Winter Dinner

Wellfleet oysters on the half shell with a Pernod cucumber mignonette 6/15 12/27

Basil pesto broiled Wellfleet oysters on the half shell 6/18

Roast Wellfleet oysters brushed with a rosemary lemon butter 6/18

Roast Wellfleet oysters brushed with a miso chive butter 6/18

Roast Wellfleet oysters brushed with a Tabasco lime butter 6/18

Castelvetrano Olives citrus herb marinated 7

Shishito Peppers blistered, marinated white anchovies, lemon 9.5

clam chowder grilled corn and local clams cup 6.5 / bowl 8.5

polpettino roast veal meatballs, San Marzano tomatoes, yoghurt, pine nut golden raisin relish 14

local mussels curry, Riesling, crème fraiche broth, scallions, grilled pugliese toast 13.5

kale caesar kale lettuce, creamy Parmesan dressing, herb toasts 12
with marinated white anchovies 14
with grilled shrimp 17

cod slow roast tomato and garlic confit, creamy Yukon potatoes, lemon conserva 26

angus burger 8oz. Angus, lettuce, tomato, onion, dill spear, herb fries 13.5
add Blue, Cheddar, American 15
add bacon jam 3
add fried egg 3

Weekly Specials / Nov. 8 - Nov. 11

Warm Foccacia Bread roast garlic bean dip or tomato confit spread 5

Fall Salad persimmon, apple, baby spinach, blue cheese, hazelnuts, truffle vinaigrette 13

Squash wood roast butternut, farro, citrus yoghurt, salsa verde, dukkah spiced cashews 12

Pork Belly pan roast with soft polenta, pomegranate dressing 12

Littleneck Clams kimchi ramp broth, parsley persillade toast 13

Shrimp Pasta shrimp, N’duja sausage, charred scallions, rigatoni pasta 23

Octopus Pasta roast octopus, peas, leeks, bone marrow dressing, schiaffoni pasta 22

Oxtail Ragu Gnocchi red wine braised oxtail, turnips, rhubarb relish, potato gnocchi 22

Monkfish roast monkfish, mussels, tomato, chickpeas, castelvetrano olive relish 23

Lamb slow roast lamb shoulder, braised swiss chard, purple potatoes, salsa rosso 24

Baked pumpkin cheese cake smoked maple bourbon ice cream, cinnamon tuile 10


this menu was updated November 8th, 2018

menu items may change based on seasonality and availability

All of Winslow’s ingredients are oraganic or sustainable whenever possible.

We support eco-friendly products and compost all natural by-products to reduce our landfill impact.

Those with food allergies must tell ther server so that we may best accommodate you.

Please note: Consuming raw or undercooked shellfish, seafood, or meats may increase your exposure to food borne illnesses.

Please note a 20% gratuity will be added to parties of 8 or more.