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We are pleased to offer indoor and al fresco dining and fine takeout, open seven days a week 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 seven years. We are so honored to be among the top 10 percent of restaurants worldwide. 


Thursday, June 20 -  Wednesday, June 26


Greek wedge salad with crunchy 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


Mediterranean grilled octopus

Over a smoky roasted eggplant and white bean hummus finished with a sprinkle of toasted panko crumbs and drizzle of bright red spicy fermented Fresno pepper and ginger coulis 22


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


Chef Rob’s delicious meatballs

With marina sauce alongside a dallop of fresh ricotta cheese and a touch of lemon zest and Parmigiano cheese 18



Grilled east coast swordfish

Roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 48


Grilled prime ribeye steak

Drizzled with a red wine reduction, roasted onions, blackened corn, gorgonzola cheese, arugula salad and Yukon mashed potatoes 58


Our Roasted chicken “under a brick”

Truffled roasted potatoes, green beans and lemony pan sauce 46


Pasta a la Genovese but really Napolitano

Beautifully browned beef and a literal ton of onions slow cooked for hours to render a tender sauce that is then tossed with pasta and finished with Parmigiano Reggiano and black pepper 44


Bellini’s Pasta alla Norma

Lightly breaded and fried eggplant, bright San Marzano tomato sauce, handmade cavatelli pasta finished with ricotta salata and fresh basil 44


Chef Rob’s traditional long-cooking ragu Bolognese

Over handmade tagliatelle pasta, a hint of cream and Parmigiano 44


Local dayboat seafood catch tossed with pasta

Described tableside by your server and changes daily MP



Chocolate dessert of the day

Described tableside


Cheesecake of the day

Fluffy, housemade with a speculoos cookie crust


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 one week notice are subject to a $50 per person fee.

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