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GREAT ROAD KITCHEN
Oyster Bar &
Grill est. 2015
*oysters | 3.75ea. Old Bay poached jumbo shrimp | 4.50ea.
cocktail
sauce | mignonette | horseradish | lemon
THE GRK Seafood Tower > 12 oysters, 6 clams, 6 jumbo
shrimp, 3oz. lump crabmeat $99
Soups & Salad
New England clam chowder | 9 / 14 <GF>
Minted pea & arugula soup | crème
fraiche, micro greens | 14 <CBGF>
arugula | lemon thyme vinaigrette, Parmesan | 15
<GF>
Caesar | garlic
crumbs, anchovy dust, Parmesan | 17 <CBGF>
Johnny Putt Farms salad | local
greens, strawberries, slivered almonds, goat cheese, white balsamic vinaigrette
| 18 <GF>
add grilled
protein to any salad
| chicken +10 | shrimp +12 | bavette steak +20 | salmon
+16
Share
bread service | King’s Hawaiian rolls, glazed
w/house-made honey butter, Maldon sea salt | 5
lobster guacamole | bacon lardons, corn chips | mkt
spicy shrimp & hummus | za’atar pita | 18
buffalo cauliflower |
celery, carrots, buttermilk ranch |
17
‘sailor style’ mussels |
Provencal, white wine, thyme, Dijon |
18 <CBGF>
Rhode Island style calamari ‘frites’ | cherry
pepper butter, crispy cherry peppers, lemon | 18
French dip sliders | rare
roast beef, brown butter garlic aioli, Swiss cheese, pretzel bun, au’ jus | 17
*tuna nachos | sticky soy marinated tuna, eel
sauce, sriracha aioli, | 18
House-smoked salmon cake | pan seared smoked salmon cakes, lemon
caper aioli, dressed local greens, fresh dill | 15
Thai lettuce wraps | ground chicken & shrimp, bibb
lettuce cups, cilantro, radish, bean sprouts, nuoc
cham carrots, peanuts | 22
Sauté & Oven
shrimp
scampi | linguini, blistered
cherry tomatoes, wilted spinach, garlic white wine butter sauce, crostini | 36
pasta
primavera | tagliatelle,
bell pepper, spinach, tomatoes, mushrooms, gold bar squash, zucchini, lemon
butter sauce | 34
lobster
ravioli | blistered
cherry tomatoes, lobster butter sauce, sherry
| 38
cast iron ½ chicken
| house-made mashed potatoes, garlicky
spinach | 35 <GF>
*panko cod |
chive ricotta gnocchi, roasted zucchini, squash, cherry tomatoes, pea puree |
39 <GF>
tuna
poke bowl | sushi
rice, avocado, edamame, furikake, cucumber, mango, sriracha aioli, eel sauce |
35 <GF>
Grilled
*Faroe
Island grilled salmon | red
quinoa tabouleh, house-made hummus, mint tzatziki dressed cucumber salad |
36 <GF>
*pork
Milanese| breaded pork cutlet, horseradish dijonnaise,
white balsamic little leaf salad, fresh burrata | 35
Atlantic
grilled swordfish | cilantro
lime rice, avo crema, chipotle crema, radish, micro cilantro | 42
<GF>
*steak frites | bavette steak, truffle parmesan fries, arugula,
whisky onion butter, demi-glace | 37
*GRK steak burger | house made burger aioli, LTOP, cheddar
cheese, fries | 23 <CBGF>
*smash burger | American cheese, shredded lettuce, onion,
special sauce, pickles, fries (cooked M to MW) | 24 <CBGF>
add | sunny side egg | avocado
| bacon | 2.5
BUTCHER BLOCK CUT | todays hand cut steak |
mkt <GF>
Taco
Truck
white
corn tortillas, guacamole, pico de gallo, chipotle aioli, coleslaw served w/chipotle
stewed black beans
<three
tacos per order>
charred
steak | 28 <GF> crispy
fried haddock |
29 blackened shrimp | 28 <GF> roasted
cauliflower | 26 <GF>
Sides to share |
10
house-cut fries | truffle +2
chipotle
stewed
black beans <GF>
mashed potatoes <GF>
sweet potato tots
| chipotle
aioli
zucchini <GF>
roasted
squash <GF>
cilantro lime rice <GF>
<GF> = gluten free <CBGF> = can be gluten free
________________________________________________________
*These items are cooked to order &
may be served raw.
Consuming
raw & undercooked foods may increase your risk of food borne illness.
Please inform your server or any food
allergies before placing your order.
Please note, not all ingredients are
listed on the menu.
