We will not be offering takeout after 5:30pm on Friday and Saturday nights.We apologize for any inconvenience!!
GREAT ROAD KITCHEN
Oyster Bar &
Grill est. 2015
*oysters | 3.50ea.
Old Bay poached jumbo
shrimp | 4.50ea.
cocktail sauce | mignonette | horseradish
| lemon
Soups & Salad
New England clam chowder | 7 / 12 <GF>
French onion soup | house beef stock, caramelized onions,
thyme, gruyere, crostini | 13
arugula | lemon thyme vinaigrette, parmesan | 13
<GF>
Caesar | garlic
crumbs, anchovy dust, parmesan | 14
winter grains salad | Johnny
Putt greens, farro, goat cheese, candied walnuts, dried cranberries, maple balsamic
vinaigrette | 16
add
to any salad |
grilled chicken +10 | grilled shrimp +12 | grilled bavette
steak +18 | grilled salmon +16
Share
lobster guacamole | bacon lardons, corn chips | mkt
spicy shrimp & hummus | za’atar pita | 18
buffalo cauliflower |
celery, carrots, buttermilk ranch | 13
sailor style mussels |
Dijon, shallot, thyme, white wine,
crostini | 17 <GF>
Rhode Island style calamari ‘frites’ | cherry
pepper butter, crispy cherry peppers, lemon | 16
turkey meatballs | ground
turkey, house marinara, mozzarella, crostini | 14
fig & pig mini flatbread | fig jam spread, prosciutto, goat
cheese, arugula, balsamic vinaigrette | 14
crispy pork shanks | nouc cham dressed cabbage, carrots, scallions, orange-ginger glaze | 21
Sauté & Oven
shrimp & winter pesto pasta | Rocket greens pesto, garlic white wine
cream sauce, slow roasted tomatoes, parmesan, crostini |
32
Bolognese |
tagliatelle, house-made Bolognese sauce, tomatoes, sip of cream, parmesan
| 28
cast iron chicken | half a chicken, whipped Yukon potatoes, garlicky broccolini, pan gravy | 28 <GF>
*cod saltimbocca | seared
prosciutto & sage wrapped cod, butternut squash risotto, brown butter, sage
| 35 <GF>
*sesame crusted tuna | seared
rare, crispy sushi rice cake, gingered Bok choy, dashi kombu broth | 32 <CBGF>
chicken pot pie | shredded chicken thigh, winter vegetables, pearl onions, white
wine velouté, puff pastry | 33
udon noodle bowl
| crispy tofu, sautéed
gingered Bok choy, cremini mushrooms, bean sprouts, cilantro, jalapeno, dashi kombu broth | 26 <V>
Grilled
*grilled mustard glazed Faroe Island
salmon | sweet mustard glaze, warm German potato
salad, steamed
broccolini | 34 <GF>
*steak frites | bavette steak, truffle parmesan fries, arugula, whisky onion butter, demi-glace | 35
*chipotle rubbed grilled swordfish | Spanish cauliflower rice, chimichurri, cilantro,
sun dried tomatoes | 36
*GRK steak burger | house made burger aioli, LTOP, cheese, fries | 19
braised short ribs | truffled pommes puree, agrodolce onions, onion strings, short rib jus reduction | 34 <GF>
*smash burger | American cheese, shredded lettuce, onion,
special sauce, pickles, fries (cooked M to MW) | 22
add | sunny side egg | avocado
| bacon | 2
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 | 26 <GF> crispy
fried haddock |
26 blackened
shrimp | 24 <GF>
roasted
cauliflower |
22 <GF>
Sides to share
house-cut fries 9 | truffle +2
lazy
street corn | chipotle
mayo, Cotija cheese | 10
mashed
potatoes | 10
Brussel’s
sprouts | lardons,
balsamic glaze, goat cheese 10 sweet potato tots
| chipotle aioli | |
8
garlicky green beans |
garlic, EVOO | 9 <GF>
<GF> = gluten free <CBGF> = can be gluton free <V> =
vegan
________________________________________________________
*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 Matt Donahue
GREAT ROAD KITCHEN
Oyster Bar &
Grill est. 2015
*oysters | 3.50ea.
