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Participating Restaurants
Monday, September 20th - Sunday, September 26th
Taste the freshest seasonal local foods at restaurants across the Cape... restaurants that have a real working relationship with our local growers.
On the menu? Everything from tapas-style tastings to five-course meals paired with fine wines, served at venues that range from casual, family-style to white-linen fine dining.
Please stay tuned as our list of participating restaurants grows.
Prices, times, and menus vary, and reservations are recommended.
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The Barnstable Restaurant & Tavern
3176 Main Street
Barnstable
www.barnstablerestaurant.com
508-362-2355
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Local Wine Pairing Menu offered Friday, September 24 & Saturday, September 25 - $35.00 per person plus tax and tip for food only; $55.00 per person plus tax and tip for food and wine
Hors d'oeuvres served with Westport Brut RJR
Garlic Roasted Littleneck Clams with Creamy Sweet Corn & Sausage Polenta & Broccoli Rabe served with Cape Cod Winery Nobska White (Seyval & Vidal Blanc)
Grilled Sea Bass with Lobster, Potato Gnocchi, Tomato & Brandy served with 2008 Truro Vineyards Cabernet Franc
Roast Beef Tenderloin "Forestiere" with Bacon, Mushrooms & Pearl Onions, Fingerling Potatoes & Great Hill Blue Cheese served with 2007 Truro Vineyards Triumph (Bordeaux Blend)
Lemon Cream Cheese Cake with Lemon Curd served with Cape Cod Winery "Regatta" (Seyval, Concord & Peach)
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Bee-Hive Tavern
406 Route 6A
East Sandwich
508-833-1184
www.thebeehivetavern.com
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Monday, Sept 20 - Sunday, Sept 26: Flavors of a Cape Cod Table Menu
CALL AHEAD SEATING SUGGESTED 508-833-1184
Our cozy tavern is highlighting:
BEVERAGES 11:30 am - 9:00 pm
Cape Cod Beer's Harvest Ale on tap
Westport Rivers Chardonnay (bottle)
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LUNCH 11:30 am - 3:00 pm
Apple Pumpkin Soup with Corn & Honey Curry Cream
Nut-crusted Local Cod with Corn & Leek Chipotle Cream
Spicy Fried Local Tilapia & Fresh Fingerling Potatoes with Honey Walnut Cranberry Cole Slaw
Sun Dried Cranberry Orange Shortcake with Stewed Cinnamon Apples, Fresh Whipped Cream & our
Famous Honey Almond "Bee Sting" Ice Cream
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DINNER 5:00 - 9:00 pm
Beetroot Goat Cheese Tart with Raspberry Sauce, Baby Mesclun Greens & Balsamic Dressing
Apple Pumpkin Soup with Corn & Honey Curry Cream
Mediterranean Organic Local Lamb Burger with Local Fresh Eggplant, Tomato & Honey Mint Syrup, Feta Cheese & Steak Fries
Nut-crusted Local Cod with Corn & Leek Chipotle Cream
Spicy Fried Local Tilapia & Fresh Fingerling Potatoes with Honey Walnut Cranberry Cole Slaw
Fresh Whole Local Lobster served Boiled or Baked Stuffed with Local Scallop Stuffing
Sauteed Local Sea Scallops with Honey-roasted Butternut Squash, Yellow & Green Broad Beans &
Fresh Gnocchi in Parmesan Cream
Sun Dried Cranberry Orange Shortcake with Stewed Cinnamon Apples, Fresh Whipped Cream & our
Famous Honey Almond "Bee Sting" Ice Cream
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Friday, Sept 24 5:00 pm - "Lobster Tales" Dinner with Lobstermen
A more interactive dining experience, for all lobster lovers. In addition to the above special menu, mix and mingle with the local "Salty Lou's" lobsterman. Order from the day's fresh catch your choice of Boiled or Baked Stuffed Lobster Dinner.
These lobsters are coming fresh from the dock with the Salty Lou's professionals who will meet back at The Bee-Hive Tavern to talk lobster and answer your questions on this local traditional industry & enjoy drinks, great food and plenty of lobster stories in this casual New England style tavern.
