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WINE SPECTATOR GREYSTONE RESTAURANT
TODAY'S MENU


Main Courses

Grilled Lamb Chops 36.
Israeli couscous, marinated eggplant, carrot, fennel and mint salad, gremolata

Sautèed Local Petrale Sole 27.
garden summer squashes with lemon and mint, toybox cherry tomatoes, parsley-almond salsa

Harissa Marinated Quail 28.
preserved lemon couscous, arugula salad, harissa vinaigrette

California Red Snapper 29.
ragout of shrimp, grilled baby octopus, manilla clams, mussels, rapini

Sauteéd Day Boat Scallops 34.
sautéed wild mushrooms, sweet corn, sugar snap peas and basil pesto

Grilled Angus Hanger Steak 32.
fresh "creamed" corn and panzanella verde

Pan Roasted Halibut 29.
baby pattypan and zucchini squashes, mushrooms and summer squash coulis

Quinoa Stuffed Indian Eggplant 21.
garden squash "carpaccio," Laura Chenel goat cheese, yellow tomato jus


Side Dishes
7.
sautéed spinach
Vella "Bear Flag" cheddar orzotto
sautéed rapini
panzanella verde
sweet summer corn


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Executive Chef: Polly Lappetito
Executive Sous Chef: Josh Anderson

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.