Greystone Grill Menu

Name: Greystone Grill
Telephone: (240) 430-4739

(240) 430-4739

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33 Maryland Ave, Rockville, MD 20850

American

Restaurant Website

Lunch
Dinner

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 sautÃ©ed baby spinach with a warm citrus beurre blanc

CALAMARI ROCKEFELLER

Tender calamari lightly breaded and sautÃ©ed 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 soups

BLUE CRAB & ROASTED CORN

Medal Winner, 2006 Maryland Seafood Festival

CHEF'S SELECTION

SALADS

Generous portions, aged meats, fresh seafood, local chicken and the finest ingredients served with the Greystone touch add up to one thing -- a legendary dining experience

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

Porcini 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

ENTRÃ‰ES

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 sautÃ©ed 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 sautÃ©ed 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 soups

BLUE CRAB & ROASTED CORN

Medal Winner, 2006 Maryland Seafood Festival

CHEF'S SELECTION

ENTRÃ‰ES

All entrÃ©es 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-glacÃ© (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 1800Â°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-EYE

GREYSTONE 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 side

BABY 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

16 oz. porterhouse cut, char-grilled

RACK OF LAMB

Petite rack. frenched and grilled, with a Petite Syrah reduction

PECAN CRUSTED TILAPIA *NEW

Fresh, pan seared and finished with a peach mango mint chutney

PASTA

All pastas include a salad (Greystone, Caesar or Wedge).

STONEHOUSE PASTA

SautÃ©ed 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

CRISPY CHICKEN COBBCrisp 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

WEDGE

Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese

Desserts

MOLTEN CHOCOLATE LAVA BOMBA

CHocolate Souffle with warm silken chocolate ganache topped with vanilla ice cream and raspberry coulis (Baked to order - please allow 20 minutes)

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

CRÃ‰ME BRULÃ‰E

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

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

SIDES

Yukon Gold and Roasted Onion Mashers

Chef's daily selection

Wild Rice with Mushrooms, Bacon and Cashews

Steamed Broccoli with Roasted Red Pepper Butter

Baked Idaho Potato

Roasted Sweet Potatoes with Apples and Raisins

Menu for Greystone Grill is provided by findrestaurantmenu.com

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