Although at this time, the actual boating event on Friday is sold out. We still have space available at The Bee-Hive Tavern for the dinner with the lobsterman.
Space is limited, so calling ahead for seating is HIGHLY RECOMMENDED 508-833-1184
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Sunday, Sept 26
BREAKFAST 9:00 - 11:30
Cape Cod Lobster Omelet
Cooked to Order Pancakes with Fresh Local Honey Herb Syrup
Local Berry Berry Muffin (raspberry, cranberry & blueberry)
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Belfry Inne & Bistro and Painted Lady Café
6 Jarves Street
Sandwich Village
www.belfryinn.com
508-888-8550
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Imagine fabulous new American contemporary cuisine, The Belfry Bistro set in a former church and the whimsically styled former rectory, The Painted Lady Café! Both promise a sustainable menu with sourced local products. Offering lunch and dinner and Sunday Jazz brunch in the Bistro. Live Piano. Outdoor dining on the Bistro’s Terrace.
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Blackfish
17 Truro Center Road
Truro, MA 02666
508-349-3399
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One of the lower Cape's best kept secrets, the restaurant has been quietly gaining a loyal following since its 2007 opening. The menu, bursting with all sorts of local, seasonal goodness in summer and full of exotic game during the fall, showcases the refined culinary sensibilities at work in the kitchen. A Truro Vineyard wine pairing menu will be offered.
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Bleu
10 Market Street
Mashpee Commons
www.bleurestaurant.com
508-539-7901
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Chef Frederic Feufeu, a native of the Loire Valley, brings the flavors of France to this urbane restaurant in the pseudo-quaint Mashpee Commons retail and entertainment village. From bistro classics to haute cuisine and sophisticated lunch sandwiches to decadent desserts, the flavors are astounding. Seasonal specialties include roasted filet mignon with poached foie gras, fingerling potatoes, candied shallots, and bordelaise sauce. Shrimp tempura with miso mustard sauce and Asian slaw is one of the tempting lighter and less-expensive dishes served in the natty bar.
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Blue Moon Bistro
605 Main Street
Route 6A
Dennis
508-385-7100
www.bluemoonbistro.net
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Chef/Owner Peter Hyde presents homemade Mediterranean cuisine in an atmosphere of comfortable sophistication. Ingredients are fresh and whenever possible, from local purveyors—even from the chef's garden near the main rear entrance. Flavors are bold, and a carefully chosen wine list offers an international selection at every price range. Outdoor dining, a fun Martini menu, and a stylish Wine Lounge round out this friendly neighborhood bistro.
We'll be serving the following specials during Eat Local Week from Tuesday, September 21-Saturday, September 25
Appetizers
East Dennis Farm oysters chianti & chive mignonette | 2.50 each
Roasted sugar pumpkin & sweet potato bisque | 7 bowl
E & T Farms arugula & Not Enough Acres Farm fig salad Great Hill blue cheese, sherry vinaigrette | 9
Entree
Miss Scarlett’s le Belle Rouge chicken roast breast & cassoulet of leg, smoked bacon, thyme & white beans | 28
E & T Farms tilapia caper heirloom tomato beurre blanc basmati wild rice risotto style, sautéed chard & kale | 26
Gourmet lobster pie spinach, corn, shiitake mushrooms, truffle sherry cream | 32
Sides
Not Enough Acres fingerling Great Hill blue cheese gratin | 5
Sautéed rainbow chard & kale | 5
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Cape Sea Grille
31 Sea Street
Harwich Port
www.capeseagrille.com
508-432-4745
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Nestled on a side street just off Route 28 in Harwich Port, the Cape Sea Grille serves the finest of creative American cuisine. Using fresh local ingredients and native seafood, chef/owner Douglas Ramler creates an ever-changing menu that’s true to the heart of Cape Cod and New England.
