STARTERS
GREYSTONE SKEWERS
Tender medallions of beef, marinated, grilled and drizzled with peanut sauce
PRAWN MARTINI
Jumbo shrimp served chilled with a vodka cocktail sauce
BACON WRAPPED SEA SCALLOPS
Roasted, on sautéed baby spinach with a warm citrus beurre blanc
CALAMARI ROCKEFELLER
Tender calamari lightly breaded and sautéed with fresh garlic, peppered bacon, chopped spinach, and diced tomato
BLUE CRAB AND ARTICHOKE FONDUE
In a melting pot of cheeses with crisp crostini
MUSSEL PAN ROAST
Prince Edward Island mussels steamed with tomatoes, garlic and herbs
CRISPY CHEESE & SMOKED SALMON *NEW
Haloumie cheese layered with smoked salmon and pesto. Server with horseradish scented creme fraiche
SOUPS
Our chef incorporates seasonal ingredients to prepare GreystoneGrill soupsBLUE CRAB & ROASTED CORN
(Medal Winner, 2006 Maryland Seafood Festival)
CHEF'S SELECTION
SALADS
BEEF BALSAMICO & BLEU *NEW
Grilled medallions of beef on top of crisp greens, tomatoes, roasted onions and red peppers, artichoke hearts, crumbled Maytag bleu cheese and tossed with aged balsamico
GREYSTONE
Crisp greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry viniagrette
CLASSIC CAESAR
Hearts of romaine tossed with Parmesan and croutons Grilled Chicken or Salmon
MANGO & MANDARIN *NEW
Blackend Jumbo shrimp, fresh seasonal berries, Mandarin oranges, on top of crisp greens tossed with homemade Mango & Mandarin Champagne Vinaigrette, finished with sliced Brie cheese, sliced red onions and toasted almonds
CRISPY CHICKEN COBB
Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, Colby Jack cheese and honey mustard
WEDGE
Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese
CHICKEN CAPRESE *NEW
Baby Greens tossed with sundried tomatoes, roasted garlic, Kalamata olives, and Balsamic Vinaigrette. Topped with grilled chicken, sliced Beefsteak tomatoes, and fresh mozzarella cheese
DAILY DUOS
SOUP & SALAD
Soup and salad (Greystone, Caesar or Wedge)
SOUP & HALF SANDWICH
Soup and half of the chef's featured sandwich
SALAD & HALF SANDWICH
Salad (Greystone, Caesar or Wedge) and half of the chef's featured sandwich
SANDWICHES
All sandwiches are served with french fries.GRILLED PORTABELLA
Marinated and grilled portabella mushroom topped with melted mozzarella served on ciabata bread with smoked red pepper remoulade
ROASTED PEPPER & CHICKEN
Herb grilled, with boursin cheese, crisp romaine on grilled ciabata
FILET & GRUYERE *NEW
Tender Filet Mignon topped with roasted onions, melted Gruyere cheese, lettuce and tomato on grilled cornmeal dusted kaiser
BRAISED SHORT RIBS
Boneless beef ribs caramelized with molasses and spicy brown mustard, wedged in a club roll with Char-Barrel onions served on grilled ciabata bread
MARBLE CITY CLUB
Smokehouse ham, roast turkey, peppered bacon, crisp romaine and sliced tomatoes on toasted marble rye with pesto mayonaise and Colby Jack cheese
WALDORF CHICKEN SALAD WRAP
Grilled chicken, diced and chilled, blended with pecans and Gala apples, rolled in a soft tortilla with lettuce and tomato
BURGERS
All burgers are 8 oz of Black Angus beef grilled and served with french fries.GRILL BURGER
Soft Brie cheese, crisp romaine, sliced tomatoes and shaved red onions served on grilled ciabata bread
THE GREYSTONE
Topped with Maytag bleu cheese, peppered bacon and Char-Barrel onions served on grilled ciabata bread
PORCINI & BLACK TRUFFLE *NEW
P orcini and black truffles, melted Asiago cheese, lettuce and tomato on grilled cornmeal dusted kaiser
BACKYARD BURGER
Basted with tangy barbeque sauce, topped with sauteed mushrooms, roasted onions, shredded Colby Jack cheese and honey mustard
CHEF'S FEATURED FISH
Chef's selection, grilled, with crisp romaine, sliced tomatoes and lemon dill caper remoulade on grilled ciabata bread
ENTRÉES
BABY BACK RIBS
