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

The Latest From WUN

Ryan Belmore has been the Owner & Publisher of What's Up Newp since 2012. He also currently works for Mountain News, where he serves as Senior Editor - North America for OnTheSnow. He previously worked for the New England Patriots and American Cancer Society. He currently serves as Vice President of Fort Adams Trust and is a member of Local Independent Online News (LION) Publishers and North American Snowsports Journalists Association (NASJA).