Through the Pass: Apt Cape Cod

Photo by Cori Egan
Regina and Brandi Felt-Castellano greet the evening with a smile.
Photo by Cori Egan
Chef Regina beaming in her kitchen as she puts the finishing touches on items from an a la carte menu.
Photo by Cori Egan
A unique twist on surf and turf – thinly sliced cracked black pepper beef carpaccio topped with ahi tuna tartare, avocado, sesame and a lime soy wasabi.
Photo by Cori Egan
Amuse bouche of fried quadrello di bufala with a housemade bruschetta-like topping and a drizzle of balsamic.
Photo by Cori Egan
Lamb roulade over toasted barley and wild mushrooms.
Photo by Cori Egan
Chef Regina spoons Cabernet demi-glace on lamb roulade.
Photo by Cori Egan
Chef Regina prepping rainbow carrots for an a la carte dinner.
Photo by Cori Egan
Chef Regina spoons caramel on sticky toffee pudding.
Photo by Cori Egan
Brandi Felt-Castellano serves a fruit sorbet intermezzo.
Photo by Cori Egan
Blue crab cake with black garlic chipotle aioli and pickled veggies.
Photo by Cori Egan
A few of Regina and Brandi’s favorite things – a wedge of Camembert, Regina’s homemade bacon jam, and a slice of Brandi’s favorite wild ramp salami.
Photo by Vanessa Stewart
Avocado toast at breakfast.
Photo by Cori Egan
Post-breakfast at Apt.