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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.

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Gift certificates are available for purchase and make a wonderful present!

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Any cancellations with less than 48 hours prior notice are subject to a $40 per person fee.

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