View Our Current Menus

A filet of seared fish rests over a bed of risotto and is topped with green beans.

Belfry Bistro Hours:

Monday & Tuesday: Closed


Wednesday-Sunday: 4:30 PM to 9:00 PM

High "praise" for a converted 1901 church...

The Belfry's Bistro is housed in a church built 1901, which owner Chris Wilson beautifully and carefully crafted into one of New England's most breathtaking and awarded restaurants. Original stained glass makes the massive oak buttresses sparkle under the expansive ceiling, complete with the original choir balcony.

Although there is no longer a choir, guests enjoy live, relaxed piano music--a perfect accompaniment to the award-winning, locally infused cuisine, and spectacular wine list. The scent of the oak wood hand carved by local sailors still mingles with the smells of the Cape's freshest seafood, perfectly grilled game dishes and unique pasta dishes. Dine and raise a glass at the raised bar, sit in front of a roaring fire, or sneak your date away to your own intimate alcove, or celebrate under the stars at the Bistro's elegant garden patio.

About the Chef...

Chef Nicci Tripp first developed a passion for food while working in restaurants as a young adult. He has worked in some of the finest restaurants from Cape Cod, Boston, Florida, California and Hawaii.

Having honed his craft at Alice Waters' famed Chez Panise restaurant in Berkeley California, and learned the importance of using the freshest sustainable foods with classic French and European techniques from chef Paul Bertolli. Chef Nicci worked with the renowned chef Jeremiah Tower at his famed restaurant Stars in San Francisco. From there he worked with Judy Rodgers at the Zuni Cafe, continuing his culinary education working their wood fired oven, which always took center stage at the restaurant. Nicci returned to his Cape Cod roots and worked at the Regatta of Cotuit restaurant, and wintered at Pompano Beach at a high-end resort. After several years Nicci moved to Maui to work with chef David Paul Johnson at his famed Lahaina Grill. In 2001 he returned to California and took the helm at Theo's, a fine dining destination, which featured a two acre organic garden and an award-winning wine list. Nicci began producing cheese from organic cow and goat's milk, making 20 varieties of raw milk cheese, all featured on the menu. He garnered four star rave reviews from the media, nicknaming the restaurant "The French Laundry of Santa Cruz County." In 2009 he returned to the east coast and ran successful restaurants in Milford Connecticut (The Beach House), and Cohasset Massachusetts (Atlantica Restaurant at the Cohasset Harbor Resort). He left the resort to take on a new challenge as the culinary director at the Atria Woodbriar Campus in Falmouth, the flagship retirement community which featured two fine dining restaurants, two cafes and a pub. The chefs Nicci mentored under taught him the importance of using classic, French techniques and how to work with the community, farmers and fishmongers o guarantee the freshest and most beautiful product available. He incorporates the surrounding farms and waters for the medium of his art and the cuisine as his canvas.

Chef Spotlight: Chef Nicci Tripp


Take a look around

(and you don't have to whisper)

A fire roars in front of a set dining room table
An intimate table for 2 is set in front of stained glass
Folks gather near the Bistro stained glass window
Outdoor tables and chairs are set at lunch




We have gift certificates!