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 6  -  Sunday, October 9


Charcuterie Board of Delights

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


Autumn Pear Salad

Over mixed lettuces, toasted walnuts, pickled shallots, truffled cheese shavings with a light vinaigrette 18



With a variety of late harvest tomatoes, creamy fresh artisanal mozzarella cheese, basil, oregano, extra virgin olive oil and a toasted crostini 20


The Most Delicious Caesar Salad

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


Chickpea Fritters

Delicate golden bars fried to perfection with a sidecar of smoked eggplant dipping sauce topped with Za’atar spices 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 crumbs 22


Pan Seared Local White Fish

Topped with green herb panko and served with ribbons of zucchini and a rosemary chickpea hummus 46


Grilled East Coast Swordfish

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


Our Roasted Chicken “Under a Brick”

Truffled roasted potatoes, sauteed green beans and lemon pan sauce 42


Grilled Center Cut Boneless Ribeye Steak

Drizzled with a Montepulciano reduction, served with house-made peperonata of braised peppers, onion, garlic and tomato, alongside crispy polenta cubes and a dallop of saffron aioli 55


Local Dayboat Pasta

Described tableside by your server and changes daily MP


Pasta alla Genovese but Really Napolitano

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


Truffled Roman “Cacio e Pepe”

With porcini mushrooms, baby shrimp, toasted black peppercorns, pecorino cheese and spaghetti 43


Bellini’s Pasta A La Norma

Lightly breaded and fried eggplant, bright San Marzano tomato sauce, handmade cavatelli pasta finished with ricotta salata and fresh basil 40 


Chef Rob’s Traditional Long-cooking Ragu Bolognese

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



Ricotta Cheesecake

Smooth and dreamy with a blueberry compote and a cookie crust base 18


Lemon Divina

With layers of limoncello-soaked lady fingers, lemon curd, silky whipped diplomat cream and finished with lemon zest 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.