Caption Goes Here

Slack's Menu

APPETIZER

Traditional Wings | 1/2 dozen 10
Choice of barbeque, Buffalo, or dry Cajun seasoning

Calamari | 15
Rhode Island-style with cherry peppers, topped with arugula & a lemon herb aioli
Marinara sauce available upon request

Steamed Mussels | 16
Tossed with garlic, basil, cherry tomatoes & arugula, then steamed in white wine, served with grilled baguette

Charcuterie Board | 21
Assorted meats & cheeses locally sourced, paired with honeycomb

Steamed Clams | 16
Fresh corn, grape tomatoes & garlic white wine broth, served with grilled baguette 

Home-made Crab Dip | 20
Spinach, cheddar & baguette crostini 

SOUPS & SALADS

New England Clam Chowder | 10
Little neck clams, bacon & potatoes

Lobster Bisque | 11
Sherry & cream

House Salad | 11

Spring mix, tomatioes, cucumbers, red onion & rasberry viaigrette

 

Chopped Caesar | 11
Duck fat focaccia croutons, shaved Parmesan & romaine with Caesar dressing
Add grilled shrimp, grilled chicken breast, or grilled salmon* +

24 oz. USDA Prime Porterhouse* | 90
Oh my, buckle up

20 oz. USDA Prime Bone-In Ribeye* | 63
Tender & juicy with the right amount of marbling

7 oz. Hand-Cut Filet Mignon* | 46
Melt-in-your-mouth tenderloin

14 oz. USDA Prime New York Strip* | 49
Flavor you know is too good to be true

East Coast Oysters
With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36

Littleneck Clams*
With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36

Shrimp Cocktail
With house-made cocktail sauce & fresh horseradish

New England Hot Chicken | 15
Vermont maple syrup hot sauce, lettuce, pickles & shoestring fries

Shrimp Po’ Boy | 21
Parsley-dill tartar, cherry peppers & shoestring fries

Grilled Flank Steak* | 18
House slaw, spicy aioli & shoestring fries

Ahi Tuna Burger | 22
Lettuce, tomato, onion, avocado mayo & shoestring fries

Cajun Chicken | 22
Lettuce, tomato, onion, jack cheese, avocado mayo & shoestring fries

Chorizo, Peppers & Onions | 15
Swiss cheese & shoestring fries

Dom’s Steak Tips* | 28
Mushrooms & onions, Cajun potato wedges & bordelaise drizzle

Shrimp Scampi | 25
Fresh papardelle pasta, tomatoes, basil & arugula

Fish n Chips | 20
Samuel Adams Boston Lager-battered cod with parsley-dill tartar on po’ boy & shoestring fries

Pan Seared Salmon* GF | 30
Blood orange gastrique, asparagus and Anson Mills Carolina Gold rice

FAMILY SIDES

Shoestring Fries | 7

Cajun Potato Wedges | 9

Asparagus | 9

Haricot Verts | 9

 

Yuzu Glazed Beef Ribs with pickled jalapeños and carrot slaw | 17

Brussels Sprouts
Crispy fried with maple chili-glaze | 12

Steamed Mussels
Tossed with garlic, basil, cherry tomatoes & arugula, then steamed in white wine, served with grilled baguette | 16

Calamari
Rhode Island-style with cherry peppers, topped with arugula & a lemon herb aioli | 15
Marinara sauce available upon request

Charcuterie Board
Assorted meats & cheeses locally sourced, paired with honeycomb | 21

Portuguese Clams with Chorizo
Local littleneck clams sautéed with chorizo & onions in a dry sherry saffron tomato sauce with grilled focaccia | 16

Crab Cakes
Parsley-dill tartar sauce, mango jalapeño salsa, cilantro oil | 27

New England Clam Chowder
Little neck clams, bacon & potatoes | 9

French Onion
Sweet onions & Emmental cheese | 10

Fall Salad
Butternut squash, dried cranberries, Brussels sprouts, apples, almonds, feta with a maple-cider vinaigrette | 13

Chopped Caesar
Duck fat focaccia croutons, shaved Parmesan, romaine & Caesar dressing | 11
Add grilled shrimp, grilled chicken breast or grilled salmon* +

Beet Salad
Dried pears, fennel, frisee and arugula tossed in a white balsamic-honey vinaigrette, garnished with walnuts & goat cheese | 13

Boneless Beef Short Rib
Whipped potatoes, roasted fall vegetables, finished with natural braising sauce, topped with crispy shallots | 39

Porchetta Scallopine*
Bone-in, pounded and breaded pork, fingerling potatoes, served with apple, fennel and arugula, drizzled with 8-year aged ice wine vinegar | 36

Sea Scallops*
Jalapeño-cheddar polenta, shrimp, corn & peppers | 36

Pan Seared Salmon GF
Blood orange gastrique, asparagus and Anson Mills Carolina Gold rice | 30

Pan Roasted Arctic Char
White rice, sautéed cabbage, bok choy and toasted almonds, finished with maple-ginger glaze | 36

Cashew Crusted Chilean Sea Bass
Lemon beurre blanc, Parmesan risotto, haricots verts | 40

Pan Roasted Game Hen
Fingerling potatoes, haricot verts, roasted mushroom, pearl onion | 27

EAST COAST OYSTERS

With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36

Littleneck Clams*
With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36

Shrimp Cocktail
With house-made cocktail sauce & fresh horseradish | 15

Pair with your favorite bourbon or ask your server about one of our signature cocktail specials

24 oz. USDA Prime Porterhouse*
Oh my, buckle up | 90

20 oz. USDA Prime Bone-In Ribeye*
Tender & juicy with the right amount of marbling | 63

7 oz. Hand-Cut Filet Mignon*
Melt-in-your-mouth tenderloin | 46

14 oz. USDA Prime New York Strip*
Flavor you know is too good to be true | 49
All cuts are accompanied by bordelaise & choice of 1 side

Whipped Potatoes | 9

Loaded Baked Potato | 9

Fingerling Potatoes | 9

Asparagus | 9

Haricot Verts | 9

Baby Bok Choy | 9

Parmesan Risotto | 9

Anson Mills Carolina Gold Rice | 9

Maple-Ginger Glazed Fall Vegetables | 9

Chocolate Cake | 8
5-layers of moist dark chocolate cake and chocolate filling

New York-Style Cheesecake | 8
creamy, smooth and satisfying topped with raspberry coulis

Add á la mode | 3

Caption Goes Here

highlights

  • Won second-place in the People's Choice for Best Clam Chowder in the 2015 New Bedford Seaport 10th annual Chowder Festival.
  • We offer a wide selection of wine.
Caption Goes Here

a bit of history

Have you ever wondered about the origin of the name "Slack's Oyster House & Grill"? The restaurant's name pays homage to Plainville's early history and the town's nickname, "Slackville." Benjamin Slack, an affluent landowner, earned this nickname during Plainville's early days. 

Plainville was settled in 1661 and was part of Dedham before becoming part of Wrentham in 1673. The area was named after the abundance of geographical plains in the region, and in 1856, Plainville became an official town after the establishment of a post office. 

Bordering North Attleboro, MA, Plainville shares a historic marker called the Angle Tree Stone, which divides the boundaries between the old Massachusetts Bay Colony and Plymouth Bay Colony. This marker is featured in the official town seal. 

Aside from its notable veterans, such as George Robert Twelves Hewes, a Revolutionary War veteran who participated in the Boston Tea Party and the Battle of Rhode Island, Plainville has a rich history that is reflected in the town's landmarks and even its restaurants.