Open 7 days a week 5pm-close
Call ahead seating welcomed | (508) 348-5686
| CHATHAM OYSTERS | 3.5ea |
| CHATHAM LITTLENECK CLAMS | 2.5ea |
| JUMBO SHRIMP COCKTAIL (3) | 18 |
| COLOSSAL LUMP CRAB | 26 |
| TUNA TARTARE avocado puree, cilantro, ginger, soy sauce, pickled jalapeno, sesame seeds, crispy wonton | 22 |
| THE CHATHAM CUT SEAFOOD SAMPLER chatham oysters (4), littlenecks clams (4), jumbo shrimp (4) | 38 |
| JUMBO LUMP CRABCAKE lemon caper remoulade sauce, shaved brussel sprout salad | 24 |
| OCTOPUS À LA PLANCHA roasted fennel, roasted red pepper, shallots, white bean purée, speck vinaigrette | 20 |
| POINT JUDITH FRIED CALAMARI calabrian chili aioli, san marzano tomato sauce | 18 |
| MAMAS ALL BEEF MEATBALLS pomodoro sauce, whipped ricotta, crispy basil | 16 |
| PRIME RIB FRENCH DIP SLIDERS shaved prime rib, cheddar cheese, ciabatta rolls, a jus dipping sauce | 18 |
| CHARCUTERIE BOARD capicola, sopressata, prosciutto de parma, parmesan reggiano, gorgonzola dolce, aged provolone, cerignola olives, giardiniera | 26 |
| CLASSIC CAESAR lemon parmigiano dressing, toasted herbed breadcrumbs | 16 |
| BURRATA BOARD heirloom cherry tomatoes, arugula pesto, Sicilian olive oil, toasted bread | 18 |
| SUMMER PEACH SALAD feta, prosciutto, white balsamic, olive oil, cracked black pepper | 18 |
| SIGNATURE CHOPPED giardiniera, chickpeas, celery, tomatoes, salumi, olives, provolone, peppadew, red wine dressing | 18 |
| GARDEN mixed little leaf greens, carrots, cucumber, heirloom tomatoes, red onion, evoo & balsamic glaze | 12 |
| PETITE FILET MIGNON 6oz | 44 |
| FILET MIGNON 10z | 64 |
| RIBEYE 18oz | 58 |
| NY STRIP 14oz | 60 |
| PORTERHOUSE 32oz | 100 |
| LAMB CHOPS 12oz cippolini onions, tomatoes, basil | 50 |
Served with roasted garlic, shallots and baby carrots
Complimentary Sauces
Accompaniments
HOT BUTTERED COLOSSAL LUMP CRAB | 24 |
| GRILLED JUMBO SHRIMP | 16 |
| LOBSTER TAIL WITH GARLIC OIL | 20 |
| Gluten Free Pasta Available LINGUINE & CLAMS | 28 |
| TRADITIONAL RED BOLOGNESE | 26 |
| WHITE BOLOGNESE rigatoni, spinach, mirepoix, cream, parmesan | 26 |
| ATLANTIC SALMON sautéed spinach, capers, olives, tomatoes | 38 |
| YELLOWFIN TUNA roasted corn, truffle gnocchi, tempura shishito peppers, paprika butter | 36 |
SWORDFISH PICATTA | 38 |
| TERIYAKI FILET TIPS scallion rice, broccoli |
28 |
| ROASTED HALF CHICKEN grilled asparagus, mashed potatoes, pan jus |
28 |
| PRIME RIB mashed potatoes, baby carrots, cipollini onions, natural pan jus |
44 |
| THE CUT BURGER crispy bacon, vermont cheddar, lettuce, tomato, red onion & sea salt fries |
20 |
| STEAMED OR GRILLED ASPARAGUS | |
| ROASTED WILD MUSHROOMS | |
| LOADED BAKED POTATO bacon, vermont cheddar, sour cream, scallions | |
| ROSEMARY FINGERLING POTATOES | |
| CREAMED SPINACH | |
| ROASTED BRUSSEL SPROUTS speck, parmesan reggiano | |
| GARLIC SAUTEED SPINACH | |
| PARMESAN TRUFFLE FRIES | |
| VERMONT BUTTER WHIPPED MASHED POTATOES |