Monday, September 20 ~ Sunday, September 26
Appetizers
Local Chatham Mussels steamed in a grilled corn & roasted red pepper broth with yellow beans, caramelized fennel, corn, diced potato & tarragon-lemon cream… 13.00
Cedar Spring Herb Farm (Harwich) Roasted Blue Hubbard Squash Soup with house-smoked scallop & curried crème fraîche… 11.00
Entrées
George’s Bank Haddock** with caramelized onion rice, Hemeon’s tomato stuffed with Cedar Spring Herb Farm basil pesto, finished with herbed pan sauce… 29.50
All Natural Wolfe’s Neck Farm Braised Short Ribs with Cape Cod Lavender Farms roasted pumpkin mashed potatoes, braised local carrots, spinach & horseradish crème fraiche … 30.00
Beverages
Cape Cod Beer ~ Blonde & Summer (Wheat)
Cape Cod Lavender Farm Lavender Lemondrop Martini
** From Eric Hesse,local fisherman out of Wychmere Harbor, Harwich Port
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Coonamessett Farm
277 Hatchville Road
East Falmouth
www.coonamessettfarm.com
508-563-2560
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Jamaican Buffet & Grill Friday 5-8 pm
Come early and tour the farm before enjoying Red Stripe Chicken, Citrus Curried Pasta Salad, Crab Soup, Jamaican-style Shrimp Fried Rice and a very special Jamaican Wedding Rum Fruit Cake. We will also have rum-ready fruit punch and ginger beer, so BYO rum.
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Dan'l Webster Inn & Spa
149 Main Street
Sandwich
www.DanlWebsterInn.com
508-888-3622
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Traditional and contemporary selections made from locally grown and organic ingredients. Chefs combine quality and creativity with a knowledge of healthy food preparation. The Green Palate menu features ph-balanced entrées, vegan entrées, and energizing foods.
Friday, 9/24 & Saturday, 9/25, enjoy our three-course CLASH tasting menu. Price is $40 per person and includes a complimentary glass of Westport River Chardonnay
Pumpkin Scented Steamed Littleneck Clams simmered in a pumpkin fume with smoked apple-wood bacon and baby cabbages finished with Great Hill Blue Cheese.
Macumber White Turnip Bisque paired with a smoked bluefish cake and garnished with sweet potato straws and arugula oil Pan Roasted Cod Filet accompanied by fingerling potatoes, roasted wild mushrooms and baby heirloom tomatoes napped with a chardonnay herb butter.
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Harvest Gallery Wine Bar
776 Main Street, Dennis
508.385.2444
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Owner/Artist Michael Pearson has created an artistic and cultural atmosphere like no other - an intimate, diverse gallery featuring Cape Cod Contemporary Art representing over 30 artists accompanied by a full-service Wine Bar featuring wines from around the world, beer, a full menu with seasonal specials and desserts and accented with live music.
During CLASH weekend, in addition to the main menu, which features local greens, honey (in our famous prosciutto & local honey butter crostini) and produce from Not Enough Acres Farm in East Dennis, we will be featuring specials with ingredients from the same farm. We'll also be tapping our keg of Cape Cod Beer Beach Blonde Ale.
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Hearth ’n Kettle
Hyannis (at the Cape Codder Resort),
1225 Iyannough Road
also in South Yarmouth & Orleans
www.HearthnKettle.com
508-771-3000
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Cape Cod Fresh, made-from-scratch cooking for breakfast, lunch and dinner, 7 days a week. Fresh ingredients including organic selections, crisp salads, fresh native seafood. Serving Cape Codders for more than 37 years.
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Island Merchant
302 Main Street, Hyannis
www.theislandmerchant.com
508-771-1377
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The Island Merchant, supporting local & sustainable foods for 5 years, is offering the following
CLASH special menu available Thursday, September 23-Saturday, September 25
Cuban Style Black Bean Bisque with Salty Lou Lobster & Chive Garnish
Fried Barnstable Seafarms Oysters with Chipotle Aoli
Local Portuguese Linguica with a Roasted Vidalia Braised Kale& Burk Picalilli from the Island Merchant garden
Sesame-encrusted E & T Farms Talapia with Israeli Cous Cous & Roasted Shallot Broth
Baby Spinach with Grilled Chicken & Griddled Peaches topped with Goat Cheese & E&T Farms Drizzle (as seen in Edible: A Celebration of Local Foods by Tracey Ryder
and Carole Topalian, founders of Edible Communities)
Featured Ice Cream: The Ice Cream Smuggler’s Granola Honey Raspberry Swirl. Vanilla ice cream with E&T Farms honey & raspberry swirl with oatmeal streusel
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Naked Oyster
410 Main Street
Hyannis
www.nakedoyster.com
508-778-6500
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Home to the freshest organic meats and seafood in the region. Our menu reflects our commitment to offering the freshest local products from land and sea. Organically raised beef from Wolfneck Farm in Maine, local fish caught the same day off Barnstable and Chatham dayboats. We feature vegetables and herbs from Cape Abilities Farm and hydroponically grown greens from E&T Farms in West Barnstable. We are proud Cape Cod Locavores.
