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.
Thursday, June 30 - Wednesday, July 6
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
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
Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko crumbs 22
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
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
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.