| Greystone Menu
Appetizers
Steak Tartare and Carpaccio Plate 15
Steak Satay 16
Beef Skewers Marinated in Soy Sauce with Ginger and Garlic
Grilled and served with a Petite Cucumber Salad
Lamb chops 17
Lamb Chops, Grilled and served with Baby Greens.
Topped with Balsamic Vinaigrette
Seared Sonoma Fóie Gras 20
Served with Poached Pear and a Port Reduction,
over a bed of Mesclun Greens
Panko Crusted Prawns 16
Pan Fried, Served with a Roasted Garlic Risotto Cake
Finished with a Honey Dijon Mustard Reduction
Baked Portobello Mushroom 14
With Gulf Shrimp in a Fresh Herb Sauce
Tuna Tartare 17
Maryland Crab Cakes 15
Oyster Rockefeller 15
Smoked Scottish Salmon 16
Served with Cherry Tomatoes and Cucumber
over a bed of Bagel Chips. Finished with Dill Créme Fraiche
New Zealand Mussels 13
Sautéed with Garlic and White Wine with a touch of tomato
Chilled Shellfish Platter (for two persons) 36
Shrimp, Oysters, Crab legs, and Lobster
Jumbo Shrimp Cocktail 15
Oysters on the Half Shell 15
Soups
Lobster and Shrimp Bisque 14
Soup of the Day 12
Salads
Caesar Salad 9
Beefsteak Tomatoes and Onions 9
(with Blue Cheese Dressing)
Greystone Salad 9
Arugula, Radicchio, Sliced Pear, English Stilton Cheese,
Candied Walnuts,and a Lemon Mustard Vinaigrette
Gathered Greens 8
Organic Baby Mixed Greens with Bell Pepper,
Carrot, Daikon and Lemon Thyme Vinaigrette
Polenta Crusted Sea Scallops 14
Served over Mesclun Greens
with Citrus Segments Mango Vinaigrette
Roasted Beets with Belgian Endive 9
Served with Sonoma Goat Cheese Cake,
Toasted Hazelnuts and Granny Smith Apple slices.
Topped with Walnut Orange Vinaigrette
Pasta
Penne 22
Pen-shaped Pasta with Rock Shrimp in a Saffron
Dill Cream Sauce. Tossed with Baby Arugula
Game Ravioli 19
House-made Ravioli filled with Buffalo,
Duck, Venison and Pheasant.Topped
with a Creamy Porcini Mushroom Sauce
Lobster Risotto 24
In a Light, Spicy Tomato Sauce
with Maine Lobster and Wild Thyme
Linguine with Dungeness Crab 29
Shallots, Brandy, Tomato and a Touch of Cream
Poultry
Double Breast Free Range Chicken 22
Grilled, Topped with Garlic,
Rosemary and Lemon served with Garlic
Mashed Potatoes and Swiss Chard Greens
Breast of Sonoma Duck. 28
Pan seared and served with Mission Figs,
Mashed Potatoes,Sautéed Baby Bokchoy
and Crispy Ginger. Fininshed with a Port Wine Reduction
Fish
Fresh Fish of the Day M/P
Salmon 29
Preparation changes Daily
Sword Fish 32
Preparation changes Daily
Ahi Tuna 32
Seared with Sesame Seeds and Black Peppercorns
Served over Wasabi Infused Mashed Potatoes and Bokchoy
Topped with Tobico Caviar and and Soy Glaze
Dover Sole 40
Lemon, White Wine and Butter
Seafood
Live Maine Lobster M/P
(steamed or broiled) 3lbs to 5 lbs.
Served with Mashed Potatoes and Vegetables
Alaskan King Crab Legs M/P
(steamed or broiled)
Served with Mashed Potatoes and Vegetables
Jumbo Scallops 30
Pan Seared, served with Grilled Asparagus over a
bed of Lobster Mashed Potatoes. Topped with a Garlic,
Basil and Soy Basil Reduction Sauce.
Jumbo Prawns 32
Lightly Battered and Wok Fried over a bed of
Saffron Risotto and Sautéed Spinach.
Topped with a Pink Peppercorn Shallot Buerre Blanc
Meat
*Served with choice of sauce and/or mustard
*Ribeye 32 oz. (Bone In) 38
*Porterhouse 48oz. (for two) 72
*New York 16 oz 38
Filet Mignon petite (8oz.) 29 (12oz.) 36
Served with Roasted Portobello Mushroom
and Grilled Asparagus. Topped with a Truffle Infused
Veal Reduction and Garnished with Haystack Potatoes
Elk Chop 38
Roasted and Crusted with Morel and Porcini Mushrooms.
Served with Collard Greens and Herb Mashed Potatoes.
Topped with a Coriander Black Berry Reduction Sauce
Veal Chop 36
Grilled and served over a bed of Gnocchi. Topped with
a light Creamy Cognac sauce with Porcini Mushrooms
Lamb Chops 36
Served over a bed of Garlic Mashed Potatoes and topped
with a Black Olive Lamb Broth Reduction infused with Thyme.
Pork Loin Chop 27
Pan Roasted, served over a bed of Ginger Mashed Yams.
Topped with a Jalapeno Honey Reduction Sauce
Buffalo Tenderloin 38
Served with Swiss Chard Greens, Parsnip Mashed
Potatoes,Poached Pear and a Port Wine Reduction.
Lamb OssoBuco 36
Lamb Shank Braised slowly in a Cabernet and Juniper Berry
Reduction sauce. Served over a bed of Saffron Risotto
Potatoes
Shoestring Potatoes 7
Ginger Sweet Potatoes 7
Mashed Potatoes 6
Garlic Mashed Potatoes 6
Lobster Mashed Potatoes 15
French Fries 6
Hashbrown Potatoes 8
Gratin Dauphinois 8
Baked Potato 7
Vegetables
Roasted Wild Mushrooms 9
Creamed Garlic Spinach 7
Herb Butter Corn with Applewood Smoked Bacon 7
Ten Vegetables Sautéed with Garlic and Olive Oil 8
Asparagus Steamed or Grilled 8
Broccoli Sautéed with Garlic and Olive Oil 7
Spinach Sautéed with Garlic and Olive Oil 7
Desserts
New York Cheesecake 8
Vanilla Bean Creme Brulée 8
Served with fresh seasonal berries
Fresh Seasonal Fruit 8
Served over a Vanilla Cookie Shell with Chantilly Cream
Seven-Layer Chocolate Cake 8
Layers of Chocolate Sponge Cake, Chocolate Mousse
Chocolate Hazelnut Cream and Chocolate Ganache
Chocolate Mousse 8
Cookie-crust shell topped with chocolate mousse
Coffee Profiteroles 8
Cream-filled pastry cakes topped with a coffee cream sauce
Strawberry and Orange Mousse 8
Cookie-crust shell topped with layers of strawberry and orange mousse
Cantalope Sorbet 10
Served drizzled with Grahams 'Six-Grape' port
Gelato 8
Served in an almond and caramel touille shell
Bread Pudding a la Mode 8
Served warm with a Meyer's Rum Sauce
with Grand Marinier Creme Anglaise
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