Restaurants > Wine Spectator Greystone Restaurant > Menu

WINE SPECTATOR
GREYSTONE RESTAURANT MENU

Welcome

We believe in the historic idea that a restaurant's purpose is to "restore" its guests. In that spirit, we invite you to relax and enjoy a new way to begin your dining experience.

Today's Temptations

An array of small bites prepared by our chef, to be shared by all at the table
8.95 per person

Oysters on the Half Shell
half dozen 15. dozen 30.

First Courses

Pezzini Farms Artichoke Salad 11.
olive oil poached artichokes, watercress, walnut bagna cauda, lemony aioli

Crispy Little Dumplings 10.
ginger pork filling, cilantro salad, shiitake chips, spicy mustard and soy chili glaze

English Pea Agnolotti 12.
bacon lardons, guanciale & pea emulsion

Soft Shell Crab "BLT" 14.
chipotle aioli, Neuske's bacon, little gem lettuce, blistered cherry tomatoes

Watermelon Gazpacho 9.
citrus poached shrimp, fennel & pickled onion salad

Grilled Monterey Bay Sardines on Crostini 10.
white bean purée, arugula-fennel salad, salsa verde &smoked paprika vinaigrette

Mixed Baby Greens and Fresh Herb Salad 8.
Laura Chenel goat cheese, lemon thyme vinaigrette

Moroccan Spiced Chickpea Soup 10.
garlic and lemon rock shrimp, cilantro &extra virgin olive oil

Main Courses

Lamb Kefta Platter 22.
falafel, tzatziki, baba ghanoush & toasted pita bread

Grilled King Salmon 30.
fingerling potato & Dungeness crab hash, chive butter, cherry gastrique

Pan Roasted Young Chicken 26.
panzanella salad, mushrooms, arugula, fennel, salsa verde

Pan Roasted Ling Cod with Prosciutto 26.
broccolini, butter bean-olive relish, smoked paprika vinaigrette

Spring Vegetable Pan Stew 21.
roasted red flame grapes, bay laurel, mascarpone polenta

Zarzuela of Shrimp, Clams & Mussels 27.
roasted fingerling potatoes, linguisa, peas, artichokes, roasted tomato-Calabrian chili sauce

Bellwether Farms Fromage Blanc & Mushroom free form Ravioli 23.
Buckwheat pasta, peas, fava beans, green pea coulis, grilled scallions

Grilled Hanger Steak 28.
Patatas Brava, little gem lettuce, Manchego cheese, Chimichurri sauce

Side Dishes 7.

roasted potato with fennel-coriander sea salt
haricot vert with brown butter & hazelnuts
broccolini with parmesan, olives & bread crumbs
sautéed spinach with pine nuts & golden raisins

Desserts

Molten chocolate lava cake 8.
vanilla bean ice cream
Graham's "Late Bottled Vintage," Porto, 2003, Oporto 9.

Three Berry Cobbler 8.
blueberries, raspberries, strawberries, yogurt sherbet
Quady "Elysium," Black Muscat, 2007, California 5.

Fresh Strawberry and Rhubarb Crêpes 8.
lemony mascarpone, Italian rose syrup and micro basil
Robert Pecota "Moscato d' Andrea," 2005, Napa Valley 7.

Classic crème brûlée 8.
Topaz "Special Select Late Harvest," 2003, California 13.

Housemade Ice Creams and Sorbets 8.
Inquire about our daily selection

Sherry | Port | Madeira

Pedro Domecq "Venerable," Very Rare Pedro Ximenez Sherry 18.

Cockburn 20yr Tawny Porto 11.
Quinta do Vesuvio Vintage Porto, 1994 20.

Blandy's 10yr Rich Malmsey Madeira 10.

Grappa | Brandy | Liqueur

Araujo Grappa of Cabernet Sauvignon, 2004 17.
Domaine Charbay, "Grappa di Marko," (Hand Distilled, Single Barrel), Ukiah 39.

Germain-Robin Alambic Brandy 12.

J Pear Liqueur 14.

Executive Chef: Polly Lappetito
Executive Sous Chef: Josh Anderson
Pastry Chef: Francisco Aguirre

18% gratuity added to parties of six (6) or more
Corkage is $20 per 750ml., $40 per Magnum

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.

While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.