1/2 rack of fall-off-the bone BBQ ribs served with french fries
SKIPJACK PASTA
Crab, mussels and andouille sausage tossed with linguini in a creole sauce
ROSEMARY CHICKEN
Kabob style with rosemary chicken, cherry tomatoes, artichoke hearts and yellow squash served with daily vegetables
STONEHOUSE PASTA
Sauteed fresh garden vegetables tossed with old-fashioned smokehouse ham, peppered bacon and grilled chicken in a creamy Pecorino Romano cheese sauce topped with grilled chicken over penne pasta
GRILLED VEGETABLE STACK
Fresh squash, bell peppers, and eggplant layered with fresh mozzarella. Capped with a portabella mushroom, finished with smoked red pepper remoulade
GREYSTONE FLAT IRON
Dijon, thyme and cracked pepper grilled marinated steak, served with daily vegetables
FRESH CATCH
Served with our daily vegetables.AHI TUNA
Lightly seasoned, grilled or blackened
SALMON
Fresh Atlantic, grilled, topped with chef's butter
CHEF'S MARKET SELECTION
Served with citrus buerre blanc
BAY CRABCAKE
Broiled jumbo lump cake served with daily vegetables
STARTERS
GREYSTONE SKEWERS
Tender medallions of beef, marinated, grilled and drizzled with peanut sauce
PRAWN MARTINI
Jumbo shrimp served chilled with a vodka cocktail sauce
BACON WRAPPED SEA SCALLOPS
Roasted, on sautéed baby spinach with a warm citrus beurre blanc
CRACKED LOBSTER AND SEAFOOD COCKTAIL
Lobster, shrimp and jumbo lump crab, chilled, with a gazpacho sauce, avocado and lime (Great to share!)
BABY BACK RIBS
Starter portion of our fall-off-the-bone BBQ ribs on a bed of Char-Barrel onions
CALAMARI ROCKEFELLER
Tender calamari lightly breaded and sautéed with fresh garlic, peppered bacon, chopped spinach, and diced tomato
MUSSEL PAN ROAST
Prince Edward Island mussels steamed with tomatoes, garlic and herbs
BLUE CRAB AND ARTICHOKE FONDUE
In a melting pot of cheeses with crisp crostini
ARTISAN CHEESE PLATE
Chef's selection of fresh and aged crafted cheeses and seasonal fruits
CRISPY CHEESE & SMOKED SALMON *NEW
Haloumie cheese leyered with smoked salmon and pesto. Served with horseradish scented creme fraiche
SOUPS
Our chef incorporates seasonal ingredients to prepare GreystoneGrill soupsBLUE CRAB & ROASTED CORN
(Medal Winner, 2006 Maryland Seafood Festival)
CHEF'S SELECTION
ENTRÉES
All entrées include a salad (Greystone, Caesar or Wedge) and your choice of a side.SURF AND TURF SKEWERS
Twin skewers. Beef medallions with garden squash and onions -AND- shrimp and bacon wrapped scallops with tomatoes and onions
FILET MIGNON NAPOLEON
Tender medallions layered with roasted potatoes, onions, spinach and mushrooms finished with a port wine demi-glacé (Excludes choice of side)
ROSEMARY CHICKEN
Marinated and grilled skewers of chicken with yellow squash, cherry tomatoes and artichoke hearts
CHICKEN AND CRAB
Pan seared chicken with Jumbo Lump crab and sherry cream
PORK TENDERLOIN *NEW
Black pepper crusted medallions seared and served with an apple brandy demi-glace
GRILLED VEGETABLE STACK
Fresh squash, bell peppers and eggplant, layered with fresh mozzarella. Capped with a portabella mushroom, finished with smoked red pepper remoulade
STEAK
Our steaks are selected from corn-fed mid western Black Angus beef, char-grilled at 1800°F to seal in the juices and cooked to your liking. Topped with our signature steak butter upon request. All steaks include a salad (Greystone, Caesar or Wedge) and your choice of a side. 8 oz. FILET MIGNON, 12 oz. FILET MIGNON, 16 oz. NY STRIP, 20 oz. COWBOY RIB-EYEGREYSTONE FLAT IRON
Dijon, thyme and cracked pepper marinated steak
RIBS & CHOPS
All ribs and chops include a salad (Greystone, Caesar or Wedge) and your choice of a sideBABY BACK RIBS
Full rack of fall-off-the-bone BBQ ribs
GLAZED SHORT RIBS
Beef ribs caramelized with molasses and spicy brown mustard
VEAL CHOP
porterhouse cut, char-grilled
RACK OF LAMB
