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