Dinner is available starting at 5pm Monday - Saturday, and Sundays from 2-8pm.
– Salads —
The Lund Salad
Slow-cured Muscovy Duck Breast is added to fresh Spinach, Garden Greens and Pecans. We add Pears, dried Blueberries and Cherries and dress it with a Pomegranate Vinaigrette.
Grilled Chicken Salad
A warm herbed Chicken breast is served on fresh Garden Greens, with Pasta, Tomatoes, Capers and sliced Olives. Served with a Lemon Herb Aoli dressing.Marinated Steak Salad
Grilled Beef strips served on Wild Rice, mixed Garden Greens, Tomatoes, Scallion,Mushrooms and sliced Celery with a Horseradish Honey dressing.Caesar
Hearts of Romaine lettuce, Parmesan Cheese and the classic dressing. Extra anchovies.at your request. Add Shrimp or add Grilled Salmon or Grilled Chicken
Dungeoness Crab Salad Lewis
Fresh Dungeoness Crab combined with Burrough Market Stilton cheese, blanched Pecans, Apple and Tomato. Dressed with our own blend of Home-made Mayonnaise and Green Herbs.
– Seafood k Shellfish —
Tiger Prawn Fettucine
Jumbo Prawns are lightly dusted in flour and sautéed with Tomatoes, Mushrooms, Onion and Garlic, then tossed with a Parmesan Tobasco Creme and Cilantro.Fresh Pacific Halibut
A fillet of fresh Pacific Halibut is baked with a crust of Parmesan cheese, Herbs and Panko. Served with a Tomatillo Pesto sauce.
Horseradish Crusted Salmon
A fillet of fresh Salmon is sauteed, then draped with a crust of Bread Crumbs, Butter and Horseradish and finished in the oven. Served with a Dill Vermouth Sauce, Potato or Pasta.
Pan Fried Large Ocean Scallops
Large Eastern Sea Scallops are sautéed in butter till golden, then plated over Cous Cous and sauced with Ginger Lime Crème.
Pan Fried Yearling Oysters
Brushed lightly with seasoned flour and sautéed to perfection. The best tasting Pan-Fried Oysters you’ll ever have. Served with Mashed Potato or Pasta.
– Pork k Poultry —
Muscovy Duck Breast with Julienne of Apples
Luxurious breast of duck is seared until the skin is crisp, then finished in the oven with a sauce of Dried Cherries, veal stock, mild Italian Sausage, Cognac and fresh herbs. Served with Salad, Potato or Pasta. Great with Domaine Drouhin Pinot Noir.Pork Loin Chop with Chukkar Cherry Sauce
A 12oz. Loin Chop of premium pork is grilled with herbs, then finished in the oven with a sauce of Dried Bing and Rainier Cherries. Served with Potato or Pasta. A mild Syrah will pick up the fruit flavors in the sauce, such as Goose Ridge Syrah.
Smoked Pork Back Ribs (when available)
Select Pork Back Ribs are brined in Apple Juice, Brown Sugar and Cloves, then slow-smoked for hours over Pecan and Maple wood and oven braised in our homemade Valley BBQ Sauce. Try this with Mack & Jack Ale.
Almond Pesto Chicken
A fresh Chicken Breast is coated with a crisp layer of Parmesan, ground almonds and spices, then stuffed with pesto, blue cheese and bacon and baked. Served with a Sun Dried Tomato sauce.
– Beef k Lamb —
Greystone’s Marinated Rack of Lamb
Tenderloin rack of domestic lamb is marinated in our own seasonings and then grilled to your preference. Please let us know if you would like your rack cut into chops. This a classic Pinot Noir dish, and we suggest the Argyle Nut House, which has just arrived.Tenderloin Fillet Mignon
8oz. of choice individually selected beef, cut in our kitchen then grilled. We will also Pan Fry it for you, flavor it with cracked Peppercorns and plate it with a Cognac Burgundy Wine reduction. What better wine than a robust Cabernet or full bodied table wine such as the Sheridan L'Orage or Quilceda Creek Cabernet.
Porcini Crusted New York Strip Loin Steak
A Choice 16oz. New York Loin steak is selected and cut in our kitchen, then rubbed with powdered Porcini Mushrooms, Garlic and Olive Oil, rested for 24 hours then grilled to your tastes. A wonderful, deep flavored dinner that matches well with a top-flight Washington Cabernet Franc, such as Owen Roe Rosa Mystica. Try it!Special Dry Rub Flat Iron Steak
One of the most tender parts of beef is selected and cut in our kitchen, rubbed with Dry Herbs and Olive Oil, then put to rest for a day. We high-heat grill the 12oz. portion to your liking. Goes great with a Gamache Estate Merlot.
Syrah Braised Short Ribs
Generous serving of our custom cut 3" Short Ribs are browned and then braised for several hours in reduced Syrah, Mushrooms, aromatic vegetables and veal stock. Served with roasted vegetable. This is classic Bistro cooking and shows our heritage well. You could have a Syrah, but try Kana Winery Lemberger or Chateau Marjosse with this dish.
Marinated Flank Steak
8oz. of flank cut steak are soaked in our special seasoned marinade, then Pan Fried and served with caramelized Onions and Mushrooms. Selected and cut in our kitchen. We think this is a great match with GraEagle Red Wine.
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All Beef and Lamb Dinners are served with Salad, Vegetable, Roasted Garlic Truffle Mashed Potato or Pasta.
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Sound good? Have dinner with us the next time you visit Wine Country!