Wine Spectator Greystone Restaurant Menus

Lunch Menu | Dinner Menu | Wine List


Lunch


First Course

blistered peppers 6
greek seasoning salt | lemon

sweet corn soup 11
chilled santa cruz crab salad | toy box tomatoes
paprika oil

heirloom tomato panzanella salad 12
house cured bacon | basil purée
tomato vinaigrette

greystone garden salad 10
reds and greens | marinated squash | sweet corn
heirloom tomatoes | popped quinoa
sky hill goat cheese dressing
with grilled skirt steak 18

crispy brandade cake 13
house salted cod | smoked paprika aioli
white balsamic summer squash noodles

steamed mussels 12
fennel sausage | caramelized onion broth

Main Courses

potato crusted fort bragg petrale sole 26
spinach & grilled onion | marinated royal corona beans
fresno chile plum sauce

sautéed skin wild king salmon 29
romano beans | oven-dried cherry tomatoes
smoked new potatoes | basil aioli

straus dairy ricotta cheese and spinach ravioli 22
marinated tomatoes
charred jimmy nardello pepper sauce

grilled five dot ranch skirt steak sandwich 19
naan | vella dry jack | arugula | chimichurri
green bean salad

brick roasted mary’s farm chicken 25
grilled peaches | warm farro salad | feta cheese
cilantro vinaigrette

pan seared grimaud farms duck breast 25
mascarpone red flint polenta | wilted pea tendrils
almonds| blueberry gastrique

Dessert

pavlova 7
lemon cream | warm summer berries

buttermilk panna cotta 8
“confit” of green tomato | apricot sorbet
graham cracker “streusel”

almond and olive oil cake 7
slow roasted santa rosa plums | crème fraîche
thyme oil

peach tart tatin 8
handmade ricotta | peach puree | pistachio oil

valrhona chocolate mousse 9
blackberry ganache | mint leaf ice cream
brownie

artisan cheese plate 12
cowgirl creamery “red hawk”
cypress grove “humboldt fog”
fiscalini “bandage wrapped” cheddar

Sides

crispy fingerling potatoes 7
rosemary salt | malt vinegar

wilted pea tendrils 7
toasted almonds

garlic sautéed spinach 7
roasted red onion

red flint polenta 7
mascarpone


Dinner


First Course

greystone garden salad 10
reds and greens | marinated squash | sweet corn
heirloom tomatoes | popped quinoa
sky hill goat cheese dressing

cumin roasted baby beets 10
yukon gold potato salad | basil puree | fines herbs

sweet corn soup 11
pacific crab salad | toy box tomatoes
paprika oil

steamed mussels 12
fennel sausage | caramelized onion broth

braised five dot ranch meatballs 9
poached egg | pickled radish salad

Main Courses

straus dairy ricotta cheese and spinach ravioli 22
marinated tomatoes
charred jimmy nardello pepper sauce

potato crusted fort bragg petrale sole 26
spinach & grilled onion | marinated royal corona beans
fresno chile plum sauce

wild pacific king salmon 29
romano beans | oven-dried cherry tomatoes
smoked new potatoes | basil aioli

brick roasted chicken 25
grilled peaches | warm farro salad | feta cheese
cilantro vinaigrette

black pepper cured five dot ranch strip loin of beef 30
risotto cake | lemon grilled kale | grilled red onion
parsley sauce

braised lamb spareribs 26
red flint corn and olive polenta | roasted cauliflower
broccoli | honey-dijon glaze

Dessert

pavlova 7
lemon cream | warm summer berries

buttermilk panna cotta 8
“confit” of green tomato | apricot sorbet
graham cracker “streusel”

almond and olive oil cake 7
slow roasted santa rosa plums | crème fraîche
thyme oil

peach tart tatin 8
handmade ricotta | peach puree | pistachio oil

valrhona chocolate mousse 9
blackberry ganache | mint leaf ice cream
brownie

artisan cheese plate 12
cowgirl creamery “red hawk”
cypress grove “humboldt fog”
fiscalini “bandage wrapped” cheddar

Sides

marinated royal corona beans 7
blood orange vinaigrette

sautéed spinach 7
grilled red onions

red flint corn polenta 7
kalamata olives
crispy fingerling potatoes 7
rosemary salt | parmesan | malt vinegar


Wine List

Download the Wine Spectator Greystone Restaurant’s Wine List* (PDF 407 KB)

*You must have Adobe ® Acrobat Reader installed on your computer to read this menu.


Our Approach to Ingredients
The Wine Spectator Greystone Restaurant emphasizes sustainable cookery. Its seasonal menu features the highest quality ingredients harvested daily from Greystone’s own garden and local farms. Local ranchers and fish purveyors provide grass-fed beef, and free-range poultry, as well as sustainable fish.

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.

Not all ingredients are listed on this menu. Please inform your server if you have an allergy so that we may accommodate your request.