Dinner

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>

butternut squash bisque | bacon, balsamic, brown sugar, cinnamon creme | 7 / 12 <GF>

arugula | lemon thyme vinaigrette, parmesan | 13 <GF/CBV>

Caesar | garlic crumbs, anchovy dust, parmesan | 15

fall harvest salad | Johnny Putt greens, candied walnuts, dried cranberries, goat cheese, apple cider vinaigrette | 16 <GF>

add to any salad | grilled chicken +10 | grilled shrimp +12 | grilled bavette steak +18 | grilled salmon +16

Share

lobster cuacamole | bacon lardons, corn chips | mkt

spicy shrimp & hummus | za’atar pita | 18

sailor style mussels | Dijon, shallot, thyme, white wine, crostini | 17 <CBGF>

Rhode Island style calamari ‘frites’ | cherry pepper butter, crispy cherry peppers, lemon | 16

'BLT' sliders | tomato jam, candied bacon, mayo, green leaf lettuce, Kings Hawaiian bun | 14

whipped goat cheese & fig jam | pomegranate molasses, Challah bread toast points | 16

crispy pork shanks | nouc cham dressed cabbage, carrots, scallions, orange-ginger glaze, spicy peanuts | 21

 

Sauté & Oven

angry shrimp fra diavolo | linguini, tomato sauce, olives, capers, chili flakes, parmesan | 28

butternut squash ravioli | brown butter, sage, lemon, parmesan | 27

seafood paella | shrimp, chorizo, mussels, cod, saffron rice, peas | 29 <GF>

cast iron chicken | half a chicken, mashed potatoes, local green beans, pan gravy | 28 <GF>

cod risotto | herb crusted pan roasted cod, bacon mushroom risotto, parmesan | 34

seared tuna udon noodle bowl | wasabi-crusted rare tuna, dashi kombu broth, cabbage, mushrooms, bean sprouts, jalapeno, cilantro | 24 <GF>    MAKE IT VEGAN: substitute crispy tamari-marinated tofu

Grilled

*grilled cider glazed salmon | apple cider glaze, bacon braised cabbage, beet puree | 33 <GF>

*steak frites | bavette steak, truffle parmesan fries, arugula, whisky onion butter, demi-glace | 35 <GF>

*steak burger | GRK aioli, LTOP, cheddar, fries | 19 <CBGF>

red wine braised short ribs | truffle pommes puree, garlicky green beans, short rib jus reduction | 19

*smash burger | American cheese, shredded lettuce, onion, special sauce, pickles, fries (cooked M to MW) | 21 <CBGF>

add | sunny side egg | avocado | bacon | 2

 

BUTCHER BLOCK CUT | Todays hand cut steak | mkt <GF>

Taco Truck

all tacos are served on white corn tortillas with guacamole, pico de gallo and chipotle aioli coleslaw served w/lazy street corn salad

<three tacos per order>

 

charred steak | 25 <GF>

crispy fried haddock | 25

blackened shrimp | 24 <GF>

roasted cauliflower | 21 <GF>

Sides to Share

house-cut fries | 9 <GF/V> truffle +2 <GF>

sweet potato tots | chipotle aioli | 8

mashed potatoes | 10 <GF>

Brussels sprouts | bacon lardons, balsamic glaze, goat cheese | 9 <GF>

roasted buffalo cauliflower | 9

garlicky green beans | garlic, EVOO | 9 <GF/V>

 

<GF> = gluten free, <V> = Vegan, ask about any other dishes we can modify to accommodate allergens

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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