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.

speaking of easter, the grille's buffet is delectible!

Reservations are still being accepted. The menu can be seen here

The Chef's Corner

Chef

News from Chef Paul Courtwright...

It seems like winter has finally broken here and spring is definitely in the air. Spring brings a surge of new produce to markets and restaurant, but one of my favorite is the wild spring onion also known as a ramp. Their availability is limited to just a few weeks; so many chefs try to find ways to preserve them for use in later months. Pickling is a good way, but another way is using them in sauces that can be stored away for months. Here’s one of my favorite sauces that features the delicious ramp:

  • Ramp Ketchup
    ½ Pound of fresh ramp bulbs, sliced
    ¼ cup fresh ramp leaves, diced
    2 tablespoons Olive Oil
    2 32oz cans of whole peeled tomatoes
    ¼ cup sherry vinegar
    ¼ cup honey
    Hot sauce, to taste (Optional)

1. Sweat the ramp bulbs in the oil until soft.
2. Puree the tomatoes in a blender. Strain pureed tomatoes to remove seeds.
3. Add strained tomatoes, vinegar, honey and hot sauce to the ramps.
4. Bring to a boil and then reduce to a simmer. Simmer for 1.5 hours or until the mixture is thick like ketchup.
5. Remove mixture from heat and stir in diced ramp leaves.

April 2014