We are available for rehearsal dinners, private parties and small weddings. While we do not have a private dining room, we have several areas of the restaurant that are aside and can accommodate about 25-30 people. For larger parties, the main dining room is available during the off-season. We work closely with each individual party to plan your event.

For more information or to book a party, please call (508) 432-4745 and ask for Jennifer.

Sample Party Menus (subject to change):

$45 per person

Appetizer Choices:

Asparagus Bisque with crème fraîche & smoked salmon

Mesclun Salad with tomatoes, cucumbers, slivered onions

and house balsamic vinaigrette

Entree Choices:

Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas,

orange segments, caramelized onions, orange-honey butter sauce & chili oil

Lobster, Shrimp, and Scallops tossed with fresh pasta, peas,

asparagus, roasted peppers & caramelized fennel

in fresh arugula pesto cream sauce

1/2 Pan Seared Lobster with pancetta, potatoes, grilled asparagus &

Calvados-saffron reduction

Crispy Duck Confit with stuffed Swiss chard purse, roasted beets, roasted

fingerling potatoes & red wine glace

basil pesto & truffle oil

Dessert Choices (coffee & tea included):

Vanilla Bean Creme Brulee

Warm Chocolate Bread Pudding

Sorbet or Ice cream

$55 per person

Appertizer Choices:

House-made Country Pâté with pickled red onions, cornichon & mustard

Crispy Oysters with avocado & pickled banana peppers

Caesar Salad with house-made dressing, crispy polenta croutons

& Italian white anchovies

Roasted Blue Hubbard Squash Soup with house-smoked scallop

& curried crème fraîche

Mesclun Salad with tomatoes, cucumbers, slivered onions

and house balsamic vinaigrette

Entree Choices:

Oven Roasted Local Cod with local Eastham turnip puree, salad of apple,

fennel, endive & watercress tossed in Cape Cod cranberry vinaigrette & finished with herbed pan sauce

Seared Duck Breast with seared roasted butternut squash potato cake, sauté of

caramelized pears, Belgian endive & shredded cabbage, finished with garlic confit maple demi-glace

Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas,

orange segments, caramelized onions, orange-honey butter sauce & chili oil

Roasted & Stuffed Acorn Squash with orzo, sautéed fall vegetables & toasted

hazelnuts in roasted garlic corn broth

Dessert Choices:

Maple Creme Brulee

Chocolate Espresso Bomb

Cookie Plate

For more information or to book a party, please call (508) 432-4745 and ask for Jennifer.