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Dinner


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  

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*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