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, January 20 - Sunday, January 23
STARTERS
Soup of the Day 16
Tuscan Kale and White Bean Salad
With pecorino cheese, pickled shallots, toasted crispy breadcrumbs, finished with a dash of white bean vellutata, olive oil and lemon juice 18
The Most Delicious Caesar Salad
With crunchy lettuces, hard-boiled egg, shaved fennel, white anchovies and crostini 18
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
Chef’s Seafood Dayboat Pasta
With Wellfleet clams, bay scallops and baby shrimp in a white wine, garlic, ginger, parsley and San Marzano tomato sauce with spaghetti 38
Handmade Winter Squash Tortelloni
Bathed in a brown butter sage sauce and topped with crushed amaretti biscuits and aged Parmigiano 38
Handmade Lasagna
Layered with sheets of fresh spinach pasta, a rich and hearty meat, tomato and bechamel sauce and finished with a little bit of greens 40
Truffled Roman “Cacio e Pepe”
With porcini mushrooms, toasted black peppercorns, pecorino cheese and spaghetti 38
Chef Rob’s Traditional Long-cooking Ragu Bolognese
Over fresh tagliatelle pasta, a hint of cream and Parmigiano 38
Grilled East Coast Swordfish
Rasted potatoes, sautéed spinach topped with red pepper and onion agrodolce sauce with pear, pine nuts and golden raisins 40
Veal Milanese
Drizzled with a gorgonzola cream sauce with roasted potatoes and garlicky roasted broccoli 42
Tuscan Red Wine Braised Beef Shortrib “Beef Marshmallows”
Resting atop a grilled focaccia bed with fontina cheese, roasted red peppers and fresh arugula 45
SWEETS
WE REQUEST PLEASE THAT YOU ORDER YOUR DESSERT WHEN YOU ORDER YOUR ENTREES
Chocolate Cream Pie
In cylinder form with a chocolate cookie crust and resting in a crème anglaise 17
Keylime Cheesecake
Creamy and tart with a speculoos graham crust and finished with a drizzle of Italian Amarena cherries and homemade whipped cream 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!
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Any cancellations with less than 48 hours prior notice are subject to a $40 per person fee.