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!