We are pleased to offer indoor and al fresco dining with heaters and fine takeout Thursdays to Sundays starting at 5:00 pm. All dining options (including takeout and bar seating) are available through pre-reservation only. You may call 508.896.7644 to request a reservation and we will text you or call you back to confirm. We are generally booked out one month prior. 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 as we are in our eighth year. We are so honored to be among the top 10 percent of restaurants worldwide.
SPINNAKER OFFERINGS
Friday, December 12 - Sunday, December 15
STARTERS
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Pomegranate fattoush salad
With leafy greens, fresh mint, sliced radish, cherry tomatoes, green onions, cucumbers, toasted pita, walnuts, pickled shallots, pomegranate seeds, drizzled with a vinaigrette and a sprinkle of Za’atar spices 18
Snowball iceberg Ceasar salad
Showered with grated Parmigiano, shaved fennel, whole marinated white anchovies, grated egg mimosa inspired by the mimosa bushes in the sun in Praiano alongside a crostini 18
Olive ascolane
A traditional cocktail snack from the Le Marche region of Italy – tasty green olives pitted and stuffed with meat and vegetables and breaded and fried to golden perfection 22
Escargots
Showcasing a touch of the Cannes seaside with persillade of butter, parsley and garlic in tartlets over savory caramelized onions 22
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
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ENTREES
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Pan roasted crispy skin Wester Ross salmon
Over ceci in umido of chickpeas, carrots, celery and onions, served alongside broccoli florets and crunchy chickpea cubes, lightly drizzled with a handmade salsa tonnata 48
Grilled bone-in veal chop
Drizzled with Tuscan Montepulciano reduction, alongside a stacked Yukon potato gratin and garlicky sauteed spinach 54
Tuscan red wine braised boneless beef shortrib “beef marshmallows”
Resting atop Yukon gold mashed potatoes with garlicy green beans, shiitake and oyster mushrooms, roasted red peppers and pickled peppers 48
Our Roasted chicken “under a brick”
Truffled roasted potatoes, carrots and lemony pan sauce 48
Roasted duck
Pulled off the bone in a San Marzano tomato sauce with warm spices of star anise, black pepper and cinnamon and a touch of citrus tossed with fresh handmade gnocchi, finished with a dash of Parmigiano cheese 48
Roman black truffle cacio e pepe
A hint of porcini mushrooms, toasted black peppercorns, pecorino cheese and spaghetti 46
Chef Rob’s traditional long-cooking ragu Bolognese
Over handmade fresh long pasta, a hint of cream and Parmigiano 46
Local dayboat seafood catch tossed with pasta
Described tableside by your server and changes daily MP
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SWEETS​
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Chocolate dessert of the day
Described tableside
Cheesecake of the day
Fluffy, housemade with a speculoos cookie crust
Salted caramel brioche bread pudding
Warm and sweet with a generous scoop of decadent vanilla gelato
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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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Parties over six guests are subject to a 20% gratuity out of respect for the efforts of our serving staff.
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