Dining
All of our seating is done with prior reservations.
Reservations are sometimes made months in advance. We take contact information from each reserved party so that we can make a confirmation call the morning of the reserved date to validate everyone’s intentions, the seating time, and the number of people in the party. If that confirmation isn’t made by noon of the reservation date, we reserve the right to cancel that reservation and re-book the table from our wait list, which on any given date might have as many as 60 interested people looking for an opening in the table chart. Know, however, that we make repeated calls and great efforts to contact those parties reserved before we take any actions toward re-booking.
Please call the inn at 508-645-3511 and we can give you any information you might need and get a contemporary look at the reservations book.
Thanks,
Hugh & Jeanne Taylor
Our Chef
Chef Jennifer Cummings
We are very happy to have Jennifer Cummings back with us this season. She came to us in the 2002 season as our sous chef straight from the Culinary Institute of America at Hyde Park, NY. Though we tried to keep her here at the inn, after two seasons she took the opportunity to help establish and run the food program at the Ritz-Carlton of Naples, FL and then to the Greenbrier at White Sulphur Springs West Virginia. She found her way back to the Vineyard a couple of years ago to help mold the food service for the Martha’s Vineyard Golf Club in Edgartown. When Jennifer heard that our previous chef was moving into his own endeavors, she contacted us and we were, of course, delighted with the prospect of having her back with us at the Outermost Inn.
Jennifer’s credentials are impressive and her skills in running a top flight culinary program are all any fine dining establishment could ever hope for. Her menu is responsible to healthy diet and local product. She oversees a well disciplined kitchen where good humor, civility and adherence to cutting edge processes combine to produce what she makes look remarkably easy… first rate dining.
Beer & Wine
Champagne & Sparkling Wine
Borgo Magredo, Prosecchini Italy $12
Graham Beck Rose NV South Africa $8/34
Montsarra Cava Brut NV Penedes, Spain $9/40
Roederer Estate, Brut NV California $13/58
Louis Roederer Brut Premier NV France $72
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White Wine
Campanile Pinot Grigio 10 Friuli $6/26
Santa Margherita, Pinot Grigio 10 Italy $45
Laxas Albarino 09 Spain $8/34
Fournier Sancerre 09 France $65
Joseph Carr Sauvignon Blanc 09 Napa $10/45
Pine Ridge Chenin Blanc/Viognier 09 Napa Valley $8/34
Clos du Bois
Chardonnay “Russian River Reserve” 08 Sonoma $10/45
Chateau Vitallis, Poully – Fuisse 09 France $40
Domaine Bachelet-monnot, Puligny Montrachet 08 France $85
Beringer, Private Stock, Chardonnay Napa $98
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Red Wine
Callia Malbec 09 Argentina $6/26
Angeline Reserve Pinot Noir 09 California $9/38
Domaine Guyon, Cotes DE Nuits, Burgandy 08 France $38
Wall Cellars Cabernet Sauvignon 08 Napa $8/34
La cartuja Tinto Spain $8/34
Susan Balbo, Malbec 08 Argentina $13/58
Kunin Zinfandel 06 Santa Barbara $11/48
Piazzo, Barbaresco, 01 Italy $72
Turnbull Cabernet Sauvignon 07 Napa $78
Libranza Tempranillo 04 Spain $65
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Special cocktail
Sour Patch:
Fresh house made Limeade & Cava
Sweet and sour and delicious
$12
