Appetizers

  

Port Wine Elk Sausage, Potato Frittes, Pear and Apple Chutney 12. 

Flash Fried Calamari With Honey ~ Orange~ Basil Aioli  11.

Prince Edward Island Mussels, Fra Diablo Or With Coconut Broth   10.

New Zealand Clams With Bacon, Onions, Peppers, Garlic Butter Broth   12.

Steamed Whole Edamame With Sea Salt & Soy Sauce      7.

Carpaccio Of Filet Mignon With Capers, Parmesan, Extra Virgin Olive Oil    14.

Crab & Roasted Cauliflower Gratin, Grilled Crostini    9.

Jumbo Lump Crab Cocktail With Charred Pepper ~Honey~ Wasabi Aioli  16.

Pan Roasted Lamb Meatballs, Churrasco Cream  11.

Escargot With Butter, Garlic & Brandy  OR Fra Diablo   10.

Pan Fried Duck Potstickers With Orange ~ Plum Sauce  9.

Farm Raised Quail, Baked Local Turnips, Fig Compote 12.

 

Soup

Creative Preparation Varies

Priced Daily

 

Salads

Greystone 5./8.

A Variety Of Lettuce, Baked Sweet Potatoes,Vermont Sharp Cheddar,

Charred Red Peppers, Caramelized Walnuts,

White Balsamic Vinaigrette

 

Caesar   5./8.

Crisp Romaine, Garlic Croutons, Imported Peccorino,

Traditional Caesar Dressing

 

Grilled Romaine  8.

Red Onion, Bacon, Tomatoes & Our Signature Roquefort Dressing

 

 

 

ENTRÉES

 

Chicken

 Free Range Breast,Garlic Spätzel, Bacon- Brussel Sprout Leaves,

Whole Grain Mustard Cream

24.

 

Lamb

Braised Sage and Orange Shank, Traditional White Bean Cassoulet,

 Pan Reduction, Calamyrna Fig Compote

26.

 

Crabcake

Maryland Style Jumbo Lump Cake, Baked Smashed Sweet Potato,

Broccoli Rabe, Jamaican Tartar Sauce

29.

 

Vegan

 Chick Pea & Roasted Vegetable Cake, With Grilled Tomatoes, Spinach,

Black Rice, Pineapple Curry Sauce

20.

With Garlic Shrimp

 24.

 

Filet

Centre Cut Dakota Tenderloin, Bleu Cheese Butter

31.

 

Fresh Fish

An Ever - Evolving International Selection

Variety & Creative Preparation Will Vary

Priced Accordingly

 

Steak

Eighteen Ounce Natural Fed New York Strip Steak

31.

 

Pork

Frenched Pork Rib Chop, Garlic Spätzel, Braised Napa Cabbage And

Gala Apples, Local Cider Butter Sauce

24.

 

Scallops & Shrimp

 U10 Scallops & New Zealand Shrimp With Tomatoes, Edamame,

 Red & Gold Peppadews, Traditional White Bean Cassoulet

27.

 

Beef

Portuguese Churrasco Beef, Baked Smashed Sweet Potato, Broccoli Rabe &

 Red Onion Jam

25.

 

Pad Thai

Chicken, Beef & Shrimp With Pad Thai Noodles, Julienne Vegetables, Fresh Herbs,

 Peanuts, Coconut Water, Lemon Grass ~ Soy ~ Sweet Chili Sauce

~ Available  Spicy~

 25.

 

Veal

Veal Pot Roast With Potato Gnocchi, Charred Turnips & Carrots, Pan Sauce

25.

Duck

Seared Local Duck Breast With Brown Sugar-Brie Biscuit, Broccoli Rabe,

Gingerbread Sauce

24.

All Menu Items Are Created To Order, Please Be Patient.

A 20 % Gratuity Will Be Added To Parties Of 6 Or More,

 Separate Checks Will Only Be Presented If Requested Before Making Your Selections

 

Jerry Labooty  Executive Chef/ Owner

Jeff Dagon~ Chef               Danielle Geisweit ~ Pastry Chef           Jon Fegley ~ Chef