We are pleased to offer indoor and al fresco dining and fine takeout all seven evenings 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. 

SPINNAKER OFFERINGS

Thursday, June 30  -  Wednesday, July 6

STARTERS

 

Tuscan-inspired Panzanella

With fresh tomatoes and vegetables diced and tossed with crusty artisanal bread, dressed in EVOO and a touch of vinegar alongside a hunk of burrata cheese 18

 

Caprese

With a variety of 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

 

Eggplant Arancini from Praiano

Crunchy balls of roasted eggplant, Parmigiano and mozzarella cheeses and a touch of herbs atop whipped ricotta and dotted with a roasted red pepper sauce 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 Octopuss

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

 
ENTREES

Grilled East Coast Swordfish

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

 

Pan Seared Local Hake

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

 

Tuscan Red Wine Braised and Grilled Boneless Beef Shortrib

Parsnip potato puree, grilled lettuce, pickled red onion and fried tomato 48

 

Local Dayboat Seafood Catch

Tossed with pasta – described tableside by your server and changes daily MP

 

Ravello’s Lemon Pasta

Linguini and baby shrimp swirled with the juice and zest of organic lemons and butter, finished with a light sprinkle of Parmigiano cheese 43

 

Chef Rob’s Traditional Long-cooking Ragu Bolognese

Over fresh handmade tagliatelle pasta, a hint of cream and Parmigiano 40

 

Neapolitan Sunday Slow-cooked Pork

And San Marzano tomato ragu with fennel sausage slices and handmade meatballs with spaghetti and pecorino cheese 40

 

SWEETS

Hawaiian-island-inspired Cheesecake

Made with pineapple, brown sugar and lime with a brown butter cookie crust, topped with pineapple compote made with dark rum and light rum alongside a dallop of fresh whipped cream topped with sweetened coconut and a bright maraschino cherry 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 also available for purchase and greatly appreciated!

------

Any cancellations with less than 48 hours prior notice are subject to a $40 per person fee.