STARTERS

CRANBERRY POMEGRANATE BRUSCHETTA spread of cream cheese, topped with pomegranate, cranberries, orange zest & chiffonade basil, served on baguette slices | 12

GRILLED ZUCCHINI ROLLUPS stuffed with lemon, basil blue cheese crumbles & slow roasted tomatoes | 13

JUMBO CRAB CAKE breaded in panko crust, seared & served with a spicy rémoulade & sweet pepper relish | 27

CALAMARI Rhode Island style with cherry peppers, topped with arugula & lemon herb aïoli | 15

marinara sauce is available by request

CHARCUTERIE BOARD assorted meats, cheeses, dried fruits & crackers, paired with jam | 27

STEAMED MUSSELS tossed with garlic, basil, cherry tomatoes, arugula & corn, steamed in white wine, served with grilled baguette | 16

GRILLED OCTOPUS slowly braised in a vegetable broth until tender, marinated with olive oil & fresh herbs, grilled & served with arugula, orange segments & craisins, finished with a chipotle aïoli | 20

STEAKS

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

32 OZ. DRY AGED TOMAHAWK with two sides – dinner fit for a king. This is the steak you see when you close your eyes & dream. It is also the steak that Fred Flintstone ate. | 120

24 OZ. USDA PRIME PORTERHOUSE hard seared t-bone steak, thickly sliced with a tender texture & rich taste | 90

20 OZ. USDA PRIME BONE-IN RIBEYE tender & juicy with the right amount of marbling | 72

7 OZ. HAND-CUT FILET MIGNON delicate & juicy melt-in-your mouth tenderloin | 48

14 OZ. USDA PRIME NEW YORK STRIP flavor you know is too good to be true | 52

All cuts are accompanied by a choice of one sauce & one side

Sauces: chimichurri, béarnaise, merlot demi-glace, cowboy sauce

Add a lobster tail to any entrée or steak for 42

ENTREES

TORTELLINI PASTA with a seafood Newburg sauce | 31

SHORT RIBS mashed potatoes & buttered baby carrots with tops, finished with braising gravy | 40

EGGPLANT ROLLATINI stuffed with lentils & quinoa mixture finished with roasted tomato coulis | 30

SEAFOOD FRA DIAVOLO shrimp, mussels, scallops & clams tossed with fra diavolo sauce | 38

PAN SEARED SALMON jasmine rice & haricots verts with lemon dill cream sauce | 32

CASHEW CRUSTED SEA BASS couscous asparagus with warm tomato vinaigrette | 41

2-BONE PORK CHOP charred bok choy, merlot demi-glace garnished with grilled scallion | 37

GAME HEN herbed, oven-roasted, whipped potatoes & haricots verts finished with Florentine sauce | 28

SEA SCALLOPS lemon risotto, romesco sauce | 39

BRUSSELS SPROUTS & BROCCOLI with cranberry agrodolce | 9

JASMINE RICE | 9

COUSCOUS dried currants, apricots, parsley | 9

LOADED BAKED POTATO | 9

HARICOTS VERTS | 9

ASPARAGUS | 9

BOK CHOY | 9

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.

SIGNATURE COCKTAILS

THE SMOKING JACKET Choice of Bourbon with Aperol, Meletti Amaro & Bitter Truth Chocolate bitters. Sip this cocktail while enjoying one of our prime steak cuts | 14

Suggested pairings: Knob Creek 100 Proof Bourbon & USDA Prime Bone-In Ribeye, Basil Hayden Bourbon & USDA Prime New York Strip, or Woodford Reserve Bourbon & Hand-Cut Filet Mignon

PLAINRIDGE PARK SIGNATURE BUFFALO TRACE BOURBON BARREL AGED OLD FASHIONED | 14

THE ELVIS Skrewball Peanut Butter whiskey, Giffard Banane du Bresil, chocolate bitters & toasted bacon | 12

PEACH ALE SANGRIA Jim Beam Bourbon, Giffard Crème de Peche & Leinenkugel’s Juicy Peach | 12

LUCKY ME Cruzan Banana rum, Malibu Coconut rum, Giffard Crème de Peche, pineapple & orange juices | 13

PALOMA Patrón Silver tequila, Giffard Crème de Pamplemousse, lime juice & soda | 13

KEY LIME PIE MARTINI Cruzan Vanilla rum, Key Lime Rum Crème, RumChata & Graham Cracker Crust | 13

POME'MANGILI Corvus Tropical vodka, Pama Pomegranate & Chambord Black Raspberry liqueurs, fresh orange juice, lime juice & sour mix | 12

SIGNATURE ESPRESSO MARTINI Absolut Vanilia vodka, Kahlúa coffee liqueur, Baileys Irish Cream liqueur & house espresso | 14

SPICE PEAR MARTINI Absolut Pears vodka, Canton Ginger liqueur, winter spice bitters, sour mix garnished with candied ginger | 14

WINES

Wine by the Glass

WHITE

DOMAINE STE. MICHELLE | 10

LA MARCA PROSECCO | 12

MIA DOLCEA MOSCATO D’ASTI | 9

...

RED

SIMI CABERNET SAUVIGNON | 12

CHATEAU STE. MICHELLE INDIAN WELLS CABERNET SAUVIGNON | 12

...

FORTIFIED

GRAHAM’S SIX GRAPES RUBY PORT | 10

  

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.