Dinner

Updated September 19th, 2017

OYSTERS (varies nightly)

  • sea cow,  washington 3.50
  • east beach blonde,  Rhode Island 3.00
  • Peter’s Point, Massachusetts 3.25
  • Mookie Blues, Maine 3.00

PANTRY

  • Benne Seed Cracker- again pear, golden raisin, indian spice
  • Preserved Eggplant- olive oil, vinegar, chili d’arbol
  • Chicken Liver Mousse- brandy, creme fraiche, muscadine jelly
  • Salted Grouper Toast- sweet potato, garlic, scallions
  • Rice & Peas- vegetable broth, herbs, bay leaf
  • Country Pasta- pork belly, parmesan, black pepper

WATER

  • Octopus- lima beans, harissa, pickled celery
  • Beer Battered Shrimp- green goddess, cilantro, pepper relish
  • Sapelo Clams- Benton’s bacon, butter, herbs
  • Crispy Trout- yukon gold potatoes, dill, capers
  • Seared Grouper- scallion pancake, ginger, fume
  • Whole Roasted Fish- charred lemon, malden salt, bay leaf

Dirt

  • Blistered Padrons- tomato powder, lemon juice, sea salt
  • Celery Salad- tree nuts, white anchovy, parmesan
  • Broccoli & Cauliflower- red wine vinegar, garlic, chili d’arbol
  • Slow Roasted Leeks- country ham, tommy cheese, olive oil
  • Sweet Potato Ravioli- all spice, ricotta, brown butter
  • Smashed New Potato- brewer’s yeast, sour cream, scallions

PASTURE

  • Foie & Grits- season fruit, red wine gravy, onion
  • Chicken Country Captain- curry, currents, almonds
  • Grilled Pork Chop- slow roasted peppers, garlic, oregano
  • Braised Lamb Shoulder- kanni spice, crispy potato, herbs
  • Ribeye for Two- 28 day aged, herb butter, lemon
 
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