The Pheasant is owned and operated by Adam and Erica Dunn with Andrew Reilly as Executive Chef.  They strive to present locally sourced and sustainable products with all their seafood being wild caught for the local New England waters.  It’s in an old building with a series of rooms, 4 tables on the patio and 7 bar stools as well as high top tables in the bar.   The floors look quite old and there are benches along the walls for seating to match with small tables.  The problem there was the heights did not align at all which was also partly due to the uneven floor.   Music was in the background the the lighting was slightly lowered.  Lots of windows were in  the rooms as well as decorative articles placed throughout.   It had a large parking lot and a good wine list.  The menu evolves seasonally and the plates are designed with sharing in mind.  We took that to heart and ordered a number of their small plates to share rather than a couple big, heavy plates.  Service was friendly and a bit goofy but it was well paced and didn’t overwhelm the small table.  The food was mixed but overall it’s worth checking out if you’re in Cape Cod.

Set-up

 

Food

Local “CCB23” oysters were from Crowes Pasture in Dennis and came with lemon wedges and a charred fennel vinagrette.  They were nice.

 

The House Focaccia was topped with flakey sea salt and came with confit garlic butter.  The butter was whipped but you didn’t really need it for the doughy bread.   It was fine.

 

Crispy Potato Millefeuille was next to creme fraiche and topped with smoked trout roe.  It was a lot of layers of potato that were browned on the sides.  It had lots of potato flavor but not as rich and buttery as I expected.  However overall it was good.

 

Locally (Brewster) made buratta came with chimichurri sauce.  It was a lovely cheese and good with the sauce.

 

Seared mushrooms contained assorted wild mushrooms, gigante beans and gremolata.  Lions mane and oyster mushrooms seemed to be the mushrooms in the dish this evening.  They were in large pieces with tons of garlic and a few beans.  The flavor was marvelous but I would have liked more beans.

 

Mafalde Verdi was a fresh pasta with yellow tomatoes and parmigiano reggiano.  The thick curly edge pasta ribbons were long and perfectly cooked.  They adhered well to the sauce and cheese.  It was mild but tasty.

 

Strawberry shortcake also contained rosé poached peaches and whipped soft baked cheesecake.  Not sure why they called it strawberry shortcake other than it had strawberries, “cream” and some crispy nuggets on top.  The cream was thick liquid cheesecake which was tasty but the nuggets were buttery and delicious.  The peaches had little flavor whereas the strawberries had some.  It was good but I’d find another name for it as it was more a deconstructed strawberry/peach cheesecake.