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We are pleased to offer indoor and al fresco dining and fine takeout Thursdays to Sundays 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, February 29 -  Sunday, March 3



Composed Plate of Roasted Beets

Sunchoke puree, gorgonzola, orange segments, chives and toasted walnuts 18


Pomegranate Fattoush Salad

With leafy greens, fresh mint, sliced radishes and green onions, cucumbers, toasted pita, pickled shallots, pomegranate seeds, lightly drizzled with a vinaigrette and a sprinkle of Za’atar spices 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


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


Local Pan Roasted White Fish

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


Grilled East Coast Swordfish

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


Heritage Pork Chop Valdostana Panko-Crusted

And stuffed with creamy fontina, drizzled with a red onion cranberry compote over Yukon mashed potatoes and roasted broccoli 48


Our Roasted Chicken “under a brick”

Truffled roasted potatoes, carrots and lemony pan sauce 46


Tuscan Red Wine Braised Boneless Beef Shortrib “beef marshmallows”

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


Handmade Francobolli Spinach and Ricotta Ravioli

In a bright San Marzano tomato sauce with grated sharp pecorino and fresh basil 42


Neapolitan Sunday Slow-cooked Pork

And San Marzano tomato ragu with fennel sausage slices and meatballs tossed with pasta and pecorino cheese 46


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




Sicilian Pistachio and Green Tea and White Chocolate Mount Etna Cake

Erupting with pistachio lava accented by tart amarena cherries and a scoop of creamy vanilla gelato


Chef’s Cheesecake of the Day

Described tableside


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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