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, January 20  -  Sunday, January 23

STARTERS

 

Soup of the Day 16

 

Tuscan Kale and White Bean Salad

With pecorino cheese, pickled shallots, toasted crispy breadcrumbs, finished with a dash of white bean vellutata, olive oil and lemon juice 18

 

The Most Delicious Caesar Salad

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

 

Crispy Brussels Sprouts

Tossed with Greek feta, sesame and pomegranate seeds and a touch of pomegranate molasses 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

ENTREES

Chef’s Seafood Dayboat Pasta

With Wellfleet clams, bay scallops and baby shrimp in a white wine, garlic, ginger, parsley and San Marzano tomato sauce with spaghetti 38

 

Handmade Winter Squash Tortelloni

Bathed in a brown butter sage sauce and topped with crushed amaretti biscuits and aged Parmigiano 38

 

Handmade Lasagna

Layered with sheets of fresh spinach pasta, a rich and hearty meat, tomato and bechamel sauce and finished with a little bit of greens 40 

 

Truffled Roman “Cacio e Pepe”

With porcini mushrooms, toasted black peppercorns, pecorino cheese and spaghetti 38

 

Chef Rob’s Traditional Long-cooking Ragu Bolognese

Over fresh tagliatelle pasta, a hint of cream and Parmigiano 38

 

Grilled East Coast Swordfish

Rasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 40

 

Veal Milanese

Drizzled with a gorgonzola cream sauce with roasted potatoes and garlicky roasted broccoli 42

 

Tuscan Red Wine Braised Beef Shortrib “Beef Marshmallows”

Resting atop a grilled focaccia bed with fontina cheese, roasted red peppers and fresh arugula 45

SWEETS
 WE REQUEST PLEASE THAT YOU ORDER YOUR DESSERT WHEN YOU ORDER YOUR ENTREES

Chocolate Cream Pie

In cylinder form with a chocolate cookie crust and resting in a crème anglaise 17

 

Keylime Cheesecake 

Creamy and tart with a speculoos graham crust and finished with a drizzle of Italian Amarena cherries and homemade whipped cream 17

 

Salted Caramel Brioche Bread Pudding

Warm and sweet with a generous scoop of decadent vanilla gelato 17

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!

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