Specializing in contemporary New England Coastal and International cuisine, Breeze brings playful moments in touch with stylish attitudes for something unique and delicious in Brant Point. There’s something for everyone… breakfast, Sunday brunch with our signature popovers, lunch, and dinner.
Executive Chef Adam Votaw has created a dining experience at Breeze that is sure to delight your taste buds.
Breakfast Daily, 7:30am to 10:00am
Lunch Monday-Saturday, 11:30am to 2:00pm
Dinner Wednesday-Sunday, 5:00pm to 9:00pm
Brunch Sundays, 11:00am to 2:00pm
Weekly Clambakes Mondays, 5:00pm to 6:30pm
For more information, email us at firstname.lastname@example.org,
or call 508-228-4730.
For additional information, call us at 508-228-4730.
The Nantucket Hotel is home to some of the season’s most popular events. From Thanksgiving to the midnight hour on December 31st.
When you celebrate with us you’ll see The Nantucket Hotel is one of the merriest places on the island.
For a more intimate experience, try private dining in one of our poolside cabanas. Cabana seatings are available at 7:30 p.m. & 8 p.m.
To book a cabana dinner, please contact our Concierge at email@example.com. Cabanas can accommodate up to four guests. The set-up fee is $100.
For additional information on our dinner options, call us at 508-228-4730.
Our signature Old Fashioned Clambakes on Monday nights, beginning June 28th, are a Nantucket Hotel ritual that shouldn’t be missed! Follow the smell of steaming lobsters to the Breeze Terrace and enjoy a sumptuous spread of summery flavors at our weekly buffet. Reserve your seat ahead of time because tickets go fast!
Order a Breeze to-go picnic and enjoy an outing at the beach or around the island. Place your picnic order with at least 24 hour notice and we’ll pack a delicious lunch for you to enjoy at the beach, the park, or wherever you choose! Picnic menu will be posted soon, stay tuned!
The Nantucket Hotel welcomes Adam Votaw as its head chef and the new Director of Cuisine for Little Gem Resorts!
Adam attended the Culinary Institute of America followed by an apprenticeship under master chefs Albert & Michel Roux at Le Gavroche in London. Adam has held numerous executive chef positions including The Point and Little Palm Island—which received various Zagat awards during his tenure—in addition to recent roles as Head of Culinary Operations and Corporate Chef to resorts throughout the US and abroad.
Adam’s experience spans the spectrum of culinary versatility. From classical French to eclectic southern styles to Asian, Latin, Italian, and pastry, Adam’s talents confirm him as a master chef and cuisine consultant ranking him among the best of culinary geniuses.
Our spectacular Front Porch is our front yard! Pull up a wicker chair and finish the day with a glass of wine by our fire pits. With live music most Saturday nights in the summer, our Front Porch is the coziest perch in Brant Point!
Breeze offers a fun activity program for children, so parents and their kids can have an enjoyable evening. Dine together as a family and then drop the kids off for supervised s’mores by the fire pits while you enjoy an after-dinner drink or dessert!