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.

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!

help us bring the drama to the grille in september!

The Grille on Main, in cooperation with the Stephen Marra Foundation is highlighting the drama program at West Warwick High School. Purchase a theatrical mask to add to our stage behind the bar and the proceeds will benefit the West Warwick High School Players Drama Club.  You might want to try Drama Queen (a blueberry pomegranate sangria), our September drink special for only $8. A portion of the proceeds will benefit the Drama Club! Be sure to look for the New England premiere of BIG FISH on January 9, 10, 16, 17, and 18, 2015! Tickets go on sale in November!


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