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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, September 21  -  Sunday, September 24


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


Bolitas de Queso

Delicious crunchy cheese balls topped with a tiny dallop of lime garlic aioli 18


Chickpea Fritters

Vegan golden bars served with a dipping sauce of roasted pepper, eggplant and zaatar 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 22



Pan Roasted Local White Fish

Over a swoosh of native corn puree and topped with a cherry tomato confit, alongside Yukon mashed potatoes and sautee of roasted corn, tomato, onion, zucchini and peppers 48


Our Roasted Chicken “under a brick”

Truffled roasted potatoes, haricot verts and lemon pan sauce 46


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


Roman Spanish Steps Spaghetti

Made with a bright San Marzano tomato sauce “sugo finto” with finely diced vegetables, cherry tomatoes and basil, topped with house-made avocado mousse and artisanal creamy burrata cheese 44


Local Dayboat Seafood Catch Tossed with Pasta

Described tableside by your server and changes daily MP


Chef Rob’s Traditional Long-cooking Ragu Bolognese

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



Ricotta Cheesecake

Smooth and dreamy with a blueberry compote and a brown butter, speculoos and graham cookie crust


Chocolate Dessert of the Day

Today’s treat described tableside by your server


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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