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We are pleased to offer indoor and al fresco dining and fine takeout Thursdays to Sundays 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 seven years. We are so honored to be among the top 10 percent of restaurants worldwide. 

SPINNAKER OFFERINGS

Thursday, April 18 -  Sunday, April 21

STARTERS

Composed plate of roasted beets

Sunchoke puree, gorgonzola, orange segments, chives and toasted walnuts 18

 

Pomegranate fattoush salad

With leafy greens, fresh mint, sliced radishes and green onions, cucumbers, toasted pita, pickled shallots, pomegranate seeds, lightly drizzled with a vinaigrette and a sprinkle of Za’atar spices 18

 

The most delicious Caesar salad

With crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 18

 

Mediterranean grilled octopus

Over a smoky roasted eggplant and white bean hummus finished with a sprinkle of toasted panko crumbs and drizzle of bright red spicy fermented Fresno pepper and ginger coulis 22

 

Bolitas de queso –

Delicious crunchy cheese balls topped with a tiny dallop of lime garlic aioli 18

ENTREES

Pan seared crispy skin Artic char

Over lighted wilted spinach, drizzled with an Amalfi lemon citronette, alongside quinoa lentil and Ravello sun dried tomato salad and a zesty carrot crunch 48

 

Local pan roasted white fish

Over a swoosh of bright green pea puree and topped with cherry tomato confit, alongside Yukon mashed potatoes and grilled asparagus 48

 

Grilled lamb chops “scottadito”

With oregano and rosemary, crumbled feta, over a farro and herbed vegetable salad, artichokes all drizzled with a mint pesto 52

 

Tuscan red wine braised and grilled boneless beef shortrib

Fontina potato puree, grilled lettuce leaves, pickled red onion and crunchy fried tomato 48

 

Our Roasted chicken “under a brick”

Truffled roasted potatoes, carrots and lemony pan sauce 46

 

Roman Spanish Steps spaghetti

Made with a bright San Marzano tomato sauce with cherry tomatoes and basil, topped with house-made avocado mousse and artisanal creamy burrata cheese 44

 

Spring Tuscan ragu bianco of braised rabbit

With porcini mushrooms and mirepoix vegetables over handmade paparadelle pasta finished with a dash of Parmigiano cheese 46

 

Neapolitan Sunday slow-cooked pork

And San Marzano tomato ragu with fennel sausage slices and meatballs tossed with pasta and pecorino cheese 46

 

Chef Rob’s traditional long-cooking ragu Bolognese

Over handmade tagliatelle pasta, a hint of cream and Parmigiano 44

 

Local dayboat seafood catch tossed with pasta –

Described tableside by your server and changes daily MP

 

SWEETS

Sicilian pistachio and green tea and white chocolate Mount Etna cake

Erupting with pistachio lava accented by tart amarena cherries and a scoop of creamy vanilla gelato

 

Chef’s cheesecake of the day –

Described tableside

 

Salted caramel brioche bread pudding

Warm and sweet with a generous scoop of decadent vanilla gelato

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 one week notice are subject to a $50 per person fee.

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