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 Cape's treasures, its Country Inns which
serve up hospitality in manners, dining and lodging. The following are some of the Inns
suggested by our radio listeners, Internet visitors and 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, flambéed 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. Six rooms available for lodging.
(508) 432-2769
Escargot; Baked Wellfleet Oysters; Key West Gulf Shrimp;
Baked Stuffed Lobster with "Native" Sea Clam Dressing; Carrot Cake with Cream
Cheese Frosting...
starts the most memorable water side dining at the Red Inn in Provincetown
(circa 1805; 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 phyllo dough, then baked to crisp the phyllo 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 one- 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 sauté 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 of the "Boston Globe." The prixe-fixe seasonally-inspired dinner menu is
the choice of many patrons. Open from April to December 31st. Two rooms in the main house.
I suggest one of the three 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. Six 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. Twenty-five 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 sun dried 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. Ten 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 in West Harwich (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 Pirogue. 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. (Noon to 5
p.m.) Year round/six rooms. (508) 432-1901
Veal Scaloppini 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 Yarmouth
Port. Dining at this Inn is continental, with a New England casual atmosphere. The
Veal Scaloppini 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. Twenty-one Guest Rooms. Conference Center, Indoor Swimming Pool
(508) 362-4348
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!
Amara's Italian Pastry Shop, Chatham is simply in my choice
for Italian Pastry... no need to go to the North End 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, two or three pounds to start, will be enjoyed by your weekend
guest. Try the Italian Lavaza coffees! (508) 945-5777
Eclectic Cafe, Main Street (west end), 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 sauté of shrimp, mussels, littlenecks, calamari, lobster
and scallops. All served with roasted, braised, sautéed or steamed vegetables and I must
not forget the Vegetarian sauté. 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
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