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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, March 30  -  Sunday, April 2


Greek Wedge Salad

With baby iceberg, roasted beets, Kalamata olives, tomatoes, cucumber, feta cheese, chopped dill, pickled shallots, toasted sesame seeds and a drizzle of sesame tahini yogurt dressing 18


The Most Delicious Caesar Salad

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


Crispy Brussels Sprouts

Tossed with Greek feta, sesame 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


Grilled Octopus

Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko 22


Roman Spanish Steps Spaghetti

Made with a bright San Marzano tomato sauce “sugo finto” with finely diced vegetables, cherry tomatoes and basil, topped with house-made avocado mousse and artisanal creamy burrata cheese 42


Local Dayboat Seafood Catch Tossed with Pasta

Described tableside by your server and changes daily MP


Neapolitan Sunday Slow-cooked Pork and San Marzano Tomato Ragu

With fennel sausage slices and meatballs over handmade pappardelle pasta and pecorino cheese 45


Chef Rob’s Traditional Long-cooking Ragu Bolognese

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


Grilled East Coast Swordfish

Roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 46


Local Pan Roasted Halibut

Over a swoosh of bright green pea puree and topped with cherry tomato confit, alongside roasted potatoes and grilled asparagus 48


Greek-style Herb Roasted Lamb Shank

With roasted vegetables, a swoosh of mashed potato puree, and a little salad of shaved fennel and arugula 52


Beef Tenderloin

Drizzled with a Montepulciano reduction and roasted mushrooms, alongside sauteed spinach and Yukon mashed potatoes 58


Our Roasted Chicken “under a brick”

Truffled roasted potatoes, carrots and lemon pan sauce 44


Tuscan Red Wine Braised Boneless Beef Shortrib “beef marshmallows”

Resting atop a grilled focaccia bed with fontina cheese, roasted red peppers and fresh arugula 48


Chocolate Dessert of the Day

Handcrafted daily by Chef and described tableside by your server


Rob’s Carrot Cake

With delicious cream cheese frosting


Salted Caramel Brioche Bread Pudding

Warm and sweet with a generous scoop of decadent vanilla gelato

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.

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