We will not be offering takeout after 5:30pm on Friday and Saturday nights.We apologize for any inconvenience!!
G R E A T R
O A D
K I T C H E N
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>
Smoked Tomato Bisque | cheesy parmesan crostini, basil oil |
13
Arugula | lemon thyme vinaigrette, parmesan | 13 <GF>
Caesar | garlic crumbs,
anchovy dust, parmesan | 15
Spring Greens Salad | Johnny
Putt greens, cherry tomatoes, red onion, green apple, pecans, feta, raspberry viniagrette
| 16 <GF>
add to any salad | grilled
chicken +8 | grilled shrimp +9 | grilled bavette steak +21 | grilled
salmon +16
Share
Lobster Guacamole | bacon lardons, corn chips | 22
Roasted Red Pepper Hummus & Shrimp | Mediterranean pita | 18
Sailor Style Mussels | Dijon, shallot, thyme, white wine,
crostini | 18
Rhode Island Style Calamari ‘Frites’ | cherry pepper butter, crispy cherry
peppers, lemon | 16
Shaved Steak Sliders | caramelized onions, VT cheddar, horseradish
aioli, Kings Hawaiian bun | 14
Mushroom Toast | grilled sourdough, roasted cremini
mushrooms, ricotta & blue cheese spread, red onion jam, arugula, parmesan | 18
Sauté & Oven
Grilled Salmon | hoison glaze, quinoa, cherry tomatoes,
cucumber, arugula, watermelon radish,miso & soy vinaigrette, avocado
crema | 29
Cajun Shrimp Penne | blackened
shrimp, kielbasa, bell peppers, spinach, peas, garlic cream
sauce, parmesan |
28
Cast Iron Chicken | half
a chicken, boursin mashed potato, garlic asparagus, herb gravy | 28 <GF>
Cod Piccata | herb
crusted cod, blistered cherry tomato, spinach, capers, lemon
butter & white wine sauce, linguini, parmesan | 33
Grilled
*Steak Frites | bavette steak, truffle parmesan fries, arugula,
whisky onion butter, demi-glace | 35
Glazed Pork Chop | feta & herb fingerlings,
arugula, red wine vinaigrette, grilled broccolini, whole grain mustard glaze | 35
Blackened Salmon Burger | charred jalapeno & citrus
aioli, avocado, LTO, fries | 18
*Steak Burger | GRK aioli, LTOP, cheddar, fries | 19
*Smash Burger | American cheese, shredded lettuce, Spanish
onion, special sauce, fries (cooked M to MW) | 20
add | sunny side egg | avocado
| bacon | 2
Taco Truck
all tacos are served on white corn
tortillas with guacamole, pico de gallo and chipotle aioli coleslaw served with
Spanish rice (brown rice, bell peppers, black beans, cilantro, cotija)
<three tacos per order>
Charred Steak | 25 <GF> Crispy Haddock | 25
Blackened Shrimp | 24 <GF> Roasted Cauliflower | 21 <GF>
Sides
House Cut Fries 9 | truffle +2
Sweet Potato Tots | chipotle
aioli | 9 Boursin Mashed Potatoes | 9
Spanish
Rice | bell
peppers, black beans, cilantro, cotija | 9
Roasted Cauliflower | 9
Asparagus | garlic, EVOO | 9
<GF> = gluten free, ask about any other
dishes we can modify to accommodate allergens
________________________________________________________
*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
Chef de Cuisine Brendan Sullivan, Executive
Sous Chef Ben Wobbe, Sous Chef 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>
Smoked Tomato Bisque | cheesy parmesan crostini, basil oil |
13
Arugula | lemon thyme vinaigrette, parmesan | 13 <GF>
Caesar | garlic crumbs,
anchovy dust, parmesan | 15
Spring Greens Salad | Johnny
Putt greens, cherry tomatoes, red onion, green apple, pecans, feta, raspberry viniagrette
| 16 <GF>
add to any salad | grilled
chicken +8 | grilled shrimp +9 | grilled bavette steak +21 | grilled
salmon +16
Share
Lobster Guacamole | bacon lardons, corn chips | 22
Roasted Red Pepper Hummus & Shrimp | Mediterranean pita | 18
Sailor Style Mussels | Dijon, shallot, thyme, white wine,
crostini | 18
Rhode Island Style Calamari ‘Frites’ | cherry pepper butter, crispy cherry
peppers, lemon | 16
Shaved Steak Sliders | caramelized onions, VT cheddar, horseradish
aioli, Kings Hawaiian bun | 14
Mushroom Toast | grilled sourdough, roasted cremini
mushrooms, ricotta & blue cheese spread, red onion jam, arugula, parmesan | 18
Sauté & Oven
Grilled Salmon | hoison glaze, quinoa, cherry tomatoes, cucumber, arugula, watermelon radish,miso & soy vinaigrette, avocado crema | 29
Cajun Shrimp Penne | blackened
shrimp, kielbasa, bell peppers, spinach, peas, garlic cream
sauce, parmesan |
28
Cast Iron Chicken | half
a chicken, boursin mashed potato, garlic asparagus, herb gravy | 28 <GF>
Cod Piccata | herb
crusted cod, blistered cherry tomato, spinach, capers, lemon
butter & white wine sauce, linguini, parmesan | 33
Grilled
*Steak Frites | bavette steak, truffle parmesan fries, arugula,
whisky onion butter, demi-glace | 35
Glazed Pork Chop | feta & herb fingerlings,
arugula, red wine vinaigrette, grilled broccolini, whole grain mustard glaze | 35
Blackened Salmon Burger | charred jalapeno & citrus
aioli, avocado, LTO, fries | 18
*Steak Burger | GRK aioli, LTOP, cheddar, fries | 19
*Smash Burger | American cheese, shredded lettuce, Spanish
onion, special sauce, fries (cooked M to MW) | 20
add | sunny side egg | avocado
| bacon | 2
Taco Truck
all tacos are served on white corn
tortillas with guacamole, pico de gallo and chipotle aioli coleslaw served with
Spanish rice (brown rice, bell peppers, black beans, cilantro, cotija)
<three tacos per order>
Charred Steak | 25 <GF> Crispy Haddock | 25
Blackened Shrimp | 24 <GF> Roasted Cauliflower | 21 <GF>
Sides
House Cut Fries 9 | truffle +2
Sweet Potato Tots | chipotle
aioli | 9 Boursin Mashed Potatoes | 9
Spanish
Rice | bell
peppers, black beans, cilantro, cotija | 9
Roasted Cauliflower | 9
Asparagus | garlic, EVOO | 9
<GF> = gluten free, ask about any other
dishes we can modify to accommodate allergens
________________________________________________________
*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
Chef de Cuisine Brendan Sullivan, Executive
Sous Chef Ben Wobbe, Sous Chef Matt Donahue