THANKSGIVING 2026

       

     G R E A T  R O A D

K I T C H E N

Thanksgiving 2026

$48 per person

 

the buffet

>roast butternut squash soup

>Johnny Putt Farms greens salad -

toasted walnuts, crumbled blue cheese, apple cider vinaigrette

>chopped Caesar, romaine, breadcrumbs, parmesan

>mashed potatoes

>sweet potato mashed

>apple stuffing

>buttery green beans

>roasted root vegetables

>maple glazed Brussels sprouts

>house made mac-n-cheese

>pasta primavera

carving station

slow-roast turkey breast – cranberry sauce

*cedar plank roast salmon – butter rosemary au jus

spiral cut slow cooked ham –honey Dijon glaze

<Vegetarian option = butternut squash ravioli>

end

pecan pie

 pumpkin pie 

assorted cookies and sweets

 

The Raw Bar is always available

Shrimp Cocktail…$4.50/ea       Oysters…$3.75/ea

*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  Sous Chef Anthony Marsh

GRK CLOSED for the 4th!

 GRK will close on The 4th of July!  Let's let the staff BBQ too!

All the more reason to join us on the 3rd or 5th...Happy Birthday America!

Easter 2026 at GRK

 

Easter at Great Road Kitchen

April 5, 2026

12pm – 6pm   ALL YOU CAN EAT BUFFET  $48pp

 

 

CARVING STATION AND…

prime rib - brown butter & toasted garlic au jus, horseradish cream

brown sugar glazed ham

cedar plank roasted Faroe Island salmon

pasta primavera

chicken picatta

 

SIDES

grilled asparagus - lemon & parmesan

herb roasted potatoes

rice pilaf

buttery spring carrots

garlicky green beans

mashed potatoes

baked GRK mac-n-cheese

 

GREENS

JP greens house salad, lemon & thyme vinaigrette

chopped romaine Caesar salad

 

SWEETS

…assorted desserts and petit fours

New Years Eve Limited Dinner Menu announced

New Year’s Eve 2025

G R E A T   R O A D   K I T C H E N

 

BEGIN

New England cup of clam chowder - 9

French onion soup> gruyere, crostini - 14

buffalo cauliflower> celery, carrots, buttermilk ranch - 16
‘sailor style’ mussels | Provencal, white wine, thyme, Dijon - 19

Rhode Island style calamari ‘frites’> crispy cherry peppers, lemon - 17

classic steakhouse wedge salad> iceberg lettuce, Bleau cheese dressing, bacon lardons, onion strings, cherry tomatoes - 17

Boston Bibb salad> hydro-lettuce, balsamic vinaigrette, shower of Parmesan, shaved red onion, cherry tomatoes - 18

*tuna & salmon negori> sushi rice, wasabi aioli - 19

*steak tartare>minced filet mignon, egg yolk emulsion, potato chips, truffle aioli - 20

 

MAIN

*New Zealand rack of lamb> seared lamb over Mediterranean cous-cous, cherry tomatoes, goat cheese, balsamic glaze – 48

*10 oz filet> pommes puree’ grilled asparagus, red wine demi-glaze - 64

*steak frites> bavette steak, truffle parmesan fries, arugula, whisky onion butter, demi-glace - 38

braised short ribs> Yukon mashed, haricot verts, onion strings,            rib au jus’ - 42

*THE GRK NYE Rodeo Burger – two 6oz. hand packed patties, jumbo onion ring, tomato bacon jam, lettuce, tomato, pickles, truffle fries $29

scallop Carbonara> bucatini pasta, bacon lardons, peas, parmesan,        egg yolk - 38

*line caught halibut – fingerling potatoes, shaved asparagus salad, Banyul’s vinegar broth - 42

shrimp stir fry> crispy GOG shrimp over basmati fried rice,          coconut curry sauce, carrots, kale, bean sprout - 36

*miso glaze salmon> gingered Bok choy, turmeric basmati rice, soy,  beurre blanc, shaved mushroom salad - 38

cast iron chicken> ½ chicken, sweet potato hash, broccolini – 34  

 

*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   -   Sous Chef Anthony Marshall 

BURGER MONDAY'S ARE BACK! Starting Monday 2/24/25 Dine in or Take out!

Thanksgiving 2024

 

G R E A T  R O A D

K I T C H E N

Annual Thanksgiving Lunch

Seatings 11AM to 330PM

begin

roast butternut squash soup

~

Johnny Putt Farms greens salad -

toasted walnuts, crumbled blue cheese, pear vinaigrette

~

fig & goat cheese – buttery toast points

main

ALL entrées include all 3 courses AND-

 mashed potatoes, apple maple stuffing, green beans,                    warm honey butter roll, home-made gravy

slow-roast turkey breast – cranberry sauce $44

~

*cedar plank roast salmon – butter rosemary au jus’$49

~~

*prime rib – brown butter rosemary au jus’ $55

~

butternut squash ravioli – brown butter, sage, parmesan $38

end

                     pecan pie           chocolate mousse

                 apple crumble           pumpkin pie

   additional family style sides for the table: $9

mashed potatoes
buttery green beans
roast brussels sprouts
mashed sweet potato
apple bacon stuffing

Raw Bar

Shrimp Cocktail…$4.50/ea

Oysters…$3.50/ea

*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

GRK will be CLOSED on Memorial Day!