Hands-On Oyster Tasting & Shucking Class
May
19
3:00 PM15:00

Hands-On Oyster Tasting & Shucking Class

Join Adam Dunn at The Pheasant to learn all there is to know about these curiously delicious bivalves called oysters, and most importantly, how to properly and safely shuck them!

Learn how oysters are grown, what affects an oyster's flavor, and how to truly taste and enjoy the nuances of oysters whether out at your favorite raw bar or a cocktail party for two at home. 

Classes are informational and hands-on lessons. You are guaranteed to successfully shuck and taste a whole bunch of delicious oysters! Beer, wine, and light snacks provided. 

Oyster knives, and shucking gloves are available for purchase after class.

Cost: $75 per student

Hands On Oyster Tasting And Shucking Class (May 19, 2019)
from 75.00
Number of Tickets:
Add To Cart
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Mother's Day
May
12
11:00 AM11:00

Mother's Day

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EASTER BRUNCH
Apr
21
10:00 AM10:00

EASTER BRUNCH

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Join us April 21st from 10a-2pm for a special Easter Brunch at The Pheasant.
We will be offering an a la carte menu featuring dishes from our brunch menu as well as a few Easter entree specials. Full menu to be posted shortly.

RESERVATIONS REQUIRED

To make a reservation, please call us at 508.385.2133 or email us at info@pheasantcapecod.com



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Hands-On Oyster Tasting & Shucking Class
Apr
14
3:00 PM15:00

Hands-On Oyster Tasting & Shucking Class

Join Adam Dunn at The Pheasant to learn all there is to know about these curiously delicious bivalves called oysters, and most importantly, how to properly and safely shuck them!

Learn how oysters are grown, what affects an oyster's flavor, and how to truly taste and enjoy the nuances of oysters whether out at your favorite raw bar or a cocktail party for two at home. 

Classes are informational and hands-on lessons. You are guaranteed to successfully shuck and taste a whole bunch of delicious oysters!
Beer, wine, and light snacks provided. 

Oyster knives, and shucking gloves are available for purchase after class.

Cost: $75 per student

Hands On Oyster Tasting And Shucking Class (May 19, 2019)
from 75.00
Number of Tickets:
Add To Cart
View Event →
The Golden Pheasant (Chinese Night)
Mar
7
5:00 PM17:00

The Golden Pheasant (Chinese Night)

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Join us for a very special night as we transform into The Golden Pheasant!
Chef Toby Hill has created an exciting multicourse menu of Chinese dishes for your enjoyment.

We will be offering two intimate seatings at 5:00pm and 8:00pm.
Tickets must be purchased in advance. See link below,

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Valentine's Day Dinner
Feb
14
5:00 PM17:00

Valentine's Day Dinner

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Il FAGIANO (The Pheasant)
VALENTINE’S DAY DINNER

$95 per person + tax & gratuity

We will be offering two seatings
5:00p & 8:00p

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Hands-On Oyster Tasting & Shucking Class
Feb
9
5:00 PM17:00

Hands-On Oyster Tasting & Shucking Class

Join Adam Dunn at The Pheasant to learn all there is to know about these curiously delicious bivalves called oysters, and most importantly, how to properly and safely shuck them!

Learn how oysters are grown, what affects an oyster's flavor, and how to truly taste and enjoy the nuances of oysters whether out at your favorite raw bar or a cocktail party for two at home. 

Classes are informational and hands-on lessons. You are guaranteed to successfully shuck and taste a whole bunch of delicious oysters!
Beer, wine, and light snacks provided. 

Oyster knives, and shucking gloves are available for purchase after class.

Cost: $75 per student

Hands On Oyster Tasting And Shucking Class (May 19, 2019)
from 75.00
Number of Tickets:
Add To Cart
View Event →
Wild Game Dinner
Jan
18
6:00 PM18:00

Wild Game Dinner

Join us for a very special evening at The Pheasant as Chef Toby T Hill prepares a special multi-course tasting menu feast utilizing a variety of wild game - perfect for a cold winter night beside the fireplaces.

6p seating is SOLD OUT!

Tickets now available for 8:30p seating



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"Steak Frites" Cooking Class with Chef Toby T Hill
Jan
13
3:00 PM15:00

"Steak Frites" Cooking Class with Chef Toby T Hill

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Join us at The Pheasant where chef Toby T Hill will teach you how to prepare one of our favorite cuts of beef, the hanger steak in the French bistro tradition of “steak frites”. You will love learning to cook a hanger steak (also known as a Butcher’s steak) which is as tender as filet mignon and as flavorful as ribeye. Students will also learn how to make homemade ice cream. The class will include recipes to take home, beer, wine and light snacks to enjoy while to learn. Students will then eat the meals they prepare for dinner!

