Bounty as fresh and bold as the sea.
Bettini’s fresh take on Vineyard style sets the stage for chef-inspired menus that showcase the season’s freshest offerings from local farms, fishing boats, foragers and markets. Expansive windows reveal a magnificent coastal view that reinforces the kitchen’s relationship with the local landscape, creating a seamless island-to-table dining experience. Just-caught seafood stars in a classic bouillabaisse. Prime cuts of beef gain a perfect sear from the kitchen’s lava stone grill. Breakfasts range from healthy cold-pressed juices and an açai bowl to an indulgent lobster Benedict. And the best of the island’s produce shines throughout Chef Patrice’s inspired menus. For Reservations call 508-627-3761. Complimentary Parking Available.
Celebrate the Holidays at Bettini Restaurant.
Breakfast is served Monday - Friday from 7am to 9:30am | Brunch on Saturday & Sunday from 7am - 2pm | Bar Menu is served Tuesday - Friday from 4pm - 5:30pm, Saturday & Sunday 2pm - 5:30pm | Dinner is served from Tuesday - Sunday from 5:30pm-9pm, Closed on Monday.
Patrice Martineau - the culinary virtuoso and inspirational force behind Bettini Restaurant and Roxana Bar – is a man of many cities.
With a career that began in Champagne, France (his birthplace), Chef Patrice soon followed his creative muse to Burgundy – and then, to New York City (at Daniel Boulud’s “Daniel”), London (at the Savoy) and Tokyo (at the Peninsula).
Next on his itinerary: California, with stops in Santa Barbara (at the Belmond El Encanto Hotel), Palm Springs (The Viceroy), and Beverly Hills (Montage).
Now Executive Chef at the Harbor View, Chef Patrice and his team invite you to savor works of culinary art daily at Bettini.
Chef Patrice Martineau’s vision for the culinary program at Harbor View draws inspiration from the abundant seasonal produce and seafood available on the island.
Sustainably sourced from local farmers and foragers, these ingredients—deftly combined with an imaginative array of exotic herbs and spices—are then artistically transformed into dishes as irresistible as they are unforgettable.