Dinner

OYSTERS (varies nightly)

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

PANTRY

  • Foie & Duck Torchon- confit citrus, milkbread 14
  • Fish Purloo- clam, spring peas, heritage rice 16
  • Kerchief- mushroom ragout, brandy, ricotta, sunchoke cream 28

WATER

  • Mackerel Crudo- fennel, creme fraiche, lemon, olives 14
  • Tempura Fried Catfish- egg sauce, spring onion, hakurei turnip 12
  • 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
  • Grilled Asparagus- falafel, English peas, tahini

PASTURE

  • Beef Tartare- pickled turmeric, quail egg, sourdough tuile 16
  • Ricotta- surryano ham, peas, lemon 14
  • Foie & Grits- mostarda, red wine gravy, onions, maldon salt 16
  • Duck Breast- sugarcane gastrique, loquat butter, spring onion 38
  • Yard Bird- peas, radish, cream sherry 32
  • Ribeye for Two- 28 day aged, herb butter, lemon MKT
 
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