Thursday, April 23, 2020


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!



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


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



chocolate mousse double chocolate cake - chocolate buttercream frosting

berries & portstrawberries, blueberries, raspberries,                             fresh whipped cream, Taylor Fladgate 12 yr Tawny Port reduction

toasted lemon meringue tartlemon 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