Smokehouse Combo Platter

Smoke House reopened for the 2017 season on Sunday, April 30th.

The summer-inspired menu includes an array of appetizers including Corn & Crab Chowder; Smoke House Chili; Smoked Chicken Wings served BBQ or buffalo style with bleu cheese dressing; Shrimp Cocktail; Deviled Eggs; traditional Fried Pickles with spicy remoulade; Nachos; Hog Wings, served BBQ or buffalo style with bleu cheese dressing; and Fried Pork Rinds, served with a special BBQ seasoning.

For guests craving greens, options include a Chopped Salad with romaine, bacon, black beans, corn, tomatoes, cheddar, grilled onions, cucumbers and chipotle ranch dressing; a Watermelon Salad with pickled watermelon rind, onion, red peppers, arugula, ricotta salata, and watermelon-mint dressing; and Fried Green Tomatoes, served with greens, Narragansett Creamery mozzarella and green goddess dressing.

Traditional barbecue options include Baby Back Ribs, Brisket, Chicken, Pulled Pork, and House-Made Sausage. A Smoke House Tasting consisting of hog wings, chicken wings, brisket and pulled pork is available for guests who are looking to try it all.  Smoke House also offers a variety of sandwiches and burgers, including the Giant Taco, with choice of pulled pork, brisket, fried chicken or skirt steak plus lettuce, tomato, cheddar, guacamole, sour cream and hot sauce; and the vegetarian Portobello Sandwich with roasted red pepper, fried green tomato, arugula, mozzarella and pesto aioli.

For dessert, Smoke House offers guests a delicious Milkshake, available in chocolate and vanilla flavors and prepared with locally-spun fresh vanilla ice cream; a Key Lime Parfait with pound cake crumble, fresh raspberries, and whipped cream; a Chocolate Caramel Parfait made with Devil’s food cake, salted caramel, and American buttercream; and Blueberry Biscuits topped with frosting.

For a sweet taste of summertime, Smoke House serves a variety of refreshing mason jar cocktails, including the Summer Sangria, made with farmstand fruit, orange brandy and red or white wine; the Cojito, made with coconut rum, elderflower liqueur, fresh lime, mint and soda; the P.B.T. Peach Bourbon Tea with house-infused peach bourbon, crème de peche and cold brewed tea, and ‘mocktails’ such as the Nojito with fresh mint, lime and soda and the Smoke House-Made Lemonade with cranberry, orange juice, pineapple, sour and grenadine.

For more information on Smoke House and to see the full menu, visit the website at

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