CAPE COD SECTION
Cape Cod offers a wide variety
of restaurants for locals and seasonal visitors to enjoy year round. The
following restaurants have something very special in common...consistancy
in the food and its' preparation. This is just a small sampling of restaurants
across the Cape that have developed a long term culinary relationship with
their chefs.
| Sugo di Pomidoro; Tortallini Amaticiana; Farcite alla
Napoletana; Sienese; |
| are the 4 entrees from a menu that reads like an Italian
history of foods expertly prepared by Chef Steve Frazier since 1982 at
Alberto's Ristorante in Hyannis. Sugo di Pomidoro, a tomato gravy,
the traditional long simmering meat sauce (just like my mother made for
an entire day) redolent with beef, pork, meatballs and sausage served over
linguini. This dish is a favorite with diners who are fans of the northend
of Boston. Another entree that diners enjoy is the Tortallini Amaticiana,
a beautifully arranged dish of pasta |
dumplings filled with prosciutto, pork and ricotta cheese
saut*ed with pancetta, onions, light marinara and parmesan cheese. Farcite
alla Napoletana c hredded fontina cheese and grated parmesan cheese. Sienese,
a mushroom lovers entree combining a variety of mushrooms simmered in a
tarragon, tomato, demi-glaze. Dinner/7 evenings. 360 Main St. Hyannis
Open Year Round. 508-778-1770. |
| Lobster, Scallop and Leek Strudel; Roasted Pesto Salmon;
Crab Stuffed Sole; Roasted Cornish Game Hen |
| are just a sample of the Spring menu at the Befry Inne
& Bistro, Sandwich Village, created by Executive Chef Peter Martin.
You must savor another favorite at the Inn, peppered filet mignon, pan
seared filet lightly coated with black pepper, accompanied by young tender
Spring vegetables, garlic and rosemary roasted potatoes, drizzled with
a red wine sauce with truffle oil. Since Strudel is one of the Chefs' specialties,
prepared with lobster meat, scallops, leeks and celery wrapped in Phylo
dough, baked golden brown, served on a bed of saute' leeks and scallion
with a Chardonnary cream sauce. Now on to the roasted pesto Salmon, a filet
of Salmon with a thin coating of pesto wrapped in phyllo dough and oven
roasted. This is truly an entree that will be remembered as a |
special life occassion dinner. Gray sole stuffed with snow
crab meat baked with a touch of white wine, served on a bed of wild rice,
baby vegetables and a lobster cream sauce. If I may suggest just one more
entree...the Lamb Loin Chop, a center cut lamb chop pan seared with potato
and goat cheese gratin tatatouille and a sweet vermouth and balsamic sauce.
By the way, this is a lodging facility too, with an authentic Belfrye and
8 tastfully appointed rooms. All the pleasures of Sandwich are within walking
distant. And do not forget the desserts, made daily by the pastry chef.
Seasonal porch and patio dining. 8 Jarves St. (508)888-8550 Reservation
suggested. |
| Baked Stuffed Lobster; All White Meat Turkey Pie; London Broil;
Liver & Onions; Clam Chowder; Baked, Broiled Or Fried Scallops; |
| have been some of the entree selections local Cape Codders
have been enjoying for over 16 years at Captain Parker's Pub, a
congenial Cape Cod Pub/Restaurant with plenty of local color. The Baked
Stuffed Lobster is one of the best. Toasted bread crumbs with lobster meat
with a melted butter flavor surpassed my home made stuffing by a mile.
You haven't lived until you've tried the Turkey pie. Moist flakey crust,
succulent white Turkey meat with just enough gravy to compliment the side
dishes of fresh seasonal vegetables and mashed or whipped potatoes. |
This entree is
a must on your second or third visit after you have experienced the best
seafood and scallop platters on the Cape, to include the chowder. Captain
Parker's Pub/Restaurant is not a tourist spot...locals love it and have
tried to keep it a secret since it opened in '82. It is just comforting
wonderful food with a beautiful view of Parkers River. Lunch and Dinner
is served throughout the day, 363 days a year. Route 28 on Parkers River,
West Yarmouth in front of Aqua Circus. (508)771-4266 |
Crane Brook, Carver, MA (off Rte. 495 on the way
to Cape Cod)
Spring Dinner Menu selections, first course of savory crab and dill
pancakes with smoked salmon, a warm "short stack" of fresh Maine crab meat
with a touch of dill flavored pancakes layered with smoked salmon, wild
greens and lemon creme frache or you may be enticed with the Asparagus
Soup, puree of Asparagus with roasted garlic and wild mushrooms custard.