| CUT CHEESEBURGER cheddar cheese | sea salt fries | 17 |
| KIDS PASTA red sauce or butter | 14 |
| CHICKEN TENDERS sea salt fries | 14 |
| GRILLED STEAK TIPS mashed potatoes |
25 |
| TIRAMISU lady fingers / mascarpone / espresso / cocoa powder | |
| STRAWBERRY & CREAM CAKE fresh strawberries / whip cream | |
| CANNOLI BOARD mascarpone cream / cannoli pieces / chocolate chips / chocolate sauce / strawberries | |
| FLOURLESS CHOCOLATE CAKE Chatham chocolate fudge | |
| CARROT CAKE walnuts / cream cheese frosting | |
| SORBET OR GELATO |
| ESPRESSO MARTINI absolut vanilla / boreghetti café / cold brew | 17 |
| PISTACHIO MARTINI absolut vanilla / pistachio liqueur / frangelico | 17 |
| IRISH COFFEE jamesons irish whiskey | 12 |
| NUTTY IRISHMAN baileys cream / frangelico | 12 |
| KEOKE COFFEE boreghetti café / brandy sainte louise | 12 |
| REGULAR & DECAFFEINATED espresso / cappuccino / coffee |
| CALL ME OLD FASHIONED peneople bourbon / rich demerara / angostura | |
| MAPLE & SPICE sazerac rye / hine cognac / maple / bitter truth / all spice dram | |
| PAPER PLANE hirsch bourbon / nonnino amaro / aperol / lemon | |
| BOULEVARDIER willet pot still bourbon / campari / carpano antica | |
| PEACH-HONEY SOUR baysil hayden / lemon / peach-honey syrup | |
| BLACK MANHATTAN hirsch bourbon / amaro / angostura |
| SPICED PEAR MARTINI titos / st george spiced pear / angostura / lemon | |
| THAT'S NICE DEAR absolut grapefruit / st.germain / hibiscus tea / lime | |
| NAKED & FAMOUS mezcal / aperol / yellow chartreuse / lime | |
| FIRST FIGHT casamigos reposado / cointreau / citrus / pineapple | |
| SAID THE QUEEN empress gin / st. germain / lavender bitters / lemon | |
| ESPRESSO MARTINI absolut vanilla / boreghetti espresso / cold brew espresso |
| Bud Light | 6 |
| Stella Artois | 7 |
| Cisco Brewers Gripah Grapefruit IPA | 9 |
| Lord Hobo Boomsauce IPA | 11 |
| Murphys Irish Stout | 9 |
| Switchback Ale | 9 |
| Athletic Upside Dawn N/A | 8 |
| Cisco Brewsers Shark Tracker Light Lager | 9 |
| Dewars | 10 |
| Oban | 17 |
| Balvenie 14yr | 24 |
| Macallan 12yr | 20 |
| Macallan 18yr | 74 |
| Lagavulin 16yr | 22 |
| Glenlivet | 15 |
| Glenfiddich 14yr | 16 |
| Johnny Walker Black | 13 |
| Johnny Walker Blue | 50 |
| Averna | 11 |
| BroVo Amaro No.1 | 11 |
| Luxardo Amaro | 11 |
| Montenegro | 12 |
| St Agrestis Amaro | 12 |
| Nonnino | 13 |
| Angostura Amaro | 11 |
| H by Hine | 12 |
| Hennessey VS | 18 |
| Hennessey XO | 48 |
| Pierre Ferrand Amber | 13 |
| D'Usse XO | 42 |
| Remy Martine XO | 50 |
| Belle de Brillet | 13 |
| Couvoisier | 13 |
| De Montal XO Armagnac | 29 |
| San Guido Sassicia | 38 |
| Berta Bric Tre Soli | 52 |
| Fonseca Ruby | 10 |
| Sandeman 10yr | 11 |
| Taylor Flagate 20yr | 14 |
At The Chatham Cut, our beverage team has assembled a world-class spirit list, so you can find the perfect sipper to accompany time spent with family and friends.
