There seems to be a standard uniform on Cape Cod for the front of house staff: blue polo, khaki shorts. This is the only means by which Chatham Bars Inn fits the beachtown bill.

Chatham Bars Inn offers a variety of creative non-alcoholic concoctions like the prim rose, served in a coupe and made with guava, lime and mint.

Once an extraordinary hunting lodge, Chatham Bars Inn began operating its own farm nearly a century ago with the intent of feeding guests fresh local produce. A hundred million dollars later, Chatham Bars Inn is more elegant than ever and you don’t have to be a guest of the resort to enjoy a luxurious meal on The Veranda.

The Veranda offers beautiful sunrise views of the shallow sandbars on Pleasant Bay, the Cape Cod National Seashore’s longest contiguous bay. Wicker furniture lines the ivy shrouded deck filled with round slate tables balanced atop their rustic wooden bases. Adirondack chairs cover the grassy hillside at stage right, lost in a sea of blue hydrangeas.

The Veranda’s lobster roll.

Stop by for an early lunch and you’re sure to get a table. Order a Mayflower Marigold Wit for a sessionable offering brewed in nearby Plymouth. If it’s too early for libations, but you’re looking to maximize The Veranda’s prime mixology skills, request one of their non-alcoholic concoctions like the prim rose, served in a coupe and made with guava, lime and mint.

The Veranda’s brick oven flatbreads showcase Cape Cod’s plenty in brilliant hues. Share the fromage blanc topped with crisp greens from the eight lush acres of Chatham Bars Inn Farm along with slices of stone fruit, grilled like summer squash. Each slice is carefully sauced with basil pistou and a drizzle of local honey. And, if you plan to indulge in just one lobster roll this summer, let it be on The Veranda. Your butter toasted bun will erupt in a torrent of Boston bibb lettuce and fleshy meat.

Don’t let Chatham’s reputation for exclusivity scare you away. The team at Chatham Bars Inn can make you feel like royalty, even if it’s just for one afternoon.

The fromage blanc is topped with crisp greens from the eight lush acres of Chatham Bars Inn Farm.

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