Menu:

  • Crudite, cheese board and crackers, plus beer & wine upon arrival

  • Grilled Hanger “Steak Frites” with Watercress & Herb-Garlic Butter

  • Homemade Vanilla Ice Cream Affogato

Cost: $150 per student

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New Year's Eve Dinner
Dec
31
5:00 PM17:00

New Year's Eve Dinner

CELEBRATE

NEW YEAR’S EVE

AT

THE PHEASANT

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Reservations can be made by email or over the phone during business hours
Email: info@pheasantcapecod.com Phone: 508.385.2133


FIRST SEATING: 5PM - 8PM
$85 per guest (+ tax & gratuity)

SECOND SEATING: 9PM-1AM:
$95 per guest (+ tax & gratuity)
- Includes -
Complimentary Champagne Toast At Midnight +
Live Music & Dancing



FOUR COURSE MENU


Choose One From Each Course
Enjoy An Assortment of Amuse-Bouche Throughout The Meal


- FIRST

STEAK TARTARE
Fried Quail Egg, Squid Ink Aioli, Pickled Peppers & Bibb Lettuce

OR

PICKLED BEET “CRUDO”
Fermented Pears, Extravecchio Balsamico, Extra Virgin Olive Oil & Amaranth


- SECOND

GRILLED HEN OF THE WOOD MUSHROOMS
Parmesan Dashi & Scallion Dumpling

OR

MANCHEGO-STUFFED MEATBALL
Local Seawind Meadows Farm Beef, Manchego, and Romesco


- THIRD

BUTTER-POACHED LOBSTER
Grapefruit Buerre Monte, Black Truffle Gnudi & Wilted Spinach

OR

30 DAY DRY-AGED SIRLOIN
White Bean Hummus, Black Olive Paste, Spiced & Smoked Carrots

OR

WILD MUSHROOM CAVATELLI
Candy Cap Mushroom Cavatelli, Shiitake Mushrooms, Local Sweet Dumpling Squash, Brown Butter, Sage, & Cashews


- INTERMEZZO
GRUET SPARKING WINE EGG CREAM



- FOURTH

BITTERSWEET CHOCOLATE TORTE
Assorted Accompaniments Served Table side

OR

CHAMPAGNE PANNA COTTA
with Plumped Local Cranberries


Menu by
Executive Chef Toby Hill
Sous Chef James Albright

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Christmas Eve Dinner
Dec
24
4:30 PM16:30

Christmas Eve Dinner

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Join us beside fireplaces at The Pheasant for Christmas Eve.
We will be offering our regular dinner menu as well as a special Christmas Eve duck for two (available by pre-order).


Christmas Eve Special
Cranberry-Glazed Duck For Two
Crispy Glazed Duck, Grilled Sourdough Flatbreads, Brussels Sprout Sauerkraut,
Apple-Chestnut Butter, Bibb Lettuce, Pickled Shiitakes & Local Cranberries
$65


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Gingerbread House Workshop
Dec
16
2:00 PM14:00

Gingerbread House Workshop

Join us at The Pheasant to decorate gingerbread houses! We will provide a constructed house, along with an assortment of candy and frosting to decorate for the holidays. Fun for both kids and adults!

Light snacks will be provided, drinks and festive cocktails available for purchase.

$45 per house (suggested 1-3 people per house).



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Nov
22
12:00 PM12:00

Thanksgiving Dinner

The Pheasant

THANKSGIVING DINNER

Four-Course Menu
$65 per person (non-incl tax & gratuity)

Thursday November 22, 2018

Two Seatings Available at 12pm & 3pm
Please contact us via email at info@pheasantcapecod.com to make a reservation.

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Course One

Baked Stuffed Bay Scallops with chouriço stuffing, house hot sauce and lemon

Course Two

Green bean & house smoked bacon salad

Course Three (Served Family Style)

Brined & Roasted local free-range Turkey

Robuchon Potatoes, Local Oyster & Cornbread Stuffing, Grilled Carrots, Sweet Potato Gratin, Cranberry-Orange Compote, Cranberry Jelly, Turkey Gravy

Course Four

Indian Pudding with Housemade Rum-Raisin Ice Cream & Brown Butter Raisins

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