Dinner

GRK NOW OFFERS TAKE OUT 

EVERY DAY ALL NIGHT!

Doordash delivery as well!

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 | 8 / 14 <GF>

butternut squash bisque | pepitas 8 | 14 <CBGF>

arugula | lemon thyme vinaigrette, Parmesan | 14 <GF>
Caesar | garlic crumbs, anchovy dust, Parmesan | 16 <CBGF>
Johnny Putt Farms salad | local greens, apples, feta, walnuts, shaved red onion, apple cider vinaigrette | 16 <GF>

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

Share

lobster guacamole | bacon lardons, corn chips | mkt

spicy shrimp & hummus | za’atar pita | 18

buffalo cauliflower | celery, carrots, buttermilk ranch | 15

‘sailor style’ mussels | Provencal, white wine, thyme, Dijon | 17 <CBGF>

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

short rib sliders | herb whipped ricotta, black garlic aioli, pickled red onion | 15

*tuna tartare | sushi-grade ahi tuna, avocado mash, siracha aioli, won ton chips | 16

caprese flatbread | local tomatoes, fresh mozzarella, olive oil, rocket green pesto, balsamic reduction | 17

 

Sauté & Oven

butternut squash ravioli | brown butter, sage, brandy |            APPETIZER-14 ENTRÉE-27 

cast iron chicken | sweet potato hash, broccolini | 30 <GF>

*cod Saltimbocca | prosciutto & sage wrapped cod, butternut squash risotto, micro greens | 37 <GF>

shrimp putanesca | capers, anchovies, San Marzano tomato sauce, linguini | 32

Tuscan scallop pasta | seared scallops, sun dried tomatoes, spinach, tagliatelle | 36

Whiskey braised chicken | whiskey cream sauce, house made chive-ricotta gnocchi, shaved broccolini, herb whipped ricotta, micro greens | 28 <GF>

                           

Grilled

*grilled salmon | carrot ginger puree, gingered Bok-choy, basmati rice, crispy mushroom salad | 35 <GF>

*Atlantic grilled swordfish | corn & bacon succotash, charred scallion chimichurri | 36 <GF>

short rib | whipped Yukon potatoes, haricot vert, agro dulce pearl onions, onion strings | 38 <CBGF>

*steak frites | bavette steak, truffle parmesan fries, arugula, whisky onion butter, demi-glace | 36

*12oz grilled bone-in pork chop | roasted fall root vegetables, apple cider glaze, julienne apple salad | 35 <GF>

*GRK steak burger | house made burger aioli, LTOP, cheddar cheese, fries | 21 <CBGF>

*smash burger | American cheese, shredded lettuce, onion, special sauce, pickles, fries (cooked M to MW) | 23 <CBGF>

add | sunny side egg | avocado | bacon | 2.5

 

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

Taco Truck

white corn tortillas, guacamole, pico de gallo, chipotle aioli, coleslaw served w/Mexican street corn

<three tacos per order>

    charred steak | 26 <GF>                   crispy fried haddock | 27    

    blackened shrimp | 25 <GF>             roasted cauliflower | 24 <GF> 

  Sides to share

 house-cut fries | 9 | truffle +2  grilled street corn | 10  <GF> 

     mashed potatoes | 10 <GF> sweet potato tots | chipotle aioli | 9         

  haricot vert | 10 <GF>    bacon & corn succotash | 9  <GF>

 roasted fall veggies | 9 <GF> Basmati rice | 9<GF>                                                                            

<GF> = gluten free    <CBGF> = can be gluten free     

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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 Anthony Marshall