Owned & operated by Marcus Palmer
Executive Chef Ben Wobbe Chef de cuisine
Anthony Marshall
GREAT ROAD KITCHEN
Oyster Bar &
Grill est. 2015
*oysters | 3.75ea. Old Bay poached jumbo shrimp | 4.50ea.
cocktail
sauce | mignonette | horseradish | lemon
THE GRK Seafood Tower > 12 oysters, 6 clams, 6 jumbo
shrimp, 3oz. lump crabmeat $99
Soups & Salad
New England clam chowder | 9 / 14 <GF>
Minted pea & arugula soup | crème fraiche, micro greens | 14 <CBGF>
arugula | lemon thyme vinaigrette, Parmesan | 15 <GF>
Caesar | garlic crumbs, anchovy dust, Parmesan | 17 <CBGF>
Johnny Putt Farms salad | local
greens, strawberries, slivered almonds, goat cheese, white balsamic vinaigrette
| 18 <GF>
add grilled
protein to any salad
| chicken +10 | shrimp +12 | bavette steak +20 | salmon
+16
Share
bread service | King’s Hawaiian rolls, glazed w/house-made honey butter, Maldon sea salt | 5
lobster guacamole | bacon lardons, corn chips | mkt
spicy shrimp & hummus | za’atar pita | 18
buffalo cauliflower | celery, carrots, buttermilk ranch | 17
‘sailor style’ mussels |
Provencal, white wine, thyme, Dijon |
18 <CBGF>
Rhode Island style calamari ‘frites’ | cherry pepper butter, crispy cherry peppers, lemon | 18
French dip sliders | rare
roast beef, brown butter garlic aioli, Swiss cheese, pretzel bun, au’ jus | 17
*tuna nachos | sticky soy marinated tuna, eel
sauce, sriracha aioli, | 18
House-smoked salmon cake | pan seared smoked salmon cakes, lemon
caper aioli, dressed local greens, fresh dill | 15
Thai lettuce wraps | ground chicken & shrimp, bibb lettuce cups, cilantro, radish, bean sprouts, nuoc cham carrots, peanuts | 22
Sauté & Oven
shrimp
scampi | linguini, blistered
cherry tomatoes, wilted spinach, garlic white wine butter sauce, crostini | 36
pasta
primavera | tagliatelle,
bell pepper, spinach, tomatoes, mushrooms, gold bar squash, zucchini, lemon
butter sauce | 34
lobster ravioli | blistered cherry tomatoes, lobster butter sauce, sherry | 38
cast iron ½ chicken
| house-made mashed potatoes, garlicky
spinach | 35 <GF>
*panko cod |
chive ricotta gnocchi, roasted zucchini, squash, cherry tomatoes, pea puree |
39 <GF>
tuna
poke bowl | sushi
rice, avocado, edamame, furikake, cucumber, mango, sriracha aioli, eel sauce |
35 <GF>
Grilled
*Faroe
Island grilled salmon | red
quinoa tabouleh, house-made hummus, mint tzatziki dressed cucumber salad |
36 <GF>
*pork
Milanese| breaded pork cutlet, horseradish dijonnaise,
white balsamic little leaf salad, fresh burrata | 35
Atlantic
grilled swordfish | cilantro
lime rice, avo crema, chipotle crema, radish, micro cilantro | 42
<GF>
*steak frites | bavette steak, truffle parmesan fries, arugula,
whisky onion butter, demi-glace | 37
*GRK steak burger | house made burger aioli, LTOP, cheddar cheese, fries | 23 <CBGF>
*smash burger | American cheese, shredded lettuce, onion,
special sauce, pickles, fries (cooked M to MW) | 24 <CBGF>
add | sunny side egg | avocado
| bacon | 2.5
BUTCHER BLOCK CUT | todays hand cut steak |
mkt <GF>
Taco
Truck
white
corn tortillas, guacamole, pico de gallo, chipotle aioli, coleslaw served w/chipotle
stewed black beans
<three
tacos per order>
charred steak | 28 <GF> crispy fried haddock | 29 blackened shrimp | 28 <GF> roasted cauliflower | 26 <GF>
Sides to share | 10
house-cut fries | truffle +2
chipotle
stewed
black beans <GF>
mashed potatoes <GF>
sweet potato tots | chipotle aioli
zucchini <GF>
roasted squash <GF>
cilantro lime rice <GF>
<GF> = gluten free <CBGF> = can be gluten free
________________________________________________________
*These items are cooked to order &
may be served raw.
Consuming
raw & undercooked foods may increase your risk of food borne illness.
Please inform your server or any food
allergies before placing your order.
Please note, not all ingredients are
listed on the menu.
Owned & operated by Marcus Palmer
Executive Chef Ben Wobbe Chef de cuisine
Anthony Marshall