During our last trip to Cape Cod, Ceraldi was closed as they were moving to a new location (where the 9 Ryder Restaurant was) in Provincetown, the very tip of Cape Cod. They started in 2013 in Ptown as a pop-up and then were in Wellfleet for about 10 years before moving back. Life partners and artists Jesse and Michael Ceraldi started and continue to run this restaurant that highlights local farmers, fishermen and foragers. Chef Michael not only cooks but makes much of the ceramic dinnerware from Cape Cod clay that guests eat off of. The long place has peach tones to the walls and is right on the waterfront. Lowered lighting is supplemented by many windows and mirrors. A bar with seating runs half the length of one wall and the kitchen is through an opening at the back of the room but most of the view is blocked by supplies and plants. They offer a 7, 3 or 1 course tasting and you can add a dessert to the smaller tastings. Beverage pairings are available but know they include a couple non-alcholic ones. The food is good but seemed to be still getting its footing in the new location. I applaud the concept of a changing menu based on what’s locally available but the quantity was way off. There were a number of comments online that the price was high and maybe it could be less if there wasn’t so much food on the plates. I’ve beeen to 20+ course tastings were you can easily eat it all but with this 7 there were a number of courses sent back half eaten. This chef and staff seem very capable but there’s a few kinks to work out.
Set-up
Food
Lucky Lip Oysters were with a hot and a Beach Rose mignonette. One of the briny oysters did have a more zip as to the spiciness but both were good. The one topped with pink peppercorns was almost sweet.
Housemade focaccia was very herbed up with a doughy interior. Delicious.
A salad was made with Seapuit Farm greens, radish, tomato, peach tree cucamelon, Valley View Farm chevre and pistachios then tossed with Down Home Farm beet dressing. The goat cheese was quite mild and tons of roasted pistachios gave it a good crunch. The beet dressing was a tad sweet with the overall flavor being very good, but it was a large portion.
The soup was made with Langwater Farm corn and garnished with Ptown lobster, Calabrian chile oil and Out There Organics chives. The corn base was sweet and smooth with a bit of spiciness. The lobster was fine but didn’t seem needed as it almost detracted from the delicate corn flavor. Overalll a good one though.
Arancini was stuffed with Seawind Meadows Farm ragu, sitting on stracciatella with a balsamico drizzle and fried rosemary garnish. The crispy ball was good but there wasn’t enough ragu inside to add flavor, the rosemary did that. .
Tricolor gnocchi were coveered with sauces of Seapuit Farm basil, parmigiano reggiano fonduta and pomodoro. The three ample servings of tender light gnocchi were well sauced with very differently flavored sauces but they all blended nicely. They were all delighful but this was a huge portion of heavy food.
Halibut was plated with with Out There Organics fennel, lemon butter and crispy polenta. The thick piece of fish was nicely cooked especially in the middle but the fennel was tough. I liked the polenta but thought it would be crispier from the description. The sauce with the fish was fine but this again was a huge piece of fish and butter sauce.
Dessert was Monopati EVOO cake and Figho Ubriachi (drunken figs) and Lewis Brothers vanilla bean. The cake was topped with delicious chewy sweet figs and the ice cream was smooth, rich and delicious. Add that to the tasty cake and you have a fine dessert but again it was a full size portion.
