Blue Moon Bistro
605 Route 6A
Dennis Village, MA 02638
508-385-7100
At Blue Moon Bistro in Cape Cod's historic Dennis Village, chef-owner Peter Hyde prepares a bold-flavored menu of Mediterranean cuisine in an atmosphere of comfortable sophistication. Cream linens, soft lighting, and complementary colors in the dining room combine to create a divine culinary experience.
Hyde takes his commitment to using fresh, locally grown ingredients to a new level - plucking them from his garden near the restaurant's rear entrance. A carefully chosen wine list and a fun martini menu as well as a stylish Wine Lounge and seasonal al fresco dining area round out this friendly neighborhood bistro.
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Peter Hyde
Chef at Blue Moon Bistro
It's no wonder chef Peter Hyde's professional path led him into the culinary field. Born to two American artists living and working in Rome, Italy, Hyde's early years combined food and art seamlessly. Taking his cues from his mother, who baked fresh bread and shopped at the local markets daily, Hyde strives to create plates that are as artistic as they are delicious.
In the twenty plus years that he's been cooking, Hyde's style has continued to evolve. From his days cooking his way through art school and the culinary program at Rhode Island School of Design, to his career-launching stints at spots like the DoubleTree Hotel in Boston/Cambridge and Ocean Edge Resort on Cape Cod, Hyde honed his skills, working his way up to Executive Chef. As Executive Chef Hyde was responsible for multiple outlets including restaurants, suite service, banquets and the famous Sculler's Jazz Club, where his food spoke volumes and became well known for the jazz-dinner packages they still offer today.
Hyde also worked in Bern, Switzerland at one of the country's premier 5-star hotels, The Hotel Bellevue Palace. He and his wife, Lisa, lived there and traveled throughout Switzerland as well as to France, Italy and Germany, hungrily sampling all of these countries' regional cuisines.
Now at his Dennis Village restaurant, Blue Moon Bistro, Hyde has fulfilled a lifelong dream. Using his classical French training, Hyde has put together an innovative Mediterranean menu incorporating the season's freshest ingredients and locally grown produce to be enjoyed in a relaxed, fine dining atmosphere.
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Gâteau
- 1. noun French cake.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Osso bucco
- 1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
- Panna cotta
- 1. noun Italian egg custard.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Shank
- 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
