110 Grill Fall River
560 William S Canning Blvd, Fall River
(774) 704-5422
Customers' Favorites
Grilled Cheese & Creamy Tomato Soup
Grilled Cheese & Tomato Soup
Pulled Pork Mac & Cheese
Chicken Piccata Gnocchi
Peanut Butter Cascade
Pulled Pork Sandwich
BBQ Chicken Nachos
Firecracker Shrimp
BBQ Chicken Salad
Crab Rangoon Dip
At the Start
Bistro Wings
Golden fried chicken wings tossed with a choice of buffalo or maple BBQ sauce, served with carrots and celery. Available boneless.
110 Cajun Yellowfin Tuna
Chilled seared yellowfin tuna, served rare, topped with sriracha aioli drizzle.
110 Spinach Dip Bread Bowl
A creamy blend of cheeses, spinach and artichokes, served in a sourdough bread bowl with tortilla chips and cucumber slices
Crispy Fried Pickle Chips
Crispy dill pickle chips, served with a side of housemade honey mustard and sriracha aioli.
Totchos
Fried seasoned tater tots topped with chorizo sausage, nacho cheese sauce, fresh pico de gallo, avocado and sour cream.
Asian Calamari
Golden fried rings, tentacles and banana peppers, served with a side of sweet chili sauce.
BBQ Chicken Nachos
Layers of corn tortilla chips, pulled BBQ chicken, black beans, corn, nacho cheese sauce, BBQ sauce, housemade ranch, banana peppers and scallions.
Firecracker Shrimp
Lightly fried shrimp, tossed in a spicy sweet chili sauce, garnished with broccoli slaw
Cup Tomato Soup
A mildly sweet cream of tomato soup with a hint of garlic and parmesan
Bowl Tomato Soup
A mildly sweet cream of tomato soup with a hint of garlic and parmesan
Cup Clam Chowder
A creamy blend of chopped clams, potatoes and spices.
Bowl Clam Chowder
A creamy blend of chopped clams, potatoes and spices.
Bang Bang Cauliflower
Lightly fried cauliflower tossed in a spicy sweet chili sauce. Finished with sesame seeds and scallions. Served with roasted garlic aioli.
On the Dough
Margarita Flatbread
A crispy flatbread, pesto, sliced tomatoes and fresh mozzarella, finished with a balsamic reduction and basil.
BBQ Chicken Flatbread
A crispy flatbread, pulled BBQ chicken, white cheddar cheese and grilled red onion topped with BBQ sauce.
Fig and Prosciutto Flatbread
A crispy flatbread, fig jam, caramelized onions, prosciutto, goat cheese, arugula tossed with lemon oil.
From the Garden
Kale Brussels Salad
A blend of shredded kale, roasted brussels sprouts, shaved broccoli, cabbage, radicchio, carrots, arugula, toasted pumpkin seeds amd diced gala apples. Tossed in a whole grain mustard vinaigrette, topped with goat cheese.
Caesar Salad
Crisp romaine hearts and housemade seasoned croutons, tossed in a housemade caesar dressing and topped with shaved parmesan.
BBQ Chicken Salad
Fried chicken, artisan mix, corn, black beans, grape tomatoes, applewood smoked bacon, avocado, white cheddar cheese and banana peppers. Tossed in a housemade ranch and finished with a BBQ drizzle.
Cyprus Salad
Iceberg lettuce and baby arugula with cucumbers, banana peppers, red onions, olives, grape tomatoes and roasted red peppers, tossed in a white balsamic vinaigrette
Blue Cheese Wedge
Iceberg wedge topped with applewood smoked bacon, blue cheese crumbles, grape tomatoes, red onions, housemade blue cheese dressing, everything seasoning and a balsamic reduction
Steak Salad
Thick sliced beefsteak tomatoes, red onion and sirloin steak, over artisan greens tossed with a balsamic reduction, finished with housemade steak sauce, blue cheese crumbles and applewood smoked bacon.
