| GREYSTONE SKEWERS |
|
Tender medallions of beef, marinated, grilled and drizzled with peanut sauce |
| PRAWN MARTINI |
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Jumbo shrimp served chilled with a vodka cocktail sauce |
| BACON WRAPPED SEA SCALLOPS |
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Roasted, on sautéed baby spinach with a warm citrus beurre blanc |
| CALAMARI ROCKEFELLER |
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Tender calamari lightly breaded and sautéed with fresh garlic, peppered bacon, chopped spinach, and diced tomato |
| BLUE CRAB AND ARTICHOKE FONDUE |
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In a melting pot of cheeses with crisp crostini |
| MUSSEL PAN ROAST |
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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) |
| CHEFS 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 |
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Hearts of romaine tossed with Parmesan and croutons Grilled Chicken or Salmon |
| MANGO & MANDARIN *NEW |
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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 |
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Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, Colby Jack cheese and honey mustard |
| WEDGE |
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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 |
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Soup and salad (Greystone, Caesar or Wedge) |
| SOUP & HALF SANDWICH |
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Soup and half of the chefs featured sandwich |
| SALAD & HALF SANDWICH |
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Salad (Greystone, Caesar or Wedge) and half of the chefs featured sandwich |
| GRILLED PORTABELLA |
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Marinated and grilled portabella mushroom topped with melted mozzarella served on ciabata bread with smoked red pepper remoulade |
| ROASTED PEPPER & CHICKEN |
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Herb grilled, with boursin cheese, crisp romaine on grilled ciabata |
| FILET & GRUYERE *NEW |
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Tender Filet Mignon topped with roasted onions, melted Gruyere cheese, lettuce and tomato on grilled cornmeal dusted kaiser |
| BRAISED SHORT RIBS |
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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 |
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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 |
| CHEFS 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 chefs butter |
| CHEFS MARKET SELECTION |
|
Served with citrus buerre blanc |
| BAY CRABCAKE |
|
Broiled jumbo lump cake served with daily vegetables |
