Restaurants & Inns
Revue and Guide ©
"the taste of Cape Cod"
With John Rega, food and restaurant commentator
Variety is the spice of dining on Cape Cod and this month I suggest
you add a little spice to your pleasure by experiencing some the Capes'
treasures, it s' Country Inns who serve up hospitality in both manners,
dining and lodging. Autumn is the perfect season to enjoy these Inns. The
following are some of the Inns suggested by our radio listeners, television
viewers.
Lobster & Corn Chowder; Mesquite-Grilled
Asparagus and Portabella Mushrooms; Braised Fennel and New Potatoes; Wild
Blueberries Glazed with Hazelnut Sabayon
is just a sample of the design cuisine prepared at the COUNTRY INN
(circa 1780, previous home of the Miton Family of Jordan Marsh Co.) in
Harwich Port. Innkeepers, Chef James Dings and Wendy Dings have a combined
30 years experience in the hospitality industry that insures a memorable
stay and a dining pleasure. The "Loving Couple" Dinner for Two is
my choice, a hearty platter of chicken, shrimp and native scallops sautéed
with fresh basil and garlic in a authentic marinara sauce served on linguine
with a tasty spinach and cheese stuffed tomato and garlic bread. Desserts
prepared at the table undoubtedly is the choice of patrons; I suggest the
Strawberries Romanoff, flambeed fresh strawberries and special liqueurs
over French ice cream. Traditional dinners are served starting at $9.95.
Dancing and Dining Friday and Saturday evenings. Opened year round. 6 Rooms
available for lodging. See the Country Inn on our Television Shows, Channel
11. Monday/Thursday 6PM (508-432-2769)
Escargot; Baked Wellfleet Oysters; Key West Gulf
Shrimp; Baked Stuffed Lobster with "Native" Sea Clam Dressing; Carrot Cake
with 1" cream cheese frosting
. starts the most memorable water side dining at the RED INN (circa
1805/as an Inn since 1915). Michael and Bob, Innkeepers offer Cape Cod
cuisine, which I believe is the "native" seafood. Fish lovers should find
satisfaction at the Inn. But I must add, the Rack of Lamb and Long Island
Duckling are superbly prepared by Chef Michael. For those who like vegetarian
dishes, fresh seasonal vegetables with a pasta base such as the eggplant
(grown in their own garden "lightly salted by ocean the breeze") with tomatoes
wrapped in fillodough, then baked to crisp the fillo and meld the combination
of vegetables. Ah! the dessert...(Aunt Ruthy makes it) .the Carrot Cake
is my choice, rich with carrot bits and a 1 inch cream cheese frosting.
Dinner nightly, year round. 6 Rooms available some with harbor view. As
a guest the harbor deck is perfect for breakfast. (508 - 487-0050)
Rack of Lamb with a watercress demi-glaze;
Swordfish grilled with red fennel saute drizzled with shiitake mushroom
butter; Fruit Tart layered with a cream filling, with either blueberries,
raspberries, blackberries..
is the fare at HIGH BREWSTER (circa 1738) in Brewster. Traditional
American cuisine, highly acclaimed, superior cuisine in an old Cape Cod
setting by Robert Levy, Boston Globe. The prixe-fixe dinner menu is the
choice of many patrons, seasonally inspired. opened from April to December
31st. 2 rooms in the main house. I suggest one of the 3 cottages overlooking
their private pond. (508-896-3636)
Gaelic Steak; Irish Mixed Grill; Tullemore Chicken;
Portuguese Scrod; Pasta Primavera; Pudding Flan; Irish Soda Breads; Sherry
Trifle
will tempt you to stay at the CAPE COD SUNNY PINES INN (circa 1880)
in West Harwich. Not only known for its outstanding Gaelic creations, the
Inn offers a taste of the world, including traditional American entrees
such as Fish Cakes and Beans, Reuben on Rye, Irish Heroes. The Portuguese
Scrod, my choice, simmered in red wine, tomatoes, peppers and onions topped
with linguica and cheese, then broiled for a light crust on top. If you
stay or visit experience the Irish Breakfast, fresh Irish Rashers, Bangers,
Black & White Pudding served with two farm fresh eggs, a slice of grilled
tomato and homemade Irish Soda Bread. Breakfast, Lunch and Dinner served
year round. 6 rooms for lodging. Former home of Chase Sanborn (Coffee)
also a former Church Parsonage. (look for the holy ghost, Emily while visiting
the Inn) ( 508-432-6039)
Shrimp & Scallop Margarita; Lobster baked
with shrimp and vegetables; Spaghetti Noufara Pie; Steak & Ale Pie
adds to the extensive DUCK CREEKE TAVERN menu at the INN AT DUCK
CREEKE You must stay at the Inn at Duck Creeke (circa 1810) just to
enjoy the Fruited Cheesecakes, Key Lime Pie, Tiramisu, Chocolate Twister
and iced Mocha Espresso. Baby Cakes, two fresh codfish cakes, dense with
local cod, pan cooked to a golden brown with a homemade tangy sauce. Broccoli,
Swiss and Roasted Red Pepper Quiche, with marinated sliced tomato are the
right combinations for enjoying a family gathering in Wellfleet. 25 rooms
for lodging. Spring,Summer, Fall (508-349-9333)
Coral Bay Chicken; Scallops Carnival; Cioppino
De Sogres; Chesapeake Bay Crab Cakes
is just part of the Bistro menu presented at the BEECHCROFT INN
(circa 1828 as the First Universal Church in Brewster). And if you are
a Chocolate Lover.....you are in for chocolate dessert surprises every
