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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, June 1  -  Sunday, June 4


Garden Carpaccio

Of thinly sliced vine ripe tomatoes, grilled zucchini, grilled eggplant, red onion, arranged like a mosaic finished with toasted pinenuts, aged pecorino cheese and a drizzle of Amalfi lemon oil 18


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


Piccolo Peppers

Crunchy and stuffed with melty mozzarella and ricotta cheeses, drizzled in aged balsamic vinegar 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


Mediterranean-style Grilled Whole Fish of Local Black Seabass

Doused in salmoriglio lemon vinaigrette, served with roasted baby potatoes and a salad of vine ripe tomatoes and raw red onion dressed with olive oil and oregano 48


Pan Roasted Local White Fish

Over a swoosh of bright green pea puree and topped with cherry tomato confit, alongside Yukon mashed potatoes, grilled asparagus and French grated carrot salad 48


Our Roasted Chicken “under a brick”

Truffled roasted potatoes, haricot verts and lemon pan sauce 44


Tuscan Red Wine Braised Boneless Beef Shortrib “beef marshmallows”

Served with garlic Yukon mashed potatoes, grilled romaine leaves, crispy tomato and grilled red onion 48


Eggplant Scapariello

Lightly breaded and fried eggplant rounds as a base under handmade cavatelli pasta in bright cherry tomato sauce added with a handful of Italian cheeses, basil and made lightly spicy with a dash of red peppers 44


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 Amalfi- style eliche gigante pasta and pecorino cheese 46


Chef Rob’s Traditional Long-cooking Ragu Bolognese

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



Clementina from Capri’s Birthday Cake

Shared with us, delightful layers of vanilla sponge cake with fresh berries, vanilla pastry cream and toasted meringue


Avellino Hazelnut Praline Semifreddo

Topped with crunchy candied hazelnuts and a swoop of caramel and a dallop of housemade whipped cream


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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