheets of smoked salmon and sprinkled with pecorino cheese 33
Local Dayboat Catch
Tossed with spaghetti in a cherry tomato white wine garlic sauce with a touch of Amalfi lemon and chili flakes 32
Chef Rob’s Traditional Long-cooking Ragu Bolognese
Over fresh tagliatelle pasta, a hint of cream and Parmigiano 30
SWEETS
WE REQUEST PLEASE THAT YOU ORDER YOUR DESSERT WHEN YOU ORDER YOUR ENTREES
Vanilla layered Meringue Cake
Scented with lemon and sprinkled with toasted almonds inspired by Cipriani in Venice 14
Ricotta Cheesecake
Smooth and dreamy with a browned butter speculoos and graham crust and topped with a housemade strawberry rhubarb compote 14
Salted Caramel Brioche Bread Pudding
Warm and sweet with a generous scoop of decadent vanilla gelato 14
Please alert us of any allergies or special dietary restrictions. All checks are subject to a 20% service fee to help us pay our amazing team during this difficult time (100% goes to our staff). Thank you for your understanding and for your support. Gift certificates are also available for purchase and greatly appreciated!