Excited to offer Al Fresco dining Thursday through Sunday evenings for both dining and takeout. We are committed as a Spinnaker team to “Keep it Safe and Keep it Beautiful”. We are pleased to share with you this week’s menu. Please call us at 508.896.7644 for table or takeout reservations. Please call before 12:00 noon and advance orders are very happily accepted, as we have been selling out!
SPINNAKER OFFERINGS
THURSDAY, OCTOBER 22 - SUNDAY, OCTOBER 25
STARTERS
Soup of the Day
Priced daily
The Most Delicious Caesar Salad
With crunchy lettuces, hard-boiled egg, shaved fennel and crostini 15
Roasted Pear, Baby Arugula and Red Leaf Lettuces
Pickled shallots, grilled haloumi cheese, pistachios and a light balsamic and honey vinaigrette 15
Big Crispy Shrimp Wrapped in Kataifi Filo Threads
Served with a bright green chermoula sauce on the side 18
Golden Butternut Squash Fritters
Served with a dill and mint yogurt dipping sauce 16
Grilled Octopus, Silky Smooth Yukon Potato Puree
House-made pickled Fresno peppers and toasted panko crumbs 18
Chickpea Fritters Presented as a Delicate Stack of Golden Bars
With a sidecar of charred smoky roasted pepper and eggplant sauce with Za’atar spices 15
Crispy Brussels Sprouts Tossed with Greek feta
Sesame seeds and a touch of pomegranate molasses 15
Pillows and Blankets
Consisting of aged Parmigiano lightly fried to gold with a coordinating blanket of aged prosciutto and a drizzle of aged balsamic 18
ENTREES
Grilled East Coast Swordfish
Roasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 30
Center Cut Tenderloin Steak
Topped with a cherry tomato confit (contains a drop of Italian anchovy essence) served with Yukon gold mashed potatoes and green beans 43
Our Roasted Chicken “Under a Brick”
Baby carrots, truffled roasted potatoes and lemon pan sauce 30
Chatham Clams and Baby Shrimp
Cauliflower and broccoli florets, fennel sausage crumbles (or can be omitted upon request) in a white wine garlic sauce over handmade cavatelli with topped with pickled Fresno peppers, pecorino cheese and golden toasted panko crumbs 28
Exotic Mushroom Mélange Sauteed with Garlic
Shallots, thyme and fresh pappardelle pasta topped with little ricotta crispy fritters 28
Chef Rob’s Traditional Long-cooking Ragu Bolognese
Over penne pasta, a hint of cream and Parmigiano cheese 28
SWEETS
WE REQUEST PLEASE THAT YOU ORDER YOUR DESSERT WHEN YOU ORDER YOUR ENTREES
Sweet Potato Cheesecake
With warm spices on a cookie crust, topped with an apple cinnamon compote 14
Hazelnut Five Ways
Consisting of hazelnut gelato, salted hazelnut praline, chopped hazelnuts, hazelnut whipped cream and topped with a homemade hazelnut chocolate baci 14
Salted Caramel Brioche Bread Pudding
With vanilla gelato 14
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!