Our menus are structured around the seasonality of our region and like our region they are dynamic and will vary not only from evening to evening but, often, within the course of an evening’s service. We are happy to accommodate any dietary restrictions or allergies–please just let us know of any at the time of your reservation or when you are speaking with your server.


  • Farmers Salad; summer vegetables, onion soubise, baguette  18
  • Lettuces; feta, yummy peppers, greens  18
  • Sweet Potato; date mole, lime pickle, benne  20
  • Mushroom Reuben; sauerkraut, swiss, comeback  20
  • English Pea Falafel; asparagus, feta, mint  36


  • Oysters; mignonette, lemon  MKT
  • Crudo; fig leaf, pecans, ginger  16
  • Pickled Shrimp; red onion, lemon, celery  16
  • Dayboat Catch; red rice middins, shrimp, bacon  44
  • Whole Grilled Fish; salsa verde, charred lemon  MKT


  • Beef Tartare; garlic aioli, chives, sourdough  20
  • Chicken Meatballs; buttermilk, chicken jus, onion  22
  • Sweetbreads; ham hock vinaigrette, Dijon, capers  24
  • Lamb Chop; shishito, mint, whipped feta  58
  • Roasted Chicken; braised greens, sourdough  38


  • pumpernickel, radish, butter  16
  • Pork Pate; pickled vegetable, Dijon, sourdough  18
  • Turnip Cake; potlikker, crème fraiche, bacon  18
  • Smoked Pork Shoulder; squash caponata, polenta, arugula  38
  • 28 Day Dry Aged Ribeye; lemon, maître d’butter  MKT


  • Smashed Potatoes  12
  • Smoked Collards  12
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