Lunch Menu

Lunch Menu

First Course

blistered padrone peppers 6
greek seasoning salt | lemon

spring minestrone soup 11
grilled crimini mushrooms | toasted farro
garbanzo beans | green garlic pesto

cream of cauliflower soup 11
bay shrimp | ajo blanco relish

warm kale Caesar 9
shaved grana padano | anchovies | focaccia crouton

greystone garden salad 10
spring vegetables | greens and reds| popped quinoa
pea sprouts | sky hill goat cheese dressing
with confit chicken leg 16
with grilled wild salmon 21

grilled asparagus & warm potato salad 12
soft cooked egg | pancetta | smoky breadcrumbs

steamed mussels 12
fennel sausage | caramelized onion broth

Main Course

potato crusted fort bragg petrale sole 26
spinach & grilled onion
meyer lemon beurre blanc
warm lima bean salad

crispy skin wild salmon 29
smoked potatoes | delta asparagus | black garlic
pickle aioli

mushroom & sky hill goat cheese raviolo 21
sautéed spinach | wild mushroom brodo

grilled 5-dot ranch skirt steak flatbread 19
smoked cheese curd | arugula | chimichurri
green bean salad

brick roasted mary’s farm chicken 25
chorizo-chickpea stew | broccolini

pan seared grimaud farms duck breast 25
marscapone red flint polenta | wilted pea tendrils
almonds | blueberry gastrique

Desserts

artisan cheese plate 12
cowgirl creamery “red hawk”
cypress grove “humboldt fog”
fiscalini “bandage wrapped” cheddar

coconut tapioca 7
mango sorbet | coconut crisp | passion fruit
cilantro syrup

vanilla bean panna cotta 8
strawberry sorbet | pickled rhubarb
candied fennel bulb

carrot cake 7
caramelized white chocolate | mascarpone sorbet
brown sugar carrots | “rum raisins”

slow baked chocolate mousse 9
blackberry ganache | mint leaf ice cream
“brownies”

citrus variations 9
lemon pudding cake | blood orange s’more
grapefruit “pavlova”

Sides

crispy fingerling potatoes 7
rosemary salt | malt vinegar

wilted pea tendrils 7
toasted almonds

mascarpone red flint polenta 7

garlic sautéed spinach 7
roasted red onion


Our Approach to Ingredients
The Wine Spectator Greystone Restaurant emphasizes sustainable cookery. Its seasonal menu features the highest quality ingredients harvested daily from Greystone’s own garden and local farms. Local ranchers and fish purveyors provide grass-fed beef, and free-range poultry, as well as sustainable fish.

We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.

Not all ingredients are listed on this menu. Please inform your server if you have an allergy so that we may accommodate your request.

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