Dinner

(menu is subject to change according to season and availability)

Raw Bar

  • Blue Pool, Washington 3.5
  • Skok Sweet, Washington 3.5
  • E. L. McIntosh, Georgia 3
  • Mount Desert, Maine 3

PANTRY

  • Sunflower Seed Hummus- cauliflower, chimichurri, benne 12
  • Sweet Potato Bisque- creme fraiche, mint, chili de arbol 14
  • Pork Pate- pickled watermelon rind, dijon, sourdough 12
  • Country Pasta- bucatini, confit pork, farm egg yolk 20

WATER

  • Smoked Mackerel & Potato- egg sauce, fingerling potato, rye crouton 14
  • Middlin- Carolina gold rice grits, red shrimp 22
  • Tilefish- fume blanc, lettuce, oyster 36
  • Whole Fried Fish- chow chow, lemon, jalapeno 38

Dirt

  • Mustard Green Salad- Radishes, anchovy vinaigrette, parm 12
  • Beets- ricotta, chia seed, pecans 16
  • Roasted Squash- brown butter, hollandaise, sage 12
  • Smoked Collards- trifecta, maldon, apple cider vinegar 12
  • Grilled Mushrooms- oyster & shiitake mushroom, freekeh, ginger 20

PASTURE

  • Grilled Beef Tongue- tonnato, Jimmy Nardello peppers 18
  • Smothered Quail- blackening spice, creole sauce, grit cake 18
  • Beef Short Ribs- ground nut, rutabaga, cilantro 36
  • Yard Bird- braised greens, roasted garlic, trencher 32
  • Ribeye for Two- 28 day dry aged, GH’s herb butter, lemon MKT
 
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