Serving: Dinner

Nestled on a side street just off Route 28 in Harwich Port, the Cape Sea Grille serves some of the finest fare on Cape Cod. Using the freshest local ingredients and native seafood, chef owner Douglas Ramler creates an ever changing menu of creative American cuisine that's true to the heart of Cape Cod and New England. The wine selection complements the seasonal menus while remaining reasonably priced. Recognized by the James Beard Foundation as a "Rising Star in American Cuisine", Chef Ramler and his wife Jennifer have cultivated a relaxed yet elegant atmosphere with white linens, warm candlelight and fresh cut flowers.

"Starring unsurpassed local seafood" Zagat 07/08

APPETIZERS
Chilled Summer Gazpacho
Topped with crème fraîche
and local mussels

Crispy Duck Confit
With stuffed Swiss chard purse,
roasted beets & red wine glace

Seafood Tart
With lobster, scallop &  mussels on
a bed of summer greens with
lemon vinaigrette

Crispy Oysters
With "green goddess" &  avocado

Fresh Summer Tomato
and Mozzarella Salad
Tossed with watercress and
red onion, drizzled with
balsamic syrup & fresh basil

Grilled Chipotle-Lime
Shrimp & Scallop Ceviche
Atop baby arugula, oranges & 
jicama tossed in cilantro-ginger
vinaigrette with roasted red
pepper crème fraîche

Tuna Tartare
Tossed with ginger-lemon
vinaigrette & served with
crème fraîche, grilled corn,
cucumber & avocado

ENTRÉES
Grilled Wild Salmon
Over basil risotto with julienned
tomatoes & haricots verts in an
andouille pan sauce, topped with
tarragon crème fraîche

Pan Seared Whole Lobster
With pancetta, potatoes,
grilled asparagus &  
Calvados-saffron reduction

Horseradish Breaded &  
Roasted Atlantic Swordfish
With olives, capers, tomatoes,
asparagus, seared potatoes &  
a roasted garlic beurre blanc

Lobster, Shrimp & Scallops
Tossed with fresh pasta, peas,
asparagus, spinach in a
roasted fennel Pernod sauce

Seared Sea Scallops
With goat cheese & caramelized
onion stuffed rice croquettes, a
sauté of grilled zucchini,
summer squash &  grilled corn
finished with a wild mushroom
truffle pan sauce

Orange and Soy
Roasted Half Chicken
With fingerling potatoes, snap
peas, orange segments,
caramelized onions, orange-
honey butter sauce & chili oil

Grilled Filet Mignon
Topped with blue cheese
compound butter & served with
seared potato cake, creamed
spinach & a caramelized onion
oven-roasted tomato demi-glaze

Seared Duck Breast
With grilled pineapple, feta,
grilled red onoin and watercress
salad tossed in balsamic
vinaigrette, grilled potatoes &  
a red wine sauce