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
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