| Prosecco, Fantinel Extra Dry Veneto, Italy | 13/48 |
| Brut, Louis Bouillot Perle de Vigne Nuits-st-Georges, France | 16/56 |
| Rosé, Louis Bouillot Perle d’Aurore Nuits-st-Georges, France | 18/60 |
| Lambrusca, Lini 910 Emilia, Italy | 14/52 |
| Rosé, Le Charmel Rosé de Provence, France | 14/52 |
| Rosé, Miraval Côtes de Provence, France | 16/60 |
| Pinot Grigio, Tiefenbruner Trentino-Allo Adige, Italy | 14/52 |
| Chardonnay, Chalk Hill Estate Sonoma, California | 15/56 |
| Chardonnay, Antinori Castello della Sala ‘Bramito’ Umbria, Italy | 16/60 |
| Chardonnay, Ramey Cellars Russian River Valley, California | 24/87 |
| Chablis, Joseph Drouhin Vaudon Burgundy, France | 23/88 |
| Sauvignon Blanc, Invivo X SJP Marlborough, New Zealand | 16/60 |
| Pouilly Fume, Domaine Célestin Blondeau Loire Valley, France | 18/75 |
| Pinot Noir, Whole Cluster Willamette Valley, Oregon | 16/60 |
| Pinot Noir, Au Bon Climat Santa Barbara Valley, California | 17/64 |
| Petit Verdot, Chateau L’Orangerie Bordeaux, France | 19/72 |
| Châteaueuf-du-Pape, Domaine du Vieux Lazaret Rhône Valley, France | 24/92 |
| Côtes du Rhône, Paul Jaboulet Aine Parallel 45 Rhône Valley, France | 18/68 |
| Super Tuscan, Tolani ‘Al Passo’ ITG Toscana, Italy | 19/72 |
| Nebbiolo, Renata Ratti Piedmont, Italy | 22/84 |
| Chianti, Castellare Classico Tuscany, Italy | 20/76 |
| Cabernet Sauvignon, Joseph Carr Paso Robles, California | 16/60 |
| Cabernet Sauvignon, Beaulieu Vineyard ‘BV’ Napa Valley, California | 20/76 |
| Cabernet Sauvignon, Austin Hope Paso Robles, California | 24/126 |
| Zinfandel, Gehricke Russian River Valley, California | 18/68 |
Our Sommelier adds sophistication to our wine selections and superior skill in the art of hospitality. Find the perfect accompaniment to your evening within our curated wine cellar, including many rarities you will not find at any other restaurant on Cape Cod.
Our Mission is to create the first of its kind dining experience on the Cape offering guests Mediterranean warmth and an Italian welcome that creates a caring embrace, for each and every guest. We rejoice their arrival, and miss them when they leave, creating a memory that is rare, cherished and burnished in each guests memory.
THE CHATHAM CUT offers an elevated yet authentic dining experience featuring hand cut premium meats, top of the boat seafood selections and carefully curated, Italian specialties. We have chosen a selection of wines for the seasoned connoisseur, or the guest who has their favorite, chosen from our list. To enhance the experience, we have renovated the interior of our space, creating an updated, fresh look, offering a comfortable, approachable space, to enjoy the comforts of our food and service.
Our standard menu and thoughtful nightly specials have all the features of simple, fresh local ingredients, robust distinct flavors and unique presentations that combine for a truly memorable culinary experience. An experience that pays homage to the steak house history in Chatham, the bounty of the Cape’s daily catch, while highlighting the Chef’s rich talents with inspired nightly Italian Specialties.
Executive Chef Anthony Silvestri, with over 30 years dedication to his craft, has prepared a menu highlighting Italian influence & refinement. Our Sommelier adds deep knowledge to our wine selections and superior skill in the art of hospitality, while our talented mixology team behind the bar are eager to cheers with good spirits and good company. We look forward to welcoming you soon at THE CHATHAM CUT.
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