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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>
lobster bisque soup | crème
fraiche, chive oil | 10/16 <GF>
arugula | lemon thyme vinaigrette, Parmesan | 15
<GF>
Caesar | garlic
crumbs, anchovy dust, Parmesan | 17 <CBGF>
summer salad | arugula,
watermelon, mint, feta, pepitas, blueberry vinaigrette | 17 <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
tomato-mozz sliders | fresh
mozzarella, sliced tomato, pesto aioli, King’s Hawaiian role, balsamic glaze |
16
*tuna tiradito | sliced ahi tuna, leche de tigre,
avocado mousse, red onion & cilantro salad, crushed peanuts | 20 <GF>
Thai lettuce wraps | ground chicken & shrimp, bibb
lettuce cups, cilantro, radish, bean sprouts, nuoc cham
carrots, peanuts | 22
Sauté & Oven
scallop
& sausage tagliatelle | Theo’s Market Garden’s ground pork
sausage, roasted red pepper, spinach, light cream sauce |
38
pasta
primavera | tagliatelle,
bell pepper, spinach, tomatoes, mushrooms, gold bar squash, zucchini, lemon
butter sauce | 34
shrimp
scampi | linguini, blistered
cherry tomatoes, wilted spinach, garlic white wine butter sauce, crostini | 36
cast iron ½ chicken
| ½ free range chicken, house-roasted potatoes, asparagus | 35
<GF>
*panko cod |
local line caught cod, sweet corn & asparagus risotto | 39
*tuna
poke bowl | sushi
rice, avocado, edamame, furikake, cucumber, mango, sriracha aioli, eel sauce |
35 <GF>
Grilled
*Faroe
Island grilled salmon | corn
& bacon succotash, chive ricotta gnocchi | 37 <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, micro cilantro, mango salsa | 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/lazy
street corn salad
<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
lazy
street corn
<GF>
herb-roasted potatoes <GF>
sweet potato tots
| chipotle
aioli
grilled asparagus <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>
lobster bisque soup | crème
fraiche, chive oil | 10/16 <GF>
arugula | lemon thyme vinaigrette, Parmesan | 15 <GF>
Caesar | garlic crumbs, anchovy dust, Parmesan | 17 <CBGF>
summer salad | arugula,
watermelon, mint, feta, pepitas, blueberry vinaigrette | 17 <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
tomato-mozz sliders | fresh
mozzarella, sliced tomato, pesto aioli, King’s Hawaiian role, balsamic glaze |
16
*tuna tiradito | sliced ahi tuna, leche de tigre,
avocado mousse, red onion & cilantro salad, crushed peanuts | 20 <GF>
Thai lettuce wraps | ground chicken & shrimp, bibb lettuce cups, cilantro, radish, bean sprouts, nuoc cham carrots, peanuts | 22
Sauté & Oven
scallop
& sausage tagliatelle | Theo’s Market Garden’s ground pork
sausage, roasted red pepper, spinach, light cream sauce |
38
pasta
primavera | tagliatelle,
bell pepper, spinach, tomatoes, mushrooms, gold bar squash, zucchini, lemon
butter sauce | 34
shrimp scampi | linguini, blistered cherry tomatoes, wilted spinach, garlic white wine butter sauce, crostini | 36
cast iron ½ chicken
| ½ free range chicken, house-roasted potatoes, asparagus | 35
<GF>
*panko cod |
local line caught cod, sweet corn & asparagus risotto | 39
*tuna
poke bowl | sushi
rice, avocado, edamame, furikake, cucumber, mango, sriracha aioli, eel sauce |
35 <GF>
Grilled
*Faroe
Island grilled salmon | corn
& bacon succotash, chive ricotta gnocchi | 37 <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, micro cilantro, mango salsa | 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/lazy
street corn salad
<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
lazy
street corn
<GF>
herb-roasted potatoes <GF>
sweet potato tots | chipotle aioli
grilled asparagus <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