Between the Bread
The "Cure" Burger
Grilled 8 oz all-natural Certified Angus Beef® burger, american cheese, applewood smoked bacon, fried egg, smashed tater tots, caramelized onions and demi-glace, served on a toasted bun.
Pulled Pork Sandwich
Slow cooked pulled pork, tossed in BBQ, served on a pretzel bun with coleslaw, pickles, cheddar cheese and crispy onion strings.
Chicken Cordon Blue Sand
Lightly fried or grilled chicken topped with swiss cheese, shaved ham, honey mustard, lettuce and tomato. Served on a toasted pretzel bun.
Cuban Sandwich
Slow cooked pulled pork, sliced ham, swiss cheese, honey mustard and fried pickles. Served on griddled thick ciabatta.
Hot Honey Chicken
Chicken breast brined in pickle juice, deep fried in cajun seasoned flour, shredded lettuce and pickle chips on a griddled pretzel bun. Topped with Hot Honey.
110 Classic Cheeseburger
Grilled 8 oz Certified Angus Beef® burger, served with your choice of cheese, lettuce, tomato, and red onion. Served on a toasted bun.
Turkey Burger
Seared turkey burger served on a toasted bun, topped with housemade lemon aioli, lettuce, tomato, red onion and avocado.
Steak and Cheese
Certified Angus Beef® shaved steak, caramelized onions, green and red peppers, smothered with american cheese, served in a toasted sub roll
Grilled Cheese and Creamy Tomato Soup
A blend of goat and american cheese on griddled ciabatta bread with roasted garlic aioli, accompanied by a mildly sweet cream of tomato soup
Fish Tacos
Three warmed tortillas with cajun seasoned fried cod, rice salad and pico de gallo. Finished with housemade sriracha aioi.
Beyond Burger
100% plant based burger served on a pretzel bun. Topped with lettuce, tomato, red onion and lemon aioli. Available vegan.
By the Chef
110 Chimichurri Steak
Cajun seasoned sirloin steak topped with an herb and garlic infused chimichurri sauce, served with seasoned french fries
110 Chicken Caprese
Fried chicken topped with pesto, reggiano, mozzarella and roasted tomatoes. Finished with a balsamic reduction, served with an artisan green salad.
Cuban Swordfish
Cajun seasoned swordfish served over hot rice salad drizzled with housemade lemon aioli. Topped with arugula in citrus oil.
Shrimp Scampi
Sauteed shrimp tossed with linguine, roasted tomatoes, spinach, basil and shaved parmesan in a lemon garlic butter sauce. Served with garlic ciabatta.
Prosciutto Wrapped Cod
Baked seasoned North Atlantic Cod wrapped with Prosciutto, served over parmesan risotto and broccoli. Finished with a lemon butter sauce.
Thai Sesame Salmon
Grilled salmon served over jasmine rice and broccoli slaw, topped with bang bang sauce and sesame seeds.
110 Cucumber & Avocado Tuna
Seared cajun tuna, chilled and sliced, served rare over jasmine rice with avocado, shaved cucumber and honeydew melon. Finished with a soy ginger dressing.
Chicken Pesto Pasta
Sauteed chicken tossed with pesto cream sauce, roasted tomatoes, artichokes and fettuccini pasta, topped with shaved parmesan
Fish & Chips
North atlantic cod fried in seasoned flour, served with french fries,tartar sauce and coleslaw.
Pulled Pork Mac & Cheese
A rich cheese sauce tossed with cavatappi pasta, topped with BBQ pulled pork, BBQ crumbles and onion strings. Drizzled with BBQ sauce and housemade ranch.
Chicken Piccata
Fried chicken served with sauteed gnocchi and spinach, tossed in a lemon caper butter sauce with fried sage
Pesto Pasta
Roasted tomatoes, artichokes and cavatappi pasta, tossed in a creamy pesto sauce and finished with shaved parmesan.