Old Bay poached jumbo
shrimp | 4.50ea.
cocktail sauce | mignonette | horseradish
| lemon
Soups & Salad
New England clam chowder | 7 / 12 <GF>
French onion soup | house beef stock, caramelized onions,
thyme, gruyere, crostini | 13
arugula | lemon thyme vinaigrette, parmesan | 13 <GF>
Caesar | garlic
crumbs, anchovy dust, parmesan | 14
winter grains salad | Johnny
Putt greens, farro, goat cheese, candied walnuts, dried cranberries, maple balsamic
vinaigrette | 16
add
to any salad |
grilled chicken +10 | grilled shrimp +12 | grilled bavette
steak +18 | grilled salmon +16
Share
lobster guacamole | bacon lardons, corn chips | mkt
spicy shrimp & hummus | za’atar pita | 18
buffalo cauliflower | celery, carrots, buttermilk ranch | 13
sailor style mussels |
Dijon, shallot, thyme, white wine,
crostini | 17 <GF>
Rhode Island style calamari ‘frites’ | cherry pepper butter, crispy cherry peppers, lemon | 16
turkey meatballs | ground
turkey, house marinara, mozzarella, crostini | 14
fig & pig mini flatbread | fig jam spread, prosciutto, goat
cheese, arugula, balsamic vinaigrette | 14
crispy pork shanks | nouc cham dressed cabbage, carrots, scallions, orange-ginger glaze | 21
Sauté & Oven
shrimp & winter pesto pasta | Rocket greens pesto, garlic white wine
cream sauce, slow roasted tomatoes, parmesan, crostini |
32
Bolognese | tagliatelle, house-made Bolognese sauce, tomatoes, sip of cream, parmesan | 28
cast iron chicken | half a chicken, whipped Yukon potatoes, garlicky broccolini, pan gravy | 28 <GF>
*cod saltimbocca | seared
prosciutto & sage wrapped cod, butternut squash risotto, brown butter, sage
| 35 <GF>
*sesame crusted tuna | seared
rare, crispy sushi rice cake, gingered Bok choy, dashi kombu broth | 32 <CBGF>
chicken pot pie | shredded chicken thigh, winter vegetables, pearl onions, white
wine velouté, puff pastry | 33
udon noodle bowl
| crispy tofu, sautéed
gingered Bok choy, cremini mushrooms, bean sprouts, cilantro, jalapeno, dashi kombu broth | 26 <V>
Grilled
*grilled mustard glazed Faroe Island
salmon | sweet mustard glaze, warm German potato
salad, steamed
broccolini | 34 <GF>
*steak frites | bavette steak, truffle parmesan fries, arugula, whisky onion butter, demi-glace | 35
*chipotle rubbed grilled swordfish | Spanish cauliflower rice, chimichurri, cilantro,
sun dried tomatoes | 36
*GRK steak burger | house made burger aioli, LTOP, cheese, fries | 19
braised short ribs | truffled pommes puree, agrodolce onions, onion strings, short rib jus reduction | 34 <GF>
*smash burger | American cheese, shredded lettuce, onion,
special sauce, pickles, fries (cooked M to MW) | 22
add | sunny side egg | avocado
| bacon | 2
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 | 26 <GF> crispy fried haddock | 26 blackened shrimp | 24 <GF> roasted cauliflower | 22 <GF>
Sides to share
house-cut fries 9 | truffle +2
lazy street corn | chipotle mayo, Cotija cheese | 10
mashed potatoes | 10
Brussel’s sprouts | lardons, balsamic glaze, goat cheese 10 sweet potato tots | chipotle aioli | | 8
garlicky green beans | garlic, EVOO | 9 <GF>
<GF> = gluten free <CBGF> = can be gluton free <V> =
vegan
________________________________________________________
*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 Matt Donahue