After a dreary winter, we’ve been busy at The Pointe, preparing the front of the house and working with Executive Chef Robin Haas on this season’s menu. Summer residents are returning to Provincetown slowly and we are gearing up for another bustling summer season. But why wait until July or August to enjoy our signature seafood and classic comestibles? We’ve got two events happening in May¾a great way to enjoy The Pointe before the crazy crowds do!
Cape Cod Restaurant Week
May 9th through the 15th is Cape Cod Restaurant Week (http://www.capecodrestaurantweek.com/), an annual event Cape-wide event celebrating and highlighting 45 of the region’s gastronomic offerings from Provincetown to Woods Hole. We are excited to kick off the 2016 season by participating in the event for the first time (we always enjoyed the now defunct Provincetown Restaurant Week). This event promises to be a popular one and a fun way to ring in the spring. “It definitely draws people in to the different restaurants,” says manager Michelle Orsmond, “people come from other towns to see what is going on.”
Hot off the press is an exclusive three-course menu for the occasion featuring our signature use of fresh, local ingredients. As is our trademark, everything on the menu is made from scratch. Cod is a focus for the week, appearing both as an appetizer (as fritters, in a nod to the classic Cape Cod fish shack motif) and also as the main event prepared with a simple blend of herbs and lemon and a bright summer salad. It wouldn’t be The Pointe’s without at least one lobster dish; for Cape Cod Restaurant Week, we will be doing lobster raviolis topped with a tomato-butter sauce and poached lobster. Mmmm, yes please!
We officially kick off the season on May 17, from 5-7pm with our spring party. The evening will feature a tasting of different menu items and specials. It’s open to the public so come on by and bring your friends!