Closed for the season. Reopening April 1st.
| CHATHAM OYSTERS | 3.5ea |
| CHATHAM LITTLENECK CLAMS | 2.5ea |
| JUMBO SHRIMP COCKTAIL (3) | 18 |
| COLOSSAL LUMP CRAB | 26 |
| TUNA SASHIMI calabrian chili, evoo, lemon, fennel, hackleback caviar | 20 |
| THE TOWER chatham oysters (18), half 2lb lobster, local littlnecks clams (6), jumbo shrimp (6), colossal lump crab & tuna crudo | 180 |
| THE PETITE TOWER chatham oysters (9), local littlnecks clams (6), jumbo shrimp (3), colossal lump crab & tuna crudo | 70 |
| JUMBO LUMP CRABCAKE lemon caper remoulade sauce, shaved brussel sprout salad | 26 |
| OCTOPUS À LA PLANCHA fennel, shallots, white bean puree, speck vinaigrette | 18 |
| FRITO MISTO mixed seafood, lemon aioli, zucchini, artichoke hearts, san marzano tomato sauce | 24 |
| CHARCUTERIE BOARD assorted italian meats and cheeses, olives, crostini, vegetables | 25 |
| CLASSIC CAESAR lemon parmigiano dressing, toasted herbed breadcrumbs | 16 |
| BURRATA heirloom tomatoes, arugula, balsamic, sicilian olive oil | 18 |
| SIGNATURE CHOPPED giardiniera, chic peas, celery, tomatoes, salumi, olives, provolone, peppadew, red wine dressing | 18 |
| GARDEN mixed little leaf greens, carrots, cucumber, heirloom tomatoes, red onion, evoo & balsamic glaze | 14 |
VEAL SAUSAGE ORECCHIETTE
| 28 |
PENNE PRIMAVERA farmers market vegetables, mascarpone, garlic, | 24 |
LINGUINE & CLAMS | 28 |
| BIANCO BOLOGNESE
spinach, toasted garlic, mascarpone, paccheri pasta | 28 |
ZUPPA Di PESCE linguine, little neck clams, shrimp, mussels, | 54 |
| PETITE FILET MIGNON 6oz | 45 |
| FILET MIGNON 10z | 55 |
| BONE-IN RIBEYE 22oz | 75 |
| BONE-IN NY STRIP 16oz | 75 |
| TOMAHAWK 38oz (for Two) | 150 |
| PORTERHOUSE 40oz (For Two) | 140 |
| BONE-IN VEAL CHOP 16oz | 60 |
| LAMB CHOPS 12oz | 50 |
Complimentary Sauces
Accompaniments
COLOSSAL LUMP CRAB | 26 |
| HALF 2LB PAN ROASTED LOBSTER | 28 |
| GRILLED SHRIMP | 18 |
| 4oz FOIE GRAS | 25 |
| HALIBUT giant butter beans, roasted peppers, arugula, littleneck clams, pinot grigio butter | 44 |
| ORA KING SALMON sautéed spinach, capers, olives, tomatoes | 38 |
| YELLOWFIN TUNA creamy polenta, sicilian eggplant caponata | 40 |
| BUTTER ROASTED LOCAL LOBSTER grilled asparagus, lemon, garlic, evoo | 55 |
MEDITERRANEAN BRANZINO | 42 |
| CAULIFLOWER STEAK brussel sprouts, quinoa, balsamic | 25 |
| ROASTED HALF CHICKEN grilled asparagus, mashed potatoes, pan jus | 28 |
| PRIME RIB rosemary fingerling potatoes, natural pan jus | 46 |
| BONE-IN VEAL CHOP MILANESE arugula, parmigiano reggiano, tomatoes, aged balsamic vinaigrette | 59 |
| SAVENORS BUTTER BURGER crispy bacon, truffled pecorino, lettuce, tomato, red onion & sea salt fries | 25 |
| STEAMED OR GRILLED ASPARAGUS | |
| ROASTED BRUSSEL SPROUTS | |
| CARAMELIZED ONIONS | |
| ROASTED WILD MUSHROOMS | |
| GARLIC SAUTEED SPINACH | |
| PARMESAN TRUFFLE FRIES | |
| CREAMY POLENTA | |
| VERMONT BUTTER WHIPPED MASHED POTATOES | |
| ROSEMARY FINGERLING POTATOES |
| NEGRONI no. 3 gin / campari / carpano antica | |
| CORPSE REVIVER empress gin / cointreau / lillet /absinthe/ lemon | |
| NAKED & FAMOUS mezcal / aperol / yellow chartreuse / lime | |
| SAZERAC hine cognac / sazerac rye / peychauds / angostura / rich demerara / absinthe | |
| FIRST FIGHT casamigos reposado / cointreau / pineapple / lime | |
| CALL ME OLD FASHIONED jefferson's bourbon / rich demerara /angostura | |
| SPICED PEAR tito’s / spiced pear / angostura / grand marnier / lemon | |
| PAPER PLANE hirsch bourbon / nonnino amaro / aperol / lemon | |
| COCONUT SBAGLIATO coconut campari / carpano antica / prosecco | |
| TERMINALLY PRETTY blanco tequila / dried thai chilli / cointreau / agave / lime | |
| SPANISH G&T botanical gin / juniper / cucumber / herbs /tonic | |
| ESPRESSO MARTINI absolut vanilla / boreghetti espresso / cold brew espresso | |
| APRICOT RUM O.F. plantation rum / apricot / rich demerara / angostura / citrus | |
| BLACK MANHATTAN hirsch bourbon / amaro / angostura |
| SANGRIA ROSSO lambrusco / brandy st louise / fresh fruit | |
| RED SKY BELLINI blood orange / rothman peach / prosecco | |
| SPRITZ VENEZIANO aperitivo cappelletti / prosecco / orange |
| BELLAVISTA BRUT FRANCIACORTA | 19 |
| FERRARI ROSE BRUT | 19 |
| CHATEAU MINUTY `M` CÔTES DE PROVENCE 2020 | 19 |
| JERMANN PINOT GRIGIO 2020 | 17 |
| MASTROBERARDINO `FALANGHINA DEL SANNO ` 2020 | 16 |
| ANTINORI CASTELLO DELLA SALA `BRAMITO DEL CERVO` CHARDONNAY 2020 | 16 |
| JORDAN CHARDONNAY 2021 | 22 |
| CERETTO `BLANGE ` ARNEIS 2020 | 17 |
| WHITEHAVEN SAVIGNON BLANC 2020 | 16 |
| AU BON CLIMAT SANTA BARBARA VALLEY PINOT NOIR 2020 | 17 |
| MASI VALPOLICELLA `CAMPO FIORIN` ITG 2018 | 17 |
| MARCHESY DI GRESI BARBERA D`ASTI 2020 | 15 |
| DECOY CABERNET SAUVIGNON CALIFORNIA 2019 | 18 |
| ISOLE E OLENA CHIANTI CLASSICO 2020 | 16 |
| TOLAINI ` AL PASSO` TOSCANA ITG 2019 | 19 |
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 cellar of over 250 bottles of wine, 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 vast 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 a stellar 30 year 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. Behind our craft cocktail program, Lauren Paradise, eager to cheers with good spirits and good company.
