We are pleased to offer indoor and al fresco dining and fine takeout every evening starting at 5:00 pm. All dining options (including takeout) are available thru 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, July 29 - Wednesday, August 4
STARTERS
The Most Delicious Caesar Salad
With crunchy lettuces, hard-boiled egg, shaved fennel, white anchovies and crostini 18
Summer Salad
Of grilled peaches, corn, avocado, artisanal mixed lettuces, pickled shallots and gorgonzola cheese, all lightly dressed with a basil tomato vinaigrette 18
Chickpea Fritters
Golden crunchy bars of chickpea served with a sidecar of Roasted Eggplant dipping sauce topped with Za’atar spice 18
Grilled Octopus
Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko crumbs 21
Crispy Brussels Sprouts
Tossed with Greek feta, sesame and pomegranate 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
ENTREES
Grilled East Coast Swordfish
Roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 37
Mediterranean Lamb Chops “Scottadito”
Served with panzanella salad of tomatoes, cucumbers, bread, olives, peppers, onions, capers, arugula, oregano and feta, drizzled with Pomegranate molasses 43
Our Roasted Chicken “Under aBrick”
Baby carrots, truffled roasted potatoes and lemon pan sauce 35
Bellini’s Pasta a la Norma
Lightly breaded and fried eggplant, bright San Marzano tomato sauce, handmade cavatelli pasta finished with ricotta salata and fresh basil 35
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 tagliatelle pasta, a hint of cream and Parmigiano 35
Steak Tenderloin
Drizzled with a confit of cherry tomato and just a touch of coloratura di alici (anchovy), fresh burrata cheese, roasted red peppers, grilled red onion and roasted rosemary potatoes 49
SWEETS
WE REQUEST PLEASE THAT YOU ORDER YOUR DESSERT WHEN YOU ORDER YOUR ENTREES
Vanilla Layered Meringue Cake
Scented with lemon and sprinkled with toasted almonds inspired by Cipriani in Venice 17
Ricotta Cheesecake
Smooth and dreamy with a browned butter speculoos and graham crust and topped with a housemade blueberry star anise compote 17
Salted Caramel Brioche Bread Pudding
Warm and sweet with a generous scoop of decadent vanilla gelato 17
Please alert us of any allergies or special dietary restrictions. All checks are subject to a 20% service fee to help us pay our amazing team during this difficult time (100% goes to our staff). Thank you for your understanding and for your support. Gift certificates are also available for purchase and greatly appreciated!