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FROM THE CELLAR
"Sauer" Grapes Sommelier Traci Dutton Despite the downright chilly weather right now, sauerkraut—and whatever porky item that goes with it—makes me reach for a cold glass of something that tastes like the wines of Alsace. Luckily, there are many wines from all over the world that are made with the same grapes and sometimes in the same style. Gewürztraminer is great with the warm baking spices in the sauerkraut. Riesling is too, if you have a little apple or something sweet on the plate. Pinot Blanc is nice and racy when it's just a sausage and mustard with the 'kraut, and luscious Pinot Gris if you have equally rich fatty pork. I'm a little bit German, so somehow I just relate to these flavors. Remind me to tell you the tragic choucroute garnie story of my last meal in Paris (next time). Ach du lieber! |
Wine Spectator Greystone Restaurant Menu
Today's Temptations
An array of small bites prepared by our chef, to be shared by all at the table
9.95 per person
Oysters on the Half Shell
half dozen – 12., dozen – 24.
First Courses
P.E.I. Mussels 13.
Greystone Cellars Sauvignon Blanc, grilled crostini, saffron cream
Apple Salad 9.
Pippin apples, spiced walnuts, endive, shaved celery, walnut-Dijon vinaigrette
Ancho Braised Oxtail Empanadas 13.
pumpkin seed salsa, cumin lime crème fraiche, cilantro salad
served with 2 ounces of Ehlers Estate Merlot, 2006, Napa Valley
Crispy Veal Sweetbreads 14.
vol-au-vent, wild mushrooms, salsify, frisée salad, garlic cream
Mixed Lettuces 8.
fresh herbs, Laura Chenel goat cheese & lemon thyme vinaigrette
Butternut Squash Soup 10.
pepitas, toasted pumpkin seed oil
Main Courses
Red Chile Seafood Stew 28.
True Cod, mussels, shrimp, Monterey Bay calamari, Peruvian purple potatoes, lime juice, cilantro
Braised Organic Chicken Provençal 27.
Greystone Chardonnay braised chicken legs, tomato, olives, creamy herbed polenta, escarole, goat cheese
served with 2 ounces of Clos Pegase Chardonnay "Mitsuko's Vineyard," 2007, Carneros
Braised Pork Shoulder and Saurkraut 24.
Housemade sauerkraut, potato-caraway pierogies, creamy mustard vinaigrette
Petite Hanger Steak 28.
thyme roasted fingerling potatoes, balsamic glazed red onions, watercress, blue cheese fondue, red wine jus
Prosciutto Wrapped Ling Cod 25.
broccolini purée, butterbean-olive-pepper relish, Catalan vinaigrette
Housemade Pappardelle Pasta 23.
mushrooms, spinach, cipollini onions, sherry-thyme cream, Grana Padano
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One Dish Meal 14. Changes Weekly Available Sunday through Thursday – Not available on Holidays Please ask your waiter about our special 20 wines for $20 list |
Side Dishes 5.
creamy herbed polenta
broccolini with parmesan, olives & bread crumbs
sautéed spinach with pine nuts & golden raisins
Desserts
Warm Citrus Crêpes 8./14.
Robert Mondavi Winery Moscato D'Oro, 2007, Napa Valley
Butterscotch Pudding 5./14.
with Nancy's shortbread cookie
Hot Buttered Rum
Pear Frangipane Tart 8./17.
L'uvaggio Di Giacomo,"Il Ponte Fra Due Terre," California Vin Santo
Bread Pudding 8./20.
with Autmn fruit, caramel sauce
Artesa "Select Late Harvest," Gewürztraminer 2004, San Benito County
Apple Tart Tatin for Two 12./23.
Ojai "Roll Ranch" Viognier Ice Wine 2006, California
Classic Crème Brûlée 8./21.
Topaz "Special Select Late Harvest," 2003, California
Molten Chocolate Lava Cake 8./17.
vanilla bean ice cream
Graham's "Late Bottled Vintage," Porto, 2003, Oporto
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Sweet Endings Flight 17. Three 1.5 ounce tastes L'Uvaggio di Giacomo "Il Ponte Fra due Terre," California Vin Santo |
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 Lot 25, Ukiah 13.
Germain-Robin Apple Brandy, Ukiah 15.
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.