Dinner

OYSTERS (varies nightly)

  • Eld Inlet, Washington 3.5
  • E. L. McIntosh, Georgia 2.5
  • Sweet Petite, South Carolina 2.5

PANTRY

  • Chicken Liver Tart- onion jelly, maldon salt, cream 6
  • Foie & Duck Torchon- confit citrus, milkbread 14
  • Fish Purloo- clam, spring peas, heritage rice 16
  • Kerchief- mushroom ragout, brandy, ricotta, sunchoke cream 28

WATER

  • Pickled Mackerel- bok choy, chile, benne seed 12
  • Soft Shell Crab- chow chow, spring onion, buttermilk 36
  • Dayboat Catch- yukon gold, spring garlic, ham hock 36
  • Whole Grilled Fish- salsa verde, charred lemon ¬†MKT

Dirt

  • Smoked Collards- onion trifecta, apple cider vinegar, mustard greens 10
  • Smashed New Potato- brewer’s yeast, sour cream, scallions 10
  • Beets- yogurt, apple butter, black walnut 14
  • Fennel & Celery Salad- anchovy, lemon, parmesan, escarole 12
  • Grilled Broccoli & Spring Onion- caper raisin vinaigrette 18

PASTURE

  • Beef Tartare- pickled turmeric, quail egg, sourdough tuile 16
  • Foie & Grits- mostarda, red wine gravy, onions, maldon salt 16
  • Braised Pork Shoulder- field peas & beans, lardo, shrimp powder, pork jus 34
  • Yard Bird- braised escarole, sourdough trencher, confit garlic 32
  • Ribeye for Two- 28 day aged, herb butter, lemon MKT
 
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