Greystone Grill

Tender medallions of beef, marinated, grilled and drizzled with peanut sauce

Jumbo shrimp served chilled with a vodka cocktail sauce

Roasted, on sautéed baby spinach with a warm citrus beurre blanc

Lobster, shrimp and jumbo lump crab, chilled, with a gazpacho sauce, avocado and lime (Great to share!)

Starter portion of our fall-off-the-bone BBQ ribs on a bed of Char-Barrel onions

Tender calamari lightly breaded and sautéed with fresh garlic, peppered bacon, chopped spinach, and diced tomato

Prince Edward Island mussels steamed with tomatoes, garlic and herbs

In a melting pot of cheeses with crisp crostini

Chef's selection of fresh and aged crafted cheeses and seasonal fruits

Haloumie cheese leyered with smoked salmon and pesto. Served with horseradish scented creme fraiche

Medal Winner, 2006 Maryland Seafood Festival

Twin skewers. Beef medallions with garden squash and onions -AND- shrimp and bacon wrapped scallops with tomatoes and onions

Tender medallions layered with roasted potatoes, onions, spinach and mushrooms finished with a port wine demi-glacé (Excludes choice of side)

Marinated and grilled skewers of chicken with yellow squash, cherry tomatoes and artichoke hearts

Pan seared chicken with Jumbo Lump crab and sherry cream

Black pepper crusted medallions seared and served with an apple brandy demi-glace

Fresh squash, bell peppers and eggplant, layered with fresh mozzarella. Capped with a portabella mushroom, finished with smoked red pepper remoulade

Dijon, thyme and cracked pepper marinated steak

Full rack of fall-off-the-bone BBQ ribs

Beef ribs caramelized with molasses and spicy brown mustard

16 oz. porterhouse cut, char-grilled

Petite rack. frenched and grilled, with a Petite Syrah reduction

Fresh, pan seared and finished with a peach mango mint chutney

Sautéed fresh garden vegetables tossed with an old-fashioned smokehouse ham and peppered bacon in a creamy Pecorino Romano cheese sauce topped with grilled chicken over penne pasta

Large gulf shrimp sauteed with mushrooms, shallots and chopped tomatoes splashed with champagne and a light cream sauce served over linguini

Jumbo lump crab, mussels and andouille sausage tossed with linguini in a creole sauce

Grilled medallions of beef on top of crisp greens, tomatoes, roasted onions and red peppers, artichoke hearts, crumbled Maytag bleu cheese and tossed with aged balsamico

CRISPY CHICKEN COBBCrisp greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry viniagrette

Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, Colby Jack cheese and honey mustard

Hearts of romaine tossed with Parmesan and croutons Grilled Chicken or Grilled Salmon

Blackend Jumbo shrimp, fresh seasonal berries, Mandarin oranges, on top of crisp greens tossed with homemade Mango & Mandarin Champagne Vinaigrette, finished with sliced Brie cheese, sliced red onions and toasted almonds

Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese

CHocolate Souffle with warm silken chocolate ganache topped with vanilla ice cream and raspberry coulis (Baked to order - please allow 20 minutes)

Candied cashew crusted - served warm topped with Knob Creek bourbon anglaise

Granny Smith apples, sun-ripened raisins, brown sugar, cinnamon and brandy served warm topped with vanilla ice cream and caramel

Chef's selection of fresh and aged crafted cheeses and seasonal fruits

Our vanilla bean egg custard topped with caramelized sugar crust

Plump seasonal berries tossed with turbinado sugar and layered with fresh cream and cookie crisps

Fresh, pan seared and finished with a peach mango mint chutney

Twin broiled jumbo lump cakes with lemon dill caper remoulade

Lightly seasoned, grilled or blackened

Fresh Atlantic, grilled, topped with chef's butter

Topped with jumbo lump crabmeat and a citrus buerre blanc