Dinner

Updated May 8th, 2018

OYSTERS (varies nightly)

  • North Bay, Washington 3.5
  • Sea Cow, Washington 3.5
  • Ichabod, Massachusetts 3.25
  • Harris Neck, Georgia 2.5

PANTRY

  • Benne Seed Cracker- apple & raisin chutney, habanero, indian spice 4
  • Radishes & Butter- creamed butter, maldon 6
  • Chicken Liver Mousse- pullman toast, pepper jelly 6
  • Salted Fish Toast- sweet potato, garlic, herb salad 12
  • Carolina Gold Rice- dried beef, xo sauce, broccoli 16

WATER

  • Pickled Oysters- lardo, chicharrones, buttered saltines 12
  • Littleneck Clams- Benton’s bacon, butter, chives 9
  • Crab & Spring Pea Pasta- botarga, mint, green onion 24
  • Pecan Crusted Catch- rice middlins, carrot oil, cream 36
  • Whole Roasted Trout- baby fennel, castelvetrano olives, farro 40

Dirt

  • Ricotta Toast- rye, mushroom ragu, thyme 12
  • Turnip Cakes- potlikker vinegar, daikon radishes, scallions 8
  • Lettuces- anchovies, parm, sherry vinegar 12
  • Slow Roasted Leeks- Edward’s ham, tomme cheese, breadcrumbs 12
  • Smashed New Potato- brewer’s yeast, sour cream, scallions 8
  • Seasonal Vegetable Plate- chef’s selection MKT

PASTURE

  • Georgia Beef Tartare- horseradish, quail egg, basil & scallion aioli 12
  • Foie & Grits- applesauce, red wine gravy, onions 16
  • Fried Veal Sweetbreads- ham hock vinaigrette, shallots, mustard 14
  • Quail Madeira- black strap molasses, mushrooms, red pea pancakes 18
  • Pork Ribs- squash, dates, peanuts 28
  • Chicken Country Captain- curry, almonds, currants 28
  • Ribeye for Two- 28 day aged, herb butter, lemon MKT
 
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