We are pleased to offer indoor and al fresco dining and fine takeout Thursday through Sunday 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, February 2 - Sunday, February 5
STARTERS
Composed Plate of Roasted Beets
Sunchoke puree, gorgonzola, orange segments, chives and toasted walnuts 18
Wedge Salad
With baby iceberg, cherry tomatoes, creamy buttermilk and blue cheese dressing, crispy bacon and pickled shallots 18
The Most Delicious Caesar Salad
With crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 18
Charcuterie Board of Delights
Featuring a selection of artisanal cheeses, meats, honey and goodies 24
Crispy Brussels Sprouts
Tossed with Greek feta, sesame 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
Grilled Octopus
Silky smooth Yukon potato puree, house-made pickled Fresno peppers and toasted panko 22
ENTREES
Roasted Duck Pulled off the Bone in a San Marzano Tomato Sauce
With warm spices of star anise, black pepper and cinnamon tossed with fresh handmade pappardelle, finished with a dash of parmigiano cheese 45
Local Dayboat Seafood Catch Tossed with Pasta
Described tableside by your server and changes daily MP
Mushroom Trio
Of shiitake, oyster and porcini with black truffle peelings with fresh tagliatelle pasta, parmigiano cheese and a sprinkle of arugula 42
Chef Rob’s Traditional Long-cooking Ragu Bolognese
Over fresh handmade tagliatelle pasta, a hint of cream and Parmigiano 42
Toasted Sesame Crusted Trout
Drizzled with a lemon-brown-butter sauce served with lemon sauteed spinach and Yukon mashed potatoes 46
Pan-roasted Wester Ross Crispy-skin Salmon
Alongside roasted cauliflower, sweet potato puree, crispy capers and drizzled with a bright green salsa verde 43
Our Roasted Chicken “under a brick”
Truffled roasted potatoes, carrots and lemon pan sauce 44
Tuscan Red Wine Braised Boneless Beef Shortrib “beef marshmallows”
Resting atop a grilled focaccia bed with fontina cheese, roasted red peppers and fresh arugula 48
SWEETS
Belgian Silky Smooth Chocolate Cream Pie
With a handmade tender flaky crust and a pop of hand whipped cream 18
Orange Ricotta Cheesecake
Light and dreamy with a brown butter speculoos crust and a dallop of hand whipped cream 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 available for purchase and make a wonderful present!
------
Any cancellations with less than 48 hours prior notice are subject to a $40 per person fee.