Topper’s is our go-to restaurant for a special occasion dinner or a delicious, luxurious lunch overlooking the Great Lawn and Nantucket Sound.
The dining room is the most refined on the island. White raised panel walls adorned with softly lit oil paintings, wall sconces, plaid fabric covered chairs, crisp linens, candles, fresh flowers, fireplaces and cozy booths make this one of the most beautiful dining rooms anywhere.
If you are staying in town, make reservations for dinner for 6pm and arrange to take the Wauwinet Lady, the Inn’s open deck boat, for the six mile trip to the Inn. You will enjoy cocktails on the way out and a breathtaking sunset on the trip back. Quite an experience.
The 3 course prix fixe $96 menu is an adventure with appetizer selections like lobster and crab cake with roasted corn, jalapeño olive and mustard cream or Hudson Valley foie gras terrine with rabbit rillettes, various beets and strawberry mostrada. And entrees like pistachio north Atlantic halibut with local razor clams, tiny leeks, and hearts of palm, Romaine or Four Story Hill Farm’s veal tenderloin with cheek raviolo, heirloom carrots, sweetbreads and morels. There is also a Chef’s tasting menu.
The wine list has won the prestigious Wine Spectator Grand Award since 1996 .and is truly spectacular with some 20,000 bottles and 1450 selections. Wines from virtually every major region are represented and there are a fairly good number of 1/2 bottles and plenty of choices under $60. Recent additions have made the previously very expensive list, much more approachable.
Ask for a table in the side room along the window, they are the most private and intimate.
ROMANTIC QUOTIENT: High
WHAT OTHERS SAY…
AAA Five Diamond
“Top 100 restaurants in the U.S.” USA TODAY
“When it comes to putting it all together- a deep cellar, imaginative cuisine, a luxurious, extraordinary natural beauty, Topper’s takes the prize.”
Wine Spectator Magazine
This “top-of-the-line classic” “hits the mark for quality at every turn”, with “amazing” New American “courses of deliciousness” delivered by an “always-perfect” staff in an “exquisite” bayside setting (open in warm months only) that can be reached by a private shuttle boat from Nantucket’s town; as for the “expensive” bills, they’re no doubt “well worth the price.” ZAGAT