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. 


Thursday, October 14 - Sunday, October 17



The Most Delicious Caesar Salad

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


Truffled Arugula Salad

With truffled pecorino cheese, pine nuts, crispy sunchoke crisps, pickled shallots, lemon juice and olive oil 18


Roasted Citrus-marinated Beets

Toasted walnuts, gorgonzola cheese, orange wedges and a swoosh of cauliflower puree 18


Grilled Octopus

Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko crumbs 21


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


Vacation Dreams Pasta

With handmade cavatelli, a medley of seafood of the day in a rich shellfish San Marzano tomato sauce with a touch of spice, topped with buttery and golden toasted panko breadcrumbs, brought together and inspired by a seaside restaurant we love 52


Truffled Roman “Cacio e Pepe”

With roasted shitake and porcini mushrooms, pecorino cheese and spaghetti 36


Chef Rob’s Traditional Long-cooking Ragu Bolognese

Over fresh tagliatelle pasta, a hint of cream and Parmigiano 36


Grilled East Coast Swordfish,

Roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 38


Valencia-inspired White Fish of the Day

Dusted in paprika and pan-seared, served with orange segments, orange sauce drizzle, toasted almonds and spinach rice 38


Tuscan Red Wine Braised Beef Shortrib “Beef Marshmallows”

Resting atop a grilled focaccia bed with fontina cheese, roasted red peppers and fresh arugula 52


Our Roasted Chicken “Under a Brick”

Baby carrots, truffled roasted potatoes and lemon pan sauce 36


Seasonal Zucca-misu’ 

A pumpkin and chocolate twist on the traditional Italian tiramisu, inspired by the beautiful Grand Hotel Majestic in the center of Bologna, Italy 17


Ricotta Cheesecake

Smooth and dreamy with a browned butter speculoos and graham crust and topped with a housemade granny smith and gala apple cinnamon compote 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!


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