Vegetarian Stir Fry
Linguine tossed with sauteed broccoli, mushrooms, onions, green and red peppers. Finished with sesame ginger sauce and housemade sriracha aioli. Topped with sesame seeds. Available vegan.
Gnocchi Bolognese
A mixture of veal, beef and pork in a creamy tomato sauce tossed with gnocchi, aruglua and shaved parmesan. Served with garlic ciabatta.
Off the Hook
Salmon
Farm raised, atlantic. Prepared grilled with garlic butter or cajun style
Swordfish
East coast, line caught. Prepared grilled with garlic butter or cajun style
In the Cut
Dinner Steak Tips
12 oz of bourbon marinated tips, finished with a whiskey glaze
Ribeye
14 oz, 21 day aged. Served with 110 steakhouse butter
New York Strip
12 oz, 21 day aged. Served with 110 steakhouse butter
On the Side
French Fries
Sweet Potato Fries
Jasmine Rice
Roasted Garlic Mashed Potatoes
Onion Strings
Roasted Brussels Sprouts
Broccoli
For the Vegetarian
Grilled Cheese and Creamy Tomato Soup
A blend of goat and american cheese on griddled ciabatta bread with roasted garlic aioli, accompanied by a mildly sweet cream of tomato soup
Beyond Burger
100% plant based burger served on a pretzel bun. Topped with lettuce, tomato, red onion and lemon aioli. Available vegan.
Pesto Pasta
Roasted tomatoes, artichokes and cavatappi pasta, tossed in a creamy pesto sauce and finished with shaved parmesan.
Vegetarian Stir Fry
Linguine tossed with sauteed broccoli, mushrooms, onions, green and red peppers. Finished with sesame ginger sauce and housemade sriracha aioli. Topped with sesame seeds. Available vegan.
At the Finish
GF Chocolate Cake
A warmed flourless chocolate cake served with a mixed berry compote, fresh berries and housemade hot fudge
Lemon Sorbet
Topped with fresh berries and mixed berry compote
Apple Crisp
Warm baked apples topped with cinnamon granola crumble, sea salt caramel suace and vanilla ice cream
Oreo Brownie Sundae
A warmed fudge brownie topped with vanilla ice cream and housemade hot fudge, finished with whipped cream and crushed oreo
Peanut Butter Cascade
Layers of fudge brownie, peanut butter ice cream, housemade hot fudge and reese's chunks
Coconut Key Lime Pie
Toasted coconut and graham cracker crumble layered with key lime custard, fresh whipped cream and finished with lime zest and a lime wheel.
Lemon Beignets
Tossed with powered sugar and served with mixed berry puree and sea salt caramel sauce.
Little Grillers
Kids Chicken
Grilled Chicken or fried chicken tenders. Served with choice of two sides.
Kids Burger
Two grilled hamburger or cheeseburger sliders. Served with choice of two sides.
Kids Pasta
Butter and parmesan cheese, red sauce or mac n' cheese. Served with choice of two sides.
Kids Grilled Cheese
Served with choice of two sides.
Kids Fish
Fried cod, served with choice of two sides.
Kids Cheese Pizza
Kids Salmon
Grilled salmon, served with choice of two sides.
Extras
Small Still
Small Sparkling
Large Still
Large Sparkling
Ketchup
Mayo
Mustard
Plastic Utensils
Photos
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Recent Reviews
Lavinia is unbelievable if you guys ever have to go to 110 Grill ask for Lavinia with a curly hair. She is a bartender and works Thursday Friday Saturday and Mondays. Omg she is the best
November 2024
I’m honestly super disappointed. We order take out every Friday night. This is the one day a week we choose not to cook. For the past couple months it has been one bad experience after the other. My food is either consistently wrong. We are given a time frame and arrive on time only to stand around another hour. Or the quality is just plain terrible for what we pay. Now you may ask, why bother going back? Well I wish I could go somewhere else but as a person with Celiac Disease...
October 2024
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We had 6 in our party and 4 meals were on the cold side when we received our food
That's not a good ratio
Taste was good, drinks are good