The main course of Crane Brook is spring casserole, a hand picked selection
of Wellfleet littleneck clams, roasted and accompanied with Andouille sausage,
new potatoes, a variety of Spring vegetables and fresh herbs. Another selection,
that is a must try is the Hawaiian Mahi Mahi, a baked sweet fish |
with a fresh ginger, orange zest and macadamia nut crust,
platted on spinach with a white bean , mango papaya salsa. Before I forget,
the surrounding will beckon you to say "I do" all over again. The location
is a memorable spot with a pond and garden view from the rear windows of
this historic building. Lunch is served Wednesday thru Friday and this
is the undoubtedly the time of day to enjoy the surroundings. Try the mapled
glazed Salmon fillet or the Penne pasta tossed with veal, peas, wild mushrooms
and Romano cheese in a light tomato sauce. Sunday brunch is also available,
year round. You must make reservations for lunch, dinner and brunch! Some
people say this spot is not to be missed if you're within a 50 mile radius
of this establishment.
Rte. 58, Carver, MA. (508) 866-3235 |
| Blackened Beef With Charred Pepper Relish, Warm Spinach And Scalloped
Salad, Pork Loin With Apples And Goat Cheese, Poached Salmon With Ginger,
Soy Sauce And Scallions, |
| reflect the innovative approach of chef/owner John Pontius
at Finely J.P.'s in South Wellfleet. My first taste experience was
the Warm Spinach and Scalloped Salad with a touch of toasted sesame oil
and then on to the entree, J.P.'s Cataplana with Cajun Andouille sausage,
presented with a half a 1 1/2 lb. lobster, littlenecks in a spicy fresh tomato sauce |
over long grain rice. After a few moments
of the first entree, I did have room for the homemade Flan and Espresso.
This is a small intimate restaurant on Route 6, just minutes from the Wellfleet
flea market (The Cape's largest!). So. Wellfleet, 508-349-7500, 508-487-4360. |
| Grilled Reuben; Rib Eye Steak Sandwich; Wraps & Roll Ups Of
Grilled Chicken Caesar Salad; Grilled Vegetables With Herbs, Spices And
Feta Cheese; Grilled Portabella Mushrooms; |
| are just a sample of the lunch selections at Goulet's
Crabapples Restaurant on Palmer Avenue in Falmouth. This totally non-smoking
restaurant offers its' diners an opportunity to experience a totally new
menu each day, breakfast, lunch and dinner... created by Chef Goulet's
culinary experience preparing every menu item for the moment. You can expect
wholesome foods, lots of vegetable dishes and grilled meats and poultry.
The Grilled Reuben, a generous portion of 1st cut corned beef brisket (they
cook their own) grilled with sauerkraut and |
Swiss cheese with a touch of
Russian dressing is just one of the favorite lunches. A grilled Portabella
Mushroom, with a mixed field of greens served with a champagne vinaigrette
is just one of the 30 menu lunch selections served from 11:30AM till 3PM.
(Full dinner specials are also served at lunch). Open for Breakfast and
Lunch Sundays through Saturdays. Dinner till 8PM Fridays & Saturdays.
Closed Tuesdays. 553 Palmer Ave. Falmouth, 508-548-3355. |
| Basket Of Frimps; Seafood Salad, Hickory Burgers; Baby Back Ribs;
Clam Rolls; Philly Cheese Steak; Shrimp & Scallop Pesto; |
| for either lunch or dinner make up the traditional and diversified
menu at the Orleans Inn, Cape Cod. This historic landmark reflects
the town's past. Built in 1875 by Aaron Snow II for his wife Mary (Tutty)
and their seven children. Generations later the Snow had become an integral
thread in the fabric of Orleans life. The Maas family have become the new
owners and will carry on the tradition of hospitality that has made this
Inn inviting during stay on the lower Cape. The 11 totally redecorated
lodging rooms and suites invite its guest to enjoy a water view of the
Orleans cove in the style of the 19th century. This is one of the few Cape
Cod Inns directly on the water offering an oversize open deck serving |
breakfast, brunch and lunch.
Chefs have created many culinary specials at the Inn such as; the
Lobster Thermidore, Oyster Rockefeller and Paella. Being concern with health
issues of dining, The Inn's banquet facilities on the water has the
capacity of 150 guests. The overall dining capacity is 319. I have always
enjoyed the warmth of the Maas family. Open Year-round. Route 6A at
the Orleans Rotary, Orleans. 508-255-2222. |
Just a reminder to watch our television shows throughout Southeastern
New England. WBPX TV46 - Consult your cable listings for local channels,
Mondays - Wednesdays - Fridays at 11:30AM
Consult the Boston Herald and Globe Dining Out section for local times
and channels.
Listen to our Restaurants & Inns Radio Talk Show, Saturdays, 10am
to 12noon on WATD 95.9FM.
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