Lunch

G R E A T  R O A D

K I T C H E N

 

starters

clam chowder
<cup 7> <bowl 11>
smoked bacon, red bliss, oyster crackers

spicy shrimp & hummus…17

Za’atar pita

baby arugula salad…11
lemon thyme vinaigrette, parmesan Reggiano

steak house…16
  baby iceberg, cherry tomatoes, blue cheese, bacon, onion strings

little gem Caesar…12
parmesan crumbs, anchovy dust

                    calamari ‘Frites’ …15                          
sriracha aioli, scallions

add to any salad…

>grilled shrimp 8

>grilled bavette steak 16

>grilled chicken 7

 

GRK Burgers

burgers are 8oz. short rib, brisket and chuck, hand formed patties,

GRK steak burger*…17
GRK aioli, VT cheddar, LTOP, house fries (truffle +3)

GRK ‘smash burger’…18
8oz patty smashed & seared in a cast iron, toasted potato bun, USA cheese, special sauce, shredded lettuce, chopped pickles & onions, house fries (truffle +3)

taco truck

all tacos topped with guacamole, pico de gallo and chipotle aioli coleslaw  

crispy Baja fish tacos…17

charred steak tacos…18

chipotle smoked & pulled pork…17

blackened shrimp tacos…17

 

from the kitchen

salmon burger…17
remoulade, avocado, LTO, fries

GRK steak frites*…28
sliced bavette steak over parmesan arugula fries, whiskey onion butter, demi-glace, truffle oil

crispy chicken sandwich…14

buttermilk fried chicken, LTOP, BBQ aioli, potato bun, house fries

GRK omelet…16
    bacon, tomato, goat cheese,     
truffle fries or arugula salad

*these items are cooked to order and/or may be served raw.  Consuming raw or undercooked poultry,

fish may increase your risk of food borne illness

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**before placing your order please inform your server if anyone has a food allergy

 

Owned & Operated by Marcus Palmer &                  Executive Chef Chris Frothingham