Open Thursday - Sunday Evenings at 5pm

SPINNAKER MENU

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STARTERS & SALADS

Chickpea Fritters

a crispy, delicate stack of golden bars with a sidecar of charred smoky roasted pepper and eggplant sauce with Za’atar spices 14

Crispy Brussels Sprouts

Greek feta, sesame seeds and a touch of pomegranate molasses 13

Pillows & Blankets

consisting of crispy tempura fried parmigiano cheese and thinly sliced prosciutto di Parma, finished with aged balsamic drizzle 18

Gorgonzola Stuffed Dates

wrapped in Applewood smoked bacon, finished with apple cider reduction 13

Grilled Octopus

silky smooth Yukon potato puree, pickled Fresno peppers and toasted panko crumbs 16

Assortment of Artisanal Meats and Cheeses

crostini and traditional accompaniments 20 (for two) / 38 (for the table)

Sweet Gem and Mixed Lettuce

roasted squash, green apple, shaved cheddar, toasted almonds, crumbled crispy bacon dressed in a maple apple cider vinaigrette 13

Beet and Baby Arugula Salad with House Marinated Beets

 fresh goat cheese, walnuts, orange segments, pickled shallots and dill, dotted with balsamic vinaigrette 13

Crunchy Lettuces Lightly Dressed with Caesare Dressing

marinated white anchovies, shaved fennel, hardboiled egg, parmigiano and extra virgin olive oil crostini 12

Soup of the Day

priced daily

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ENTREES

Daily Seafood Paccheri Pasta (Changes Daily, Based on the Catch)

in a bright San Marzano tomato sauce zested with garlic, white wine and Amalfi colatura di alici 31

Cauliflower and Handmade Cavatelli Pasta with Golden Toasted Panko

touches of ‘Nduja spicy Calabrian sausage pate (or omitted for vegetarian wishes), broccoli, cauliflower cream, pecorino cheese and housemade pickled Fresno peppers 27

Traditional Long-Cooking Ragu Bolognese

fresh tagliatelle pasta, a hint of cream and parmigiano cheese 27

Local Catch White Fish Brought in Daily

prepared with an herb panko crust served with rainbow chard, butternut squash puree and cherry tomato confit 31

Grilled East Coast Swordfish

roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and raisins 31

Red Wine Braised and Grilled Boneless Beef Shortrib

parsnip potato puree, grilled lettuce, pickled red onion and fried tomato 33

Stuffed Bone-In 12 oz Pork Chop

filled with Sicilian cheeses, pine nuts, raisins and prosciutto alongside sautéed kale, sweet potato puree, and cippolini onions in a cranberry agrodolce sauce 33

Organic Semi-Boneless Half-Chicken Roasted “Under a Brick”

baby carrots, truffled roasted potatoes and lemon pan sauce 29

Porcini Dusted Seared Filet Mignon

with creamy burrata cheese, rosemary potatoes, exotic mushroom trifolati and charred broccoli, red wine reduction 42

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Please alert your server of any allergies.

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.