Monday, September 20, 3 pm Cooking Class with Chef Carlos Reyes
Chef Reyes will teach participants how to prepare the Naked Oyster tuna duo. Learn how to make a tartar of tuna, and sear and slice tuna for sashimi with Asian coleslaw of cucumber and carrots. No charge, but limited to 20 attendees. Call Naked Oyster to make register.
Tuesday, September 21, 3-4:30 pm Oysters 101 at the Raw Bar
Julien Swanson will teach you how to shuck oysters and answer your questions about oyster farming on Cape Cod. Charge is $1.50 per oyster.
Wednesday, September 22 A Taste of the Cape Four course dinner $39.00 per person plus tax and tip
Menu
Seafood Trio of two Oysters from Naked's own sea farm on the half shell served with Apple Mignonette, Tartar of Local Tuna in a Spicy Sauce, Ceviche of Local Haddock with Cape Abilities Farm Tomato Salsa
Cape Abilities Farm Greens & Tomatoes served with Great Hill Blue Cheese and balsamic vinaigrette
Choice of Entree: Seafood Putanesca over Pappardelle Pasta OR Five-spices Local Cod
Cranberry Apple Pie
Thursday, September 23 from 3-5:30 pm Cocktails Go Local at the Naked Oyster Bar
Learn how to make cocktails with local ingredients with bartenders Nick Franco and Wendy de la Cruz. (Local liquor laws prohibit the discount of alcohol)
Friday, September 24 & Saturday, September 25 CLASH Specials Menu
Cape Cod Cioppino Chef Reyes Style
Local Bluefish in a Tarragon Batter served with a French Cream Sauce
Lobster Bake Stuffed with Scallops
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Nor'East Beer Garden
206 Commercial Street, Provincetown
Bay State Harvest - Friday 4 pm & 7:30 pm
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Savor the foods of New England at this very special event featuring a five-course tasting menu, made with fresh local produce and responsibly harvested seafood from Cape Cod waters.
Tickets are $80 per person and include a complimentary serving of your choice of beer, or wine, followed by cash bar.
Choose from two seatings, 4:00 p.m. and 7:30 p.m.
Proceeds support marine research at Provincetown Center for Coastal Studies, a nonprofit organization dedicated to preserving marine mammals and ecosystems in the Gulf of Maine and beyond through scientific research and marine education.
PCCS is federally authorized to disentangle whales, seals and sea turtles. Reserve today, space is limited. For details, contact Tanya Grady at 508-487-3623, ext. 113.
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Red Pheasant Inn
905 Main Street
Route 6A
Dennis
508-385-2133
www.redpheasantinn.com
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CLASH menu will be offered all week from Monday, September 20-Sunday, September 26
With our a la carte menu, we have the flexibility to change our selections seasonally and our evening specials allow us daily and weekly creativity.
For CLASH week we will be using a beach plum sauce from beach plums we picked in Dennis. This will accompany a 12-oz. du Breton pork chop.
Native tomatoes and red peppers form the base for the Sauce Basqueaise served with day boat Chatham cod.
Local cranberries combine with port wine in the gastrique sauce on our roasted Long Island duckling.
We will be offering Artisanal cheese from Massachusetts including Shy Brothers from Westport and Berkshire Blue.
Oysters from Les Hemmila’s Barnstable Sea Farms will be presented in various styles including large baked stuffed, and on the half shell with crème fraiche and house-pickled fennel or cucumber mignonette.
Local greens for our salads, spaghetti squash, leeks, eggplant, fingerling potatoes, rainbow chard and local honey to sweeten our vinaigrettes all come from Jeff Deck’s “Not Enough Acres” Farm. Our tomatoes are from Cape Abilities Farm in Dennis.
