THE WELLFLEET OYSTER BAR

Fresh shucked 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

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SMALL PLATES

Castelvetrano Olives citrus herb marinated 7

Shishito Peppers blistered, marinated white anchovies, lemon 9.5

Brussel Sprouts oven roast, orange segment and pepper vinaigrette 9

Chickpeas paprika marinated, pickled red onion, lovage 8.5

Hardboiled Eggs smoked bluefish mayonnaise, parsley 6

Patatas Bravas duck fat crisped fingerlings, rosemary, harissa aioli 8.5

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APPS

Clam Chowder grilled corn and local clams Cup 6.5 Bowl 8.5

Gazpacho tomato, cucumber, mixed peppers, fresh herbs, basil pesto Cup 6.5 Bowl 8.5

Lobster Saffron Risotto Cake frisee lettuce, smokey adobo mayonnaise 16

Polpettino roast veal meatballs, citrus scented yoghurt, San Marzano tomatoes, pine nut golden raisin relish 14.5

Local Mussels curry, Riesling, scallion, crème fraiche broth, grilled baguette 13.5

Tuna Crudo sashimi grade Yellowfin Tuna, compressed watermelon, blood orange, yuzukosho vinaigrette 13

Jumbo Lump Maryland Crab Cake cucumber fennel salad, lemon dill aioli 12 app 24 entrée

Grilled Littleneck Clams N’Duja sausage relish, corn crema, sea beans 12

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SALADS

Arugula avocado, Parmigiano Reggiano, toasted pine nuts, sherry vinaigrette, balsamic reduction 13

Pear Apple toasted hazelnuts, gorgonzola, mixed mesclun greens, citrus dressing 13.5

Beets Chioggia, golden, purple, citrus, toasted hazelnuts, ricotta salata crème fraiche, beet vinegar dressing 13

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

Chicken Spinach pulled roast chicken, baby spinach, avocado, citrus, red onion, crisp chicken skin, buttermilk dressing 15

House mesclun greens, cherry tomatoes, shaved red onion 6.5

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ENTREES

Cod slow roast tomato and garlic confit, creamy Yukon potatoes, smoked lemon paprika 26

Swordfish grilled, crushed fingerlings, parsley persillade, sauce vierge 28

Sweetcorn Risotto seared local sea scallops, crispy prosciutto di Parma, Meyer lemon conserva 28

Shrimp & Scallop Skewers basil mint crushed peas, frisee lettuce 26

Lobster Tacos avocado tomatillo crema, corn red onion relish, purple cabbage slaw, flour tortilla 25

Grilled Chicken Paillard baby arugula, mixed cherry tomatoes, shaved Parmigiano Reggiano, balsamic reduction 16.5

Steak Frites 12oz. center cut choice New York strip, caramelized shallot herb, au poivre or blue cheese compound butter, herb fries 29

The Winslow Burger 8oz. Wagyu, gorgonzola dolce, crisp prosciutto, brioche bun, herb fries 18
Add Bacon Jam 3

Angus Burger 8oz. Angus, lettuce, tomato, onion, dill pickle, herb fries 13.5
Blue, Cheddar, American 15
Add Bacon Jam 3

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PASTA

Mixed Sea scallops, jumbo shrimp, mussels, parsley, shallot white wine sauce, angel hair pasta 26

Lobster lobster basil lemon cream, lemon conserva, schiaffoni pasta 28

Yellowfin Tuna tuna confit, Castelvetrano olives, capers, garlic, crushed San Marzano tomato, parsley, linguini pasta 25

N’Duja N’Duja sausage, kale, lemon zest, shaved Pecorino cheese, creste de gallo pasta 23

Duck Sugo pulled duck leg confit, fresh peach, corn, shishito, red pepper relish, pennoni pasta 24.5

Tomato slow roast heirloom cherry tomatoes, burrata cheese, basil espuma, mafaldine pasta 23

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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.