GRK NOW OFFERS TAKE OUT EVERY DAY ALL NIGHT!Doordash delivery as well!
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 | 9/16 <GF>Squash bisque | bacon,
butternut
squash, brown butter, maple crème fraiche | 9/16 <GF>
arugula | lemon thyme vinaigrette, Parmesan | 15
<GF>
Caesar | garlic
crumbs, anchovy dust, Parmesan | 17 <CBGF>
fall salad | little
leaf lettuce, shaved Brussels sprouts, roasted butternut squash, pepitas, dried
cranberries, goat
cheese, balsamic vinaigrette | 18 <GF>
add grilled
protein to any salad
| chicken +10 | shrimp +12 | bavette steak +20 | salmon
+18
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
short rib sliders | herb
whipped ricotta, black garlic aioli, pickled red onion, King’s Hawaiian roll, |
16
*seared scallops | apple puree, tarragon aioli, shaved
granny smith apple slaw, candied walnuts | 20 <GF>
fig & pig flatbread | fig jam, prosciutto, arugula, crumbled
goat cheese, balsamic reduction | 17
Sauté & Oven
Shrimp
Fra diavolo | San
Marzano tomato sauce, chili flake, linguine, parmesan| 35
Butternut
squash ravioli | brown butter, sage, lemon juice, pepitas,
parmesan
| 34
Tuscan
scallop tagliatelle |
sundried tomatoes, spinach, herbs de Provence, tagliatelle | 38
cast iron ½ chicken
| ½ free range chicken, whipped Yukon
potatoes, broccolini, chicken jus’ | 35 <GF>
*cod saltimbocca |
prosciutto & sage wrapped cod, butternut squash risotto, pepitas, micro
greens | 39 <GF>
Bourbon
braised chicken | shredded
chicken, bourbon cream sauce, shaved broccolini, mushrooms, house-made chive gnocchi,
herb whipped ricotta, chicken jus’ | 33
Grilled
*Faroe
Island grilled salmon | turmeric
rice, carrot ginger puree, gingered bok choy, soy yuzu beurre blanc | 37
<GF>
*garlic
rosemary pork tenderloin | roasted potatoes & carrots,
broccolini, bourbon Dijon caramelized peaches | 32 <GF>
*Atlantic
grilled swordfish | chipotle
bean & potato stew, cilantro lime rice, micro cilantro | 42
<GF>
*steak frites | bavette steak, truffle parmesan fries, arugula,
whisky onion butter, demi-glace | 37
short rib | pommes puree, haricot vert, agro-dulce
onions, onion strings | 42 <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
Taco
Truck
white
corn tortillas, guacamole, pico de gallo, chipotle aioli, coleslaw served w/habichuelas
guisadas
<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
whipped Yukon potates <GF>
herb-roasted potatoes & carrots <GF>
sweet
potato tots | chipotle aioli
grilled broccolini <GF>
cilantro lime rice
Brussels sprouts |
bacon lardons,
balsamic, goat cheese
<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.
________________________________________________________
Optional 2% Kitchen Appreciation Fee
There is a
prevalent, suggested 2% kitchen appreciation fee pre-configured and added to
your check. Let us know if we are removing it. As you all know by now, the cost
of everything is skyrocketing. All the products that we use here at GRK have
increased in cost dramatically. As an alternative to raising prices, we are
suggesting a 2% kitchen appreciation fee that helps offset our kitchen labor,
which is one of our biggest cost centers.
This fee supports our kitchen staff's hard work and allows us to keep
them as one of the highest paid kitchens in the area. This appreciation fee does not represent a
tip, gratuity, or service charge for our front of house staff. This fee will be
applied to each in-house dining bill. The
fee is voluntary. If you wish to not pay it, please let your server know
and we will be happy to remove it for you. Thank you for your continued
patronage!!
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 | 9/16 <GF>Squash bisque | bacon, butternut
squash, brown butter, maple crème fraiche | 9/16 <GF>
arugula | lemon thyme vinaigrette, Parmesan | 15 <GF>
Caesar | garlic crumbs, anchovy dust, Parmesan | 17 <CBGF>
fall salad | little
leaf lettuce, shaved Brussels sprouts, roasted butternut squash, pepitas, dried
cranberries, goat
cheese, balsamic vinaigrette | 18 <GF>
add grilled
protein to any salad
| chicken +10 | shrimp +12 | bavette steak +20 | salmon
+18
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
short rib sliders | herb
whipped ricotta, black garlic aioli, pickled red onion, King’s Hawaiian roll, |
16
*seared scallops | apple puree, tarragon aioli, shaved
granny smith apple slaw, candied walnuts | 20 <GF>
fig & pig flatbread | fig jam, prosciutto, arugula, crumbled goat cheese, balsamic reduction | 17
Sauté & Oven
Shrimp
Fra diavolo | San
Marzano tomato sauce, chili flake, linguine, parmesan| 35
Butternut
squash ravioli | brown butter, sage, lemon juice, pepitas,
parmesan
| 34
Tuscan scallop tagliatelle | sundried tomatoes, spinach, herbs de Provence, tagliatelle | 38
cast iron ½ chicken
| ½ free range chicken, whipped Yukon
potatoes, broccolini, chicken jus’ | 35 <GF>
*cod saltimbocca |
prosciutto & sage wrapped cod, butternut squash risotto, pepitas, micro
greens | 39 <GF>
Bourbon
braised chicken | shredded
chicken, bourbon cream sauce, shaved broccolini, mushrooms, house-made chive gnocchi,
herb whipped ricotta, chicken jus’ | 33
Grilled
*Faroe
Island grilled salmon | turmeric
rice, carrot ginger puree, gingered bok choy, soy yuzu beurre blanc | 37
<GF>
*garlic
rosemary pork tenderloin | roasted potatoes & carrots,
broccolini, bourbon Dijon caramelized peaches | 32 <GF>
*Atlantic
grilled swordfish | chipotle
bean & potato stew, cilantro lime rice, micro cilantro | 42
<GF>
*steak frites | bavette steak, truffle parmesan fries, arugula,
whisky onion butter, demi-glace | 37
short rib | pommes puree, haricot vert, agro-dulce
onions, onion strings | 42 <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
Taco
Truck
white
corn tortillas, guacamole, pico de gallo, chipotle aioli, coleslaw served w/habichuelas
guisadas
<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
whipped Yukon potates <GF>
herb-roasted potatoes & carrots <GF>
sweet
potato tots | chipotle aioli
grilled broccolini <GF>
cilantro lime rice
Brussels sprouts | bacon lardons, balsamic, goat cheese
<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.
________________________________________________________
Optional 2% Kitchen Appreciation Fee
There is a
prevalent, suggested 2% kitchen appreciation fee pre-configured and added to
your check. Let us know if we are removing it. As you all know by now, the cost
of everything is skyrocketing. All the products that we use here at GRK have
increased in cost dramatically. As an alternative to raising prices, we are
suggesting a 2% kitchen appreciation fee that helps offset our kitchen labor,
which is one of our biggest cost centers.
This fee supports our kitchen staff's hard work and allows us to keep
them as one of the highest paid kitchens in the area. This appreciation fee does not represent a
tip, gratuity, or service charge for our front of house staff. This fee will be
applied to each in-house dining bill. The
fee is voluntary. If you wish to not pay it, please let your server know
and we will be happy to remove it for you. Thank you for your continued
patronage!!
Owned & operated by Marcus Palmer
Executive Chef Ben Wobbe Chef de cuisine
Anthony Marshall