Trying to stay local has always been a priority at the Red Pheasant along with providing sustainable “center of the plate” products.
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The Regatta of Cotuit
4631 Falmouth Road (Route 28)
Cotuit
www.regattarestaurant.com
508-428-5715
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Fine dining in a 200-year old mansion. The best dining on Cape Cod bar none. Sophisticated and casual elegance. Tap room and terrace seating. Reservations suggested.
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Tiny's
336 Commercial Street, Provincetown
508-487-6237
www.tinyslocalfood.com
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Special prix fix CLASH Menu
Thursday, September 23-Saturday, September 25
5:30-9:30 pm
$45 per person plus tax and gratuity
enclosed heated outdoor seating only
amuse bouche
roasted hubbard squash and apple soup or smoked whitefish chowder
clams casino or pan seared skate wing in brown butter with sauteed greens or roasted pepper stuffed with goat cheese, basil, pine nuts
micro salad with honey poblano dressing
seared sea scallops , pea tendrils sauteed with bacon & shallots, smashed heirloom potatoes, walnut vinaigrette or j.h.beaulieu brisket brined & braised in cape cod ipa with pickled cabbage & onion rings or vegan vegetable “parmigian”- eggplant, zucchini, summer squash, spinach & mushrooms layered with seasoned tofu puree & fresh trophy tomato sauce
apple tart with great hill blue cheese and walnut crust, drizzled with truro vineyard cabernet franc reduction or almond milk tapioca pudding with macerated fresh berries & basil syrup
honey and concord grape italian sodas, san pelligrino
jims organic coffee or tea
our regular menu is not available
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The Wicked Oyster
50 Main Street
Wellfleet
www.thewickedo.com
508-349-3455
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Fresh, local and season. From land and sea. Prepared by chef Sean Woodman.
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Truro Vineyards
11 Shore Road, Route 6A
North Truro
http://trurovineyardsofcapecod.com
508-487-6200
Wednesday, September 22
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Barrel Room Farm-To-Table Dinner 6-9pm
Chefs Gui Yingling of Bubala’s, Provincetown and Eric Jansen of Blackfish, Truro team up to offer a multi-course dinner with paired wines. Forty people maximum.
Tickets $125.
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Woods Hole Culinary Crawl
Saturday 6 pm
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Meet at 6:00 pm at Quicks Hole (www.quicksholewickedfresh.com), where chef Stephanie Mikolazyk will prepare your choice of six Vineyard/Chatham oysters OR an arugula salad with fresh greens from Coonamessett Farm. Stroll the village, eat at communal tables at each location with new friends, meet the restaurant chefs and experience Woods Hole's locally grown culinary favorites. The Woods Hole Stroll will be led by Michelle Fabiano. Here's the schedule. Meet at 6:00 pms at Quicks Hole (www.quicksholewickedfresh.com), where chef Stephanie Mikolazyk who will prepare your choice of six Vineyard or Chatham oysters with local greens from Coonamessett Farm. Live folk music of the Silver Still Shines band. 6:30 pm: A short walk across the street to meet chef Roscoe of the Landfall Restaurant (www.woodshole.com/landfall) who will prepare your choice of locally caught scrod prepared broiled, plain, or with beurre blanc or Newberg sauce; or swordfish grilled Cajan or Landfall-style, served with locally grown vegetables. 7:30pm: We head down Water Street to the Fish Monger (www.fishmongercafe.com), where chef Benjamin Phipps has created a grilled lemon poundcake with blueberry curd from local berries and fresh whipped cream. 8:00 pm: End at Pie in the Sky Bakery and Cafe (www.woodshole.com/pie) a WoHo Barista where you’ll meet the owner, Erik Gura who will educate you on the special coffee blends he has prepared for the evening. Learn about the art and science of coffee roasting and taste the differences in world-class beans, roasted locally. The perfect end to an organic Woods Hole culinary experience. Tickets can be purchased online or at Quicks Hole. Please note that gratuities and beverages are not included in this event and should be paid separately. Click Here to Get Tickets |
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