night. May I make some entree suggestion during your stay.....the Coral
Bay Chicken, grilled breast of chicken, marinated in lime juice, finished
with a fresh cilantro fruit salsa, garnished with shrimp. Scallops Carnival
baked with sundried tomato, bacon, olives and fresh tarragon or the Ciopinno
De Sogres, mixed seafood and Portuguese sausage in a hearty marinara sauce
with linguine. Open year round. 10 rooms w/full baths. Oh yes!, they have
a ghost named Toby. (508-896-9534)
Polish Scones; Devon Clotted Cream Imported
from England, Strawberry Jam Preserves & Currants; Finger Sandwiches;
Sweets and Pastry
for an afternoon tea at the GINGERBREAD HOUSE (circa 1883) served
in the decorated carriage house. In addition to the Tea Room, Polish art,
crystal and woodcrafts grace the Inn. You may want to stay just for the
Polish breakfast. And do ask for the recipe (written up in the Boston Globe)
for their Polish Parogi. The imported Devon Clotted Cream accompanied with
fresh baked cranberry scones is just one of the reasons why people from
all over the Cape travel here for afternoon tea. (12-5PM) Year round/6
rooms. (508-432-1901)
Veal Scallopini Marsala; Scrod Meunier; Lobster
Pie; New England Turkey Dinner; Chicken Cordon Bleu; Bread & Rice Puddings
are the traditional entrees served at the COLONIAL HOUSE INN (circa
1730s) in YarmouthPort. Dining at this Inn is continental, with a New England
casual atmosphere. The Veal Scalloppini Marsala made with tender veal scallops
sautéed in a lemon, mushrooms and marsala wine sauce undoubtedly
is my favorite.But I also suggest the house favorite, Colonial House Supreme,
tender chunks of chicken with broccoli, mushrooms, shallots and sherry
topped with cheddar cheese and then baked to meld the flavors together.
Vegetarian specials such as the Stir Fried Vegetables, all vegetable Lasagna
have been my favorites for a change of taste. End your lunch or dinner
with a traditional New England dessert of Chef Ray's home made Bread Pudding,
plump raisins with sweet bread. Another favorite of the Inn guest is the
traditional Turkey dinner, oven roasted with sage stuffing and cranberry
sauce..a choice 365 days a year, including Thanksgiving and Christmas.
The Inn is opened year round. 21 Guest Rooms. Conference Center, Indoor
Swimming Pool ( 508-362-4348)
Wild Exotic Mushrooms; Wilted Spinach Salad
Crostini; Grilled New York Sirloin; Chocolate Torte
adds to the charm of dining at the COONAMESSETT INN (circa 1796,
dining since the 50's) If you are looking for the upper Cape's most respected
restaurant/Inn known world wide, this is the hospitality complex who want
only the best. The menu changes seasonally, but do expect to find the traditional
New England and American fare. Napoleon Wild and Exotic Mushrooms, a ragout
of a unique assortment of mushrooms layered between puff pastry topped
with a sauce of madeira and garlic cream. Chef David Kelly and his staff
are to be praised for their outstanding presentations of American cuisine.
A must is the Wilted Spinach Salad Crostini, tender spinach with a warm
Champagne vinaigrette garnished with roasted beef, toasted pecans and chevre
crostini. Yes, the desserts...Chocolate Truffle served with a light mocha
sauce and I had to try the Double Chocolate Fudge Sunday...unlike any other.
Dessert change daily so I have to go back weekly. Open year round. 26 guest
rooms. (508-548-2300)
TASTE BITES:.
The Tea Room, Mashpee Commons, has graced this shopping complex
to enjoy the finer pleasure of High Tea....enjoyed throughout United Kingdom.
Try the Scones with Devon Cream and currants, a real treat!
Ammara's Italian Pastry Shop, Chatham is simply in my choice
for Italian Pastry.....no need to go to the Northend of Boston, Little
Italy New York....you'll also find imported Italian cold meats, gourmet
foods and crusty breads. The Italian cookies, by the pound, 2 or 3 pounds
to start, will be enjoyed by your weekend guest. Try the Italian Lavaza
coffees! (508)945-57777
Eclectic Cafe, Main St. (westend) Hyannis can only be described
as the most unusual and unique menu I've seen in years. There is nothing
like it on Cape Cod. And yes, the Garden atmosphere adds to American eclectic
cuisine menu of entrees such as the roasted Calamari, pan steamed one and
half pound Lobster, pan seared Scallops, the Eclectic Seafood saute of
shrimp, mussels, littlenecks, calamari, lobster and scallops. All served
with roasted, braised, sautéed or steamed vegetables and I must
not forget the Vegetarian saute. My selection is the Veal Osso Bucco, I
call it haute simplicity at its best. If you haven't had Risotto lately,
your pallet is in for this smooth texture Italian side dish. Before you
order the Vegetarian Antipasto, start with the roasted garlic in olive
oil and crusted bread complimentary at your table. Open for Lunch &
Dinner, Monday thru Saturday. (508) 771-7187
Restaurant Radio Talk Show
Catch my Restaurant Radio Talk Show Saturdays from 10AM
TO NOON-on WATD FM 95.9. -- BOSTON, SOUTHEASTERN MASSACHUSETTS.
And don't forget Cape
Cod Restaurant Reviews by M. Wilson!
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