Dinner

Updated October 5th, 2018

OYSTERS (varies nightly)

  • North Bay, Washington 3.5
  • Petite Crowe, Massachusetts 3
  • Duxbury, Massachusetts 3

PANTRY

  • Chicken Liver Mousse Tart- onion jelly, maldon 6
  • Pork & Foie Pate- mustard, brined garden veggies, farm egg 10
  • Red Pea Pancakes- whipped lardo, pork jus 12
  • Cacio E Pepe- buccatini, black pepper, parm 14

WATER

  • Shrimp Boil- watermelon, lime, basil 12
  • Tuna Crudo- pickled chili, gherkins, ginger 14
  • Tempura Fried Catfish- preserved eggplant, egg sauce, cucumber 12
  • Seared Grouper- middlin risotto, wilted lettuce 36
  • Pan Fried Trout- cornmeal dredge, escovitch vegetables MKT

Dirt

  • Mashed Potatoes- black pepper, butter 8
  • Field Pea Ragu- green tomato, tzatziki, zaatar 8
  • Ricotta & Radishes- ham hock, brown butter, fleur de sel 10
  • Pepper Tonnato- hot & sweet peppers, tuna sauce 14
  • Seasonal Vegetable Plate- chef’s selection MKT

PASTURE

  • Foie & Grits- peach mostarda, red wine gravy, onions 16
  • Quail Madeira- black strap molasses, pickled peppers, chow chow 18
  • Braised Rabbit- spaetzle, mushrooms, parsley 24
  • Chicken Country Captain- curry, almonds, currants 28
  • Ribeye for Two- 28 day aged, herb butter, lemon MKT
 
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