Dinner

Updated November 15th, 2018

OYSTERS (varies nightly)

  • Sea Cow, Washington 3.5
  • Squall Absch, Washington 3.5
  • Olympia, Washington 3.25
  • Well fleet, Massachusetts 3.25
  • Spring Creek, Massachusetts 3.25

PANTRY

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

WATER

  • Shrimp Boil- cucumber, lime, celery 12
  • Tempura Fried Catfish- preserved eggplant, egg sauce, cucumber 12
  • Dayboat Catch- middlin risotto, wilted lettuces 36
  • Pan Fried Trout- cornmeal dredge, escovitch vegetables MKT

Dirt

  • Mashed Potatoes- black pepper, butter 8
  • Smoked Collards- onion trifecta, apple cider vinegar
  • Spicy Sweet Potatoes- crushed peanuts, scallions, arugula 12
  • Lettuces- shaved parm, anchovy dressing, black pepper 14
  • Butternut Squash- ricotta, ham hock, cilantro 14
  • Seasonal Vegetable Plate- chef’s selection MKT

PASTURE

  • Foie & Grits- peach mostarda, red wine gravy, onions 16
  • Beef Tartare- ginger, cured quail egg, sourdough croutons 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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