Dinner Menu

Dinner Menu

First Course

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

greystone garden salad 10
spring vegetables | greens and reds | popped quinoa
pea sprouts | sky hill goat cheese dressing

steamed mussels 12
fennel sausage | caramelized onion broth

Main Course

potato crusted ling cod 28
warm lima bean salad | meyer lemon beurre blanc

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

mushroom and sky hill goat cheese raviolo 25
sautéed spinach | wild mushroom brodo

black pepper cured strip loin of beef 30
risotto cake | lemon grilled kale | grilled red onion
parsley sauce

Sides

crispy fingerling potatoes 7
rosemary salt and parmesan

sautéed broccolini 7
chili flakes | lemon

warm lima bean salad 7

garlic sautéed mushrooms 7
spinach and roasted red onions

Desserts

meyer lemon panna cotta 8
tangerine sorbet | candied kumquat | white chocolate

brown butter pecan cake 7
butterscotch ice cream | brown sugar banana
chicory glaze

slow baked chocolate mousse 9
ganache | poached raisins | whipped cream


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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