Petite rack. frenched and grilled, with a Petite Syrah reduction
FRESH SEAFOOD
All fresh seafood includes a salad (Greystone, Caesar or Wedge) and your choice of a side.PECAN CRUSTED TILAPIA *NEW
Fresh, pan seared and finished with a peach mango mint chutney
BAY CRAB CAKES
Twin broiled jumbo lump cakes with lemon dill caper remoulade
AHI TUNA
Lightly seasoned, grilled or blackened
SALMON
Fresh Atlantic, grilled, topped with chef's butter
CHEF'S MARKET SELECTION
Topped with jumbo lump crabmeat and a citrus buerre blanc
PASTA
All pastas include a salad (Greystone, Caesar or Wedge).STONEHOUSE PASTA
Sautéed fresh garden vegetables tossed with an old-fashioned smokehouse ham and peppered bacon in a creamy Pecorino Romano cheese sauce topped with grilled chicken over penne pasta
SHRIMP AND CHAMPAGNE *NEW
Large gulf shrimp sauteed with mushrooms, shallots and chopped tomatoes splashed with champagne and a light cream sauce served over linguini
SKIPJACK PASTA
Jumbo lump crab, mussels and andouille sausage tossed with linguini in a creole sauce
SALADS
BEEF BALSAMICO & BLEU *NEW
Grilled medallions of beef on top of crisp greens, tomatoes, roasted onions and red peppers, artichoke hearts, crumbled Maytag bleu cheese and tossed with aged balsamico
GREYSTONE
Crisp greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry viniagrette
CRISPY CHICKEN COBB
Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, Colby Jack cheese and honey mustard
CLASSIC CAESAR
Hearts of romaine tossed with Parmesan and croutons Grilled Chicken or Grilled Salmon
MANGO & MANDARIN *NEW
Blackend Jumbo shrimp, fresh seasonal berries, Mandarin oranges, on top of crisp greens tossed with homemade Mango & Mandarin Champagne Vinaigrette, finished with sliced Brie cheese, sliced red onions and toasted almonds
WEDGE
Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese
SIDES
Yukon Gold and Roasted Onion Mashers
Chef's daily selection
Wild Rice with Mushrooms, Bacon and Cashews
Sautéed Mushrooms
Steamed Broccoli with Roasted Red Pepper Butter
Baked Idaho Potato
Roasted Sweet Potatoes with Apples and Raisins
DESSERTS
MOLTEN CHOCOLATE LAVA BOMBA
CHocolate Souffle with warm silken chocolate ganache topped with vanilla ice cream and raspberry coulis
HOMEMADE BREAD PUDDING
Candied cashew crusted - served warm topped with Knob Creek bourbon anglaise
APPLE CRUMB COBBLER *NEW
Granny Smith apples, sun-ripened raisins, brown sugar, cinnamon and brandy served warm topped with vanilla ice cream and caramel
ARTISAN CHEESE PLATE
Chef's selection of fresh and aged crafted cheeses and seasonal fruits
CRÉME BRULÉE
Our vanilla bean egg custard topped with caramelized sugar crust
FRESH BERRY NAPOLEON
Plump seasonal berries tossed with turbinado sugar and layered with fresh cream and cookie crisps
Menu for Greystone Grill is provided by findrestaurantmenu.com
DISCLAIMER: Information shown here may not reflect the latest changes. Check with the restaurant for current pricing and other menu information. A listing on findrestaurantmenu.com does not reflect any affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of findrestaurantmenu.com. Please inform us of any errors in the information. For more information, please read our Terms and Conditions.
Check Other Restaurant Menu
AIDA Bistro
American, Deli Food, Mediterranean
Jesse Wong's Hong Kong
Chinese
Victoria Gastro Pub
American, Pub Food
Bombay Peacock Grill
Indian
Sonoma's Bar and Grill
American
CarryoutMenu
American, American (New)
Mayflower VI Carryout & Delivery
Asian, Chinese, Lunch Specials
Long Reach Pizza
American, Indian, Pasta, Pizza, Subs
Five Guys
American, Burgers, Grill, Lunch Specials, Sandwiches
Penang Star Diner
Asian, Chinese, Japanese, Lunch Specials, Sushi
The Greene Turtle Sports Bar & Grille
American, Burgers, Sandwiches
Flavors of India
Indian