Red Pheasant Inn

Reviews about Red Pheasant Inn

• 5 / 5

  By Jean Holloway
  Fabulous
  We had our best dinner yet in Cape Cod. Most amazing is that this place is currently a hidden gem and you can easily get in for dinner. Highly recommended!!!
  
  May 01, 2017
• 5 / 5

  By Steve Clouther
  We visited the Red Pheasant again last evening, and chef/owner Bill Atwood Jr. continues to put a very fine menu together. While this review could be a duplicate of the one earlier this month, I shall try to keep it brief.
  
  Ingrid started with her usual Barnstable Oysters on the 1/2 shell with a cucumber mignonette, and while these seemed on the smallish side, they met with Ingrid’s approval. I opted for something new, and am I glad I did. I had the Faroe Island Salmon Gravlax cured in-house; served with toasted brioche, mustard-dill mayo, pickled onions & capers, and I cannot say enough about the delicious taste of the Salmon Gravlax itself, but the condiments just added another measure of pleasure that was savored long after Ingrid’s oyster were history. Ingrid agrees with my assessment whole-heartedly.
  
  For the entrée, Ingrid enjoyed the Sole Meuniere with lemon, shallots, white wine & capers, finished with sweet butter, served with gratin potatoes so much the last time we dined here, that she just had to have it again, with the same results and compliments. I deviated from my usual Red Pheasant fare and went with the Pan Seared Day Boat Scallops with celery root soubise, ramps, Shiitake mushrooms, asparagus & gratin potatoes. When eaten together, the scallops, soubise, and Shiitake mushrooms bring their individual flavors to another level, where the combination is way above the sum eating individually.
  
  For dessert we went back to the "Sweet Dream" Peach Cobbler with Chantilly cream, which was a repeat from our last visit. This is soooo good that it is difficult to move onto another delightful-sounding option.
  
  The menu is somewhat limited when compared to other restaurants that need to have pages and pages of options to cater to anyone and everyone. But, everything sounds absolutely scrumptious, and if past experiences are any indication, we’ll have to try eating our way through the menu. That said, I say I have my next visit planned as I’ll have the Faroe Island Salmon Gravlax as the appetizer, and then I’ll go with the Artisan Cheese Selections, which is an assortment of fine hand-crafted European & American cheeses with dried fruit & crostini as my entrée, even though it is on the menu as a starter and a dessert.
  
  The Red Pheasant can be considered to be on the pricey side, but when dinner is this good, who cares.
  August 28, 2016