G R
E A T R O A D K I T C H E N
New
Year’s Eve 2022
<three
course pre-fixe menu>
*all
three course included in the price of the entrée!
Begin:
iceberg wedge – bacon lardons, heirloom cherry tomatoes, pickled red onion, Great Hill blue cheese
dressing, crispy onions
*tuna tartare – avocado,
sriracha aioli, spicy cucumber, wonton chips
Asian crab cakes – lump
crab, spicy coleslaw, miso aioli, lime
mushroom & spinach arancini – mozzarella,
parmesan, roasted garlic, marinara
French onion soup – garlic
crostini, gruyere, chive, demi-glace
Oyster’s Rockafeller –
chorizo, kale, red Pepper, garlic cream, parmesan, herb crumb
Main:
crispy
lobster lo mein $65 – fried
lobster, ginger orange gloss, bok
choy, bean sprouts, carrot, purple ninja radish, sesame, udon
*New Zealand rack of lamb $67
– 4 bone marinated lamb rack, roasted
carrots and pearl onions, peas, pommes puree, demi-glace
scallop Carbonara $59 -
pan seared scallops, pancetta, peas, egg yolk, parmesan
*herb dusted local halibut $62
– Banyuls broth, winter vegetable, fingerling potatoes, garlic herb crumb
*14oz Prime NY Strip $72
– grilled broccolini, twice baked potato, whiskey onion butter,
<choose
one: caramelized onions, bleu cheese sauce or demi-glace>
*The GRK “double stack” Steakburger $55
– buttered brioche bun, tomato
& bacon jam, caramelized onions, aged Gruyere, truffle mayo, crispy onion
strings, lettuce, tomato, onion, pickles, truffle fries
Finish:
chocolate mousse double chocolate cake - chocolate
buttercream frosting
berries & port – strawberries,
blueberries, raspberries, fresh whipped cream, Taylor Fladgate 12 yr
Tawny Port reduction
toasted lemon meringue tart – lemon
curd, toasted meringue, shortbread crust
Tiramisu - traditional
*these
items are cooked to order and/or may be served raw. Consuming raw or
undercooked meat, poultry or fish may increase your risk of food borne illness
**before
placing your order please inform your server if anyone has a food allergy
_________________________
Owned
& operated by Marcus Palmer
Chef
de Cuisine-Brendan Sullivan> Executive Sous Chef-Benjamin Wobbe> Sous
Chef-Matt Donahue