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.

our fall/winter menu is here!

Chef Paul treats us to a wonderful Fall/Winter palette. Featuring new dishes that warm the soul and delight the taste buds! Try our some of the new entrées such as Stout Braised Short ribs, Scallop and Shrimp Creole or Spice Rubbed New York Strip Steak. Or if it's a cocktail and an appetizer perhaps you might try Soft Pretzels, Fried Mushrooms or Salt & Pepper Shring. Our full menu can be found here.

reserving time to give thanks

It's almost turkey time and as uusal the Grille will be offering a Thanksgiving Day Buffet. This year's offerings are sure to make your culinary senses give thanks. Take a peak at the menue here. Be sure to make your reservations by calling the Grille at 885-2200.

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 Chef Paul Courtwright...

Chef

There is nothing like fall in New England, crisp breezes, the colors of the changing trees, a warm cider and a hearty meal. Chef Paul shares a wonderful Spaghetti alla Norma recipe that is sure to warm the soul and the stomach.

 

spaghetti alla norma
2 Medium Eggplants, Cut into ¾” cubes
Extra Virgin Olive Oil
1 small Onion, diced
1 teaspoon Red Pepper Flakes
2 lbs. ripe Roma Tomatoes, peeled, seeded and chopped
½ cup Fresh Basil Leaves, torn into pieces
1 lb. Spaghetti
4oz Ricotta Salata

 Toss eggplant with extra virgin olive oil, salt and pepper.  Roast in a 400 degree oven until soft and caramelized.

Sauté garlic, onion and pepper flakes in extra virgin olive oil until translucent.  Add tomatoes and half the basil and cook until heated through.  Season with salt and pepper.

Cook spaghetti and drain well.  Add pasta to sauce and toss lightly.  Add roasted eggplant and stir.

Transfer pasta to bowls and sprinkle with the remaining basil and ricotta salata  

September 2014