From the Kitchen

STARTERS

CRISPY FRIED PICKLES
crisp kosher dill chips, chipotle ranch sauce | 9

RANGE NACHOS
tri color tortilla chips, beef chili, white queso, jack cheddar, pico de gallo, lime and cilantro sour cream, shredded lettuce | 12 | add pulled pork +5 | add grilled chicken +5

BUFFALO CHICKEN BREAD BOWL
cheddar and blue cheese dip, pulled chicken, served with pita chips, carrots & celery | 12

CALAMARI lightly fried rings, tossed in garlic oil, arugula, sliced banana peppers, lemon garlic aioli | 13

JUMBO SHRIMP COCKTAIL
served with sriracha cocktail sauce, lemon | 14

FRESH CHICKEN WINGS house marinated wings, choice of spicy buffalo, sweetened soy or habanero honey | 12

CRISPY BONELESS TENDERS choice of spicy buffalo, sweetened soy or habanero honey | 11

SOUTHERN PULLED PORK TACOS
sweet and spicy braised pork, cheddar jack, spiced corn, pico de gallo, cilantro,
avocado ranch crema | 13

THE RANGE REUBEN SLIDERS
corned beef brisket, swiss, fresh sauerkraut, whole grain mustard, warm pretzel buns | 12

FRESH BURRATA
soft mozzarella, prosciutto, roma tomatoes, basil pesto, balsamic drizzle, grilled baguette | 14

CHARCUTERIE
chef’s choice of cured meats, cheeses and seasonal
accompaniments | 16

MUSSELS
sautéed with garlic, olive oil and white wine, served with a grilled baguette | 14

SOUPS AND SALADS

NEW ENGLAND CLAM CHOWDER cup 6 | bowl 8
SOUP OF THE DAY cup 5 | bowl 7
BEEF CHILI cup 5 | bowl 7

MIXED GREEN SALAD
mixed greens, red onion, cucumber, tomato, balsamic vinaigrette | 9

KALE CAESAR
romaine and kale, shaved parmesan, housemade croutons, tossed with roasted red pepper caesar dressing | 12

THE RANGE COBB
romaine, blackened chicken, applewood smoked bacon, sharp cheddar, tomato, avocado, roasted red peppers,
sweet corn, sliced egg, blue cheese dressing | 15

WATERMELON ARUGULA SALAD
arugula, watermelon, crumbled goat cheese, red onion, toasted walnuts, in honey watermelon vinaigrette | 12

GREEK SALAD
mixed greens, feta, kalamata olives, pepperoncini, tomatoes, cucumbers, garbanzo beans, tossed in a red wine tomato
vinaigrette | 12 | add naan bread +2

ADDITIONS
Grilled Chicken +5 | Grilled Sirloin Steak Tips +10
Grilled Salmon +10 | Grilled Shrimp +10 | Pan Seared Scallops MKT

PIZZAS

THREE CHEESE MARINARA
mozzarella, parmesan, romano 11

TOPPINGS +1.00ea
sautéed onions • mushrooms • peppers • applewood smoked bacon • pepperoni • sautéed kale

SHRIMP SCAMPI PIZZA
sautéed shrimp, kale, roasted tomatoes, mozzarella, parmesan, romano, garlic | 16

ENTREES

THE RANGE STEAK TIPS
grilled sirloin steak tips, rice pilaf, chef’s vegetables | 19

FISH TACOS
seasoned fried haddock, cheddar jack cheese, mango salsa, greens, avocado ranch crema, rice pilaf and asparagus | 16

STEAK FRITES
grilled flat iron steak, balsamic drizzle blue cheese butter, grilled red onions, truffle fries, mixed greens with balsamic vinaigrette | 23

TRADITIONAL CHICKEN PARMESAN
panko breaded marinated chicken breast, mozzarella, house marinara, over linguini | 18

CAJUN BLACKENED SALMON
roasted and blackened, asparagus, fingerling potatoes | 23

RANGE SCAMPI
shrimp, roasted tomatoes, artichoke hearts, black olives, capers, kale, white wine, garlic butter sauce over linguini | 23

BAKED MAC & CHEESE
applewood smoked bacon, cavatappi pasta, cheddar jack cream sauce, breadcrumb topping | 16
add buffalo chicken +5 | add short rib +5

BAKED HADDOCK
topped with buttered ritz crumb, rice-pilaf, broccoli | 21

FISH & CHIPS
crispy golden fried haddock, lemon caper tartar sauce, french fries, house coleslaw | 19

PAN SEARED SCALLOPS
roasted corn, applewood smoked bacon, baby kale risotto, topped with tomato butter | market price

SANDWICH BOARD

THE RANGE BURGER
8 oz. certified prime beef, lettuce, tomato, red onion, buttered brioche bun | 12

TOPPINGS
swiss • sharp cheddar • american • blue cheese • ghost pepper jack – 1.00ea
sautéed onion • mushroom • peppers – .75ea | applewood smoked bacon • fried egg – 1.50ea

THE RANGE TUNA MELT
all white tuna salad, american cheese, applewood smoked bacon, tomato, rustic wheat bread | 13

GRILLED CHEESE
country sourdough, swiss, american, cheddar, tomato dipped in buffalo sauce | 11
add buffalo chicken +5 | add applewood smoked bacon +1.5

VEGGIE MEDLEY MELT
wild mushrooms, roasted red peppers, onions, baby kale, aged cheddar cheese, naan | 10

STEAK & CHEESE
shaved sirloin, american cheese, sautéed onions, warm toasted sub roll | 12

THE RANGE GRILLED CHICKEN
chicken breast, mozzarella, prosciutto, roasted red peppers, pesto mayo, buttered brioche bun | 12

TURKEY CLUB WRAP
oven roasted turkey, applewood smoked bacon, lettuce, tomato, pesto mayo, flour tortilla | 12

FRIED HADDOCK
lightly fried, lettuce, tomato, lemon caper tartar sauce, buttered brioche bun | 13

“REMI” DOG
all beef frank, white onion, relish, dijon mustard, grilled bun | 10

Download Full Menu

From the Bar

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About

The Range Bar & Grille is the go to destination on the South Shore for all occasions including lunches, dinners and game day. The idea behind the creation of The Range Bar & Grille was to provide the ideal meeting spot for local sports enthusiasts, business professionals, friends and families alike. Our guests can enjoy contemporary American cuisine in our lively high-end restaurant, or while seated comfortably next to a fire pit on our outdoor dining patio overlooking a 97-bay golf driving range. Our expansive bar complements the dining experience, showcasing a novel handcrafted cocktail menu, extensive beer selection and diverse wine list.

Chef Mike Saef

Owners Will O’Connell and Jim Bristol are privileged to have Chef Mike Saef as their Executive Chef at The Range Bar & Grille in Hingham. A Cohasset native with his wife Melody and their two children, Michaela and Madison, Chef Mike brings with him over 25 years of experience and great success in opening multiple restaurants…..

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Chef Mike
Executive Chef

Julie Cummings

Julie Cummings, the Manager at the Range Bar & Grille, has worked as a member of Will O’Connell’s management team for the past 5 years. Julie is a lifelong resident of Quincy, and growing up near the water has developed her love for…..

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Julie Cummings
General Manager

We are always looking for talented staff to join our team!

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Contact Us




  • The Range Bar & Grille
    306 Whiting Street Hingham, MA 02043

  • Mon-Wed: 12pm – 12am
    Thursday: 12pm – 1am
    Fri-Sat: 11 am – 1am
    Sun: 11am – 12am

  • Phone: 781-875-3382

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