50 Main Street, East Greenwich 885-2200

How hungry are you?

A cozy, inviting neighborhood grille. Daily specials and a well prepared and presented menu including grilled pizzas, awesome salads, pasta selections, grilled steaks and seafood items make for a great lunch or night out with your family or friends. The Grille is a great place to meet and a great place to eat as well.

Open for Lunch and Dinner every day of the week. Reservations accepted.

are you up to the challenge?

The Grille is now Featuring a monthly Food Challenge! This July’s challenge is...

Little Rhody's Biggest Sundae, Five scoops each of Strawberry, Vanilla and Chocolate Ice Cream, Bananas, Cherries, Hot Fudge, Raspberry Sauce, Vanilla Sauce, Whip Cream, Rainbow Sprinkles, Candied Pecans, Chocolate Chips, Marshmallows and a Cookie.

Check out the challengers so far on our Facebook wall!

So here are the rules: Each challenger has 20 minutes to complete the entire Sundae and the contestant cannot leave their seat for the duration. If completed the Sundae is free and you will receive a $20 gift card for your next visit and a Challenge Survivior T-Shirt (limited availability).

Check our facebook to see the current challengers and to get a good look at the monster burger for yourself. Of course, our challenges will be listed here each month, so check back and come on down to meet the challenge if you dare.

do you martini?

The Grille is now offering a new martini sampler. Our new Martini Flight is four mini martinis for just $18. Drop by and ask your server which flavors are featured tonight!


The Chef's Corner

News from the Chef...


At last Spring is in the air and Chef Dana gives a wonderful Spring recipe.

Grilled Salmon with Rhubarb Jam

¼ Cup Sugar
¾ Cup Water
¼ teaspoon Allspice powder
1 teaspoon grated Ginger
1 # Rhubarb, cut into 1 inch pieces
½ Vanilla bean, split
4 6oz Salmon fillets
4 oz Baby Arugula

In a small saucepan, combine sugar, water, allspice, ginger, rhubarb and vanilla bean.  Bring to a boil, reduce to a simmer and continue cooking until sauce thickens and becomes jam-like.  Season with salt and pepper.

Preheat grill.  Brush salmon with olive oil and season with salt and pepper.  Cook for 4 minutes on each side, or until desired doneness is achieved.

Spoon sauce onto plates.  Place salmon on top of sauce.  Top each salmon with baby arugula and serve.

March 2015