Cuvée at Chatham Inn Menu (2025 Update)

Welcome to Cuvée at Chatham Inn, where culinary artistry meets coastal charm in the heart of Chatham, MA. Nestled at 359 Main St, this intimate dining experience captivates patrons with its thoughtfully curated tasting menus, showcasing seasonal flavors and local ingredients.

Indulge in house-made spaghetti with stracciatella or savor the exquisite clay-fired branzino, beautifully complemented by brassicas and legume stew. Each dish is an invitation to delight in thoughtfully paired flavors, enhanced by exceptional service that goes beyond the ordinary. The warm, cozy atmosphere, complete with a crackling fireplace, sets the perfect backdrop for anniversaries and special moments.

Customer impressions reflect the passionate dedication of the staff, from knowledgeable servers to attentive sommeliers, ensuring that every dining experience is memorable. At Cuvée, food is more than sustenance; it’s an unforgettable journey for the palate.

SAMPLE 3 COURSE MENU - FIRST

FARMHOUSE BURRATA

Green Strawberry Nut & Seed Toast Sorrel

SPANISH OCTOPUS

Capsicum Sweet Potato Citrus

CONFIT QUAIL

Green Asparagus Cremini Consomme

GREEN CIRCLE ROASTED HEN

Quinoa Spring Onion English Peas

CLAY FIRED BRANZINO

Brassicas Legume Stew Chimichurri

HOUSE MADE SPAGHETTI

Parmesan Fine Herbs Stracciatella

SAMPLE 3 COURSE MENU - SECOND

SAMPLE 3 COURSE MENU - THIRD

CARROT CAKE

Spiced Walnut Vanilla Bean Ganache Mascarpone

LAVENDER CREMEUX

Almond Tuile Honey Ice Cream Raspberry

THREE VARITES OF CHEESE

Stone Fruit Honeycomb Smoked Almonds

CUVEE RESERVE GOLDEN OSETRA

Blini Condiments 30g

US$300.00

SAMPLE 4 COURSE MENU - CAVIAR

SAMPLE 4 COURSE MENU - FIRST

HAMACHI

Compressed Melon Trout Roe Persian Cucumber

TASTE OF FALL

Seasonal Fruits & Vegetables Sherry Emulsion Petite Greens

FOIE GRAS

Concord Grape Sunflower Seed Cocoa Nib

EAST COAST OYSTER

Citrus Mignonette Champagne Espuma White Verjus

SPANISH OCTOPUS

Marble Potato Piquillo Pepper Aioli Chimichurri Sauce

HOUSE MADE AGNOLOTTI

Comte Baby Kale Andouille Sausage

POUSSIN

Green Onion Black Truffle Vin Jaune

NANTUCKET BAY SCALLOPS

Celery Root Grapefruit Lemongrass

AQUERELLO RISOTTO

Kabocha Squash Parmesan Candied Walnuts

SAMPLE 4 COURSE MENU - SECOND

SAMPLE 4 COURSE MENU - THIRD

NEW ENGLAND LOBSTER TART

Baby Leeks Turnip Fennel

TURBOT

Black Trumpet Mushroom Celtuce Sturgeon Caviar

FAIRYTAIL EGGPLANT

Quinoa Lentils Herb Pesto

CREEKSTONE FARM BEEF RIBEYE

Baby Beets Farmhouse Yoghurt Dill

KURO WAGYU RIBEYE

Mushroom Fricassee Pomme Dauphine Herb Butter

MORELLO CHERRY SPONGE

Cajeta Pecan Rosemary Ice Cream

CHILI CHOCOLATE POP

Plum Golden Raisin Black Urfa Chili

CRANBERRY BAVARIAN

Quince Puree Almond Tuile Candied Kumquats

CARROT CAKE

Mascarpone Candied Walnut Nutmeg Anglaise

GOODNOW FARMS WHITE CHOCOLATE MOUSSE

Vanilla Bean Ganache Lace Tuile Raspberry

SAMPLE 4 COURSE MENU - FOURTH