Cape Sea Grille
31 Sea Street
Harwich Port, MA 02646
508-432-4745
Nestled on a side street just off Route 28 in Harwich Port, the Cape Sea Grille serves some of the finest fare on Cape Cod. Using the freshest local ingredients and native seafood, chef owner Douglas Ramler creates an ever-changing menu of creative American cuisine that's true to the heart of Cape Cod and New England.
Situated in a 19th century sea captain's home just steps from the water's edge, the restaurant cultivates a relaxed yet elegant atmosphere with white linens, warm candle light and fresh cut flowers. The reasonably priced wine list changes to complement the seasonal menus.
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Douglas Ramler
Chef at Cape Sea Grille
When it comes to getting the freshest seafood around, Cape Cod is the place to be. Chef-owner Douglas Ramler has built the foundation of the Cape Sea Grille on local seafood and the freshest, seasonal ingredients. And having spent summers on the Cape as a child, it seemed only natural to open his first restaurant in Harwich Port.
Ramler was first exposed to cooking during college when he served as his fraternity's steward and worked as a short-order cook. After graduation, he moved to Jackson Hole, Wyoming. To support his passions for skiing and fishing, he took a job cooking at the Mangy Moose and a new passion was born. Ramler earned his culinary degree at Johnson & Wales University campus in Vail, Colorado, interning at the exclusive Beano's Cabin in Beaver Creek.
Upon returning to New England, Ramler honed his skills under the tutelage of James Beard award winning chef Gordon Hamersley at Hamersley's Bistro in Boston's South End.
Ramler then headed to Juneau, Alaska to the Norris Glacier where he was the head chef for a dog sledding tourist camp. Here Ramler was able to catch and prepare local salmon, halibut, cod and trout.
Returning to the Boston area, Ramler spent two and a half years as sous chef at the hip Gargoyles on the Square in Somerville and then worked under Amanda Lydon at Metro Brasserie in Cambridge.
Ramler and his wife Jennifer purchased the Cape Sea Grille on Cape Cod in the spring of 2002. At the helm, Ramler is passionate about showcasing fresh, local seafood, such as whole pan seared lobster with calvados, saffron and pancetta and crispy oysters with avocado and pickled banana peppers. Jennifer oversees the dining room and wine list while Ramler consistently turns out exquisite, creative American cuisine true to the heart of Cape Cod and New England.
- Agnolotti
- 1. noun Small, half-moon-shaped ravioli.
- 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.
- Asiago
- 1. noun Semi-firm Italian cheese made from cow's milk.
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Brandade
- 1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Cornichons
- 1. noun A gherkin in France.
- Coulis
- 1. noun A thick puree or sauce.
- Crème anglaise
- 1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
- Demi-glace
- 1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Formaggio
- 1. noun Italian for cheese.
- Gazpacho
- 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Hoisin
- 1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
- Hominy
- 1. noun Dried corn kernels from which the hull and germ have been removed.
- Jicama
- 1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Masa
- 1. noun Corn tortilla dough.
- Pancetta
- 1. noun Cured Italian bacon.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- 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.
- Shiitake
- 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
- Torchon
- 1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
