Dinner

(menu is subject to change according to season and availability)

Raw Bar

  • Island Creek, Massachusetts 3
  • Sea Clouds, South Carolina 3
  • E. L. McIntosh, Georgia 3

PANTRY

  • Torchon- foie gras, muscadine, cornbread 16
  • Grits & Gravy- gumbo file, okra, pepper 12
  • Leeks- tomme, country ham, breadcrumb 16
  • Agnolotti- sweet potato, collards, burnt onion 20

WATER

  • Blue Crab- apple, aspic, buttermilk 18
  • Shrimp Ceviche- habanada, lime, basil 16
  • Smoked Mackerel & Potato- egg sauce, fingerling potato, rye crouton 14
  • Middlin- Carolina gold rice grits, ruby red shrimp
  • Whole Fried Flounder- chow chow, lemon, jalapeno 38

Dirt

  • Seminole Pumpkin- sour corn, streak of lean, sorghum 10
  • Shishito Peppers- tahini, habanada, benne seed 14
  • Sweet Potatoes- spicy pepper sauce, farro, mint 14
  • Grilled Mushrooms- oyster & shiitake mushroom, freekeh, ginger 20

PASTURE

  • Smothered Quail- blackening spice, creole sauce, grit cake 18
  • Grilled Beef Tongue- tonnato, Jimmy Nardello peppers 18
  • Smoked Lamb- green tomato, tzatziki, spring onion, roti bread 24
  • Yard Bird- paprika, sweet pepper, roasted garlic, trencher 32
  • Ribeye for Two- 28 day dry aged, GH’s herb butter, lemon MKT
 
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