Dinner

GRK NOW OFFERS TAKE OUT 

EVERY DAY ALL NIGHT!

Doordash delivery as well!

GREAT ROAD KITCHEN
Oyster Bar & Grill est. 2015

*oysters | 3.75ea. Old Bay poached jumbo shrimp | 4.50ea.

cocktail sauce | mignonette | horseradish | lemon

Soups & Salad

New England clam chowder | 9 / 14 <GF>

French onion soup | caramelized onions, veal stock, gruyere, crostini | 14 <CBGF>

arugula | lemon thyme vinaigrette, Parmesan | 15 <GF>

Caesar | garlic crumbs, anchovy dust, Parmesan | 17 <CBGF>

Johnny Putt Farms salad | roasted beets, fennel, candied walnuts, goat cheese, balsamic vinaigrette | 18 <GF>

      add grilled protein to any salad | chicken +10 | shrimp +12                       | bavette steak +20 | salmon +16

Share

bread service | King’s Hawaiian rolls, glazed w/house-made honey butter, Maldon sea salt | 5

lobster guacamole | bacon lardons, corn chips | mkt

spicy shrimp & hummus | za’atar pita | 18

buffalo cauliflower | celery, carrots, buttermilk ranch | 17

‘sailor style’ mussels | Provencal, white wine, thyme, Dijon | 18 <CBGF>

Rhode Island style calamari ‘frites’ | cherry pepper butter, crispy cherry peppers, lemon | 17

winter BLT sliders | tomato bacon jam, mayo, green leaf lettuce, candied bacon, King’s Hawaiian roll | 16

*tuna tartare | sushi-grade ahi tuna, avocado mash, siracha aioli, won ton chips | 18

*mushroom & gnocchi | herb roasted mushrooms, ricotta & chive gnocchi, light cream sauce, frazzled leaks | 24

fig & pig flatbread | fig jam, prosciutto, arugula, goat cheese, balsamic reduction | 17

 

Sauté & Oven

scallop ‘carbonarra’ | seared scallops, bacon lardons, peas, Parmesan, egg yolk | 36

cast iron chicken | house-made mashed potatoes, broccolini | 34 <GF>

*herb crusted panko cod | mushroom risotto, herb ricotta, micro greens | 39 <GF>

winter pesto shrimp pasta | sun dried tomatoes, spinach, winter pesto, cherry tomatoes, linguine, garlic bread | 32

short rib cottage pie | shredded short rib, mire poix, pearl onions, nutmeg mashed potatoes | 37

bolognese | traditional meat blend, san Marzano tomatoes, herb ricotta, tagliatelle, garlic bread | 32

                           

Grilled

*Faroe Island grilled salmon | apple cider braised purple cabbage, beet puree, shaved beet salad | 34 <GF>

*grilled swordfish picatta | caper butter sauce, mashed potatoes, green beans, tomato jam | 36 <GF>

short rib | whipped Yukon potatoes, haricot vert, agro dulce pearl onions, onion strings | 40 <CBGF>

*steak frites | bavette steak, truffle parmesan fries, arugula, whisky onion butter, demi-glace | 37

*12oz grilled bone-in pork chop | roasted root vegetables, goat cheese, balsamic glaze | 34 <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) | 24 <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/Spanish rice

<three tacos per order>

charred steak | 28 <GF>                       crispy fried haddock | 29    

    blackened shrimp | 27 <GF>             roasted cauliflower | 26 <GF> 

 

SIDES TO SHARE  10

                        house-cut fries | truffle +2                                                  Spanish rice                                                         mashed potatoes <GF>                                          sweet potato tots | chipotle aioli              

                  haricot vert  <GF>                 

  root vegetables <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