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Sacred Cod

The Sacred Cod blends the best of Northeast ingredients with the flavors of the world. This is a gathering place for locals and travelers alike, offering a warm and inviting atmosphere infusing the tavern feel with deep blue accents creating a coastal vibe. The bar is a destination in and of itself, showcasing our custom beverage program, local spirits and beers setting the stage to complement the Sacred Cod’s unique dining experience. We believe that food should be both modern and classic, and our menu reflects this philosophy. Our bites, shared plates, and large format plates are expertly crafted with the freshest ingredients, showcasing the diversity of flavors and techniques from around the world. 

Sacred Cod Dining Area

Hours

September Dinner: Daily 5pm - 10pm
September Beverages: Daily 11:30am - 11pm

October 10-31 Lunch: 11:30am - 5pm
October Dinner: Daily 5pm - 10pm
October Beverages: 11:30am - 11pm 

Hours are subject to change. 

Menus

Some of our favorite dishes

Arancini and Bread
Arancini - Winter Squash. Mozzarella. Sage Crumb. Truffle Aioli. (Pictured with Homemade Bread - Daily Variety.)
Baked Almond "Feta" - Vegan
Baked Almond "Feta" (Vegan) - Preserved Tomato. Toasted Pine Nut. Basil Oil. House Pita.
Chicken Oysters
Chicken Oysters - Blue Cheese Hot Sauce. Ranch Powder. Carrot and Celery Crunch. Cilantro.
Monkfish Char Sui
Monkfish Char Sui - Beet. Pomegranate. Scallions. Puffed Grains and Seeds.
Lamb Presse
Lamb Presse - Mustard. Rosemary Crumb. Smoked Potato Puree. Braised Greens. Lamb Jus.
Roasted Eggplant
Roasted Eggplant - Stone Ground Grits. Puttanesca. Gouda Crumbs. Olive Oil. Pickled Shishito.
Tropical Punch Baba
Tropical Punch Baba - El Tesoro Lime Jelly. Toasted Coriander Cream. Pineapple Chutney.
Praline Ice Cream Profiterole
Praline Ice Cream Profiterole - Pretzel Craquelin. Frangelico Caramel. Fudge Sauce.
Chatham Oysters - citrus mignonette & lemon
Oysters - Local Varietal. Daily Preparation.
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Having the farm allows us to capture the abundance of every season and we make kimchis, saurkrauts, pickles, jams and jellys. As chefs, it allows us to have an extensive pantry to use those ingredients in developing creative and unique dishes.

Executive Sous Chef Kevin Curtin, Bread & Fermentation Specialist

Our Partners

Virtuoso Member
Fine Hotels + Resorts
Signature Travel Network
Historic Hotels of America
Lexus
Legend Preferred Hotels & Resorts