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, cheddar jack, 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

RANGE FRIED CHICKEN BOWL
mashed potatoes, corn, bacon, cheddar jack cheese, gravy served in a bread bowl | 13

LOADED TOTS
applewood smoked bacon, queso picate, cheddar jack, pico de gallo, avocado ranch crema | 11

SOUPS AND SALADS

NEW ENGLAND CLAM CHOWDER cup 6 | bowl 8

BEEF CHILI cup 5 | bowl 7

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

CAESAR
romaine, 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

HARVEST SALAD
roasted butternut squash, cranberry stilton cheese, hazelnuts, red onion, mixed greens, honey cider vinaigrette | 12

BEET SALAD
beet and goat cheese filled gocce pasta, crumbled goat cheese, diced beets, baby arugula, blood orange vinaigrette | 12

A D D I T I O N S
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 spinach

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

ENTREES

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

PAN SEARED SCALLOPS
served over curry pumpkin and root vegetable risotto | 23

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

PUMPKIN RAVIOLIS
cranberries, baby spinach, roasted pumpkin seeds, in an amaretto cream sauce | 18

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

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

CHICKEN MARSALA
chicken breast sautéed in a wild mushroom sweet marsala sauce, served over linguine | 18

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

GRILLED 14 OZ. NY SIRLOIN
with fried onion strings, blue cheese and garlic butter mashed potatoes, sautéed spinach | 26

ROASTED SALMON
topped with a lemon and caper butter, sautéed spinach and rice pilaf | 23

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 – 1.00 each 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 spinach, 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

ROAST BEEF SANDWICH
in house roasted beef, lettuce, tomato, onion, american cheese, horseradish dijon sauce on a brioche bun | 13

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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