Greystone Grill Menu

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

BLUE CRAB & ROASTED CORN

(Medal Winner, 2006 Maryland Seafood Festival)

CHEF’S SELECTION

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 onion

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

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

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

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

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

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